Oh Snap: A Snap Pea Cocktail

Recipe: Lexi Parker , Poka Lola Social Club , Denver

Photo: Jeff Fierberg

April 20, 2026

A fresh, springtime sipper.

This snap pea cocktail is a springtime favorite at Denver’s Poka Lola Social Club that they bring back every year. Its vibrant verdancy and vegetal freshness are courtesy of the homemade snap pea syrup. “We combine this syrup with tequila, a little blanc vermouth, mint, lime, and a sneaky bit of mezcal,” says drink creator Lexi Parker. “I think it’s perfect for springtime with all of the local farmer’s markets opening up with fresh produce.

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

Tools:blender, shaker, strainer, fine-mesh strainer
Glass:rocks
Garnish:mint bouquet

Preparation

Add all the ingredients to a shaker with ice. Shake and double strain into the glass filled with ice. Garnish.
Snap Pea SyrupBlanch 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 fine-mesh strainer, pushing as much liquid through as possible.

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