High Fructose Corn Syrup Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

High Fructose Corn Syrup Free Classic Cucumber Paloma

This cucumber paloma is the kind of cocktail that makes a regular weeknight feel like a rooftop happy hour. The star of the show is a homemade cucumber simple syrup — just water, sugar, and fresh cucumber slices steeped together until the syrup turns pale green and lightly fragrant. That means you know exactly what's going into your glass, with no mystery sweeteners or processed syrups hiding in the mix. Fresh-squeezed grapefruit juice and lime juice bring bright, tart citrus flavor that bottled versions simply can't match. A salted rim, a vigorous shake, and a gentle pour of sparkling water round everything out into something that looks and tastes genuinely impressive. The whole process is straightforward enough that you can have two perfectly chilled glasses ready before your guests even settle in.

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Ingredients

2 servings

For the cucumber simple syrup

½ cup water
½ cup granulated sugar
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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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