A bit different from your typical Derby Day drink, here’s a whole new way to think about peas.
The peas get whirled with mint and sugar and cooked into a syrup that replaces the simple syrup in the classic version of this cocktail. The result is a brilliant green drink with an extra edge of sweetness along with the mint-forward flavor one expects from a julep. Don’t hide this verdant cocktail in a silver julep cup—show off its vibrant green in a straight-edge rocks glass, and garnish with plenty of mint leaves and a lemon twist.
Sweet Pea Mint Julep
Minted Sweet Pea Simple Syrup
- 1 cup sugar snap peas
- 1 cup mint leaves
- ¾ cup Demerara sugar
Sweet Pea Julep
- 3 –4 mint leaves
- 1 ounce Minted Sweet Pea Simple Syrup
- ½ ounce lemon juice
- 2 ounces bourbon
- Crushed ice wrap cubes in a clean tea towel and whack them on your counter or pound with a mallet until crushed to the consistency of coarse snow
- 1 lemon twist
For the sweet pea simple syrup
- Whirl the sugar snap peas, ¾ of the mint, the sugar and 1 cup water in a blender until as blended as possible. Pour through a fine sieve into a jar, pressing on the solids to extract as much liquid as possible. Refrigerate. Makes about 1½ cups.
When ready to build the julep
- Place 3–4 mint leaves in the bottom of a rocks glass and add the sweet pea simple syrup. Muddle with a spoon or a wooden muddler, then add the lemon juice and bourbon. Stir to combine, then fill the glass to the brim with crushed ice. Stir to chill the cocktail, then add more ice if the volume has gone down. Garnish a lemon twist and more mint leaves, if you like.