Lactose Free Cucumber Herb Paloma
This cocktail is bright, herbal, and seriously refreshing — the kind of drink that makes you feel like you're on a sun-drenched patio even if you're just standing in your own kitchen. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a cool, clean depth that you simply can't get from a bottle. The mint-and-basil simple syrup is the secret weapon here, steeping both herbs together for a floral, garden-fresh sweetness that ties everything together beautifully. Since every single ingredient is naturally free of dairy, there's nothing to swap or second-guess — just pure, vibrant flavor from start to finish. A flaky sea salt rim adds just enough savory contrast to make each sip feel intentional and a little fancy. Topped with sparkling water and garnished with fresh cucumber and herb sprigs, this is the kind of cocktail that looks as good as it tastes. Make the syrup ahead of time and the rest comes together in minutes.
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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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