Pecan Free Cucumber Herb Paloma
Bright, herby, and endlessly refreshing, this cocktail is a garden-fresh spin on the classic Paloma that feels just as at home on a lazy Sunday afternoon as it does at a dinner party. The star move here is a homemade mint-and-basil simple syrup that steeps right on your stovetop — it takes only about 20 minutes and adds a layer of complexity that no store-bought mixer can touch. Fresh cucumber juice brings a cool, almost spa-like quality that plays beautifully against the tartness of grapefruit and lime, while blanco tequila ties everything together with a clean, slightly grassy backbone. A flaky sea salt rim rubbed with a fresh grapefruit wedge gives every sip that perfect sweet-salty contrast. Because every single ingredient here is whole, fresh, and made from scratch, there's zero guesswork about what's actually in your glass — no pre-mixed syrups, no flavored spirits with mystery additives, just clean, vibrant flavors you assembled yourself. Garnish with a thin cucumber slice and a sprig of fresh herbs and it looks stunning without any extra effort. This is the kind of cocktail that makes people ask for the recipe before they've even finished their first glass.
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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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