Cucumber-Lime Infused Gin and Tonic

Name: Cucumber-Lime Infused Gin and Tonic
Total time: 12 h 15 min
Yield: Serves 8 (serving size: about 1 cup)
Ingredients: 6 Persian cucumbers, divided (about 1 pound); 8 (2 1/2-inch-long) strips lime rind; 1 ½ cups gin; ½ cup fresh lime juice; 1 lime, thinly sliced; 5 cups tonic water, chilled

Make the gin mixture ahead or let stand at room temp 3 hours.

By Katie Barreira

Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey Styling: Missie Neville Crawford

Recipe Summary

hands-on:

15 mins

total:

12 hrs 15 mins

Yield:

Serves 8 (serving size: about 1 cup)

Nutrition Info

Ingredients

6 Persian cucumbers, divided (about 1 pound)
8 (2 1/2-inch-long) strips lime rind
1 ½ cups gin
½ cup fresh lime juice
1 lime, thinly sliced
5 cups tonic water, chilled

Directions

Step 1
Cut 4 cucumbers into 1/4-inch-thick slices (about 2 cups). Muddle sliced cucumber and rind in a large measuring cup or bowl. Add gin. Cover and refrigerate 12 hours and up to 3 days.

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Step 2
Strain cucumber mixture into a pitcher; add juice. Slice remaining 2 cucumbers; add to pitcher with sliced lime. Add tonic water just before serving. Serve in ice-filled Collins glasses.

Nutrition Facts

Per Serving:

162 calories; fat 0.1g; carbohydrates 17g; fiber 1g; sodium 20mg; calcium 10mg; sugars 14g; added sugar 13g.

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