The Bright Side

The Bright Side

THE BRIGHT SIDE

The last of winter’s snows are melting, and the season’s first cold weather crops are being harvested from freshly thawed fields. Whether your favorite racehorse wins or loses this Derby Day, look on the bright side: Spring is here! A play on the traditional Mint Julep incorporates a syrup from the often overlooked, but delicious and delicately flavored Pea Tendrils. Petite Mountain Mint, with it’s deep, spicy undertones and incredibly strong mint flavor, shines through even the darkest of drams. A touch of lemon and juice from that sweetest of spring vegetables, the Sugar Snap Pea, lend lightness and balance to the drink. Cheers!


INGREDIENTS

For the Pea Tendril Syrup:

  • 2 cups (39 grams) Pea Tendrils
  • 1 cup (188 g) sugar
  • 1 cup (204 g) water
Yields approx. 1 ¾ cup (470 g) or 28 oz.

    For the Sugar Snap Pea Juice

    • 4 cups (432 g) Sugar Snap Peas (approx. 1 lb)
    • 1 cup (204 g) water
    • Pinch of salt

    Yields approx 1 ⅔ cup (316 g) or 26 ½ oz.

     

    For the cocktail:

    • Approx. ⅛ cup of Petite Mountain Mint (enough to loosely cover the bottom of the glass)
    • ¾ oz. Pea Tendril Syrup
    • ½ oz. Sugar Snap Pea Juice
    • ¼ oz. fresh lemon juice
    • 1 ½ oz. Bourbon
    • Pea Tendril and Mountain Mint garnish

      DIRECTIONS

      For the Pea Tendril Syrup:

      Rinse Pea Tendrils, reserving a few sprigs for garnish.


      Bring 1 cup of water and 1 cup of sugar to a boil to dissolve sugar.


      While mixture is still hot, place in a blender with the pea tendrils.


      Blend at low speed for 1 minute.


      Pass the syrup through a fine strainer.


      Let cool and chill until ready to use.

       

        For the Sugar Snap Pea Juice:

        Clean and halve sugar snap peas.


        Place in a blender with 1 cup water.


        Blend at medium speed for 1 minute.


        Pass the juice through a fine strainer, using a spatula to press all the liquid from the pulp.


        Season with a pinch of salt.


        Chill until ready to use.

         

          For the Cocktail:

          Roll 2 lemons on a cutting board and cut in half.


          With a hand juicer, juice lemon halves and fine strain. Yields approx ½ cup juice. Set aside.


          In the bottom of an old-fashioned glass, place Mountain Mint.

           
          Add Pea Tendril Syrup directly to the glass.


          Press down gently on the mint leaves with a muddler.


          Add bourbon, fresh lemon juice, and Sugar Snap Pea juice.


          Fill the glass ¾ of the way up with ice and stir.


          Top with fresh ice.


          Garnish with Pea Tendrils and Mountain Mint sprigs.

           

            NON-ALCOHOLIC OPTION

            In a tall glass, add Mountain Mint and 1 ½  oz  Pea Tendril Syrup.


            Add 1 oz Sugar Snap Pea Juice and ½ oz fresh lemon juice.


            Fill the glass ¾ of the way up with ice.


            Top with 4 oz. soda water.


            Stir and add fresh ice.


            Garnish with Pea Tendrils and Mountain Mint.


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