Emulsifier Free Cucumber Herb Paloma
Bright, herby, and impossibly refreshing, this cocktail is a serious upgrade on the classic paloma format. Fresh cucumber juice adds a cool, almost spa-like quality that plays beautifully against the tartness of real grapefruit and lime. The homemade mint-basil simple syrup is the secret weapon here — steeped just long enough to pull out that fragrant, garden-fresh flavor without turning bitter. Every single ingredient in this drink is exactly what it says it is: whole fruit, fresh herbs, blanco tequila, and sparkling water, with zero hidden additives or stabilizers to worry about. That matters more than you might think, since many bottled mixers and flavored syrups sneak in emulsifying agents that have no business being in your glass. The salted grapefruit rim ties everything together and makes the whole thing feel like something you'd pay too much for at a rooftop bar. Make it at home and keep the change.
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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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