Cucumber Gin and Tonic with Blueberries Recipe


Nutrition

Cal/Serving: 275
Daily Value: 14%

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat0g0%
Saturated0g0%
Carbs13g4%
Fiber0g2%
Sugars12g0%
Protein0g1%
Sodium16mg1%
Calcium8mg1%
Magnesium6mg1%
Potassium67mg2%
Iron0mg1%
Zinc0mg1%
Phosphorus11mg2%
Vitamin A48IU1%
Vitamin C2mg4%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg0%
Vitamin B60mg1%
Folic Acid (B9)3µg1%
Vitamin E0mg0%
Vitamin K9µg11%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Cucumber Gin and Tonic with Blueberries
Jane Bruce

This twist on a classic gin and tonic is the perfect summer cocktail. I assure you, it tastes as good as it looks.

Click here to see 6 Cool and Creative Ways to Use Cucumber.

3.666665
Ratings6

INGREDIENTS

  • 5 slices cucumber
  • 4 ounces tonic water
  • 8 blueberries
  • 3 ice cubes
  • 3 ounces gin

DIRECTIONS

Soak 4 slices of cucumber in tonic water for at least 8 hours, up to 24 hours.

In a cocktail glass, muddle the blueberries until nice and mushy. Place the ice cubes in the glass, and pour the gin over them. Pour in the tonic water, and stir until combined and blueberries have made the liquid a light pink color. Garnish with the remaining slice of cucumber. Then, get drunk!

Recipe Details

Servings: 1
Cuisine: American
Special Designations: Dairy-free, Vegan

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