Citric Acid Free Cucumber Herb Paloma

Total time30 min

Prep time10 min

Cook time5 min

This cocktail is cool, herbal, and refreshing in the best possible way — a citrus-forward sipper built entirely from fresh, whole ingredients you squeeze and press yourself. For anyone avoiding citric acid, bottled mixers and store-bought cocktail bases are basically a minefield, since that additive shows up in everything from flavored sparkling water to pre-made sour mix. Here, every drop of acidity comes straight from real grapefruit and fresh lime, so you know exactly what's going into your glass. The homemade herb simple syrup — steeped with fresh mint and basil — adds a fragrant, garden-y sweetness that no bottle could replicate. Fresh cucumber juice brings a clean, cooling note that makes the whole drink feel light and almost spa-like, even with a solid pour of blanco tequila anchoring it. The salted rim, rimmed with an actual grapefruit wedge, ties everything together with a briny contrast that makes each sip more interesting than the last. It takes a little prep, but the result is a genuinely stunning cocktail that's completely in your control from start to finish.

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Ingredients

2 servings

For the herb simple syrup

½ cup water
½ cup granulated sugar
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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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