Pea Brume

The Botanical at Cornercopia

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’.

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For the Spearmint Syrup

  • 15g fresh spearmint leaves
  • 500g caster sugar
  • 250ml cold water

For the Cocktail

  • 100g fresh, shelled peas
  • 50ml Bermondsey gin
  • 10ml spearmint syrup
  • 3 drops wormwood bitters


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 250ml of water, and heat gently until the sugar dissolves. Once the syrup is thick and glossy, remove it from the heat and cool in an ice bath. Bottle when cold: it will keep in the fridge for several weeks.

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 25ml of the pea juice into a cocktail shaker with the rest of the ingredients and some ice. Shake well and double strain through a mesh strainer into a chilled coupette. Enjoy!