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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.

Jamie Simpson
Source: EatingWell Magazine, May 2019

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Recipe Summary

active:
15 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

To make ahead: Refrigerate syrup and juice (Steps 1 & 2) for up to 3 days.

Equipment: 8 Old-Fashioned glasses

Nutrition Facts

158 calories; protein 0.8g; carbohydrates 15.3g; dietary fiber 1.2g; sugars 13.4g; fat 0.1g; vitamin a iu 724.3IU; vitamin c 10.4mg; folate 15.6mcg; calcium 28.5mg; iron 1.6mg; magnesium 9mg; potassium 71.8mg; sodium 23.3mg; added sugar 12.6g.
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