Walnut Free Cucumber Herb Paloma
Bright, cooling, and just a little fancy, this herb-infused paloma is the kind of cocktail that makes any occasion feel like a celebration. Fresh cucumber juice brings a clean, garden-fresh quality that pairs beautifully with the tartness of grapefruit and lime, while a homemade mint-basil simple syrup ties everything together with an herby sweetness you simply cannot get from a bottle. The process of making that syrup — steeping fresh leaves in warm sugar water and pressing out every last drop of flavor — is genuinely satisfying and sets this drink apart from anything premixed. A flaky sea salt rim rubbed with a fresh grapefruit wedge adds a savory edge that makes each sip pop. Since every component here is made from scratch using whole fruits, fresh herbs, and blanco tequila, there's no guesswork about hidden additives or shared-facility concerns that can come with store-bought cocktail mixers. It comes together in two glasses, making it an ideal choice for a relaxed evening for two or a low-key dinner party starter. Garnish with a thin cucumber slice and a sprig of mint or basil, and it looks as good as it tastes.
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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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