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 lime juice, freshly squeezed
- 1 1/2 ounces pressed sugar snap pea and fennel puree*
- 3/4 ounce simple syrup
- 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 and fennel puree: Add 1 cup fresh sugar snap peas, 1 fennel bulb (trimmed) and 1/4 cup water in a blender and blend until pureed. Fine-strain through a cheesecloth and discard solids. Best if used same day; refrigerate any extra puree.