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. 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.

Author: Pesto & Potatoes

Category: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 13 kcal per serving

Ingredients

4 slices - cucumber
2 slices - jalapeño pepper
1 oz - lemon juice
1 oz - egg white, pasturized
3 ounces - soda water
2 teaspoons - powdered sugar
⅛ - Cucumber ribbon

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.