Vegetarian Cucumber Herb Paloma
This cocktail is the kind of drink that makes a regular Tuesday feel like a rooftop happy hour. Fresh grapefruit juice, cool cucumber, and a hit of lime come together with blanco tequila for something bright, crisp, and genuinely refreshing. The homemade mint-basil simple syrup is the secret weapon here — steeping both herbs together creates a floral, garden-fresh sweetness that no store-bought mixer can replicate. A flaky salt rim adds just enough savory contrast to make every sip feel intentional. The sparkling water finish keeps things light and effervescent without diluting all that beautiful fresh flavor. Everything in this glass is plant-based by nature, so there's no swapping or substituting needed — it's just good ingredients doing exactly what they're supposed to do. Serve it immediately after shaking so the ice stays crisp and the bubbles stay lively.
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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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