Gelatin Free Cucumber Herb Paloma
This cocktail is a bright, garden-fresh twist on a classic Paloma — cooling cucumber, tart grapefruit, and a homemade mint-basil syrup that makes every sip feel like something you'd order at a rooftop bar. The herb simple syrup is the real star here, steeped from fresh mint and basil leaves then strained into a silky, fragrant sweetener that ties the whole drink together. Because everything is built from scratch — fresh-squeezed juices, hand-pressed cucumber, and that gorgeous herb syrup — there's zero need to reach for store-bought mixers that might sneak in unexpected additives. Many flavored syrups and pre-made cocktail mixes rely on gelatin-based fining agents or other animal-derived stabilizers, so making your own is a genuinely smart move. The flaky sea salt rim adds a savory contrast that makes the citrus pop even harder, and the sparkling water finish keeps things effervescent and light. It's an impressive drink to serve at a gathering, but the steps are straightforward enough that you'll want to make it on a regular Tuesday night too.
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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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