Chicharo Pea-queno

• 1 1/2 oz. tequila
• 3/4 oz. lime juice
• 3/4 oz. English-pea-pod juice (see note)
• 1/4 oz. mint simple syrup (see note)
• Small pinch of gray sea salt (about 5 granules it doesnt take much)
• Mint leaf for garnish

1. Shake all ingredients in a shaker filled with ice.
2. Strain into a chilled coupe, and garnish with mint leaf (or peas, if you like).

tequila, lime juice, englishpeapod juice, mint simple syrup, salt

Taken from cooking.nytimes.com/recipes/1017552 (may not work)