Almond Free Cucumber Herb Paloma
This cocktail is bright, garden-fresh, and genuinely refreshing — the kind of drink that makes a warm afternoon feel like a celebration. A homemade herb simple syrup built from fresh mint and basil brings a floral, aromatic sweetness that no store-bought mixer can replicate. Fresh-pressed cucumber juice adds a cool, clean depth that plays beautifully against the tartness of grapefruit and lime, while blanco tequila ties everything together with just enough edge. The salted rim — rubbed with a fresh grapefruit wedge before hitting the flaky sea salt — adds a savory contrast that makes every sip more interesting than the last. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved; just straightforward, delicious cocktail-making. A final splash of sparkling water keeps it lively and effervescent right to the bottom of the glass. Whether you're hosting or just treating yourself, this one looks stunning and tastes even better.
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Learn more →Ingredients
2 servings
For the herb simple syrup
- ½ cup water
- ½ cup granulated sugar
- ¼ cup fresh mint leaves, lightly packed
- ¼ cup fresh basil leaves, lightly packed
For the rim
- 1 tbsp flaky sea salt
- 1 grapefruit wedge, for rimming
For the cocktail
- 4 oz blanco tequila
- 3 oz fresh grapefruit juice (from about 1 large grapefruit)
- 2 oz fresh cucumber juice (from about ½ medium cucumber, peeled and blended or pressed)
- 1 oz fresh lime juice
- 1 oz herb simple syrup (from above)
- 4 oz sparkling water
- 1 cup ice cubes
For serving
- 2 thin cucumber slices (optional)
- 2 small fresh mint or basil sprigs (optional)
Instructions
- 1
Make the herb simple syrup: combine the water and sugar in a small saucepan over medium heat, stirring until the sugar fully dissolves, about 2–3 minutes. Remove from heat, add the mint and basil leaves, and let steep for 15 minutes. Strain through a fine-mesh strainer into a small jar or bowl, pressing the herbs to extract their flavor, then discard the solids. Let the syrup cool to room temperature.
- 2
Make the cucumber juice: peel half a medium cucumber, cut it into rough chunks, and blend until smooth. Strain through a fine-mesh strainer, pressing firmly to yield about 2 oz of clear juice. Discard the pulp.
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