Mother’s Day Spring Pea Cocktail

Many of the gatherings I plan for family or friends begin with a beverage. It may be something cool and refreshing, warm and comforting, a traditional recipe, or one creatively fashioned to fit a theme. Some are made with spirits, but not always. No matter the season or the event, the choice of a welcome drink sets the tone for the festivities, and it is meant to be the start of a cohesive theme. Yes, I am “that” person. I find great pleasure in creating themed celebrations where new memories are birthed, and fond memories recalled.

Since having my own children, each year for Mother’s Day, my mom buys me flats of beautiful flowers and herbs for my garden and patio. With the smell of freshly cultivated soil and spring rain wafting upward from the ground, I plant each one. That smell of pure springtime reminds me of the sweetness of my mother and the treasure of motherhood. It is also the smell of a new season bursting forth with new life, something we all celebrate.

This year, I will toast to my mom and to my kids with a Mother’s Day cocktail that recalls this annual spring planting ritual.

Mother’s Day Spring Pea Cocktail Recipe

INGREDIENTS

2 oz Kingfly Gin
1/2 oz Crème de Menthe
1/2 oz fresh squeezed lime juice
1 1/2 oz sweet pea simple syrup (recipe below)
4 oz Prosecco
Fresh mint, snap peas, and lime twist for garnish

INSTRUCTIONS

  1. Fill a cocktail shaker with ice and add all ingredients except for the Prosecco.
  2. Shake for 10-15 seconds, then strain into a collins glass filled with ice.
  3. Top off with Prosecco.
  4. Garnish and enjoy!

Sweet Pea Simple Syrup Recipe

INGREDIENTS

Place all ingredients into a small saucepan over medium heat, stirring until the sugar is completely dissolved. Allow to boil for 2-3 minutes. Remove from heat and let the mixture steep for 30-40 minutes. Using a fine mesh strainer, strain the simple syrup into a container. This will keep in the refrigerator for up to 2 weeks.

Story by Star LaLiberte / Photography by Dave Bryce / Styling by Keith Recker

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