So Fresh And So Green Recipe

Blanch peas in boiling water for 20–30 seconds until bright green, then plunge into ice water. Drain thoroughly and pat dry.

Place blanched peas and sliced ginger in a clean jar. Pour 6 oz vodka over them so ingredients are fully submerged. Seal jar, shake gently.

Steep at room temperature for 24–48 hours, shaking once or twice daily. Taste after 24 hours — the tincture should be vegetal and mildly gingery. Steep longer for stronger flavor but avoid bitterness.

Strain tincture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container. Press solids to extract liquid. Discard solids. Refrigerate tincture up to 2 weeks.

Place chopped scallion greens and lemon zest in a small jar. Pour 2 oz vodka over them, seal and shake.

Steep in the refrigerator for 12–24 hours to avoid over-extraction of bitter flavors. Taste after 12 hours; strain through a fine mesh or coffee filter into a small bottle and refrigerate up to 1 week.

Prepare glass

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while preparing cocktail.

Add 2 oz Condesa Gin, 1 oz green pea-ginger tincture, 0.75 oz fresh lemon juice, 0.25 oz scallion-lemon tincture and 0.5 oz simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup), cap and shake vigorously for 12–15 seconds until the shaker is frosty and well chilled. Vigorous shaking helps emulsify the vegetal tincture with the citrus.

Empty ice or water from the chilled glass. Double strain the cocktail into the chilled glass using a Hawthorne strainer and fine mesh strainer to remove any pea solids or ice shards.

Garnish by threading 6 blanched peas onto a small pick or placing pea shoots in the glass, add a thin scallion ribbon laid across the rim and float a lemon wheel if desired.

Serve immediately. Encourage sipping to appreciate the layered green notes of pea, ginger, scallion and bright lemon.