Capsaicin Free Cucumber Herb Paloma
This cocktail is bright, cooling, and genuinely refreshing — the kind of drink that feels like a warm-weather reward after a long day. Fresh grapefruit juice brings a citrusy tartness, cucumber juice adds a clean, garden-fresh depth, and the homemade mint-basil syrup ties everything together with a subtle herbal sweetness you simply cannot get from a bottle. The whole build is naturally free of any heat or spice, so every sip is smooth and easy without sacrificing complexity or sophistication. For anyone who loves a great tequila cocktail but needs to steer clear of chili-based ingredients — which sneak into plenty of bar-style drinks through spiced salts, infused spirits, or flavored syrups — this recipe keeps things completely clean. Making the herb syrup from scratch takes only a few minutes and is genuinely worth the effort; steeping fresh mint and basil in warm sugar syrup fills your kitchen with an incredible fragrance before you've even touched the shaker. The salted grapefruit rim adds just enough savory contrast to make each sip feel intentional and well-crafted. Serve it over ice in a tall glass with a cucumber slice on the rim and it looks as good as it tastes.
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!