Shellfish Free Cucumber Herb Paloma
This cocktail is bright, garden-fresh, and genuinely refreshing — the kind of drink that makes a warm afternoon feel like a celebration. A homemade herb simple syrup built from fresh mint and basil does something store-bought mixers simply can't, layering floral depth into every sip. Fresh cucumber juice adds a cool, clean backbone that plays beautifully against the tartness of grapefruit and lime, while blanco tequila ties it all together with just enough edge. The salted rim — rubbed with a fresh grapefruit wedge before hitting the flaky sea salt — is a small step that makes a big difference in the final flavor. Since every component here is made from scratch using whole fruits, herbs, and sparkling water, there's no need to scan labels or worry about hidden additives sneaking into your glass. It's a two-serving build that comes together quickly once your syrup is steeped and cooled, making it an easy showstopper for guests or a well-earned treat for yourself.
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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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