Chestnut Free Cucumber Herb Paloma
Bright, cooling, and just a little fancy, this herb-infused paloma is the kind of cocktail that makes any occasion feel like a celebration. Fresh cucumber juice brings a clean, garden-fresh depth that pairs beautifully with tangy grapefruit and a hit of lime, while a homemade mint-basil simple syrup ties everything together with subtle floral sweetness. The syrup is genuinely easy to pull off — just a quick steep on the stovetop — and it elevates the whole drink far beyond anything you'd get from a bottled mixer. A salted grapefruit rim adds that perfect savory contrast before the first sip even hits. For anyone navigating tree nut allergies or sensitivities, cocktails can sometimes be a minefield of unexpected infusions and specialty liqueurs, but every single ingredient here is straightforward and easy to verify. Blanco tequila, fresh citrus, cucumber, herbs, and sparkling water — nothing hidden, nothing processed, just clean flavors doing all the work. Garnish with a thin cucumber slice and a sprig of fresh basil or mint, and you've got a drink 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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