Mushroom Free Cucumber Herb Paloma
Bright, herby, and impossibly refreshing, this cocktail is a serious upgrade on the classic grapefruit tequila sour. Fresh cucumber juice brings a cool, almost spa-like quality that plays beautifully against the citrus punch of grapefruit and lime, while a homemade mint-basil simple syrup ties everything together with a fragrant, garden-fresh sweetness. The whole thing comes together in a shaker in minutes — the most time-consuming step is steeping the herbs, and even that is mostly hands-off. A flaky sea salt rim adds just enough savory contrast to make every sip feel intentional and polished. Because every ingredient here is whole and fresh — no packaged mixes, no pre-made syrups, no mystery additives — you know exactly what's going into your glass, which is a genuine relief when you're navigating dietary restrictions that can hide in unexpected places. Serve it over ice in a tall glass with a cucumber ribbon and a sprig of mint, and it looks like something you'd pay fifteen dollars for at a rooftop bar. This is the kind of drink that makes a regular Tuesday feel like a celebration.
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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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