Pistachio Free Cucumber Herb Paloma
This cocktail is bright, cooling, and genuinely refreshing — the kind of drink that makes a warm afternoon feel like a celebration. Fresh cucumber juice brings a clean, green note that plays beautifully against tart grapefruit and lime, while the homemade mint-basil syrup adds a floral herbal depth you simply can't get from a bottle. The salted grapefruit rim ties everything together with a savory edge that makes each sip more interesting than the last. Because every single ingredient here is made from scratch — from the steeped herb syrup to the pressed cucumber juice — there's zero guesswork about what's actually in your glass, which is a genuine relief when you're navigating nut allergies at a party or gathering. Blanco tequila keeps the base clean and spirit-forward without overpowering the delicate herb and citrus layers. A final splash of sparkling water lifts the whole thing and keeps it feeling light rather than boozy. Dress it up with a cucumber ribbon and a fresh herb sprig and it looks like something you'd pay twelve dollars for at a rooftop bar.
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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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