A fresh celery and sugar snap pea syrup brightens this tequila-based highball, complete with an absinthe mist.
- 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
Combine the tequila, sherry, lemon juice and syrup into a shaker with ice and shake until well-chilled.
Strain into a highball glass over fresh ice.
Top with the seltzer.
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.