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.

Ingredients

• 1 ½ oz. tequila
• ¾ oz. lime juice
• ¾ oz. English-pea-pod juice (see note)
• ¼ oz. mint simple syrup (see note)
• Small pinch of gray sea salt (about 5 granules — it doesn’t take much)
• Mint leaf for garnish

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    131 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 296 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 cocktail

Preparation

1. Shake all ingredients in a shaker filled with ice. Strain into a chilled coupe, and garnish with mint leaf (or peas, if you like).

• Bring 1 cup each water, sugar and fresh mint to a boil, stirring until sugar has dissolved. Let cool, then strain.
• The English-pea-pod juice is just that: pea pods, with peas removed, pressed through an extraction juicer and then fine-strained. (Save the peas for dinner!)