Snap Pea Gimlet

By Rebekah Peppler

Updated May 21, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
45 min
Rating
5(46)
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Served cold and up, this bright green combination of snap peas, gin, lime and mint-infused simple syrup is about as fresh as it gets. Depending on the gin you choose, your drink will shift slightly in flavor. For example, using a London Dry gin (such as Beefeater, Tanqueray or Sipsmith) will lend a clean, crisp, juniper-forward backbone to your gimlet. Hendrick’s adds a distinct cucumber note, and Plymouth Gin results in a more mellow, citrusy drink. Whatever you use, make sure to crush your snap peas well to ensure their crunchy green flavor comes through — and save the extra mint simple syrup (it can be stored in the fridge for a few weeks) to swap in for standard simple syrup in any number of cocktails, whether a frozen daiquiri, sherry cobbler or hard lemonade.

Featured in: The Key to the Best Spring Drink May Be in Your Grocery Bag

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Ingredients

Yield:1 drink

For the mint simple syrup

  • ½ cup sugar

  • ½ cup water

  • Very small pinch of flaky sea salt

  • ½ cup tightly packed fresh mint leaves (from 6 to 8 fresh mint sprigs)

For the cocktail

  • 6 sugar snap peas

  • 1 (3-inch) strip lime peel

  • 2 ounces gin

  • ¾ ounce fresh lime juice

  • Ice

Ingredient Substitution Guide
Nutritional analysis per serving

107 grams carbs; 571 calories; 4 grams fiber; 110 milligrams sodium; 2 grams protein; 101 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the mint simple syrup: In a small saucepan over medium heat, stir together the sugar, water and salt until the sugar and salt dissolve, 1 to 2 minutes. Remove the pan from the heat and add the mint leaves. Set aside for 30 minutes, then strain through a mesh strainer into a bowl (feel free to really push the leaves against the strainer to extract the most flavor and liquid) and cool completely before using. You should have ¾ cup. The mint simple syrup will keep stored in the refrigerator for up to 3 weeks.

  2. Step 2

    Prep the cocktail: While the mint leaves steep, freeze a coupe or Nick and Nora glass for at least 15 minutes and up to 1 hour. (You can also fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)

  3. Step 3

    When ready to assemble the drink, add the snap peas and lime peel to a cocktail shaker, and use a muddler or wooden spoon to crush until the snap peas are well smashed. Add the gin, lime juice and ¾ ounce mint simple syrup. Fill with ice, shake vigorously and strain into the chilled glass.

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    Ratings

    5 out of 5
    46 user ratings
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    Comments

    Max

    “Gimme a gimlet, and make it snap pea”

    Sebastian

    In an era of so much turmoil and uncertainty, it's sort of comforting to see that the Gray Lady's quixotic quest to slip peas into classic recipes (I'm working to resist calling them ever-green) continues unabated. https://insight-report.report/recipes/1015047-green-pea-guacamole%3C/a%3E%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

    Emily M

    This is such a delicious cocktail. I cannot recommend it enough. I make quite a lot of cocktails at home and this one is fairly easy and so complex in flavor with the muddled snap peas. I’ve been a long time Gimlet fan and this is just other level.

    Ann Bee

    Fussy, but delicious. Added a 7th snap pea + a pinch of kosher salt to the initial muddle. The mint syrup is lovely, and can easily see variations using other herbs like basil.

    Dave Pantos

    Excellent, well-balanced cocktail…equally good with lemon peel and lemon juice!

    Raven

    This is the best cocktail I've had all year. I intended to use drumshambo, but was persuaded by Warren to use Hendricks. That was the correct call. The balance was astounding; the cucumber and rose are amazing with the fresh peas and mint. Peas are tricky garnishes. I used violet cornflowers for contrast and will do pink rose petal next time.

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