Recipe by Stuart Weaver
Photography by Conner Stehr
Warmer temperatures mean margarita weather for Stuart Weaver, Partner and General Manager at Denver’s Lady Jane. “It’s the perfect way to snap out of that winter slump!” As a lifelong fan of peas, he doesn’t believe in letting any of this fresh, summery legume go without purpose. His zero-waste margarita concoction, dubbed Snap Out of It, utilizes every part of the zesty plant, from the peas to shells, shoots, and even the pea flowers. “Why waste all those pea shells when the pods have just as much flavor as the peas themselves?” Here, he also offers ways to reuse some other commonly discarded cooking items, for those who want to earn extra credit.
For pea shoot lime salt:
- 1 tablespoon salt
- 1½ teaspoons pea shoots, finely chopped
- 1 tablespoon fresh lime zest
Combine salt with pea shoots and lime zest. Mix until light green color. Transfer to clean deli container; store at room temperature.
For pea shell infused sotol:
- ½ pound peas and shells, separated
- 1 liter sotol
Combine separated peas, shells, and sotol in airtight container. Infuse for 24 hours at room temperature. Strain through coffee filter into clean bottles. Save particularly pretty peas for garnish!
For black pepper parmesan tincture:
- 2 tablespoons Tellicherry black peppercorns
- 8 ounces parmesan rind
- 1 liter Blanco tequila
In pan over high heat, gently toast whole peppercorns until nice and aromatic. Let cool. Lightly crush with mallet. Cut parmesan rind into half-inch pieces. Combine with tequila in airtight container. Let sit for 24 hours at room temperature. Strain through coffee filter into clean bottles.
For mint syrup:
- 2 cups water
- 2 cups white sugar
- 2 large handfuls mint and stems
Combine water and sugar. Heat until all sugar is dissolved, being careful not to boil. Remove from heat. Add mint. Leave blend to steep at room temperature for 30 minutes. Strain through coffee filter in clean bottles.
Rim Old Fashioned glass with pea shoot lime salt. Combine 1½ ounces of pea-shell-infused sotol with ¾ ounces Cointreau, ½ ounce black pepper parmesan rind tincture, ½ ounce mint syrup, and 1 ounce lime juice in tin, giving it a spirited shake. Strain liquid into glass over single large ice cube. Top with pea garnish and beautiful pea flower, and cue chef’s (bartender’s?) kiss.
