Wheat Free Cucumber Herb Paloma
This cocktail is bright, garden-fresh, and genuinely refreshing — the kind of drink that makes a warm afternoon feel like a celebration. Fresh grapefruit juice brings a tart citrus backbone, while homemade cucumber juice adds a cool, clean note 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. Because every ingredient here is naturally free of wheat — from the blanco tequila to the fresh-squeezed juices — there's no need to scrutinize labels or worry about hidden grain-based additives sneaking into your glass. The flaky sea salt rim adds just enough savory contrast to make each sip pop, and the sparkling water finish keeps the whole thing light and effervescent. It comes together in a handful of steps, and the herb syrup can be made ahead so assembly is quick when guests arrive. Garnish with a cucumber slice and a fresh herb sprig and you've got something that looks as stunning 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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