Poddington Pea Cocktail
Mint and peas are a marriage made in heaven so it's only right there's a cocktail that captures this tasks, healthy combo. Muddling the naturally sweet peas adds an almost creamy texture to this minty-fresh cocktail. It's a perfect drinkie for easing into the warmer weather.
- 1/2 cup fresh basil
- 1/2 cup sugar
- 1/2 cup water
- 50g fresh peas
- 8 mint leaves
- 45ml gin, like Tanqueray No. Ten
- 30ml basil syrup
- 15ml Drysack medium sherry
- 15ml fresh lime juice
- 3/4 tsp extra-virgin olive oil
- 1 egg white
MAKE THE BASIL SYRUP
Don't worry how many grams or millilitres are in a cup. Just use any old cup and the proportions will be right.
1. Rinse the herbs clean.
2. In a saucepan, bring the basil, sugar and water to the boil. Whisking until the sugar is completely dissolved. Boil for 2 minutes.
3. Remove from the heat and let the herbs steep for about 30 minutes as the syrup cools.
4. Strain the cooled syrup through a fine-mesh sieve or better multiple layers of cheesecloth.
MIX THE COCKTAIL
1. In a shaker, muddle the peas into a mush.
2. Add the mint leaves and muddle a wee bit more to bruise the mint leaves, no more.
3. Add the gin, basil syrup, sherry, lime juice, olive oil, and egg white. Shake for 15 seconds.
4. Add ice then shake vigorously.
5. Strain through a fine-mesh sieve into a chilled glass.