This tequila cocktail from Poka Lola Social Club in Denver uses a snap pea simple syrup.
Oh Snap!
Ingredients
- 1 ¼ oz. Tequila
- ½ oz. Mezcal
- ½ oz. Carpano Bianco
- 1 oz. Snap pea simple syrup*
- ¾ oz. Lime
- 5-6 Mint leaves
- 3 drops 20% saline solution
Instructions
- Shake all ingredients in cocktail shaker.
- Double strain into rocks glass filled with ice.
- Garnish with mint bouquet.
Notes
For Snap pea simple syrup:
Blanch 1 lb. of snap peas by boiling them in water until soft, straining the peas into an ice bath and straining again. Blend blanched peas in Vitamix or blender with ½ cup of water, blending as much as you can to create juice from the peas. Strain pea/water mixture through fine mesh strainer, pushing as much liquid through as possible. Measure volume of snap pea juice and add equal parts granulated sugar. Add back to blender to mix, blending until sugar is completely dissolved. Lexi Parker, beverage director of Poka Lola Social Club in Denver, CO, created this recipe.
Blanch 1 lb. of snap peas by boiling them in water until soft, straining the peas into an ice bath and straining again. Blend blanched peas in Vitamix or blender with ½ cup of water, blending as much as you can to create juice from the peas. Strain pea/water mixture through fine mesh strainer, pushing as much liquid through as possible. Measure volume of snap pea juice and add equal parts granulated sugar. Add back to blender to mix, blending until sugar is completely dissolved. Lexi Parker, beverage director of Poka Lola Social Club in Denver, CO, created this recipe.
