Rice 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 here — steeping fresh cucumber slices in warm sugar water pulls out a subtle, cooling fragrance that you simply cannot get from a bottle. Fresh grapefruit juice and a squeeze of lime keep everything tart and lively, while the sparkling water finish gives it that satisfying effervescence without any fuss. A salted rim ties the whole thing together, balancing the sweetness and citrus in the best possible way. Since every component is built from scratch using whole, straightforward ingredients, there's no need to scan labels for hidden grain-based additives or fillers — it's naturally free of rice and rice derivatives by design. Shake it up, pour it over ice, and let those cucumber and grapefruit garnishes do their thing.

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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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