Spice Free Cucumber Herb Paloma
This cocktail is bright, cooling, and genuinely refreshing — the kind of drink that feels like summer in a glass without relying on a single dried spice or seasoning blend to get there. Fresh mint and basil are steeped into a quick homemade simple syrup that brings real herbal depth, so you get all the complexity you want from flavor-forward ingredients that are completely spice-free. The combination of fresh grapefruit juice, cucumber juice, and lime keeps everything citrusy and clean, while the sparkling water lifts the whole drink with a gentle fizz. A flaky sea salt rim adds just enough savory contrast to make each sip pop without introducing anything that could cause a reaction. Because every element is made from scratch — the syrup, the cucumber juice, even the rimming liquid — there's no guesswork about hidden seasonings or spice-laced mixes sneaking in from a store-bought shortcut. It comes together in stages that are easy to prep ahead, making it a great option for entertaining when you want something impressive that everyone at the table can safely enjoy.
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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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