Tree Nut Free Cucumber Herb Paloma
This cocktail is bright, herbal, and seriously refreshing — the kind of drink that makes a warm afternoon feel like a proper occasion. Fresh grapefruit juice brings citrusy punch, while homemade cucumber juice adds a cool, garden-fresh note that you simply can't get from a bottle. The real star is the herb simple syrup, steeped with both mint and basil until it's fragrant and lightly floral, tying everything together in the most satisfying way. A flaky sea salt rim and a splash of sparkling water finish it off with just the right amount of drama. Because every ingredient here is naturally free of tree nuts — no almond syrups, no hazelnut liqueurs, none of the sneaky additions that can show up in craft cocktail recipes — you can mix and sip with complete confidence. It does take a little prep between the syrup and the cucumber juice, but both steps are straightforward and can be done ahead of time, making this easy to pull off for a crowd. Serve it immediately over ice with a fresh herb sprig and you've got a cocktail that looks and tastes like something from a serious bar menu.
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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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