Eosinophilic Esophagitis Friendly Cucumber Herb Paloma
Bright, cooling, and genuinely refreshing, this herb-infused cocktail is the kind of drink that makes a warm afternoon feel like a celebration. Fresh cucumber juice, grapefruit, and lime bring a clean citrus backbone, while a homemade mint-basil syrup adds a floral, garden-fresh sweetness that no store-bought mix could replicate. Managing eosinophilic esophagitis often means scrutinizing every ingredient label for hidden triggers, and this recipe sidesteps that stress entirely — every component is whole, fresh, and made from scratch in your own kitchen. There are no packaged syrups, artificial flavors, or mystery additives to worry about, just real fruit, fresh herbs, and sparkling water. The cucumber juice is pressed right at home, so you know exactly what's going into your glass. A salted grapefruit rim and a sprig of fresh basil or mint make it feel genuinely special, whether you're serving it at a dinner party or just treating yourself on a quiet evening.
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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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