Xanthan Gum Free Classic Cucumber Paloma

Total time30 min

Prep time10 min

Cook time5 min

Xanthan Gum Free Classic Cucumber Paloma

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 — sliced cucumber steeps in warm sugar syrup until it turns pale green and lightly fragrant, giving the drink a cool, garden-fresh depth that no bottled mixer can replicate. Fresh-squeezed grapefruit and lime juice keep everything tart and vibrant, while blanco tequila ties it all together with just enough edge. A salted rim adds that classic savory contrast, and a gentle pour of sparkling water at the end keeps the bubbles lively all the way to the last sip. Every single ingredient here is naturally free of thickeners and stabilizers — no syrups from a bottle, no pre-made mixes, just real fruit, sugar, and water doing exactly what they're supposed to do. It's an easy, crowd-pleasing build that looks stunning in the glass without requiring any bartending experience.

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Ingredients

2 servings

For the cucumber simple syrup

½ cup water
½ cup granulated sugar
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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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