Cucumber- & Coriander Sprout-Infused Gin

Été 2010
food and drink

BY: Frankie Solarik

Combine a bottle of gin, half a cucumber (sliced) and approximately ¾ cup of coriander sprouts in a container. (Use coriander leaves if sprouts are unavailable.) Cover and let infuse at room temperature for approximately 1 week. Strain liquid into a bottle. This gin is also delicious with tonic or soda.