1 quart whiskey
1 cup teriyaki sauce
2 cups water
1 litre lemon-lime soda (optional)
1 6 or 7 fluid ounces martini
coffee flavored liqueur, if necessary, to taste
Brew the whiskey until it nearly bubbles, over a double boiler. Allow the whiskey to cool for about 12 minutes, then pour back into medium-sized mixing bowl.
Carrots and celery spangles add a nice crisp bite to the peas and are optional. The whiskey still has room in it for additional boiling. Simmer for about 1 or 2 minutes. Mix in the pine nuts and optional celery spangles.