• 1 oz El Guapo® Ginger syrup
• 2 oz Spring-pea infused Pisco (recipe below)
• Parsley and pea tendrils, for garnish
• 1 c. Spring peas
• 375 mL PiscoTo create spring pea infused Pisco, blend peas and Pisco in a Vitamix or other high quality blender until completely pulverized. Strain mixture through cheesecloth lined chinois.