The Poddington Pea

Name: The Poddington Pea
Total time: PT0D0H0M
Yield: makes 1 Cocktail
Ingredients: 1 ⁄ 2 cup fresh basil; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup blanched peas; 5 mint leaves, plus 1 for garnish; 1 1 ⁄ 2 oz. Tanqueray No. Ten; 1 ⁄ 2 oz. basil syrup; 1 ⁄ 2 oz. Dry Sack medium sherry; 1 ⁄ 4 oz. fresh lime juice; 3 ⁄ 4 tsp. extra-virgin olive oil; 1 egg white; Pea pod, for garnish

Serves
makes 1 Cocktail

JOSEPH DE LEO

This basil-gin cocktail from Mike Bass of Cask & Larder in Winter Park, Florida, gets a hit of nutty sweetness from amontillado sherry.

Ingredients

For the Basil Syrup

¹⁄₂ cup fresh basil
¹⁄₂ cup sugar

For the Cocktail

¹⁄₄ cup blanched peas
5 mint leaves, plus 1 for garnish
1 ¹⁄₂ oz. Tanqueray No. Ten
¹⁄₂ oz. basil syrup
¹⁄₂ oz. Dry Sack medium sherry
¹⁄₄ oz. fresh lime juice
³⁄₄ tsp. extra-virgin olive oil
1 egg white
Pea pod, for garnish

Instructions

Step 1

For the syrup: Boil basil, sugar, and 1⁄2 cup water in a 2-qt. saucepan for 2 minutes; let steep 15 minutes. Strain syrup; let cool.

Step 2

For the cocktail: Muddle peas and mint leaves in a shaker. Add gin, basil syrup, sherry, lime juice, olive oil, and egg white; shake 15 seconds. Add ice; shake vigorously. Strain through a fine-mesh sieve into a chilled coupe. Garnish with a mint leaf and pea pod skewer.