CHíCHARO PEA-QUEñO
Dawn Kinstle, a bartender at Lot 2 in Brooklyn, devised this punningly-named cocktail, in which juice from the pods of English peas is combined with tequila, mint, lime and just a touch of salt to bright, refreshing and gorgeously green effect. Making the pea-pod juice is simpler than it sounds, though it does require the use of an extraction juicer: you just juice the pods and then strain the liquid. Kinstle favors just four or five grains of gray sea salt to finish the drink.
Provided by Rosie Schaap
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Shake all ingredients in a shaker filled with ice. Strain into a chilled coupe, and garnish with mint leaf (or peas, if you like).
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