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Pea-sou
Serve in a
Collins glassGarnish:
I have used a simple lemon twist to add aroma and more zest to the drink.
How to make:
First the cordial
250ml Prosecco, stir it to make it flat add 100ml lime juice 75ml 2/1 simple 7g citric acid 5g lactic acid and 10 mo cucumber bitters
Blanch 200g English peas and 10 basil leaves
Add peas and basil to the Prosecco mixture and blend
Strain through a cheese cloth.
To a shaker add
30ml beesue
40ml cordial
25ml gin
20ml lemon juice
5ml ginger cordial
5 drops 20% Celine solution
15ml 2/1 simple
Shake over ice and pour into Colin’s glass
Top with soda
| 1 fl oz | Beesou Bitter Honey Aperitif |
| 1 1/3 fl oz | Cucumber, basil, lime Prosecco cordial |
| 5/6 fl oz | Tanqueray London Dry Gin |
| 1/6 fl oz | Ginger cordial (non-alcoholic) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | 2:1 simple |
| 1/24 fl oz | Ceiling 20% |
