Chicken Free Cucumber Herb Paloma
Bright, botanical, and endlessly refreshing, this cocktail is a garden-forward twist on the classic Paloma that feels just as at home on a sunny patio as it does at a dinner party. Fresh cucumber juice gives it a cool, almost silky quality that plays beautifully against the tartness of grapefruit and lime, while the homemade mint-basil syrup adds a herbal depth you simply cannot get from a bottle. The flaky sea salt rim ties everything together, bringing out the citrus and making each sip taste a little more alive. Because every element here is built from scratch — fresh-pressed juices, a steeped herb syrup, good blanco tequila — there's no need to scan labels or second-guess what's hiding in a premixed cocktail base. The process is genuinely enjoyable too: steeping the herbs, pressing the cucumber, rimming the glasses all feel like a little ritual worth savoring. Serve it immediately over ice so the sparkling water stays lively and the garnish looks its best.
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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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