I’ve officially named this part of the season, “The Inbetween.” Slow, shitty weather, no stone fruit yet…Basically just super depressing. Yay! But, but! There is always a silver lining if you dig through the dismal thoughts, crawl through the sewer pipe to salvation. Slowness means more time for experimentation. Oh yes, there’s all kinds of ideas percolating inside this tiny, shriveled brain. Some may actually work.

One of them, for many years, has been a pea, white chocolate, and macadamia cocktail based upon the dish created by the head honcho of Rustic Canyon, Chef Jeremy Fox. If you’ve been paying attention, this crazy bar in NYC, Double Chicken Please, has been whipping up cocktails based upon their favorite savory meals. Yeah, drinks based on Cold Pizza, Mango Sticky Rice, etc. Hey, why not?

Splitsville

1.5 oz. Tequila

.5 oz. Schochu

.5 oz. Fresh Lime Juice

.5 oz. Fresh Lemon Juice

.5 oz. Pea Syrup

.25 oz. Macadamia Koji Orgeat

.25 oz. Creme de Cacao

4 Drops Saline (1:10)

Shake, double strain into small coupe, garnish with a blanched pea.

Tequila works because it’s vegetal. Shochu lowers the ABV and rounds it out a bit. We just happened to have some macadamia orgeat hanging around for another cocktail. I’m hesitant about putting this one up just because it’s so weird. Over the years when we’ve had the dish on the menu, the punters were really weirded out about it. I’m sure this will illicit some head scratching and dumb questions like “Is it good?” Yeah dude, it’s pretty fucking good.