Since there's really no better accessory than a cocktail in your hand, each week brings you a tasty adult beverage from one of our favorite drinking establishments, complete with recipe.
This week: The Sugar Snap Southside at Sanctuary's Jade Bar.
Want to drink like a mobster? Sanctuary's Jade Bar has you covered with its Sugar Snap Southside, an updated version of Al Capone's go-to cocktail.
Jade Bar swaps out the traditional gin for a DIY sugar snap pea infused vodka - an interesting twist we're willing to let slide. On the other hand, the raw egg white thrown into the mix has us feeling a little more like Rocky Balboa than a modern gangster...
But who are we to tell Bombay Sapphire and GQ Magazine's Most Inspired Bartender of 2010 Jason Asher, the mixologist at Jade Bar, what to put in (or leave out of) our drink?
Skeptical? Yes. Game? Definitely. Alive? Click through to find out.
(Recipe after the jump.)
Sugar Snap Pea Vodka
1 L Vodka
3 cups Sugar snap peas, chopped
Add the peas to the vodka and set aside for two hours to infuse. Strain out the peas, and you're left with cloudy, tannic vodka.
Sugar Snap Southside
⅓ pint Mint leaves
2 oz. Sugar snap pea vodka (see infusion recipe below)
¾ oz. Lemon juice, fresh
¾ oz. Simple syrup
1 Egg white
Add all of the ingredients, in order, to a pint glass. Cover with a Boston Shaker and give the mixture one dry shake. Then add ice, and shake well for six to seven seconds. Double strain your cocktail into a chilled martini glass to ensure no ice or mint winds up in the drink. Garnish with a sugar snap pea, and serve!
You can breathe a sigh of relief: This concoction is killer, not deadly. It's fresh, minty, and, like a well-beaten egg, fluffy. Our main concern was keeping the foam off our upper lip with every sip.
"It gets a beautiful ½-inch to ¾-inch head on it," says Asher. "It's one of the best drinks on the menu."
Do you think Rocky would approve if we started each day with one of these and before a dramatic stair climb? We certainly hope so...
Check back tomorrow for a mixology lesson with Asher, including a video tutorial on how to make his ticket-to-GQ-fame Beet and Yuzu Gimlet and insider advice on mastering mixology at home.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.