Gin and Tonic, Remixed Recipe


Nutrition

Cal/Serving: 246
Daily Value: 12%

High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat1g1%
Saturated0g0%
Carbs26g9%
Fiber7g29%
Sugars9g0%
Protein3g6%
Sodium133mg6%
Calcium117mg12%
Magnesium41mg10%
Potassium978mg28%
Iron2mg10%
Zinc1mg3%
Phosphorus119mg17%
Vitamin A314IU6%
Vitamin C28mg47%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg4%
Niacin (B3)2mg8%
Vitamin B60mg5%
Folic Acid (B9)63µg16%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Gin and Tonic
BIG San Francisco

Christian Clark at San Francisco's BIG mixed up a wintry take on the classic gin and tonic, muddling in fennel instead of cucumber for cold months.

3
Ratings4

INGREDIENTS

  • 1 ounce gin (Plymouth)
  • 1 ounce green chartreuse
  • 3 dashes Peychaud's Bitters
  • 2 dashes absinthe
  • Muddled fennel bulb
  • 1.5 ounce soda

DIRECTIONS

Muddle fennel, then combine the rest of the ingredients in a shaker. Shake, strain, and pour. Top with soda.

Recipe Details

Servings: 1

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