Restaurants›Plonk Missoula›Arboreta Recipe

Arboreta Recipe

Inspired by Plonk Missoula
Time40m
Serves1

Gin, French Herbal Liqueur, Cocchi Americano Aperitiff, Kummel, Snap Pea, Lime. Served over pebble ice with mint and lime zest.

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Ingredients

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Cocktail

Garnish & Serve

Method

Snap Pea Simple Infusion (make ahead)

1

Prepare infusion

Thinly slice 1 cup of fresh snap peas. Combine with 1 cup water and 1 cup granulated sugar in a small saucepan and bring just to a simmer, stirring until sugar dissolves. Remove from heat, add the sliced snap peas, cover, and let steep for 30 minutes at room temperature.

2

Strain the liquid through a fine mesh sieve or cheesecloth, pressing lightly on solids to extract flavor. Cool to room temperature, then chill. Yields about 1 cup; use 0.5 oz per cocktail. Refrigerate up to 5 days.

Cocktail Assembly

3

Combine ingredients

Add 2 oz gin, 0.5 oz French herbal liqueur, 0.75 oz Cocchi Americano, 0.25 oz kummel, 0.5 oz fresh lime juice, and 0.5 oz chilled snap pea infusion to a cocktail shaker filled with ice.

4

Shake

Shake vigorously for 10–15 seconds until the outside of the shaker is well chilled and slightly frosted.

5

Prepare glass

Fill a rocks glass or short tumbler with pebble or crushed ice, mounding slightly above the rim if desired.

6

Strain

Double-strain the cocktail over the prepared pebble ice using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pea solids.

7

Garnish

Express a long twist of lime zest over the drink to release oils, wipe the rim with the zest and drop it on top. Add a fresh mint sprig, slap it lightly to release aroma and rest it on the ice. Optionally float a thinly sliced snap pea on the surface for visual clarity.

8

Serve immediately with a short straw. The cocktail should be bright, herbal, with a subtle vegetal snap-pea note and a caraway-dill undertone from the kummel.