Peanut Free Cucumber Herb Paloma
This cocktail is bright, garden-fresh, and genuinely impressive — the kind of drink that makes a warm afternoon feel like a proper occasion. Homemade herb simple syrup infuses blanco tequila with layers of mint and basil, while fresh cucumber juice adds a cool, almost spa-like quality that balances the tartness of grapefruit and lime beautifully. The flaky salt rim ties everything together with a savory edge that makes each sip more interesting than the last. Every ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just clean, vibrant flavors from scratch. Taking the time to press your own cucumber juice and steep the herbs pays off in a way that store-bought mixers simply can't replicate. It serves two, making it perfect for a casual happy hour or a slightly elevated weeknight treat.
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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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