Lavender-Cucumber Gin & Tonic

Lavender-Cucumber Gin & Tonic

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From: EatingWell Magazine, May/June 2018

Dried lavender flowers make a fast simple syrup perfect for dressing up a favorite cocktail standby, the good ol' gin and tonic.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • Lavender Simple Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons dried lavender flowers, or other edible dried flowers
  • Gin & Tonic
  • Ice
  • 2 tablespoons chopped peeled cucumber
  • 2 ounces gin
  • ½ cup tonic water
  • Cucumber slice for serving


  • Prep

  • Ready In

  1. To prepare simple syrup: Combine sugar and water in a small saucepan. Bring to a boil over high heat. Cook, stirring, until the sugar is dissolved, about 1 minute. Remove from heat. Stir in flowers and let cool to room temperature, about 45 minutes. Strain (discard the flowers) and refrigerate for up to 1 month. (Makes 1-1¼ cups.)
  2. To prepare gin & tonic: Fill a tall glass with ice. With a muddler, mash cucumber in the bottom of a cocktail shaker. Add gin and 1 ounce of the simple syrup. Shake for 10 seconds. Strain into the glass and add tonic. Stir to combine. Garnish with cucumber slice, if desired.
  • To make ahead: Refrigerate simple syrup for up to 1 month.

Nutrition information

  • Serving size: 1 drink
  • Per serving: 228 calories; 0 g fat(0 g sat); 1 g fiber; 25 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 23 g sugars; 23 g added sugars; 18 IU vitamin A; 1 mg vitamin C; 14 mg calcium; 0 mg iron; 20 mg sodium; 24 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carb, 2½ fat

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