Paraben Free Cucumber Herb Paloma
This cocktail is bright, botanical, and seriously refreshing — the kind of drink that makes a warm afternoon feel like a proper occasion. Fresh grapefruit juice, cucumber juice pressed right from the vegetable, and a homemade mint-basil syrup come together in a way that feels both elegant and effortless. Because every element is made from scratch using whole, recognizable ingredients, you sidestep the synthetic preservatives and fragrance-adjacent additives that sneak into so many store-bought mixers and flavored syrups. The herb simple syrup is genuinely easy to pull off — just a quick steep on the stovetop — and it adds a layered, garden-fresh quality that no bottled shortcut can replicate. A flaky sea salt rim and a splash of sparkling water finish things off with just the right amount of fizz and contrast. Whether you're mixing for a crowd or just treating yourself, this is the kind of cocktail you'll want to keep in your back pocket all season long.
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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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