Mustard Free Cucumber Herb Paloma
Bright, cooling, and built entirely from fresh produce and pantry staples, this herbed paloma is the kind of cocktail that makes a warm evening feel like a proper occasion. The combination of fresh grapefruit juice, cucumber juice, and a homemade mint-basil simple syrup creates layers of flavor that no bottled mixer could replicate. Because every component is made from scratch — squeezed citrus, pressed cucumber, steeped herbs — there's zero guesswork about hidden condiments or spice blends that sometimes sneak mustard into unexpected places. The flaky sea salt rim adds just enough savory contrast to make the citrus pop without overwhelming the delicate herbal notes. Shaking the tequila base until the shaker is ice-cold before topping with sparkling water keeps the drink crisp and lively all the way to the last sip. Garnished with a thin cucumber slice and a fresh herb sprig, it looks as good as it tastes — genuinely impressive for a two-glass batch you can pull together in under half an hour.
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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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