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

Katie Barreira
Recipe by Cooking Light June 2016

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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)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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