Spring In Your Step

Photo by Jayme Henderson

Gin and cucumbers are a classic springtime combination. Juicy, fresh, herbaceous and bright. Add snap peas, mint and basil to the mix, and you’ve got a multi-layered, refreshing cocktail that is begging to be batched and debuted at your next warm-weather soirée.

These herbs and vegetables are staples in my backyard “cocktail garden,” so this particular drink makes an appearance almost weekly over the spring and summer months. It’s also a perfect pairing with fresh, seasonally inspired salads, vegetable dishes and sushi.

Want to give this a non-alcoholic makeover? Swap out the gin for Seedlip’s Garden 108. It’s an herbaceous, alcohol-free spirit made with peas, hops and springtime herbs, which is fitting for this cocktail. Don’t worry about DRAM’s black bitters — it’s already free of alcohol.

SPRING IN YOUR STEP

  • 4 cucumber slices, sliced 1/4 inch thick

  • 1 sprig mint

  • 2 ounces snap pea-infused gin

  • 1/2 ounce basil syrup

  • 3/4 ounce freshly squeezed lemon juice

  • 2-3 dashes DRAM black bitters (or substitute a pinch of freshly cracked black pepper)

  • pinch of sea salt

  • cucumber slice, for garnish

1. In a mixing tin, muddle the cucumber and mint until well-juiced.

2. Add a handful of ice, along with the pea-infused gin, basil syrup, lemon juice and bitters.

3. Shake well and double-strain into a chilled cocktail glass.

4. Garnish with a cucumber slice and a pinch of sea salt.

SNAP PEA-INFUSED GIN

Combine 1/2 cup coarsely chopped snap peas with 1 cup gin in a mason jar. Cover and shake well. After letting the mixture infuse for two to three hours, strain through a fine-mesh strainer and store in an airtight container either in the fridge or at room temperature.

BASIL SYRUP

Combine 1 cup water with 1 cup sugar in a saucepan. Over low heat, stir until the liquid reaches a slight simmer and the sugar is completely dissolved. Remove from heat, add a handful of basil leaves and strain once the mixture reaches room temperature. Store in the fridge for up to two weeks.

Originally published in the Spring 2022 of Spoke+Blossom.

Jayme HendersonDrink