Well, folks, it’s election day. I am going to need a drink or 5 tonight. you?

Maybe try these deliciously sweet, tart, bitter and refreshing Blackberry Cucumber Gin and Tonics….

Blackberry Gin and Tonics from HeatherChristo.com

I was up before dawn, not realizing how much the anxiety of the election had gotten to me. I spent a little time on the peloton, did my morning routine and now I am at work on set with Coco all day. But honestly- mostly I just am at home, in sweats, on the couch, drinking these in my mind.

Blackberry Gin and Tonics from HeatherChristo.com

Also currently trying to figure out what I am going to stress eat tonight. Lol! Anyone else in this boat with me?

Blackberry Gin and Tonics from HeatherChristo.com

Cheers and virtual hugs to anyone else feeling the stress as heavily as I am today, hopefully we will have some clarity soon…

 

Blackberry and Cucumber Gin and Cucumbers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup Blackberry Syrup (see below)
  • 1 cup gin
  • chilled tonic water
  • 4 lime wedges
  • 2 persian cucumbers, sliced paper thin lengthwise
  • Fresh blackberries
  • Blackberry Syrup:
  • 1 cup fresh or frozen blackberries
  • ½ cup sugar (I used organic beet sugar)
  • ½ cup water
Instructions
  1. To Make the Blackberry Syrup:
  2. Add everything to a small pot and bring to a simmer, cooking for 3 minutes until the sugar has dissolved. Transfer to a blender and puree on high and then strain (or don’t if you don’t mind little bits of mint) into a mason jar. Refrigerate until chilled.
  3. Thinly slice Persian cucumbers lengthwise. You could slice them that way with a really sharp knife or on a mandoline.
  4. Thread the persian cucumber slices through with a long toothpick.
  5. Add 2 tablespoons of the blackberry syrup to the bottom of each glass. Squeeze the lime wedge into the syrup.
  6. Add the gin and then fill the glass with ice cubes and top with the tonic water. Garnish with fresh blackberries and a little fresh mint if desired.

 

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Well, folks, it’s election day. I am going to need a drink or 5 tonight. you?

Maybe try these deliciously sweet, tart, bitter and refreshing Blackberry Cucumber Gin and Tonics….

Blackberry Gin and Tonics from HeatherChristo.com

I was up before dawn, not realizing how much the anxiety of the election had gotten to me. I spent a little time on the peloton, did my morning routine and now I am at work on set with Coco all day. But honestly- mostly I just am at home, in sweats, on the couch, drinking these in my mind.

Blackberry Gin and Tonics from HeatherChristo.com

Also currently trying to figure out what I am going to stress eat tonight. Lol! Anyone else in this boat with me?

Blackberry Gin and Tonics from HeatherChristo.com

Cheers and virtual hugs to anyone else feeling the stress as heavily as I am today, hopefully we will have some clarity soon…

 

Blackberry and Cucumber Gin and Cucumbers
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup Blackberry Syrup (see below)
  • 1 cup gin
  • chilled tonic water
  • 4 lime wedges
  • 2 persian cucumbers, sliced paper thin lengthwise
  • Fresh blackberries
  • Blackberry Syrup:
  • 1 cup fresh or frozen blackberries
  • ½ cup sugar (I used organic beet sugar)
  • ½ cup water
Instructions
  1. To Make the Blackberry Syrup:
  2. Add everything to a small pot and bring to a simmer, cooking for 3 minutes until the sugar has dissolved. Transfer to a blender and puree on high and then strain (or don’t if you don’t mind little bits of mint) into a mason jar. Refrigerate until chilled.
  3. Thinly slice Persian cucumbers lengthwise. You could slice them that way with a really sharp knife or on a mandoline.
  4. Thread the persian cucumber slices through with a long toothpick.
  5. Add 2 tablespoons of the blackberry syrup to the bottom of each glass. Squeeze the lime wedge into the syrup.
  6. Add the gin and then fill the glass with ice cubes and top with the tonic water. Garnish with fresh blackberries and a little fresh mint if desired.

 

Recipe by Heather Christo (http://heatherchristo.com)