Pork Free Cucumber Herb Paloma
Bright, garden-fresh, and genuinely refreshing, this cocktail is a serious upgrade on the classic grapefruit-tequila combination. The homemade herb simple syrup — steeped with fresh mint and basil — adds a floral, aromatic depth that no store-bought mixer can replicate. Fresh cucumber juice brings a cool, clean note that balances the tartness of grapefruit and lime beautifully, while a flaky sea salt rim ties everything together with a savory edge. Every single ingredient here is naturally free of any pork-derived additives, so there's no label-reading required — just pure, produce-forward flavor. The sparkling water finish keeps it light and effervescent, making it the kind of drink you want to sip slowly on a warm evening. It comes together in stages — syrup first, then juice, then shake and pour — but each step is straightforward and the results are genuinely impressive. Garnish with a cucumber ribbon and a fresh herb sprig and it looks as good as it tastes.
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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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