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Make It Snappy

Late one evening, while visiting Washington DC a month ago, I happened upon a hipster-esque cocktail bar where the bartender served me an exceptionally delightful drink. Everything about this drink is wonderful, from the color, to the layers of flavour, to its refreshingly clean taste. Since that night, it’s been all I can think about. As you can imagine I was super pumped when I found their cocktail menu online, complete with all the drink's ingredients! Below is a cocktail recipe that satiates my need to taste that heavenly drink one more time. I already can’t wait for pea season next year so that I can make it again.

Make it Snappy

1 ½ - 2 ounces white whiskey

1 ounce lemon juice

½ ounce mint syrup

½ ounces pistachio syrup

1 ounce sugar snap pea juice


Combine all ingredients in a cocktail shaker and shake vigorously for 30 seconds. Strain into a tall chilled glass.

Simple syrup

Equal parts water and sugar. Heat water in a saucepan until boiling. Add the sugar and stir until dissolved. Continue to simmer the sugar water for 3-4 minutes. Remove from heat and cool. Store in the fridge.

Mint Syrup

1 cup simple syrup

1 cup packed mint leaves

Heat the syrup and the leaves over medium heat in a saucepan, then turn the heat down and let steep for 10 minutes. Strain out the leaves and keep in the fridge.

Pistachio Syrup

1 cup simple syrup

1 cup shelled pistachios

Shake of salt

Blend until smooth in a blender. The original recipe said to then strain out the liquid, but I was too lazy for that and just used the blended mixture.

Sugar Snap Pea Juice

I put about a cup and a half of whole sugar snap peas through my juicer. If you don’t have a juicer, I imagine you could whirl them up in a blender or food processor of some kind and then squeeze out the juice, perhaps with a fine mesh strainer or cheese cloth?

I made one without pistachio for Mick, but he didn't like it very much, I don't think he enjoys cocktails like this as much as I do. To be honest, I didn't love it as much without the pistachio in it; the nuts really give this cocktail a creamy texture and flavour that makes the drink.

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