Snap peas bring a fresh springtime flavor to this cocktail from Cafe Birdie in Los Angeles.
2 oz. aquavit (Zeichner uses Åhus Akvavit)
1 oz. simple syrup (1:1)
¾ oz. fresh lemon juice
¼ oz. yuzu juice
4-6 fresh mint leaves
4-6 fresh snap peas
Tools: muddler, shaker, strainer, fine strainer
Garnish: mint sprig, snap pea slice
Muddle the mint and snap peas together in a shaker tin. Add the remaining ingredients and shake with ice until chilled. Fine strain into a rocks glass over a large ice cube, then garnish.
Alex Zeichner, Cafe Birdie, Los Angeles
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