Pea Martini Recipe

Blanch peas (optional but brightens color)

Bring a small pot of water to a boil. Add the trimmed sugar snap peas and blanch for 20–30 seconds until bright green and slightly tender. Immediately transfer peas to an ice bath to stop cooking and preserve color. Drain well.

Prepare cucumber

If not already done, peel, seed, and chop the English cucumber into roughly 1/2-inch pieces so it blends easily. Reserve a thin cucumber ribbon for garnish.

Blend purée

In a blender or high-speed food processor, combine blanched peas, chopped cucumber, white miso, fresh lime juice, simple syrup, and 2 tablespoons cold water. Purée until completely smooth, about 30–45 seconds. If the mixture is too thick, add water 1 teaspoon at a time until it reaches a spoonable but pourable consistency.

Strain for silkiness

Pass the purée through a fine-mesh sieve into a bowl using the back of a spoon to press through solids. This yields about 2–3 tablespoons of vibrant purée for one cocktail. Taste and adjust: add up to 1/4 teaspoon more simple syrup for sweetness or a few drops more lime for brightness.

Chill purée

Cover and chill the purée in the refrigerator for at least 10 minutes while you prepare the cocktail to keep the drink cold and bright.

Prepare tools

Place a martini or coupe glass in the freezer or fill with ice water to chill. Gather a cocktail shaker and strainer.

Build and shake

In the cocktail shaker, add the vodka, dry vermouth, and 2 tablespoons pea-cucumber purée. Fill the shaker with ice and shake vigorously for 12–18 seconds until well-chilled and slightly frothy from the vegetable purée.

Double strain

Discard ice or water from the chilled glass. Double strain the cocktail through a hawthorne or fine-mesh strainer into the chilled martini/coupe glass to remove ice shards and any remaining pulp for a silky texture.

Rim (optional)

If using a rim, wet the glass edge lightly with a cucumber ribbon or a drop of lime juice, then dip the rim into a small plate with sea salt or toasted sesame to coat a thin line.

Garnish

Float one blanched snap pea pod or a raw snap pea across the surface and add the reserved cucumber ribbon twisted into the center. For a modern touch, use a microplane to grate a tiny pinch of lime zest over the top.

Serve immediately

Serve the Pea Martini immediately while chilled. Stir gently once with a bar spoon if the purée slightly separates before drinking.