Carrageenan Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

Carrageenan Free Classic Cucumber Paloma

Bright, citrusy, and just a little unexpected, this cucumber paloma is the kind of cocktail 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 fragrant, it adds a cool, garden-fresh sweetness that no store-bought mixer can replicate. That matters more than you might think, because many commercial flavored syrups and sparkling mixers sneak in additives and thickeners that people avoiding carrageenan and similar stabilizers have to watch out for. Here, every component is made from scratch or sourced as a whole ingredient — fresh grapefruit juice, fresh lime, blanco tequila, and plain sparkling water — so you know exactly what's going into your glass. The salted rim brings a savory contrast that makes each sip pop, and the whole thing comes together with a quick shake and a gentle pour to keep the bubbles alive. Garnish with a few cucumber slices and a grapefruit wedge and it looks like something a bartender spent all night perfecting.

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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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