Lunch: Cucumber-Lime Infused Gin and Tonic
Recipe by Katie Barreira Make the gin mixture ahead or let stand at room temp 3 hours.
Ingredients
6 Persian cucumbers, divided (about 1 pound)
8 (2 1/2-inch-long) strips lime rind
1 1/2 cups gin
1/2 cup fresh lime juice
1 lime, thinly sliced
5 cups tonic water, chilled
Instructions
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.
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.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
