2 oz mezcal
1 oz snap pea shrub*
2 dashes lime bitters
0.5 oz chilled white tea
Thai basil garnish
To a shaker filled with ice, add mescal, snap pea shrub, bitters and tea. Shake it like a Polaroid picture. Add a bigass ice cube to the prepared glass, and strain the mezcal mix into the glass, and garnish with a big sprig of Thai basil. I also made this beaut of a bevy with vodka and tequila blanco in place of the mescal with great results.
*Snap pea shrub: to a blender add 6 oz. each whole sugar snap peas, white sugar, and champagne vinegar. Zap it until the mixture is smooth and evenly ground up. Place snap pea slurry into a lidded jar and place in the refrigerator for 24-48 hours. Strain through a fine mesh strainer to remove solids, and keep refrigerated until ready to use (up to 4 weeks). Shake well before using.
The story behind the drink….
I’ve been inspired by some really delightful green cocktails around town lately! The lovely folks at Zest Kitchen and Bar invited a group of local food bloggers (who also happen to be some badass lady-friends) over for brunch, which starts at 10am at Zest with cocktails- something that in Utah only happens that early with a bar license (21+ only). So, leave the kiddos at home and head on over there for some really delicious beverages. You’ll never know the menu is vegetarian and gluten-free! I felt so healthy for the rest of the day, right up until I made pulled pork for dinner.
I included Zest in my Top Six Picks for great sips for my feature in this year’s SL City Weekly Dining Guide “Sip Well” along with favorites Bar X, Under Current Bar, O.P. Rockwell in Park City, Lucky 13 Bar & Grill, and BTG Wine Bar.