Cucumber jalapeño margarita mocktail



15 min


20 min



Cucumber jalapeño margarita mocktail

Photo, Erik Putz.


  • 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


  • jalapeño
  • cucumber


  • 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

[bc_video video_id=”5036027472001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 45,
  • Carbohydrates
  • 12 g,
  • Sodium
  • 170 mg.

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