Snap Pea Gimlet Recipe

Blanch

Bring 1 cup water to a simmer in a small saucepan. Add shelled snap peas and blanch for 30 seconds until vibrant green. Immediately shock peas in an ice bath to stop cooking, then drain thoroughly.

Blend and Strain

Combine the blanched snap peas and packed mint leaves in a blender with 2 tablespoons fresh lime juice and a pinch of fine sea salt. Add 1/4 cup of the water used for blanching (or up to 1/2 cup if needed) and blend on high until very smooth. Pour the puree through a fine-mesh sieve or chinois, pressing with the back of a spoon to extract as much liquid and flavor as possible. You should yield roughly 1/2 to 3/4 cup bright green juice.

Make Simple Syrup

In a small saucepan, combine 1/2 cup granulated sugar and 1/2 cup water. Warm over low heat, stirring until sugar dissolves. Remove from heat and let cool slightly.

Finish Cordial

Whisk or stir the snap pea-mint juice into the warm simple syrup until homogenous. Taste and add additional sugar (up to remaining 1/2 cup) or lime juice to balance sweetness and acidity if needed. Chill the cordial in the refrigerator until cold. Cordial will keep in a sealed container for up to 5 days.

Muddle

In a shaker, add 3 thin cucumber slices (or one peeled cucumber ribbon wound into the shaker) and 0.75 oz snap pea-mint cordial. Gently muddle once or twice to release cucumber aroma—do not pulverize.

Combine

Add 2 oz gin and 0.5 oz fresh lime juice to the shaker. Fill the shaker with ice and add 1/2 oz additional cordial only if you prefer a sweeter drink (optional).

Shake

Shake vigorously for 12–15 seconds until well chilled and the shaker is frosty.

Strain and Serve

Double-strain into a chilled coupe or Nick & Nora glass (or a rocks glass over fresh ice if preferred) using a Hawthorne and a fine mesh strainer to remove solids and cucumber bits.

Garnish

Express a mint sprig over the glass to release oils and slap it against your hand to freshen. Add the mint sprig and an optional thin snap pea or cucumber ribbon on the rim as garnish.