When I saw the recipe for “The Sweet Pea” cocktail in the April issue of Bon Appetit, I got really excited. English peas? In a cocktail? I’m in! Plus that drink is such a gorgeous pale green color I’m not sure how I was supposed to resist riffing on it. I wanted to be a little bit more adventurous with the flavor profile of this drink, and since I’ve been reading green pea recipes all week, I’ve got all kinds of ingredients that pair well with peas on my mind. After mulling it over for the past few days, I decided on the following combo: fresh green peas, cucumber, tarragon, lemon, and elderflower rum. And yes, this is what I saved my super-sweet-from-our-garden peas for.
Green Pea Rum Cooler
Serves 1.
- 3 TBS fresh green peas, shelled
- 3 slices of cucumber, about 1/2-inch thick each
- 1/2 TBS roughly chopped tarragon leaves
- 1 slice lemon
- 1 tsp sugar
- 1-1/2 oz. elderflower rum, or other white rum
- ice
- Muddle the peas, cucumber, tarragon, lemon, and sugar in a cocktail shaker until peas and cucumber are completely mashed. Add rum and ice to shaker and shake for 30 seconds, then strain into a glass. Serve cold, garnished with additional lemon or cucumber slices and a few whole fresh peas.
Dining and Cooking