A Seedlip non-alcoholic cocktail of course! This refreshing bubbly drink is made with nitrogen rich peas and cucumber soda. Eat your peas, please! This is a must try spring herbal and floral cocktail with hints of peas, hay, rosemary, thyme, spearmint & hops.


Did you know….orange carrots were created by selective breeding in the Netherlands as a tribute to the ruling House of Orange? Until the 17th century, the only edible carrots were black, white, red, and purple. —Ben Branson

cuisine English
difficulty Simple
makes 1 cocktail
season Summer

Ingredients for the cocktail

2 ounces Seedlip Garden 108 3/4 ounce sugar snap pea shrub Cucumber soda Ice cubes Garnish: Carrot Slice

For the sugar snap shrub

8 ounces sugar snap peas 1 cup apple cider vinegar 1 1/4 cup superfine sugar

Directions for the cocktail

  1.  Fill a tall glass with ice.
  2.  Add the Garden 108 & Sugar Snap Shrub.
  3.  Top with cucumber soda.
  4.  Garnish with a carrot slice (see notes). Serve Immediately

For the sugar snap shrub

  1.  Finely slice the peas & place in a Mason jar with the apple cider vinegar and sugar.
  2.  Muddle hard, then leave overnight. Strain & bottle.