Pea Brume
Preparation info
Difficulty
Medium
Serves
1
Appears in
Recipes from Brixton Village
By Miss South
Published 2014
Always at the forefront in the Village and keeping things fresh, Cornercopia hosted a cocktail popup over summer 2013. Their dining room featured a custom-built bar and became The Botanical. Run by up-and-coming cocktail king Nicholas Horton, it featured homemade cordials and bitters using seasonal and foraged ingredients, and each drink had that Cornercopia twist.
You may never have thought to make a cocktail with fresh peas before, but you’ll be amazed how well it works. Nicholas created this specially to capture the sweet flavours of summer peas and its originality stood out. But it was its smooth flavour that made it so popular.
The name of the cocktail evokes spring time – fresh and delicate fogs – which Nick thought suited the cocktail to perfection, playing as it does on the idea of the London ‘pea-souper’ fogs of the 50s. It is to be pronounced with a slight rolling ‘r’.
Ingredients
For the Spearmint Syrup
15 g 500 g 250 ml
For the Cocktail
100 g 50 ml 10 ml 3 drops
Method
Blanch the mint leaves in plenty of boiling water for 45 seconds and then plunge them into iced water to stop them cooking. Put them in a pan with the sugar and
Freeze the peas, and then soak them in hot water before passing through a microjuicer. Alternatively, blend them with a small amount of water and then squeeze the purée through a cheesecloth or muslin. Put
© 2014 All rights reserved. Published by Kitchen Press.