Coconut Free Cucumber Herb Paloma
This cocktail is bright, garden-fresh, and seriously refreshing — the kind of drink that makes you feel like you're sitting on a sun-drenched patio even if you're just standing in your kitchen. Tart grapefruit, cool cucumber juice, and a homemade mint-basil syrup come together in a way that's layered and complex without requiring any bartending experience. The herb simple syrup is the real star here — steeping fresh mint and basil into the sugar water gives the whole drink a floral, aromatic backbone that no store-bought mixer can replicate. A salted rim rubbed with a fresh grapefruit wedge adds just enough savory contrast to make every sip pop. Many flavored syrups and cocktail mixers sneak in coconut water, coconut sugar, or coconut-derived additives, but every ingredient here is straightforward and easy to verify — granulated sugar, fresh citrus, real herbs, and blanco tequila. Topped with sparkling water and garnished with a thin cucumber slice, it's as beautiful to look at as it is to drink. Make the syrup ahead of time and the actual cocktail comes together in minutes, which makes it ideal for entertaining or a well-deserved weeknight treat.
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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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