Soy Free Cucumber Herb Paloma
This cocktail is bright, herbal, and refreshingly cool — the kind of drink that makes any warm afternoon feel like a proper occasion. Fresh grapefruit juice brings a tart citrus punch, while homemade cucumber juice adds a clean, garden-fresh quality that you simply cannot get from a bottle. The herb simple syrup, steeped with both mint and basil, layers in a subtle floral sweetness that ties everything together beautifully. A flaky sea salt rim gives each sip that perfect savory contrast, and the sparkling water finish keeps it light and lively. Because every component here is made from scratch using whole fruits, fresh herbs, and blanco tequila, there's no need to scan labels for hidden soy derivatives — a surprisingly common issue with store-bought mixers and flavored syrups. It's a two-glass recipe that feels genuinely impressive without demanding much effort, especially once you have the syrup made ahead. Serve it immediately with a cucumber slice and a fresh herb sprig for a presentation that looks like it came straight from a cocktail bar.
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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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