Sesame Free Cucumber Herb Paloma
This cocktail is bright, herby, and refreshingly complex — the kind of drink that makes a warm afternoon feel like a proper occasion. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a cool, almost spa-like quality that you simply cannot get from a bottle. The real secret weapon is the herb simple syrup, steeped with fresh mint and basil until it's fragrant and floral, then stirred right into the shaker alongside blanco tequila and a squeeze of lime. A flaky sea salt rim ties everything together with just enough savory contrast to make each sip genuinely interesting. Because every component here is made from scratch with whole, recognizable ingredients, there's no need to scan labels for hidden sesame-derived additives that can sneak into store-bought mixers and flavored syrups. The sparkling water finish keeps it light and effervescent, and a garnish of cucumber and fresh herbs makes it look as good as it tastes. Whether you're hosting or just treating yourself, this is the kind of cocktail that earns compliments without requiring a bartending degree.
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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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