Cucumber Cape Codder - cooking recipe

Ingredients

1 cup sugar
1 cup water
2 cups English cucumbers, scraped and grated (about 1 cucumber)
9 ounces vodka, chilled
2 ounces cranberry juice (no sugar added)
1/2 cup fresh lime juice (from about 4 limes)
ice, for serving

Preparation

To make the simple syrup, bring sugar and 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). The cucumber syrup can be refrigerated up to 3 days.
Combine cucumber syrup, vodka, cranberry juice and lime juice in a 2-quart pitcher.
Cocktail can be refrigerated up to 8 hours. Serve over ice and garnish with cucumber wedges.