Seeds Free Cucumber Herb Paloma
Bright, cooling, and just a little bit fancy, this herb-infused paloma is the kind of cocktail that makes any occasion feel like a celebration. Fresh cucumber juice gives it an unexpected green freshness, while a homemade mint-and-basil simple syrup adds floral depth that no store-bought mixer could replicate. The whole build relies on whole fruits, fresh herbs, blanco tequila, and sparkling water — nothing processed, nothing with hidden additives, and completely free of any seed-derived ingredients that can sneak into flavored syrups or pre-made cocktail mixes. A flaky sea salt rim rubbed with a fresh grapefruit wedge ties the sweet, tart, and savory notes together beautifully. Making the syrup from scratch takes only a few minutes and a quick steep, and pressing your own cucumber juice is easier than it sounds — just blend, strain, and you're done. Served over ice in a tall glass with a cucumber slice and a sprig of fresh herbs, this drink looks like something you'd order at a rooftop bar, but it comes together right in your own kitchen.
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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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