Welcome spring with this fresh cocktail. Dark aged rum, fresh lime juice, simple syrup and pressed sugar snap pea with fennel bulb are a vibrant combination that will make even the coldest late winter days feel like the warm, sunny ones.
- 1 1/2 ounces aged rum
- 1 ounce fresh lime juice
- 3/4 ounce simple syrup
- 1 1/2 ounce pressed sugar snap pea with fennel bulb*
- Garnish: fennel frond
Add all ingredients into a cocktail shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with a fennel frond.
*Pressed sugar snap pea with fennel bulb: Juice 1 cup of fresh sugar snap peas plus 1 fennel bulb (trimmed) or blend in a blender with 2 ounces of water and fine-strain through cheesecloth. Pour into a clean jar and refrigerate. Best if used the same day.