Oh Snap

A crisp, garden-fresh cocktail that perfectly captures the vibrant flavors of spring. This bright and highly vegetal recipe highlights the earthy, natural sweetness of sugar snap peas, balancing their distinct flavor profile with fresh citrus and botanical notes for a refreshing, seasonal sipper.

Ingredients:

• 1 1/4 oz. blanco tequila

• 1 oz. snap pea syrup

• 3/4 oz. fresh lime juice

• 1/2 oz. mezcal

• 1/2 oz. blanc vermouth

• 5-6 mint leaves,

• pinch of salt

Instructions:

• Add all the ingredients to a shaker with ice. Shake and double strain into the glass filled with ice. Garnish.

• Snap Pea Syrup: Blanch 1/2 pound of snap peas by boiling them in water until soft, straining the peas into an ice bath, and straining again.

  Thoroughly blend blanched peas with 1/4 cup of water. Strain pea/water mixture through a fine-mesh strainer, pushing as much liquid through as possible.

  Measure the volume of snap pea juice and add equal parts granulated sugar. Add back to the blender to combine, blending until sugar is completely dissolved. Will keep in the refrigerator for 2 weeks.

Attribution:
Recipe: Lexi Parker, Poka Lola Social Club, Denver
Photo: Jeff Fierberg | April 20, 2026
Origin: Imbibe