Carrageenan Free Cucumber Herb Paloma
This cocktail is bright, herbal, and refreshingly complex — the kind of drink that feels like it came from a rooftop bar but comes together entirely in your own kitchen. Fresh cucumber juice adds a cool, clean backbone, while homemade mint-and-basil simple syrup layers in an aromatic sweetness that no bottled mixer could replicate. That matters more than it might seem, because many commercial syrups, flavored sparkling waters, and pre-made cocktail mixers sneak in additives like carrageenan as a stabilizer or thickener — here, every single component is made from scratch, so you know exactly what's in your glass. The citrus trio of grapefruit, lime, and cucumber keeps things tart and lively, balanced beautifully against the blanco tequila. A flaky sea salt rim rubbed with a fresh grapefruit wedge ties the whole thing together with a savory edge that makes each sip even more craveable. Garnish with a thin cucumber slice and a sprig of fresh herbs and it looks genuinely stunning without any extra effort. This is the kind of from-scratch cocktail that makes you wonder why you ever reached for a premixed bottle in the first place.
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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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