Cashew Free Cucumber Herb Paloma
This cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. Fresh grapefruit juice, bright lime, and homemade cucumber juice come together with blanco tequila for something that's genuinely refreshing — not just "refreshing" in the way every summer drink claims to be. The real star is the herb simple syrup, steeped with fresh mint and basil until it's fragrant and floral, adding a layer of complexity that no store-bought mixer could replicate. A flaky sea salt rim brings just enough savory contrast to make each sip pop. Because every single component here is made from scratch using whole fruits, fresh herbs, and straightforward pantry staples, there's zero guesswork about hidden nut-based additives or shared-facility concerns — it's clean and transparent from the first shake to the last sip. Serve it in a tall glass over ice with a cucumber slice tucked along the rim and you've got a cocktail that looks as good as it tastes.
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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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