Gluten Free Cucumber Herb Paloma
Bright, herby, and endlessly refreshing, this cocktail is the kind of drink that makes a warm afternoon feel like a proper occasion. Fresh grapefruit juice, cucumber juice pressed right from the vegetable, and a homemade mint-basil simple syrup come together in a way that feels genuinely elevated without being fussy. The herb syrup is the real star — steeping fresh mint and basil in warm sugar water pulls out a floral, garden-fresh flavor that no store-bought mixer can replicate. Blanco tequila keeps things clean and bright, and a hit of sparkling water at the end gives the whole drink a lively, effervescent finish. Because every ingredient here is naturally free of gluten — no flavored spirits, no pre-made mixes, no mystery additives — you can sip without a second thought. The flaky sea salt rim adds just enough savory contrast to make each sip pop. Garnish with a cucumber ribbon and a sprig of fresh herbs and it looks as stunning 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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