Snap Pea Gimlet

By Rebekah Peppler

Updated May 21, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
45 min
Rating
4(5)
Comments
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Served cold and up, this bright green combination of snap peas, gin, lime and mint-infused simple syrup is about as fresh as it gets. Depending on the gin you choose, your drink will shift slightly in flavor. For example, using a London Dry gin (such as Beefeater, Tanqueray or Sipsmith) will lend a clean, crisp, juniper-forward backbone to your gimlet. Hendrick’s adds a distinct cucumber note, and Plymouth Gin results in a more mellow, citrusy drink. Whatever you use, make sure to crush your snap peas well to ensure their crunchy green flavor comes through — and save the extra mint simple syrup (it can be stored in the fridge for a few weeks) to swap in for standard simple syrup in any number of cocktails, whether a frozen daiquiri, sherry cobbler or hard lemonade.

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Ingredients

Yield:1 drink

For the mint simple syrup

  • ½ cup sugar

  • ½ cup water

  • Very small pinch of flaky sea salt

  • ½ cup tightly packed fresh mint leaves (from 6 to 8 fresh mint sprigs)

For the cocktail

  • 6 sugar snap peas

  • 1 (3-inch) strip lime peel

  • 2 ounces gin

  • ¾ ounce fresh lime juice

  • Ice

Ingredient Substitution Guide

Preparation

  1. Step 1

    Make the mint simple syrup: In a small saucepan over medium heat, stir together the sugar, water and salt until the sugar and salt dissolve, 1 to 2 minutes. Remove the pan from the heat and add the mint leaves. Set aside for 30 minutes, then strain through a mesh strainer into a bowl (feel free to really push the leaves against the strainer to extract the most flavor and liquid) and cool completely before using. You should have ¾ cup. The mint simple syrup will keep stored in the refrigerator for up to 3 weeks.

  2. Step 2

    Prep the cocktail: While the mint leaves steep, freeze a coupe or Nick and Nora glass for at least 15 minutes and up to 1 hour. (You can also fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)

  3. Step 3

    When ready to assemble the drink, add the snap peas and lime peel to a cocktail shaker, and use a muddler or wooden spoon to crush until the snap peas are well smashed. Add the gin, lime juice and ¾ ounce mint simple syrup. Fill with ice, shake vigorously and strain into the chilled glass.

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    Comments

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    Joel B

    This was good! I like the vegetal flavor. I muddled the snap peas and lime peel with the lime juice, but otherwise followed the directions. Used some citrus-y gin from St George, but next time I'll try it with Hendricks.

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