Cinnamon Free Cucumber Herb Paloma
Bright, cooling, and genuinely refreshing, this herb-forward cocktail is the kind of drink that makes a warm afternoon feel like a celebration. Fresh cucumber juice brings a clean, almost spa-like quality that pairs beautifully with the tartness of grapefruit and lime, while a homemade mint-basil simple syrup adds an aromatic sweetness you simply can't get from a bottle. The whole thing comes together in a salted-rimmed highball glass with a splash of sparkling water, making it as pretty to look at as it is to sip. For anyone navigating spice sensitivities, cocktail mixers and flavored syrups can be surprisingly tricky — many commercial options sneak in warming spices that aren't always obvious on the label. Here, you're making the syrup yourself from scratch with just sugar, water, mint, and basil, so you know exactly what's going in the glass. Every ingredient is straightforward and easy to verify, which takes the guesswork out of entertaining or treating yourself. The tequila, fresh citrus, and cucumber do all the heavy lifting flavor-wise, and the result is complex without relying on anything that could cause a problem. Garnish with a thin cucumber slice and a fresh herb sprig and it looks like something straight off a cocktail bar menu.
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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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