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Cucumber Jalapeño Margarita Mocktail

86

  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 servings
Cucumber Jalapeño Margarita Mocktail

Photo, Erik Putz.

Chatelaine Triple Tested

This margarita mocktail recipe has the zesty zip to start morning brunch off right.

Ingredients

  • 1 cup granulated sugar

  • 1 cup water

  • 1/4 cup chopped cucumber

  • 1 jalapeño, halved and seeded

  • 2 tbsp coarse salt

  • 1 tbsp lime zest

  • 1 tsp smoked paprika

  • 1/2 tsp hot-red-chili-flakes

  • 1 lime, cut into wedges

  • 1/2 cup fresh lime juice

  • 1 cup club soda

Garnish

  • jalapeño

  • cucumber

Instructions

  • COMBINE sugar and water in a small pot. Bring to a boil and cook until sugar dissolves. Add chopped cucumber and jalapeño and boil for another 2 min. Set aside to cool and infuse.

  • STIR salt, zest, paprika and pepper flakes in a shallow bowl.

  • CUT a slit into a lime wedge, leaving the peel intact. Run the slit around the rim of 4 glasses until coated with juice. Dip rims in salt mixture to coat.

  • FILL each glass with 2 tbsp lime juice. Remove cucumber and jalapeño from syrup and discard; add 1 tbsp syrup to each glass. Stir, then top with ice and 1/4 cup club soda.

  • GARNISH each mocktail with a cucumber ribbon and a jalapeño ring.


Chatelaine Quenchers: How to make lemonade slushies


Nutrition (per serving)

Calories 45, Carbohydrates 12g, Sodium 170mg.

Kitchen Tip: Peel thin cucumber ribbons with a vegetable peeler, then thread onto small skewers for garnish.

Get more spring brunch recipe ideas.

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