Chícharo Pea-queño

Recipe from Dawn Kinstle

Adapted by Rosie Schaap

Chícharo Pea-queño
Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
4(13)
Comments
Read comments

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. —Rosie Schaap

Featured in: Drink Your Vegetables

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 cocktail
  • 1½oz. tequila
  • ¾oz. lime juice
  • ¾oz. English-pea-pod juice (see note)
  • ¼oz. mint simple syrup (see note)
  • Small pinch of gray sea salt (about 5 granules — it doesn’t take much)
  • Mint leaf for garnish
Ingredient Substitution Guide

Preparation

  1. Step 1

    Shake all ingredients in a shaker filled with ice. Strain into a chilled coupe, and garnish with mint leaf (or peas, if you like).

Tips
  • Bring 1 cup each water, sugar and fresh mint to a boil, stirring until sugar has dissolved. Let cool, then strain.
  • The English-pea-pod juice is just that: pea pods, with peas removed, pressed through an extraction juicer and then fine-strained. (Save the peas for dinner!)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
CG

I made this on a weekend beach trip, we thought it was delicious and refreshing, and the pea pods gave it a wonderful herbaceous earthy touch. Glaring omission, in my opinion, is how little juice you get from the pea pods. I shelled probably over a pound of peas and extracted maybe 2 oz. of juice from the remaining pods. Worth it, but just be aware!

Natalie

Ooohh, this was good. Light pea flavor! I used vodka instead of tequila and it was great. I tried one with juiced peas as opposed to pea pods (takes a lot of pods) and it was no bueno.

AH

This was fun. Ive been waiting for my peas to grow so I could try this. I don’t have an extraction juicer so puréed the pea pods and then squeezed the juice through cheese cloth. I can’t say I tasted the pea juice, but it was beautiful.

Private comments are only visible to you.

Credits

From Dawn Kinstle of Lot 2 in Brooklyn

Recipe Tags

or to save this recipe.