Sweet Pea Southside
This cocktail is inspired by one that we had at one of favorite restaurants here in Boston, Chickadee. They always use the freshest ingredients and make so truly spectacular dishes. Their bar program is no different. So when they used peas in one of their cocktails (one of Karen’s favorite veggies) we took note!
Our version makes a pea syrup using the left over cooking water from blanched spring peas. Why toss perfectly good flavor?
To maker the Pea syrup: bring add 2 cups of water to a boil in a small saucepan, add 5-6 oz chopped sugar snap peas and boil for about 5 minutes (this will slightly over cook them but you’ll have more flavor in the water). Remove from heat, strain over 1 cup sugar. Allow to cool.
Ingredients:
Cucumber 1-2” chopped, plus more for garnish. (garnish with very thin slices around the inside of the glass)
2 oz gin
1 oz lime
1 oz sugar snap pea syrup
5 mint leavesDirections:
Directions:
Muddle Cucumber in shaker
Add gin, lime, pea syrup and mint leaves and ice.
Shake for 10-15 seconds.
Strain into a rocks glass with fresh ice and sliced cucumber.