Sweet Pea Martini Recipe
Quo Vadis’s mixologist Luca Harchay infuses gin with peas before combining with Noilly Prat’s Original Dry vermouth and stirring over ice for a sweet pea martini.
Ingredients
- 50ml of Noilly Prat Original Dry
- ice cubes, for stirring
- pea pod, opened, to garnish
- 100g of frozen peas
- 100g of cold water
- 500ml of London dry gin
- 500g of frozen peas
Method · 20 min
- Start the pea water and pea-infused gin the day before you want to serve the cocktail. For the pea water, place the frozen peas in a blender with the water and a small pinch of salt and blend until smooth. Freeze overnight (this will make more than you need)
- For the pea-infused gin, place the gin and peas in a blender and blend for 30 seconds until the peas have fully broken down. Transfer the mixture to a container and place in the freezer for 12 hours – this helps achieve a clearer final infusion
- The next day, allow the pea water mixture to thaw slightly out of the freezer, then double-filter first through a fine mesh sieve, then through a coffee filter. Transfer to a container and store in the fridge until needed
- After 12 hours, allow the gin mixture to thaw slightly out of the freezer, then strain through a Superbag porous filter bag. Transfer into a sterilised bottle and refrigerate until required – a strainer funnel will help with this (this will make more than you need)
- Use a pipette to squeeze a few drops of the pea water into a martini glass. Place the vermouth and 50ml of the pea-infused gin in a cocktail shaker. Add ice cubes, stir until ice-cold, then strain into the martini glass. Garnish with a fresh pea pod and serve with Jeremy Lee’s Cured trout with asparagus and vermouth beurre blanc
