Jalapeño Cucumber Cooler

Published on
June 28, 2022
Just maybe the perfect drink for a hot summer day, Sunday brunch or anytime a refreshing and spicy mocktail is in order.
 Jalapeño Cucumber Cooler on patio table.
Prep Time:
5 Minutes + 2 Hour Refrigeration Time
Cook Time:
Difficulty Level:

24 ounces coconut water

1 hot house cucumber, sliced into 1/4 inch slices, reserving 4 slices

2 tablespoons Jalapeno Pepper Flakes

1 large handful mint + additional leaves for garnish

4 ounces lime juice + wedges for garnish


1. In a large pitcher combine coconut water, all but 4 of the cucumber slices, and Jalapeño Pepper Flakes. Refrigerate for 2-4 hours. The longer this mixture steeps, the spicier it will be.

2. In a glass muddle the the mint and lime juice.You want to bruise the mint to it releases if oils, or flavor. Do this for about 30 seconds. Strain the mint infused lime juice into the pitcher.

3. Fill 4 lowball glasses with ice. Divide the mixture between the glasses. Garnish with a slice of cucumber, lime wedge, and fresh mint.

Recipe Tip:
If desired add 4-8 ounces gin or vodka to the pitcher in step 1 for a refreshing cocktail.
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Jalapeño Cucumber Cooler

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