Pineapple Cucumber Mocktail with a Kick

Written by Eydie Desser

My CGTO (Chief Go To Officer) Michelle, loves cocktails, so I asked her to be the official Garden of Eydie Mixologist! We are making healthy cocktails that are so delicious, you’ll feel giddy without the liquor! I gave Michelle this recipe, but with her super good taste buds, she was able to balance the flavors perfectly. Some jalapeños are spicier than others, some ginger is more fragrant than others, so become your own mixologist and make sure you season it to your delight!


  • 6 oz. 100% pineapple juice (reduced to 1 ½ Tb)
  • 2 limes, peeled
  • 2 medium cucumbers (no need to peel)
  • 2-inch piece of ginger, peeled
  • ¼ medium jalapeño pepper (or more to taste if you like it super spicy)
  • 3 fresh mint leaves


1- In a small saucepan, bring pineapple juice to a boil for 6-7 minutes until reduced to a thick syrup equalling about 1-½ TB. Allow it to cool.

2- Using a juicer, juice limes, cucumbers, and ginger.

3- Place jalapeño and mint into a cocktail shaker, or another sturdy vessel container with a lid. Muddle together to a paste. Add ice and juice, and shake to combine. Taste and add more lime juice for tartness, pineapple syrup for sweetness, and ginger or jalapeño for more of a kick…you are the “mixologist” so season to delight your taste buds and everyone will like it as well.

4- Strain into a small cocktail or shot glass and drink to your heart’s desire!

Nutrition Per Serving:  200 calories, 0.5g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 25mg sodium, 49g carbohdyrate, 5g fiber, 29g sugar, 0g added sugar, 3g protein

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