Minty Spring Garden Fizz

This cocktail is a refreshing and herbaceous concoction that encapsulates the essence of spring. A London Dry Gin serves as the base for a delightful blend of sweet peas, cooling mint, peppery arugula, and floral black pepper, resulting in a vibrant and invigorating flavor profile.

Minty Spring Garden Fizz

A refreshing and herbaceous cocktail that captures the essence of spring, featuring London Dry Gin, sweet peas, mint, arugula, and black pepper.

4.45 from 88 votes
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Ingredients

  • 1 cup water
  • 2 mint tea bags
  • 1 cup sugar
  • 2 cups chopped sugar snap peas
  • 1/2 cup packed fresh arugula
  • 1 1/2 oz London Dry Gin
  • 1 oz Minty Pea Syrup
  • 3/4 oz fresh lemon juice
  • Pinch kosher salt
  • Freshly cracked black pepper (for garnish)

Instructions

  1. Start by preparing the Minty Pea Syrup: Boil water in a small saucepan and steep mint tea bags for 4 minutes. Remove the tea bags and stir in the sugar until it dissolves. Let the mixture cool.
  2. In a blender, combine 1 1/2 cups of the cooled mint syrup, sugar snap peas, and arugula. Blend until smooth, then strain the mixture through a fine-mesh strainer. Refrigerate the syrup until ready to use, for up to 2 days.
  3. When ready to make the cocktail, add gin, Minty Pea Syrup, lemon juice, and salt to a cocktail shaker filled 2/3 full with ice. Shake well for about 10 seconds to chill the mixture.
  4. Double-strain the cocktail into a glass and garnish with freshly cracked black pepper.