Ingredients

1 1/2 oz. Sombra mescal
3/4 oz. pea syrup (equal parts fresh pea juice [extracted with a juicer] and agave nectar)
1/2 oz. lime juice
1/4 oz. yellow Chartreuse
1 bar spoon wasabi oil

Instructions

In a shaker, combine 1 1/2 oz. Sombra mescal, 3/4 oz. pea syrup (equal parts fresh pea juice [extracted with a juicer] and agave nectar), 1/2 oz. lime juice, 1/4 oz. yellow Chartreuse, and 1 bar spoon wasabi oil. Shake with ice and strain into a chilled cocktail glass. Garnish with a pea chip (recipe follows).

Pea chips: After juicing peas, spread leftover pea solids in 1 thin layer on a parchment-lined baking sheet. Dehydrate by place in a dehydrator or 140 degree oven overnight.

(Published 2011)