Hazelnut Free Cucumber Herb Paloma
This cocktail is bright, herbal, and refreshingly cool — the kind of drink that makes a warm afternoon feel like a proper occasion. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a clean, garden-fresh quality that you simply cannot get from a bottle. The herb simple syrup, steeped with both mint and basil, layers in a subtle floral sweetness that ties everything together beautifully. A salted rim and a splash of sparkling water give it that classic paloma lift without any fuss. Because every single component is made from scratch using whole, recognizable ingredients, there are no hidden additives or shared-facility concerns to worry about — just pure, clean flavor in every sip. It comes together in a shaker with straightforward steps, making it an impressive but totally approachable cocktail to serve at home.
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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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