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. Source: EatingWell Magazine, May 2019

Jamie Simpson


Ingredient Checklist


Instructions Checklist
  • Combine 1/2 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 1/2 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 1 1/2 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 1/2 cup ice cubes and stir. Top with another 1/2 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.

Equipment: 8 Old-Fashioned glasses

Nutrition Facts

158 calories; 0.1 g total fat; 23 mg sodium. 72 mg potassium; 15.3 g carbohydrates; 1.2 g fiber; 13 g sugar; 0.8 g protein; 724 IU vitamin a iu; 10 mg vitamin c; 16 mcg folate; 29 mg calcium; 2 mg iron; 9 mg magnesium; 13 g added sugar;