Barley Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

This cucumber paloma is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. The homemade cucumber simple syrup is the real star — gently simmered and steeped until it turns pale green and lightly fragrant, it adds a cool, garden-fresh sweetness that no store-bought mixer can replicate. Blanco tequila keeps things crisp and clean, while freshly squeezed grapefruit and lime juice bring that bright, citrusy punch the classic paloma is known for. A hit of sparkling water at the end keeps every sip effervescent and refreshing. The salted rim ties it all together with just the right savory contrast. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden grain-derived additives sneaking into your glass. Dress it up with a few cucumber slices and a grapefruit wedge and it looks as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

2 servings

For the cucumber simple syrup

½ cup water
½ cup granulated sugar
½ medium cucumber, thinly sliced

For the salted rim

1 tbsp kosher salt
1 lime wedge, for rimming

For the cocktail

3 oz blanco tequila
¾ cup fresh grapefruit juice (from about 1 large grapefruit)
2 tbsp fresh lime juice
3 tbsp cucumber simple syrup (from above)
1 cup sparkling water
ice cubes

For serving

2–3 thin cucumber slices, for garnish (optional)
2 grapefruit wedges, for garnish (optional)

Instructions

1
Make the cucumber simple syrup: combine the water, sugar, and sliced cucumber in a small saucepan over medium heat, stirring until the sugar is fully dissolved, about 3–4 minutes. Remove from heat and let steep for 15 minutes, until the syrup is lightly fragrant and pale green.
2
Strain the syrup through a fine-mesh strainer into a small jar or bowl, pressing the cucumber slices gently to extract their liquid. Discard the solids. Let the syrup cool to room temperature before using.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!