At Bar Mash in Charleston, S.C., bar manager Teddy Nixon wanted to replicate the changing leaves during a New England autumn. “I also wanted the flavors to change from bright and sunny to a little more earthy and spicy,” he says. “So the drink goes from bright green to a deep red, just like the leaves.” The trick? Ice cubes made with pomegranate, beets and allspice, which transform the color of the drink’s muddled baby peas.
This recipe originally appeared as part of “Can the Classic Drinks of Summer Be Transformed for Winter? Yes. And This Is How.”
- 2 barspoons Le Sueur very young small sweet peas
- 2 1/4 ounces Plantation 3 Stars rum
- 1 ounce lime juice, freshly squeezed
- 3/4 ounce simple syrup
- 6 tarragon leaves
- Garnish: 5 small pomegranate/beet/allspice ice cubes*
Muddle the peas in the bottom of mixing tin, then add the remaining ingredients.
Add ice and shake until well-chilled.
Double-strain into a short-stemmed glass.
Top with flavored ice cubes.
*Small pomegranate/beet/allspice ice cubes: Combine 2 cups pomegranate juice, 1/2 cup red beet juice, 3 oz St. Elizabeth allspice dram and 20 dashes The Bitter Truth Jerry Thomas' bitters in a pitcher. Freeze in ice cube trays.