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–+ servings
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Makes

1 Drink

Ingredients

  • 1.5 ounces Bimini gin
  • 0.25 ounce St. Germain liqueur
  • 1 ounce fresh pea juice
  • 0.75 ounce lemon juice
  • 0.5 ounce pink peppercorn simple syrup
  • 1 egg white

Instructions

  • Add all ingredients to a shaker, then shake without ice to emulsify the egg white. Add ice, shake again, and double strain into a chilled coupe glass. Garnish with a pea shoot.
  • * If you don’t have a juicer, you can blend the peas with just enough water to get them moving in a blender, then strain with cheesecloth or fine mesh.
    * Tallulah’s uses nasturtium simple syrup, but pink peppercorn is a great home substitute: Bring 1 cup of cane sugar and 1 cup of water to a boil, add 2 tablespoons of pink peppercorns, simmer for 20 minutes, then cool and strain. Store in the fridge.