Legume Free 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 citrusy lime backbone come together with blanco tequila for something bright, crisp, and genuinely refreshing. The homemade herb simple syrup — steeped with fresh mint and basil — is the secret weapon here, adding a floral, garden-fresh depth that no store-bought mixer can replicate. Every single ingredient in this drink is naturally free of legumes, so there's nothing to scrutinize or swap out — just clean, vibrant flavors from start to finish. The salted grapefruit rim adds a savory edge that ties everything together beautifully. It comes together in two glasses, which makes it perfect for a relaxed evening in or a small gathering where you want to impress without spending all night behind the 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!