Lactose Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

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 — gently simmered and steeped until it turns a pale, fragrant green that you simply cannot get from a bottle. Fresh grapefruit juice and lime keep everything tart and lively, while the blanco tequila ties it all together with just enough edge. Since every ingredient here is naturally free of dairy, there's zero guesswork or label-reading involved — just clean, vibrant flavors from start to finish. The salted rim adds a savory contrast that makes each sip taste even more refreshing, and the sparkling water finish keeps it light and effervescent. It's an impressive drink to serve at a gathering, but honestly easy enough to shake up for yourself on a weeknight.

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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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