Nightshade Free Cucumber Herb Paloma
Bright, cooling, and genuinely refreshing, this herb-infused paloma is the kind of cocktail that makes warm evenings feel like a celebration. Grapefruit and lime bring the citrus punch, fresh cucumber juice adds a clean, almost spa-like depth, and a homemade mint-basil syrup ties everything together with a fragrant sweetness you simply can't get from a bottle. Avoiding nightshades doesn't mean sacrificing bold flavor — every ingredient here is naturally free of tomatoes, peppers, and their relatives, so you can sip without second-guessing the menu. The herb simple syrup is a small extra step that pays off enormously, steeping fresh mint and basil into the sugar base for a complexity that store-bought mixers never deliver. A flaky sea salt rim rubbed with a fresh grapefruit wedge adds just enough savory contrast to keep each sip interesting from first to last. This one shakes up beautifully for two and feels equally at home at a backyard happy hour or a dinner party where someone at the table needs to skip the usual spicy or tomato-forward options.
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!