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Pea and mint gin and tonic

By: Tom Shingler
Head of food, delicious.

Published: 13 Mar 23
Updated: 18 Mar 24

An English country garden meets a mojito in this fresh twist on a gin and tonic. Putting peas in your cocktail might sound weird, but their sweet flavour works wonders with the cucumber and mint. P&T is the new G&T!

Have you tried our showstopping gin and tonic cheesecake?

Easy
April 2023

Test kitchen approved

Serves 1
Hands-on time 6 min

Have you tried our showstopping gin and tonic cheesecake?

Nutrition: per serving

Calories: 149kcals
Fat: 0.3g (no saturated)
Protein: 0.9g
Carbohydrates: 7.8g (7g sugars)
Fibre: 0.2g
Salt: trace

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Ingredients

1 tbsp frozen peas, plus a few extra to garnish
2 tbsp chopped cucumber, plus a few extra ribbons to garnish
5 mint leaves, plus 1 sprig to garnish
1 tsp runny honey or agave syrup
1 tbsp lime juice
50ml gin
Tonic water to top up

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Method

Put the peas, cucumber and mint leaves in a cocktail shaker and use a muddler or the end of a rolling pin to bash them. Add the honey/agave, lime juice and gin, give it a good stir, then leave for 5 minutes to infuse.
Wrap a few ribbons of cucumber around the inside of a highball glass, then fill with ice cubes. Strain the gin mixture into it, then top up with tonic water. Garnish with a sprig of mint and a few extra peas.

Recipe from April 2023 Issue

Nutrition

Nutrition: per serving

Calories: 149kcals
Fat: 0.3g (no saturated)
Protein: 0.9g
Carbohydrates: 7.8g (7g sugars)
Fibre: 0.2g
Salt: trace

delicious. tips

Scale it up: You can easily infuse a whole bottle of gin with this combination of flavours – just leave it for 24 hours to infuse properly, then strain.