Spicy and refreshing, this Cucumber Jalapeño Cooler is a great way to chill out after a long day or add a lil’ kick to your booze-free brunch menu. The spiciness of the pepper is balanced out by the coolness of muddling the water from a cucumber.
Make it fancy by serving it in a tall glass with cucumber ribbons swirled around the glass. Your friends will think you’re a certified mixologist and, just because you might not be having alcohol doesn’t mean you don’t want to go all in on presentation.
- 1 large English cucumber, cut into ribbons and slices
- 1 jalapeño, seeds and ribs removed
- 2 medium limes, juiced
- Soda water
- Jalapeño slices (optional)
Use a mandolin or knife to thinly slice cucumber into ribbons for garnish. Slice the rest of the cucumber and add to a cocktail shaker with juice of 2 limes and seeded jalapeño.
Muddle together to release all of the water from the cucumber and infuse liquid with heat of a the pepper.
Prepare two pint glasses with a cucumber ribbon and fill with ice. Divide muddled mixture between the two glasses, top with soda water and serve garnished with extra jalapeño slices (optional).