Cucumber jalapeño margarita mocktail

Prep 15 min
Total 20 min
Serves 4



1 cup
granulated sugar
1 cup
1/4 cup
chopped cucumber
jalapeño, halved and seeded
2 tbsp
coarse salt
1 tbsp
1 tsp
smoked paprika
lime, cut into wedges
1/2 cup
fresh lime juice
1 cup



  • 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.

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


Calories 45
Carbohydrates 12 g
Sodium 170 mg

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Issue: March 2018

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Photo credit: Photo, Erik Putz.

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