Hazelnut Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

Bright, citrusy, and refreshingly cool, this cucumber paloma is the kind of cocktail that makes any occasion feel like a warm-weather celebration. The star of the show is a homemade cucumber simple syrup — just water, sugar, and fresh cucumber slices steeped together until the liquid turns pale green and lightly fragrant. That syrup gets shaken with blanco tequila, freshly squeezed grapefruit juice, and a hit of lime, then topped with sparkling water for a drink that's fizzy, tart, and just barely sweet. A salted rim adds that perfect savory contrast that makes every sip pop. Tree nut allergies can make pre-made cocktail mixers and flavored syrups a real minefield, but every single ingredient here is straightforward and easy to verify — no mystery flavorings, no shared-facility syrups, just clean, whole components you control from start to finish. The garnish of thin cucumber slices and a grapefruit wedge makes it look like something you'd pay twelve dollars for at a rooftop bar. Make a double batch of the syrup ahead of time and you're basically set for the whole party.

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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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