Snap Pea Garden Coupe

Sugar snap peas give this drink a fresh, green sweetness that's genuinely different from fruit juice. A small vinegar shrub adds tartness, while a botanical alternative supplies the aromatic background. The overnight refrigerator step is doing the flavor extraction, not fermentation. Strain carefully so the final glass stays clean and light. This is a small, savory-leaning pour for someone who enjoys trying unexpected ingredients, with a crisp green finish rather than the taste of a conventional sweet mocktail.

Ingredients

• 2 tbsp Sugar snap peas, washed and finely sliced
• 2 tsp Sugar
• 2 tsp Apple cider vinegar (5% acidity)
• 2 oz 0.0% non-alcoholic botanical spirit alternative
• 3 oz Cold water
• 1/2 cup Ice

Make it

1. Press the sliced snap peas with the sugar and vinegar in a small covered food-safe container. Refrigerate for 24 hours; do not leave it at room temperature.
2. Strain the shrub through a fine sieve and discard the pea solids.
3. Stir the shrub, botanical alternative and cold water with ice for 20 seconds, then strain into a small chilled glass. Serve immediately.

Benefits

Snap peas and vinegar · refreshing fluids

The 3 oz of cold water contributes to your day’s fluids, with snap peas, vinegar, and botanical base providing the flavor that makes another glass appealing.

Snap peas, vinegar, and botanical base

The snap peas contributes a fresh, green pea flavor to vinegar and botanical base, giving you a specific flavor combination to reach for instead of a default pour.

Choose a clearly labeled 0.0% alternative if avoiding trace alcohol. Total time includes 24 hours in the refrigerator.