by Peter Coucquyt
on October 25, 2017

Give your gin fizz an English pea twist

Before you toss those empty pea pods, consider other creative uses for them like this English pea-infused gin fizz. I recently led a workshop on repurposing food waste to make vegetable-based cocktails at Gin Mare's Mediterranean Inspirations finals. Using leftover English pea pods, I prepared a limeade infusion for a simple twist on the classic gin fizz.

English peas and...Gin Mare?

Gin Mare and grew peas share green-cucumber and vegetal-bell pepper aromatic links. The gin's unique blend of Mediterranean-inspired botanicals provide spicy-camphor and citrusy-orange aromatic links to limes, which we use in the place of lemons for a refreshing accent that balances the sweetness of our cocktail. Freshly grated lime zest adds a pine-scented touch to this English pea-infused gin fizz.

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An English pea-infused gin fizz

English pea limeade

preparation

  • 1 L of water
  • 400 g of English pea pods
  • 150 g granulated sugar
  • a lime, zested and juiced

Place the cleaned pea pods in a nonreactive bowl. Reserve and set aside.

In a small saucepan, combine 1 liter of water and 150 grams of granulated sugar. Stir over medium heat until the sugar is fully dissolved. Remove from heat and add the grated zest and juice of one lime. Stir and pour the syrup over the pea pods. Once the syrup has cooled, cover and transfer the pea pods to the refrigerator. Allow to infuse for a day or two.

Strain the English pea syrup and discard the pea pods. Reserve until ready to use.

An English pea-infused gin fizz

preparation

  • 100 English pea limeade (recipe above)
  • 50 ml Gin Mare
  • 20 ml freshly squeezed lime juice
  • 10 ml simple syrup
  • lemon verbena, for garnish

equipment

  • a SodaStream or a soda siphon

Follow the directions on your SodaStream or a soda siphon, add carbonation the English pea limeade, if preferred.

Fill a shaker with ice cubes. Add the English pea lemonade, Gin Mare, lime juice and simple syrup. Shake and strain into a glass filled with ice cubes. Top up with soda water and garnish with lemon verbena. Serve immediately.

Learn more about Gin Mare's Mediterranean Inspirations global finals in Ibiza this year.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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