Cucumber Zinger

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We like to say that the Cucumber Zinger cocktail is a cocktail and spa beverage all in one. It’s deliciously spiked spa water, neon green with nutrients, and invigorating with spicy chile peppers. Zing, indeed! Get into the green with the Cucumber Zinger. 

Grate your Cuke

The first thing is to get your bright green cucumber juice. No special tools necessary: just an ordinary cheese grater and your lovin’ (and hardworking sanitized) hands! Grate the whole cucumber, skin and all. In fact, it’s the skin of the cuke that makes the Cucumber Zinger such a vibrant green. (Because of that, organic cucumbers are best. Look for organic English or Persian cucumbers.) Besides the electric color, the skin of the cucumber carries most of the nutrients, too.

Grate your cuke over a bowl (to catch any juices). If you have a food processor with a grating blade, you can use it instead. Then, use your hands to squeeze the juice. We’re just using the juice here, Hipcooks. What to do with the grated cucumber? Boy, do we have ideas! Check out our recipes for Tzatziki and for the most delicious Persian Yogurt and Cucumber Soup (pictured below). Double Yum!

Muddle the Jalapeno

Why Cucumber “Zinger?” From the chilies, of course! Entirely optional, naturally — though I could sure use a dose of spicy optimism right now! A little goes a long way, so add a slice of two of jalapeno, serrano, or even Thai chilies.

Add the gin, cucumber juice, lemon and ice

Shake, shake, shake your money maker. Strain, and you’ve got a Cucumber Zinger!