Peas Excuse Me

Brad Langdon, Albi | Washington, D.C.

cucumber citrus illustration

This drink was created for The Dabney Cellar and Bar, in Washington, D.C., where it appeared on the Spring 2019 menu. The saline solution and cracked black pepper provide “seasoning” and “savory vibes” according to bartender Brad Langdon.

Ingredients

Serving: 1

  • 2 ounces white rum, preferably The Real McCoy 3-Year
  • 2 ounces white rum, preferably The Real McCoy 3-Year
  • 1 1/4 ounces sugar snap pea cordial (see Editor’s Note)
  • 1 1/4 ounces sugar snap pea cordial (see Editor’s Note)
  • 3/4 ounce lime juice
  • 3/4 ounce lime juice
  • 2-3 dashes saline solution (10:1 salt to water ratio)
  • 2-3 dashes saline solution (10:1 salt to water ratio)

Garnish: mint bouquet and cracked black pepper

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a Collins glass over ice.
  3. Pack more ice on top, like a snow cone.
  4. Garnish with mint bouquet on the side and grind cracked black pepper over the top of the drink. 
Editor's Note

Sugar Snap Pea Cordial:  
1 cup sugar  
1 cup hot water  
1 cup mint leaves  
 
Combine the sugar and hot water into a simple syrup. While still hot, steep with mint leaves for about an hour, then strain out solids. In a juicer, make 2 cups sugar snap pea juice. (About 1 pound of snap peas should yield around a cup or two of juice; strain out solids through a chinois or coffee filter). Mix the juice into the mint simple syrup. Fortify with ½ ounce overproof rum or Everclear to keep the syrup from fermenting and oxidizing.

Tagged: rum, snap pea