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.
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
1 alcohol equivalent, 1 other carbohydrate