Shellfish 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 real star is the homemade cucumber simple syrup — sliced cucumber steeped right in the 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 and a gentle pour of sparkling water finish the glass with that satisfying fizz. Every single ingredient here is naturally free from shellfish and ocean-derived additives, so there's no label-scanning required — just good, clean cocktail making. It's equally impressive served at a dinner party or mixed up solo on a warm evening when you need something refreshing in your hand.

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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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