This beautiful summer cocktail is made with Tequila, in this case Don Julio Blanco that has been infused with fresh snap peas, the tequila is then shaken to the foxtrot with freshly squeezed lime juice and a mint infused simple syrup. The peas bring a lovely freshness to the tequila, the mint adds a great herbaceous finish and the lime adds tartness and body.
Here's the recipe
2 oz. snap pea infused Don Julio Tequila
0.75 oz. fresh lime juice
0.75 oz. mint simple syrup
Add all ingredients and some ice to a cocktail shaker or something that can hold all the ingredients like a mason jar. Shake rigorously for at least 20 seconds, this will mix everything properly as well as chilling and diluting the cocktail to make it perfect. Strain the cocktail into a rocks filled tumbler and garnish with a split snap pea.
For the snap infusion, add 24 snap peas that have been snapped open to a 1 gallon vacuum bag, fill with 750 ml of tequila, vacuum and seal bag. Pre heat a water bath to 100°F using an immersion circulator. Add the vacuum bag to the water bath. Leave in the bath for between 10-20 hours. Remove bag and place in a water bath, after 1 hour strain and discard the snap peas.
For the mint simple syrup, add 1/4 lbs of fresh mint that has been picked off the stems to a 1 gallon vacuum bag, fill with 1 liter of simple syrup (equal parts cane sugar and warm filtered water mixed together), vacuum and seal bag. Pre heat a water bath to 120°F using an immersion circulator. Add the vacuum bag to the water bath. Leave in the bath for 4 hours. Remove bag and place in an ice bath, after 1 hour strain and discard the mint.