Chestnut Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

Bright, citrusy, and just a little unexpected, this cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. The real star is the homemade cucumber simple syrup — sliced cucumber steeped in warm sugar water until the syrup turns faintly green and fragrant, giving the whole drink a cool, garden-fresh backbone 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 bite. A salted rim adds that classic contrast, and the sparkling water finish keeps every sip effervescent and refreshing. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to worry about — just clean, straightforward cocktail-making. It's an impressive pour for guests but genuinely easy to pull off at home, especially since the syrup can be made ahead and kept in the fridge. Serve it tall over ice with a few cucumber slices fanned on top and you've got something that 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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