How to make the Snap to It Cocktail, the first in our Spring Cocktails series.
Now that it’s officially spring in the Southern Hemisphere, the lure of longer days and warmer nights means entertaining friends at home with seasonal, spring-inspired cocktails.
In the first of our Spring Cocktails series, we’re using sugar snap peas as the hero ingredient. Sugar snap peas capture the essence of spring with their sweet, delicate vegetal flavour. They are best used with lighter spirits such as vodka, gin, cachaça, sake and in this case tequila. They also pair well with herbs such as mint and dill, and play nicely with cucumber and citrus.
There are several ways to incorporate sugar snap peas into a cocktail. They can be muddled into a drink, infused into a syrup, pureed in a blender and simply used as a garnish.
The Snap To It cocktail is a little on the savoury side that makes use of the spring season’s fresh produce. The sugar snap peas are chopped and muddled in a cocktail shaker before tequila, lime, and a sweetener are added. A barspoon of green Chartreuse accentuates the herbaceous and vegetal notes while a pinch of sea salt rounds off the savoury notes.
Snap to It Cocktail Recipe
- 60 ml tequila blanco
- 30 ml fresh lime juice
- 15 ml simple syrup (1:1)
- 1 barspoon green Chartreuse
- 4 sugar snap peas, chopped
- pinch of sea salt
Garnish: skewered sugar snap peas
In a cocktail shaker, muddle the peas then add tequila, freshly squeezed lemon juice, simple syrup, Chartreuse and ice. Shake vigorously until cold. Strain into a chilled coupette. Garnish with sugar snap peas on a skewer.
Next in the Spring Cocktails series: Carrot Top Cocktail
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