Jump to Recipe Jump to Video Print Recipe

Green Goddess Fizz

Grab your frozen peas and make this delicious gin cocktail created by Mixologist Roxanne Read aka Rox the Fox

Print Recipe Pin Recipe

Course Aperitif, Appetizer, Cocktails, Drinks

Equipment

Recommend Glass Tall Collins

Ingredients

50 ml Favourite Gin
8 Mint Leaf
25 ml McCain’s Frozen Pea Puree
12.5 ml Bottings Lime Sours
25 ml Kiwi & Cape Fynbos Bottings Puree
Topped with Coconut Water by Simple Truth

Instructions

McCain's Frozen Pea Puree:

Empty a bag of frozen peas into a pot. Add 2 cups of hot water and boil till they are soft.
Pour the whole mixture into your blender and blend on high until it is smooth.
You might need 1 more cup of water, but remember it’s a puree not a pea juice, so not too much.
Double strain the mixture and store or freeze again.

Cocktail:

Fill your serving glass with cubed ice and set aside.
Grab a handful of mint leaves in your hands then drop them into the shaker.
Dry muddle them till they are all open and releasing oils.
Half fill a shaker with cubed ice and add all the ingredients except the coconut water.
Close shaker and shake at full power for at least 20 seconds.
Remove any melted water from the serving glass and make sure it is full to the top with fresh ice.
Using a Hawthorne strainer and Tea strainer, Double strain the drink over the ice.
Tilt the glass to a 45 degree angle and slowly layer in the coconut water.
Garnish with a mint sprig and skewered frozen peas.

Video

Keywords bartender, cocktail recipe, cocktail specialist, cocktails, drinks, drinks recipe, Gin Cocktail, McCain, Mixologist, Roxanne Read

Recipes we’re loving:

Vegan Poke

Try this Vegan Poke for a quick and easy meal bowl using Extra Virgin Olive Oil

Chef Mokgadi Itsweng’s Dikgobe Bowl with Grilled Mushroom Skewers with Chimichurri Sauce

Dikgobe is a sorghum grain and cowpea risotto. This is the traditional way that sorghum and beans were once eaten. Over the years, sorghum was replaced by corn to create the now traditional samp and beans that we enjoy as a staple in our diet.

Superfood Protein Smoothie Bowl

This mood-boosting superfood protein smoothie bowl is not only super healthy and delicious, but also high in protein, rich in antioxidants and vegan friendly.

Chef Tamsin Snyman’s Cinnamon Roasted Pumpkin

Pumpkins were grown in Africa long before the Cape was colonized, and its popularity endures to this day. Rural communities cook pumpkin simply – sliced and boiled, or cooked with maize kernels, pap (maize meal) or beans. Early Dutch cooks mashed pumpkin with butter, sugar and cinnamon; this is an adaptation of that idea.