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PEAna Colada

1.75 oz. BERTOUX Brandy
.75 oz. Coconut Milk
.75 oz. Simple Syrup
.75 oz. Lime Juice
.5 oz. White Crème de Cacao
.5 oz. Roots Mastiha
3 dashes Absinthe
3 dashes Regan's Orange Bitters
1/8 barspoon Matcha Powder
1 dash Rose Water
2 pods Snap Peas

Method

Muddle snap peas, add all other ingredients. Shake with ice and double-strain into tiki glass. Fill glass with crushed ice. Garnish with toasted coconut, mint sprig and a snap pea. Serve with a straw.