Cocktail: Sweet pea
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Loading... - Kelly Cable
- 03 Aug 2021
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Serves 1
For the gin infusion
½ bottle gin (your favourite brand; we use East London Liquor Company)
50g sugar snap peas
For the cocktail
20ml fresh lime juice, plus extra to rim the glass
Smoked paprika salt, to rim the glass – mix 1 tsp finely ground sea salt with a pinch of smoked paprika (optional)
45ml sugar-snap-infused gin
5ml gomme syrup
5ml green chartreuse
Dry prosecco, to top
Pea shoots, to garnish
The infusion takes three days, but is well worth the wait: the sugar snapsimpart a pale green colour and a gorgeous, fresh flavour to the gin, and complement the botanicals in the alcohol. Half a bottle of infused gin will make enough for about eight servings, but it keeps well.
To make the gin infusion, crack the sugar snaps in half, put them in a Kilner jar and pour in the gin. Leave to steep for three days, then strain back into the bottle.
To build the drink, take a tall glass, wet the rim with lime juice, then dip into the smoked paprika salt to coat (I usually apply it to only half the rim, so customers can make up their own minds whether to drink with or without). Put all the liquids bar the prosecco in a shaker, shake, then strain into the glass over ice. Top with prosecco, garnish with pea shoots and serve.
