Ginger Free Cucumber Herb Paloma
Bright, cooling, and built entirely around fresh herbs and garden produce, this cocktail is a serious upgrade on the classic paloma format. Blanco tequila meets fresh grapefruit juice, cucumber juice, and a homemade mint-basil simple syrup for a drink that tastes like a summer afternoon in a glass. The cucumber juice adds a clean, watery freshness that softens the citrus edge without muddying the flavor — it's a small step that makes a big difference. A flaky sea salt rim brings everything into focus, giving each sip that satisfying contrast between savory and tart. Many store-bought cocktail mixers and flavored syrups sneak in ginger as a background note, so making your own herb syrup from scratch here is genuinely worth the extra fifteen minutes. Every ingredient is straightforward and easy to source, and the whole build comes together with a shaker and a strainer. Garnish with a thin cucumber slice and a fresh herb sprig and it looks as good as it tastes.
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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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