Capsaicin Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

Bright, citrusy, and endlessly refreshing, this cucumber paloma is the kind of cocktail that makes you feel like you're sitting on a sun-drenched patio no matter where you actually are. The homemade cucumber simple syrup is the real star here — gently simmered and steeped until it turns a soft, pale green with a clean, cooling fragrance that store-bought mixers simply can't replicate. Fresh grapefruit juice and a hit of lime keep things tart and lively, while the sparkling water gives the whole drink a satisfying, effervescent lift. For anyone who loves a classic paloma but needs to skip the heat, this recipe is a natural fit — there's no chili salt rim, no spicy syrup, and no hot sauce in sight, just pure, clean flavor from start to finish. The salted rim adds just the right savory contrast without any burn, and the whole thing comes together with a quick shake and a careful pour to keep every bubble intact. Garnish with a few cucumber slices and a grapefruit wedge and it looks as good as it tastes.

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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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