The Poddington Pea

  • Serves

    makes 1 Cocktail


This basil-gin cocktail from Mike Bass of Cask & Larder in Winter Park, Florida, gets a hit of nutty sweetness from amontillado sherry.


For the Basil Syrup

  • 12 cup fresh basil
  • 12 cup sugar

For the Cocktail

  • 14 cup blanched peas
  • 5 mint leaves, plus 1 for garnish
  • 1 12 oz. Tanqueray No. Ten
  • 12 oz. basil syrup
  • 12 oz. Dry Sack medium sherry
  • 14 oz. fresh lime juice
  • 34 tsp. extra-virgin olive oil
  • 1 egg white
  • Pea pod, for garnish


Step 1

For the syrup: Boil basil, sugar, and 1⁄2 cup water in a 2-qt. saucepan for 2 minutes; let steep 15 minutes. Strain syrup; let cool.

Step 2

For the cocktail: Muddle peas and mint leaves in a shaker. Add gin, basil syrup, sherry, lime juice, olive oil, and egg white; shake 15 seconds. Add ice; shake vigorously. Strain through a fine-mesh sieve into a chilled coupe. Garnish with a mint leaf and pea pod skewer.

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