Pescatarian Cucumber Herb Paloma
This cocktail is a serious crowd-pleaser — bright, herby, and refreshingly cool in a way that feels almost too pretty to drink. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a clean, garden-fresh quality you simply cannot get from a bottle. The real secret weapon is the herb simple syrup, steeped with both mint and basil until it's fragrant and floral, giving every sip a layered complexity that goes way beyond a standard paloma. A flaky sea salt rim ties everything together, balancing the sweetness and acid in exactly the right way. Since every ingredient here is plant-based or naturally derived, this drink fits effortlessly into a pescatarian lifestyle without any substitutions or compromises. It's the kind of cocktail that makes guests ask for the recipe before they've even finished their first glass. Shake one up for a summer gathering or a quiet evening on the porch — either way, it delivers.
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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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