Shelling peas are a labor of love, but the pile of green hulls left after you've liberated the peas are enough to dampen anyone's spirits. We knew there had to be a use for them, and we found it in this cocktail. When someone tells you to eat your peas, ask if you can drink them instead.
Ingredients
- 1½ oz tequila Añejo
- ¾ oz fresh lime juice
- ¾ oz pea-pod juice (see recipe below)
- ¼ oz J.T. Copper Sweet Mint Syrup, or make your own mint syrup!
- 2 dashes Artemisia Karela Bitters
- Pinch of fine salt
- Mint leaves for garnish
Preparation
-
Combine all ingredients save for the mint sprig in a shaker filled with ice and shake gently.
- Strain into a coupe glass. Garnish with the sprig of mint.
Recipe Notes:
For the pea-pod juice:
To make the pea-pod juice, pulse ¼ pound fresh English pea hulls in a food processor with a little water until it's just liquid enough to strain. Press through a fine sieve, removing any solids.
To make your own mint syrup:
Bring 1 each of water, spearmint, and sugar to a boil. Stir occasionally until the sugar dissolves completely. Remove from heat and allow to cool before straining.
