Pretty as a picture, this drink is summer in a glass. Fresh, fragrant and, with the pea syrup, just that little bit special.
1 Lebanese cucumber
30ml lime juice
20ml sugar-snap pea syrup (see recipe below)
5 mint leaves
extra sprig of mint, to garnish
Using a mandoline – or some mad knife skills – slice 2 paper-thin lengthways slices from the cucumber and wrap them around the inside of a rocks or short glass. Cut 3 thick slices from the remaining cucumber and muddle these in the bottom of a shaker. Add the remaining ingredients and shake with ice. Fill the cucumber-lined glass with crushed ice and pass the cocktail through a small fine-meshed strainer into the glass. Garnish with a mint sprig.
Sugar-snap pea syrup
200 grams sugar
100 grams sugar-snap peas, roughly chopped
Combine all the ingredients in a saucepan and place over medium heat, stirring until the sugar dissolves. Remove the pan from the heat when the mixture boils. Allow to cool before passing through a fine meshed sieve. The syrup should be bright green, and can be stored in a jar or bottle in the refrigerator for up to 1 month. Makes 1 ⅓ cups