Eosinophilic Esophagitis Friendly Classic Cucumber Paloma
Bright, citrusy, and just a little fancy, this cucumber paloma is the kind of drink that makes any evening feel like a celebration. The homemade cucumber simple syrup is the real star here ā gently simmered and steeped until it turns pale green and subtly fragrant, it adds a cool, fresh dimension that store-bought mixers simply can't replicate. Every ingredient is straightforward and whole: fresh grapefruit juice, fresh lime juice, blanco tequila, sparkling water, and that gorgeous cucumber syrup. For anyone navigating a restricted ingredient list, cocktails and mixed drinks can be a minefield of artificial flavors, citric acid additives, and mystery syrups ā this one sidesteps all of that by keeping things clean and from-scratch. The salted rim adds just the right savory contrast to all that bright citrus, and the sparkling water gives it a refreshing, effervescent lift without any flavored carbonated beverages to worry about. It's shaken hard, poured over ice, and finished with a few thin cucumber slices for a garnish that looks genuinely impressive. Whether you're hosting or just treating yourself, this is a cocktail worth making properly.
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Learn more āIngredients
2 servings
For the cucumber simple syrup
- Ā½ cup water
- Ā½ cup granulated sugar
- Ā½ medium cucumber, thinly sliced
For the salted rim
- 1 tbsp kosher salt
- 1 lime wedge, for rimming
For the cocktail
- 3 oz blanco tequila
- Ā¾ 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
- 2ā3 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 3ā4 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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