Cucumber Cape Codder

recipe courtesy Martha Stewart Living

 Cucumber Cape Codder

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

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.

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. Serves 6.