Lupin Free Cucumber Herb Paloma
This cocktail is a bright, garden-fresh twist on a classic Paloma — cool cucumber, tart grapefruit, and a homemade mint-basil syrup that makes every sip feel like a warm afternoon on a patio. The herb simple syrup is the real star here, steeped just long enough to pull out that fragrant, slightly sweet flavor from fresh mint and basil before being strained clean and smooth. Fresh cucumber juice pressed right from the blender adds a crisp, almost spa-like quality that balances the citrus beautifully. Everything in this drink is built from whole, recognizable ingredients — fresh fruit, herbs, tequila, and sparkling water — so there's no need to scan labels or second-guess what's hiding in a pre-made mixer. The flaky salt rim rubbed with a grapefruit wedge is a small touch that makes a big difference, adding a savory edge that ties all the flavors together. Shake it hard, pour it over ice, and finish with a cucumber slice and a sprig of herbs for a drink that 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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