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Cucumber-Lime Infused Gin and Tonic

Photo: Jennifer Causey Styling: Missie Neville Crawford

Hands-on time 15 mins
Total time 12 hrs, 15 mins
Yield

Serves 8 (serving size: about 1 cup)

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

Nutrition 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

How to Make It

  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.