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Pesto & Potatoes
Pesto & PotatoesVerified

July 15, 2025

7 Ingredients
MEDIUM

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. 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.

Cucumber Jalapeño Fizz
Cucumber Jalapeño Fizz cover
From the Cook
1/2

Cucumber Jalapeño Fizz

Ingredients

servings
Eggs and 1 other allergen identified

Check out original post! 😊

Instructions

1
|
In a shaker, muddle together cucumber and jalapeño pepper slices with lemon juice.
2
|
Add in egg white and powdered sugar. Secure lid and shake vigorously for 20 to 30 seconds.
3
|
Remove lid and add ice. Shake for another 15 to 30 seconds.
4
|
Strain into a coupe or martini glass. Carefully pour in soda water.
5
|
Garnish with a cucumber ribbon. Serve.

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About the Cook

Pesto & Potatoes

Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.

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