Rice Free Cucumber Herb Paloma
This cocktail is everything a warm-weather drink should be — bright, herbal, and just a little unexpected. Fresh cucumber juice brings a cool, almost spa-like quality that plays beautifully against the tart punch of grapefruit and lime, while the homemade mint-basil syrup ties it all together with a fragrant, garden-fresh sweetness. The blanco tequila keeps things clean and crisp without overpowering the delicate herb notes you worked to build. A salted grapefruit rim adds just enough savory contrast to make every sip feel intentional and complete. Grain-based fillers and thickeners are a non-issue here since every single component is made from scratch — fresh citrus, blended cucumber, steeped herbs, and sparkling water. There's nothing hidden in a bottle or a packet to second-guess. The herb simple syrup takes only a few minutes on the stove and a short steep, and the cucumber juice comes together just as quickly with a blender and a strainer. Once you have your components ready, the whole cocktail shakes up in under a minute, making it an impressive but genuinely low-effort pour for guests or a quiet evening at home.
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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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