Celery Free Cucumber Herb Paloma
This cocktail is a bright, garden-fresh twist on the classic Paloma, layering tart grapefruit, cool cucumber, and a fragrant mint-basil syrup into something that tastes genuinely special. The herb simple syrup is the secret weapon here — steeping fresh mint and basil in warm sugar water pulls out a floral, aromatic depth that store-bought mixers simply can't replicate. Fresh cucumber juice adds a clean, almost spa-like quality that balances the citrus beautifully without overwhelming the blanco tequila. A flaky sea salt rim ties everything together, giving each sip that satisfying contrast of salty and bright. For anyone navigating ingredient sensitivities, this drink is built entirely from whole, recognizable components — no packaged mixes, no mystery additives, just fresh produce and pantry staples you control from start to finish. It comes together in two glasses, making it an effortless but impressive pour for a warm evening on the patio or a casual dinner party opener.
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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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