Aphid’s Daydream

Sotol, Basil Eau de Vie, Salted Pea Syrup, Blanc Vermouth, Club Soda

Bartender Britt Simons of The Eddy | Providence, RI

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Adapted by StarChefs | July 2023

INGREDIENTS

Salted Pea Syrup:
Yield: 400 milliliters
200 grams blanched peas
500 milliliters 1:1 simple syrup
10 grams kosher salt

To Assemble and Serve:
Yield: 1 cocktail
¾ ounce Sotol Por Siempre
¾ ounce St. George Aqua Perfecta Basil Eau de Vie
¾ ounce Lustau Vermut Blanco
¾ ounce lemon juice
Club soda
Basil
Pea tendrils

METHOD

For the Salted Pea Syrup:
In a Vitamix blender, purée peas and simple syrup until smooth. Let strain overnight. The next day, stir in salt. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a shaker with ice, add Sotol, basil eau de vie, vermouth, lemon juice, and ¾ ounce Salted Pea Syrup. Shake and double strain into a chilled Collins glass. Top with club soda. Garnish with basil and pea tendrils.

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