Shelling peas are a labor of love, but the pile of green hulls left after you've liberated the peas are enough to dampen anyone's spirits. We knew there had to be a use for them, and we found it in this cocktail. When someone tells you to eat your peas, ask if you can drink them instead.
Combine all ingredients save for the mint sprig in a shaker filled with ice and shake gently.
- Strain into a coupe glass. Garnish with the sprig of mint.
For the pea-pod juice:
To make the pea-pod juice, pulse ¼ pound fresh English pea hulls in a food processor with a little water until it's just liquid enough to strain. Press through a fine sieve, removing any solids.
To make your own mint syrup:
Bring 1 each of water, spearmint, and sugar to a boil. Stir occasionally until the sugar dissolves completely. Remove from heat and allow to cool before straining.