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. A surprising element of this Cucumber Jalapeño Fizz is the use of a bit of powdered sugar to add sweetness, in lieu of simple syrup.
Servings: 1
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
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.