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.
Small pinch of gray sea salt (about 5 granules - it doesn't take much)
Mint leaf for garnish
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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