This month’s cocktail creation is inspired by Peru’s Machu Picchu, which Spice mixologist Mikey Ericsson says means a mountain with a broad base that ends in a sharp peak.
The Machu Peashoot has a broad, sweet-tart base that tapers to a a pin-prick of white peppery notes. But don’t worry — the pepper is not overbearing. Topped with a fresh pea shoot, this is a light, easy cocktail, perfect for the start of summer.
Its star liquors are infused rum and cachaca (pronounced kah-SHAH-sah), a Brazilian spirit distilled from fresh-pressed sugarcane juice.
2 oz cachaca
1/2 oz honey simple syrup
1/2 oz fresh squeezed lime juice
1/2 oz infused rum
Fresh pea shoot
For the simple syrup:
Heat equal parts honey and water in a saucepan until the honey melts. Let cool, and store in the refrigerator for two weeks.
For the infused rum:
Mix several shakes of fresh-ground white pepper and a few sprigs of mint into a mason-jar of rum, seal, and let sit for 24 hours.
Combine the ingredients in a shaker with ice. Shake for about 30 seconds. Strain into a chilled glass and top with the pea shoot. Enjoy!
Find more farm-to-glass cocktails in our archives!