MSG Free Cucumber Herb Paloma
This cocktail is bright, cooling, and genuinely refreshing — the kind of drink that feels like it came from a good bar menu but is surprisingly easy to pull off at home. Fresh grapefruit juice, cucumber juice pressed right from the vegetable, and a homemade mint-basil syrup do all the heavy lifting here, so every sip is clean and vibrant with zero mystery ingredients. That matters more than you might think, because many bottled mixers and flavored syrups sneak in additives that can be hard to track down on a label. Making the herb syrup from scratch takes only a few minutes on the stove and a short steep, and the result is a delicate, garden-fresh sweetness that ties the whole glass together beautifully. The salted grapefruit rim adds a savory edge that plays perfectly against the citrus and cucumber, and a final splash of sparkling water keeps everything lively. Serve it over ice in a tall glass with a cucumber slice and a fresh herb sprig, and it 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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