Macadamia Free Cucumber Herb Paloma
This cocktail is bright, herbal, and seriously refreshing — 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 cool, clean depth you simply can't get from a bottle. The herb simple syrup, steeped with both mint and basil, ties everything together with a fragrant sweetness that feels a little fancy without requiring any special equipment. A flaky sea salt rim gives each sip that perfect savory contrast, and the sparkling water finish keeps it light and effervescent. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to worry about — just good, clean flavors from start to finish. It comes together in a handful of steps and makes two generous servings, which means it's equally at home as a solo treat or a crowd-pleasing party pour.
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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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