Eggless Cucumber Herb Paloma
This cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. Fresh grapefruit juice, bright lime, and cool cucumber juice come together with blanco tequila for something that's crisp, a little floral, and genuinely refreshing. The homemade herb simple syrup — steeped with fresh mint and basil — is the secret weapon here, adding a layer of complexity you simply won't find in anything bottled. Since every component is built from whole fruits, fresh herbs, and sparkling water, there's nothing to second-guess on the ingredient list. The salted grapefruit rim adds just enough savory contrast to balance the citrus, and the optional cucumber and herb garnish makes it look like something a bartender spent way too long on. It shakes up in minutes once your syrup is ready, making it an easy but impressive pour for guests or a solo wind-down moment.
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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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