Cucumber Jalapeño Cooler (Edit recipe)

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.

5 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	17
Fat:	0 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 2

Ingredients

1 English Cucumber, large, cut into ribbons and slices
1 Jalapeño, seeds and ribs removed
2 Lime, medium, juiced
Sparkling Water
Ice Cubes
Jalapeño, sliced, optional

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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).