Chicago's hottest chefs bring spring's finest to you

Adam Seger's recipes for Spring snap-pea irinha (pictured) and strawberry basic balsamic mojito

Spring snap-pea irinha



Makes one



1 lime cut in eighths, center pith discarded



¼ cup spring snap peas



1 ounce simple syrup



1.5 ounces gin (North Shore for a local Chicago gin, Hendricks for a cucumber-y gin or Bombay Sapphire for a classic)



Ice, preferably crushed



Cracked black pepper



In a heavy rocks glass, muddle lime and snap peas until peapods are crushed and limes juicy. Add simple syrup and gin. Fill with ice and stir. Finish with fresh cracked pepper.



If you like your brunch cocktails on the bolder side, here's one, also from Adam Seger at Nacional 27.



Strawberry Basil Balsamic Mojito



Makes one



5 medium-sized strawberries, sliced



1 tablespoon brown sugar



½ lime, quartered, pith removed



4 medium-sized fresh basil leaves



2½ ounces 10 Cane rum



Ice



Soda water



Balsamico vinegar (the best you can afford)



In a strong pint glass, muddle strawberries, lime and basil until juicy. Add rum. Fill with ice and a splash of soda. Stir; add another splash. Top with a dash of the balsamico. Garnish with a strawberry, or a basil sprig.