Brazil Nut Free Cucumber Herb Paloma

Total time30 min

Prep time10 min

Cook time5 min

Bright, cooling, and just a little fancy, this herb-forward Paloma is the kind of cocktail that makes any occasion feel like a rooftop happy hour. Fresh cucumber juice brings an unexpected silkiness to the drink, while a homemade mint-basil simple syrup adds layers of herbal sweetness that no store-bought mixer could replicate. Tangy grapefruit and lime keep everything lively, and a flaky sea salt rim ties it all together with a savory edge that makes each sip more interesting than the last. The whole build is naturally free from tree nuts of any kind — every ingredient here is a whole food, a fresh juice, or a pantry staple, so there's nothing to second-guess on the label. Making the syrup takes only a few minutes of hands-on time, and the cucumber juice comes together just as easily with a blender and a strainer. Serve it over ice in a tall glass with a sprig of fresh herbs on top, and it looks like something a skilled bartender spent all afternoon perfecting.

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Ingredients

2 servings

For the herb simple syrup

½ cup water
½ cup granulated sugar
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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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