Spicy Cucumber Mint Mocktail Recipe

by: Kate McMillan   |   3 min read

Summary:

Zero proof cocktails are everywhere and your friends that don’t drink but still want to be festive will be so appreciative of this super fun mocktail. Cucumbers and mint provide a lovely fresh flavor while the jalapeño simple syrup offers a nice kick. Don’t bother peeling the cucumber for this as it adds a pretty color and offers an excellent dose of fiber.

Ingredients:

• 1 English cucumber, cut into chunks
• Juice of 2 limes
• 3 mint leaves
• 2 ounces jalapeño simple syrup
• 4 ounces seltzer water

Jalapeño Simple Syrup Ingredients:

• ¼ cup sugar
• ¼ cup water
• 1 jalapeño, sliced

Directions:

1. To make the jalapeño simple syrup, place the sugar, water and jalapeño in a small saucepan. Set the saucepan over medium heat and swirl the pan a few times, cooking until the sugar is completely dissolved, about 3 minutes. Turn off the heat and steep for 30 minutes. Strain the syrup, discarding the jalapeño.
2. Add the cucumber and lime juice to a blender and puree until smooth.
3. Into a cocktail shaker, place the mint leaves. Muddle just a bit to release the scent and then pour in the cucumber puree and the simple syrup. Fill the shaker with ice. Shake vigorously and then pour into cocktail glasses filled with ice. Top each glass with 2 ounces of seltzer water and serve at once.

Notes:

We prefer an English cucumber for this since it has far less and much smaller seeds. But, you can use a regular cucumber, seeded, if you can’t find one.

Jalapeño simple syrup can be made a week in advance and kept covered in the refrigerator. If you want this super spicy, use a serrano instead of a jalapeño.

Do not make this ahead as blended drinks are best served right away.

This would be delicious with a sugar, salt or Tajin coated rim on the cocktail glass.