Beef Free Cucumber Herb Paloma
This cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. Bright grapefruit, cooling cucumber, and a homemade mint-basil syrup come together in a way that's genuinely refreshing and a little unexpected. The herb simple syrup is the secret weapon here — steeping fresh mint and basil into sugar syrup takes only minutes but adds a layer of flavor that no store-bought mixer can touch. Fresh-pressed cucumber juice keeps everything light and garden-green, while the flaky salt rim plays beautifully against all that citrus. Since every ingredient is plant-based and spirit-forward, this is naturally free from any animal proteins without any substitutions or workarounds needed. A final splash of sparkling water lifts the whole glass, and those optional cucumber and herb garnishes make it look like something a skilled bartender spent way too long on. Mix up a batch for a dinner party or just treat yourself — either way, it disappears fast.
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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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