GREEN

SUGAR SNAP PEA SYRUP

100 g sugar snap pea juice, Strain sugar snap pea juice through chinois. Combine sugar and
extracted with juicer
sugar snap pea juice in blender. Blend on high speed until sugar

THUMB
100 g sugar is completely dissolved. Transfer to squeeze bottle and reserve
in refrigerator.

PEA BARBECUE AROMA

CH A RT R E USE 200 g hot dogs Grill hotdogs on a barbecue until blackened. Combine hotdogs
BARB ECU E A R O M A 400 g neutral grain spirit and neutral grain spirit in blender and blend on high speed
until smooth. Place mixture into vacuum bag and seal at
highest setting. Cook en sous vide at 80°C (175°F) for 1 hour.
Transfer bag to large bowl of ice water to cool completely.
Strain mixture through chinois, then through a coffee filter.
Fill atomizer with mixture. Reserve.

GREEN THUMB SPICE MIX

20 g fennel pollen Combine all ingredients in spice grinder and grind to fine
25 g dill pollen powder. Reserve in airtight container.
8 g black pepper
1 g white pepper
20 g distilled vinegar powder
35 g salt

INDIVIDUAL PORTION
¾ oz Brugal Rum Combine all ingredients in shaker tin with ice. Shake vigorously.
¾ oz St. George Botanivore Gin Strain into carbonation device and carbonate according to
½ oz Green Chartreuse   manufacturer’s instructions. Reserve in refrigerator.
¼ oz Amontillado Sherry
¾ oz sugar snap pea syrup
½ oz lime juice

TO ASSEMBLE AND SERVE

2 pea shoots In small bowl, drizzle pea shoots with olive oil and toss with
olive oil Green Thumb spice mix.

Place large rectangular ice cube into a Collins glass. Fill to

top with carbonated Green Thumb. Garnish with seasoned
pea shoots. Place glass on a bed of fresh wheatgrass. Mist
wheatgrass with barbecue aroma. Serve immediately.