Gluten 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 here ā steeping fresh cucumber slices in warm sugar water pulls out a delicate, cooling flavor that you simply cannot get from a bottle. Fresh-squeezed grapefruit and lime juice keep everything tart and vibrant, while blanco tequila ties it all together with that clean, slightly grassy backbone. Every single ingredient in this drink is naturally free of gluten, so there's no need to scrutinize labels or worry about grain-based additives sneaking into your glass. The salted rim adds a savory contrast that makes each sip pop, and topping it off with sparkling water gives you that effervescent lift without any mystery ingredients. It's a showstopper for entertaining but genuinely easy enough to shake up for yourself on a weeknight.
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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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