This zero-proof cocktail is a riff on a gin sour. At Hogshead in Kansas City, chef-owner Clark Grant uses Seedlip Garden 108 as the base. In celebration of the English countryside, the distilled nonalcoholic spirit has a floral blend of hand-picked peas and homegrown hay direct from Seedlip founder Ben Branson’s farm. When developing the Praying Mantis-Style, Grant allowed the spirit to define the direction of the drink. With the addition of an English pea syrup, the result is a refreshingly crisp and interestingly crafted beverage. The verjus adds acidity and depth, while the celery bitters’ herbaceous quality rounds out the flavor profile.
Editor's Note: Hogshead closed its doors in early January.
Recipe courtesy of Clark Grant chef-owner, Hogshead in Kansas City
"At its core, the hospitality industry should be an industry of inclusion. Beer, wine and spirits lists should be created with everyone in mind, including sober individuals. [At Hogshead], we designed an entire menu called ‘Crafted Refreshments’ that revolves around Seedlip spirits, WellBeing [Brewing Co.] beer and locally made kombucha. Our Crafted Refreshments arrive at your table looking and tasting like their alcohol-laden counterparts – they’re a great option for people who choose to abstain from alcohol for whatever reason." –Clark Grant
Serves | 4 |
English Pea Syrup
- ½ cup water
- ½ cup granulated sugar
- ½ cup fresh pea tendrils
- 6 oz Seedlip Garden 108
- 4 oz English pea syrup (recipe follows)
- 4 oz verjus
- 8 dashes celery bitters
- fresh pea tendrils, for garnish
| Preparation - English Pea Syrup | In a high speed blender, combine water, sugar and pea tendrils. Turn blender on high and blend, 1 minute, or until sugar has dissolved and the syrup has taken on a bright green color.
| Preparation - Praying Mantis-Style | In a cocktail shaker, combine all ingredients with ice. Shake vigorously for 20 to 30 seconds. Strain with a cocktail strainer, through a fine mesh tea strainer and into a Martini glass. Garnish with pea tendrils.