The Sugar Snap

There’s something utterly captivating about a bright green cocktail made with fresh juice. My favorite time to serve this cocktail is outdoors in the spring while fresh fish is on the grill.

The Sugar Snap cocktail features fresh-juiced snap peas and Gifford’s deliciously spicy ginger cordial to stir the appetite before a meal, perfect before a festive lunch or during cocktail hour. Fresh-juiced Sugar Snaps have a bright, delicate sweetness that is both tart and slightly astringent. The vibrant green color of the cocktail thrills me every time I make it. Its brilliant shade is the essence of spring, recalling light green shoots peeking up from the earth, forging their way through sediment and frost.

Sugar snap peas (Pisum sativum var. macrocarpon) are mildly frost resistant and are among the first plants you can sow into the ground after the final frost. The entire plant is edible including the whole pea pod, the leaves and the blossoms. The leaves and curly tendrils are tender and irresistible in a salad or for garnishing your glass. If pea blossoms present themselves, promise you’ll garnish your cocktail with one of them, otherwise pea tendrils will do nicely. Sow your pea plants under a trellis and you’ll save yourself some time untangling their wispy green limbs.

By / Photography By Chip Riegel | March 20, 2017

Instructions

Combine liquid ingredients in a bar tin with ice, shake vigorously for 15 seconds, double-strain into a coupe glass and garnish with a pea blossom or tendril. Yields 1 cocktail.

* Juice 1 cup of fresh Sugar Snap peas or blend in a blender with ¼ cup water and fine-strain through cheesecloth. Pour into a clean jar and refrigerate. Best if used the same day.

 

Ingredients

  • ¾ ounce vodka
  • ¾ Giffard Ginger of the Indies
  • ¾ ounce Sugar Snap pea juice**
  • ¾ fresh-pressed lime juice
  • Fresh pea blossom or tendril for garnish (optional)
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