Cucumber Jalapeño Margarita Mocktail
99
- Prep Time15 min
- Total Time20 min
- Makes4 servings
Cucumber jalapeno margarita mocktail. (Photo: Erik Putz)
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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