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Cucumber Jalapeño Fizz

By Reed Dunn

May 10, 2025

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Cool, crisp cucumber is combined with a touch of heat in this refreshing Cucumber Jalapeño Fizz — a mocktail that’s as stunning to sip as it is to serve. It’s bright with notes of citrus and just a little bit fiery, thanks to a slice of jalapeño that’s muddled with lemon juice and cucumber. Egg white gives the drink its signature foamy finish, while powdered sugar adds just enough sweetness to balance the spice.

Topped with bubbly soda water (my preference is Topo Chico) and garnished with a cucumber ribbon, it’s the perfect non-alcoholic option for brunches or any night you want to feel a little fancier. This non-alcoholic option won’t leave your sober and sober-curious guests feeling left with only flavored sparkling water to drink.

Customize & Perfect Your Cucumber Jalapeño Fizz

Make it a Boozy Cucumber Jalapeño Fizz: Replace 1.5 ounces to 2 ounces of the soda water with gin or vodka to make this mocktail an instant cocktail. Add the alcohol when you muddle the ingredients together and top with about half as much soda water to finish the drink.

Add a Fancier Finish: Freeze a whole jalapeño pepper and use a zester or grater to shave a few bits onto the top of the foam. This adds extra heat and another element of texture to the drink.

Use Pasteurized Egg Whites: While you can use the egg white from one egg, cartoned egg whites are pasteurized. That means they’ve been gently heated to kill bacteria like salmonella. This makes them safer to consume raw or undercooked.

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5 from 1 vote

Cucumber Jalapeño Fizz

This refreshing mocktail brings a bit of heat from fresh jalapeño while egg whites are frothed during the shaking process to create a foamy layer. Powdered sugar adds sweetness, in lieu of simple syrup.

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Ingredients 

• ▢ 4 slices cucumber
• ▢ 2 slices jalapeño pepper
• ▢ 1 ounce (2 tablespoons) lemon juice, freshly squeezed
• ▢ 1 ounce (2 tablespoons) egg white, pasturized
• ▢ 3 to 4 ounces soda water
• ▢ 2 teaspoons powdered sugar
• ▢ Cucumber ribbon for garnish

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Instructions 

• In a shaker, muddle together cucumber and jalapeño pepper slices with lemon juice.
• Add in egg white and powdered sugar. Secure lid and shake vigorously for 20 to 30 seconds.
• Remove lid and add ice. Shake for another 15 to 30 seconds.
• Strain into a coupe or martini glass. Carefully pour in soda water.
• Garnish with a cucumber ribbon. Serve.

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