Question: Are Gin and tonic and Paloma both cocktails based on tequila?

full_context: Document 1: Piscola: Piscola or Combinado Nacional (national mix) is a highball cocktail, made of pisco and most commonly a cola drink, that is popular in Chile. A piscola may be "black" or "white" depending if it is mixed with a cola or ginger ale, Tonic, Sprite or a similar soft drink. The drink is prepared by filling a highball glass with ice and then adding pisco followed by the soft drink in a proportion ranging from 1:1 to 1:3. Sometimes slices of lemon or key lime may be added. In Chile, February 8 has been celebrated as the "day of the piscola" since 2003.
Document 2: Gin and tonic: A gin and tonic is a highball cocktail made with gin and tonic water poured over ice. It is usually garnished with a slice or wedge of lime. The amount of gin varies according to taste. Suggested ratios of gin to tonic are between 1:1 and 1:3.
Document 3: Sangrita: Sangrita (meaning "little blood"), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila "blanco"; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste. Before increased worldwide popularity and corporate interest in tequila in the late 1990s and early 21st century, few outside of the Mexican Pacific region bordering the state of Jalisco, where tequila was mainly produced and consumed, knew of the existence of sangrita, and much less its recipe. As popularity grew, so did commercial efforts to recreate the mysterious red, spicy drink that was served with tequila. In fact the drink was not that mysterious. While most outsiders would reference its red make up as tomato juice and spices, locals and traditionalists agree that the one ingredient that most likely doesn't belong is tomato.
Document 4: Vodka tonic: A vodka tonic is an alcoholic drink made with varying proportions of vodka and tonic water. Vodka tonics are frequently garnished with a slice of lime or lemon.
Document 5: Tonic water: Tonic water (or Indian tonic water) is a carbonated soft drink in which quinine is dissolved. Originally used as a prophylactic against malaria, tonic water usually now has a significantly lower quinine content and is consumed for its distinctive bitter flavour. It is often used in mixed drinks, particularly in gin and tonic.
Document 6: Tequila Slammer: A Tequila Slammer (known in Mexico as a "muppet" or "mópet") is a cocktail served in a rocks glass. It is made with tequila.
Document 7: Pink Gin: Pink Gin or Pink Plymouth is a cocktail made fashionable in England in the mid-19th century, consisting of Plymouth gin and a dash of Angostura bitters, a dark red bitters that makes the whole drink pinkish. Lemon rind is also commonly used as a garnish, with the citrus oils subtly complementing the flavour.
Document 8: Paloma (cocktail): The paloma (Spanish for "dove") is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila with a grapefruit-flavored soda such as Fresca, Squirt, or Jarritos and served on the rocks with a lime wedge. This drink also has the option of adding salt to the rim of the glass.
Document 9: Dark 'n' Stormy: A Dark 'n' Stormy is a highball cocktail made with dark rum (the "dark") and ginger beer (the "stormy") served over ice and garnished with a slice of lime. Lime juice is also frequently added.
Document 10: Tequila and tonic: Tequila and tonic, also known as TnT or Teqtonic, is a non-standard highball beverage. The drink is made with a 2:1 ratio of tonic water to tequila and is served with lemon or lime wedges on ice.
Document 11: Tom Collins: The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water. First memorialized in writing in 1876 by Jerry Thomas, "the father of American mixology", this "gin and sparkling lemonade" drink is typically served in a Collins glass over ice.
Document 12: Salty dog (cocktail): A salty dog is a cocktail of tequila, or gin, and grapefruit juice, served in a highball glass with a salted rim. The salt is the only difference between a salty dog and a greyhound. Vodka may be used as a substitute for tequila; nevertheless, it is historically a tequila drink.
Document 13: Tequila: Tequila (] ) is a regionally specific distilled beverage and type of alcoholic drink made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km northwest of Guadalajara, and in the highlands ("Los Altos") of the central western Mexican state of Jalisco. Aside from differences in region of origin, tequila is a type of mezcal (and the regions of production of the two drinks are overlapping). The distinction in the method of production is that tequila must use only blue agave plants rather than any type of agave. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.
Document 14: Matador (cocktail): The Matador is a tequila-based cocktail. Less widely known than the margarita, its structure is similarly simple, with three primary ingredients: silver or "blanco" tequila, pineapple juice, and lime juice. Its chief coupling of pineapple and a single spirit resembles a Jackhammer, a variant of the Screwdriver which substitutes pineapple juice for orange juice to mix with vodka. Matadors are often presented differently, either in a martini glass or a champagne flute.
Document 15: Gimlet (cocktail): The gimlet (pronounced with a hard 'g') is a cocktail made of gin and lime juice. A 1928 description of the drink was: "gin, a spot of lime, and soda". The description in the 1953 Raymond Chandler novel "The Long Goodbye" stated that "a real gimlet is half gin and half Rose's lime juice and nothing else". This is in line with the proportions suggested by "The Savoy Cocktail Book" (1930) which specifies one half Plymouth Gin and one half Rose's Lime Juice Cordial. However, modern tastes are less sweet, and generally provide for at least two parts gin to one part of the lime and other non alcoholic elements (see recipes below).
ground_truth: no