Brazil Nut Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

Bright, citrusy, and just a little unexpected, this cucumber paloma is the kind of cocktail that makes people ask for the recipe before they've even finished their glass. The real star is the homemade cucumber simple syrup — sliced cucumber steeped in warm sugar water until the syrup turns pale green and faintly floral, adding a cool, garden-fresh note that store-bought mixers simply can't replicate. Fresh-squeezed grapefruit juice and a hit of lime keep things tart and lively, while blanco tequila ties it all together with just enough edge. The salted rim is a small step that pays off big, balancing the sweetness and citrus in every sip. A gentle pour of sparkling water finishes each glass with effervescence without losing the bubbles — a little technique that genuinely makes a difference. Every ingredient here is straightforward and naturally free from the kinds of hidden additives or shared-facility concerns that can make packaged drinks tricky to navigate. Whether you're hosting a backyard gathering or just treating yourself on a weeknight, this one is refreshing, elegant, and completely worth the squeeze.

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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.

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