Barley Free Cucumber Herb Paloma
This cocktail is bright, herbal, and seriously refreshing — the kind of drink that makes you feel like you're sitting on a sun-drenched patio even if you're just in your kitchen. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a cool, clean depth that bottled mixers simply can't replicate. The mint-basil simple syrup is the real star here, steeping those fresh herbs into a fragrant sweetener that ties every sip together beautifully. A flaky sea salt rim and a splash of sparkling water finish things off with just the right amount of drama and fizz. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every ingredient is whole, fresh, or straightforwardly grain-free, with no hidden fillers or ambiguous additives to second-guess. It comes together in two glasses, making it perfect for a relaxed evening in or an impressive pour for a guest.
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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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