Once cooled, remove the peas from the water, hold back 3-5 peas for garnish (per cocktail) and add the remaining peas to a blender along with the agave syrup, mint and 50ml of water.
Serve with 2 ice cubes in a shallow glass (e.g. a martini glass) dressed with Birds Eye Petits Pois on cocktail stick with mint leaf on the side of the glass.
Then sieve through a fine sieve collecting the green liquid (should yield approx. 100ml of bright green syrup).
Firstly, make the pea syrup by bringing the peas to the boil, then cool in iced water.
In a cocktail shaker with ice, mix 15ml of the pea syrup with the elderflower cordial.
Ensure to stir well before drinking to get a combination of the flavours.