Nigel’s Cape Codder

By sandiB2010

Ingredients

• Generous 2 ounces vodka
• 4 ounces cranberry juice
• 2 ounces Nigel’s Cranberry Syrup (recipe follows)
• Ice cubes, for serving
• 1 lime wedge, for garnish
• Nigel’s Cranberry Syrup
• 1 cup whole fresh or frozen cranberries
• 1 cup cranberry juice
• 1/3 cup sugar
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon finely grated lime zest

Details

Servings 1
Adapted from workman.com

Preparation

Step 1

Place the vodka, cranberry juice, and cranberry syrup in a tall mixing glass or beaker and stir to mix. Pour the cocktail into an ice-filled highball glass and garnish with a wedge of lime.

Nigel’s Cranberry Syrup

Makes 1 3/4 cups

Place the cranberries, cranberry juice, sugar, lime juice, and lime zest in a small nonreactive saucepan and cook over medium heat, stirring occasionally, until the cranberries have softened and burst open, 10 to 12 minutes. Remove the cranberry mixture from the heat and let it cool for at least 10 minutes.

Transfer the cranberry mixture to a blender and puree until smooth. Store the syrup in the refrigerator, covered, until ready to use. The syrup will keep for at least 1 week.