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Welcome spring with this fresh cocktail. Dark aged rum, fresh lime juice, simple syrup and pressed sugar snap pea with fennel bulb are a vibrant combination that will make even the coldest late winter days feel like the warm, sunny ones.

  • 1 1/2 ounces aged rum
  • 1 ounce fresh lime juice
  • 3/4 ounce simple syrup
  • 1 1/2 ounce pressed sugar snap pea with fennel bulb*
  • Garnish: fennel frond
  1. Shake and strain all ingredients into chilled coupe glass.

  2. Garnish with fennel frond.

*Pressed sugar snap pea with fennel bulb: Juice 1 cup of fresh sugar snap peas plus 1 fennel bulb (trimmed) or blend in a blender with 1/4 cup water and fine-strain through cheesecloth. Pour into a clean jar and refrigerate. Best used same day.

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