Soy Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

4.6

(27)

This refreshing cocktail is everything a warm-weather drink should be — bright, citrusy, and just a little unexpected. The homemade cucumber simple syrup is the real star here, bringing a cool, lightly floral sweetness that you simply cannot get from a bottle. Fresh grapefruit juice and lime keep things tart and lively, while the blanco tequila ties it all together with just enough edge. Soy shows up in a surprising number of pre-made cocktail mixers and flavored syrups, so making your own from scratch means you know exactly what's going in the glass. The salted rim adds a savory contrast that makes every sip taste more complex than the ingredient list suggests. It's the kind of drink that looks impressive on a table but comes together with minimal effort and a single cocktail shaker.

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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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