Black Pepper Free Cucumber Herb Paloma
This cocktail is bright, cooling, and genuinely refreshing — the kind of drink that feels like a warm afternoon on a patio even when you're standing in your own kitchen. Fresh cucumber juice brings a clean, almost spa-like quality that plays beautifully against the tartness of grapefruit and lime, while the homemade mint-basil syrup adds a layer of herbal sweetness you simply can't get from a bottle. Avoiding black pepper in cocktails is usually a non-issue, but pre-made mixes and flavored syrups can sneak in unexpected spice blends — making this from-scratch approach a genuinely smart move. Every element here is built from whole, fresh ingredients you control entirely, so there's no guessing about what's in your glass. The flaky sea salt rim adds just enough savory contrast to make each sip feel intentional and a little elevated. It comes together in two glasses, making it perfect for a relaxed evening with someone you actually want to share a drink with. Garnish with a cucumber slice and a fresh herb sprig and it looks like something you'd pay sixteen dollars for at a rooftop bar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!