Caffeine Free Cucumber Herb Paloma
This drink is bright, herbaceous, and seriously refreshing — the kind of cocktail that looks like it came from a rooftop bar but comes together right in your own kitchen. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a cool, clean depth that you simply can't get from a bottle. The mint-and-basil simple syrup is the secret weapon here: steeping both herbs together creates a fragrant, layered sweetness that ties every element together beautifully. A salted rim and a splash of sparkling water finish things off with just the right amount of drama. Since every component is made from scratch — fresh-squeezed, blended, or steeped — there's no reaching for store-bought mixers that might sneak in unexpected additives. It's naturally free of coffee, tea, and energy-drink ingredients, so you can sip without a second thought. Serve it immediately over ice for the full effect, garnished with a thin cucumber slice and a sprig of fresh herbs if you want to really impress.
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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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