Cucumber-Lime Infused Gin and Tonic

Cooking Light
Cucumber Lime Infused Gin and TonicRecipe

Photo: Jennifer Causey Styling: Missie Neville Crawford

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

Serves 8 (serving size: about 1 cup)


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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


Hands-on: 15 Minutes
Total: 12 Hours, 15 Minutes

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.

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.

Created date

April 2016

Nutritional Information

Calories 162
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 17 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 20 mg
Calcium 10 mg
Sugars 14 g
Est. Added Sugars 13 g