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Miss Me Not

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Liquor.com

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Published 06/16/15

A fresh celery and sugar snap pea syrup brightens this tequila-based highball, complete with an absinthe mist, from bartender Ivy Mix.

Ingredients

  • 1 ounce Don Julio blanco tequila
  • 3/4 ounce sherry
  • 3/4 ounce lemon juice, freshly squeezed
  • 3/4 ounce celery and sugar snap pea syrup*
  • Seltzer, to top
  • Garnish: mint sprig
  • Garnish: absinthe, to mist

Steps

  1. Combine the tequila, sherry, lemon juice and syrup into a shaker with ice and shake until well-chilled.

  2. Strain into a highball glass over fresh ice.

  3. Top with the seltzer.

  4. Garnish with an absinthe mist and a mint sprig.

*Celery and Sugar Snap Pea Syrup: Add 1 cup celery (washed) and 1 cup sugar snap peas (washed) into a blender and puree. Add the puree and 2 cups filtered water and 1 cup sugar into a pot over medium-low heat and stir until sugar has dissolved. Remove from heat and allow to steep until desired flavor is reached. Strain through a chinois or fine strainer and discard solids. Will keep, covered and refrigerated, for up to 1 week.