Cucumber Zing Recipe
seeds cucumber jalapeño tequila, triple sec, lime juice, simple, pineapple juice
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Ingredients
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Cucumber-Jalapeño Base
Cocktail Mix
Finish & Garnish
Method
Cucumber-Jalapeño Base
Make the puree
Place the peeled, seeded chopped cucumber and the roughly chopped jalapeño into a blender. Add 1 oz fresh lime juice and 0.5 oz simple syrup. Blend on high until smooth, about 20–30 seconds.
Taste and adjust heat/sweetness: if too spicy, add 1–2 tablespoons (15–30 ml) additional cucumber or 0.25 oz simple syrup; if too mild, include a few jalapeño seeds or the other half jalapeño.
Strain the puree through a fine-mesh sieve into a bowl or measuring cup, pressing with a spoon to extract as much liquid as possible. You should have roughly 1 to 1.5 oz of strained cucumber-jalapeño juice/puree. Discard solids.
Cocktail Mix
Combine and chill
In a cocktail shaker, add ice (about half full), 2 oz tequila, 0.5 oz triple sec, 1 oz pineapple juice, and the strained cucumber-jalapeño juice from above (approximately 1–1.5 oz).
Shake vigorously for 12–15 seconds until the shaker is well chilled and diluted.
Finish & Garnish
Prepare glass
If desired, rim your serving glass with lime and dip into coarse salt or tajín. Fill the glass with fresh ice.
Strain the shaken cocktail into the prepared glass over ice. If you prefer a lighter, fizzy drink, top with 1 oz club soda or sparkling water.
Garnish with a lime wheel and a thin cucumber ribbon. For extra visual spice, thread the cucumber ribbon on a cocktail pick alongside a small jalapeño slice (optional).
Serve immediately. Stir gently once or twice before drinking to combine any soda.