Copyright © 2015 Matthew Benson
From Sarah Leah Chase: Whenever we entertain, Nigel prides himself on inventing a special, welcoming cocktail to suit the occasion. At some point I suggested that I would love for him to create a straightforward Cape Codder cocktail but find a way to make it better than any he had ever been served. Nigel took to the task with far more speed and relish than my more frequent culinary requests of peeling substantial amounts of garlic or seeding tomatoes and jalapeño peppers.
Nigel’s Cape Codder
Serves 1
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
INSTRUCTIONS
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
The popular Cape Codder cocktail usually consists of three ingredients: vodka, cranberry juice, and a squeeze of lime. Nigel decided to make a homemade cranberry syrup to replace some of the standard cranberry juice and the resulting cocktail was elevated to a whole new stratosphere.
Makes 1 3/4 cups
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
New England Open-House Cookbook by Sarah Leah Chase
From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer. In New England Open-House Cookbook, Sarah draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had.
GET THE BOOK: Amazon | B&N | IndieBound | Powell’s | Workman
