Pescatarian 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 drink that makes a regular Tuesday feel like a rooftop happy hour. The real star is the homemade cucumber simple syrup — sliced cucumber steeped in sugar syrup until it turns pale green and lightly fragrant, adding a cool, garden-fresh note that store-bought mixers simply can't replicate. Fresh grapefruit juice and a hit of lime keep things tart and lively, while blanco tequila ties it all together with just enough edge. A salted rim made with kosher salt and a lime wedge adds that satisfying contrast in every sip. Topped with sparkling water poured gently down the side of the glass to keep every bubble intact, the final result is effervescent and refreshing from the first pour to the last. It's naturally free of meat and seafood concerns — cocktails like this are where plant-forward and pescatarian lifestyles get to shine without any compromise or substitution. Dress it up with thin cucumber rounds and a grapefruit wedge and it looks as good as it tastes.

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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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