This play on the Derby Day favorite the mint julep uses the whole sugar snap pea plant: pea greens in the simple syrup and snap pea "juice," plus pea blossoms for garnish, if you're lucky enough to find them.
Nutrition per serving may change if servings are adjusted.
1 cup water, divided
½ cup sugar
1 cup pea greens (pea shoots), coarsely chopped, plus more for garnish
½ cup sugar snap peas, trimmed and halved
Pinch of salt
1 cup fresh mint leaves, divided, plus more for garnish
1½ cups bourbon, divided
⅓ cup lemon juice, divided
8 cups ice cubes, divided
Pea blossoms for garnish
Combine ½ cup water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in pea greens. Let stand until cool, about 25 minutes. Strain into a small bowl and refrigerate the syrup until cold, about 30 minutes.
Meanwhile, combine snap peas and the remaining ½ cup water in a blender. Blend at medium speed for 1 minute. Pour through a fine-mesh sieve into a small bowl, pressing on the solids to release as much liquid as possible. Season with salt. Refrigerate the juice until cold, about 30 minutes.
To prepare each cocktail: Place 2 tablespoons mint and 1½ tablespoons of the syrup in an Old-Fashioned glass. Mash the mint with a muddler or wooden spoon until lightly bruised. Add 3 tablespoons bourbon, 2 teaspoons lemon juice and 1 tablespoon of the pea juice. Add ½ cup ice cubes and stir. Top with another ½ cup ice cubes. Serve garnished with pea blossoms, additional pea greens and mint, if desired.
To make ahead: Refrigerate syrup and juice (Steps 1 & 2) for up to 3 days.
158 calories;0 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 16 mcg folate; 0 mg cholesterol; 13 g sugars; 13 g added sugars; 724 IU vitamin A; 10 mg vitamin C; 29 mg calcium; 2 mg iron; 23 mg sodium; 72 mg potassium
Carbohydrate Servings: 1
Exchanges: 1 alcohol equivalent, 1 other carbohydrate