This twist on the classic Margarita recipe uses a delicious sugar snap pea puree.
- 1 1/2 ounces blanco tequila
- 1/2 ounce Combier
- 1/2 ounce dry vermouth
- 3/4 ounce lime juice, freshly squeezed
- 1 ounce pea purée*
- Garnish: lime wheel
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a lime wheel.
*Pea puree: Add 2 cups peas (removed from their pods), 1 teaspoon verjus, a pinch of sugar, a pinch of salt, and 1/4 cup water into a blender and puree until smooth, about 30 seconds.