martha stewarts’ cucumber-ginger fizz

A powerful, yet light, summer cocktail.  Note my amendment to the original instructions for this drink noted below.

To make these cocktails, cucumber-infused vodka is garnished with cucumber ribbon and mixed with ginger simple syrup.


1 1/2 cups vodka
2 English cucumbers; 1 peeled and coarsely chopped, 1 left whole
1 lime, cut into 8 wedges
2 bottles (750 mL each) sparkling water
1/2 to 1 cup Ginger Simple Syrup


  1. Put vodka and chopped cucumber in a non-reactive container. Refrigerate 1 hour. Strain; discard cucumber. Refrigerate, covered, until ready to use, up to 2 days.
  2. Using a vegetable peeler, shave the remaining cucumber lengthwise into wide strips; discard seeds.
  3. Fill eight tumblers with ice. Add 3 cucumber strips and 3 tablespoons infused vodka to each glass. Squeeze, then drop, a lime wedge into each. Top with sparkling water; stir in 1 to 2 tablespoons syrup.

Claude’s Recipe Amendment

  1. Don’t discard the cucumbers, as noted in direction #1.  These intense vodka soaked cucumbers are a fun treat at the bottom the cocktail glass or on their own.

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