Sugar Snap Pea Infused Cachaca

This inspiration came to me through the Death and Co cocktail book, which if you are an aspiring home bartender or a professional, this book needs to be on your shelf. No ifs, ands or buts! So with the Sugar Snap Pea infusion in mind, I knew a delicious rum would work with this flavour. The funny thing is, Cachaca was an after thought here, as I had initially wanted to infuse with a white Caribbean rum, but I ran out. I’m not going to lie, I’m happy that was the case, as it forced me to use Leblon’s Cachaca rum and I fell in love with cachaca all over again. You can find this infusion first used here in the Snap Pea White Manhattan cocktail! Cheers!

Sugar Snap Pea Infused Cachaca

One of my favourite infusions to date, combining sugar snap peas and famed Brazilian rum, Leblon Cachaca!

Difficulty: Easy

Servings 1 cup
Author Monica C

Ingredients

  • 1 cup Leblon Cachaca Rum
  • 1 cup Coarsely Chopped Fresh Sugar Snap Peas

Instructions

  1. In a sterile jar, pour rum and sugar snap peas. Keep away from light and heat for 3 hours (with lid on top).

  2. Strain through a fine mesh strainer. Infusion can hold for a minimum of 6 months. 

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About Me

Monica Carbonell

Hi, I’m Monica and I’m your Fairy Barmother. At Liquid Culture, creativity is encouraged and education is used to empower followers to be the best they can be. We want to provide you with the tools to confidently bartend within your own home and to have some fun while doing it too! Inside this website you will find recipes, videos, articles and more that will teach you everything you need to know about being your best Home Bartender!

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