Cucumber Cape Codder

Cranberry and cucumber might sound like an odd couple, but the vegetable really mellows out the berry's tartness.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 4 1/2 cups
Cucumber Cape Codder

Photography: Johnny Miller

Source: Martha Stewart Living, July 2012

Ingredients

  • 1 cup sugar
  • 2 cups grated English cucumber (about 1 cucumber), plus cucumber wedges, for garnish
  • 9 ounces vodka, chilled
  • 12 ounces cranberry juice (no sugar added)
  • 1/2 cup fresh lime juice (from about 4 limes)
  • Ice, for serving

Directions

  1. Bring sugar and 1 cup water to a boil in a small pot. Reduce heat, and simmer, stirring until sugar dissolves. Remove from heat, stir in grated cucumber, and let cool. Pour through a fine sieve into a bowl or large glass measuring cup, and discard solids (you should have 2 cups syrup). Cucumber syrup can be refrigerated up to 3 days.

  2. Combine cucumber syrup, vodka, and cranberry and lime juices in a 2-quart pitcher. Cocktail can be refrigerated up to 8 hours. Serve over ice, and garnish with cucumber wedges.

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