Pea and elderflower cocktail
Serves: 1
Ready in: Under 15 Mins
Looking for a new seasonal summer cocktail with a twist? Give this recipe by Miguel Barclay a try
Ingredients:
1 shot St Germain elderflower liqueurHalf a shot white rum
(Or replace the above with 40ml elderflower cordial to make it non-alcoholic)
3 shots soda water
15ml pea syrup (see below)
For the pea syrup (makes enough for around 6 cocktails)
100g Birds Eye Petits Pois
3 tbsp agave syrup
5 washed mint leaves
50ml water
To garnish
2 ice cubes
3-5 Birds Eye Petits Pois on cocktail stick with mint leaf on the side of the glass
method:
- Firstly, make the pea syrup by bringing the peas to the boil, then cool in iced water.
- Once cooled, remove the peas from the water, hold back 3-5 peas for the garnish (per cocktail) and add the remaining peas to a blender along with the agave syrup, mint and 50ml of water.
- Then sieve through a fine sieve collecting the green liquid (it should yield around 100ml of bright green syrup).
- Next, in a cocktail shaker with ice, mix 15ml of the pea syrup with the rest of the ingredients needed (depending on whether you’re making the alcoholic or non-alcoholic version).
- Serve with 2 ice cubes in a shallow glass (such as a martini glass) dressed with peas on cocktail stick with mint leaf on the side of the glass. Make sure you stir well before drinking to get a combination of the flavours.
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