4 Sugar Snap Peas (Trimmed and snapped in half)
8 to 10 Tarragon Leaves
20ml Simple Syrup
60ml Gin
15ml Dry Vermouth
20ml Lemon Juice
Sugar Snap Pea (for Garnish)
Muddle the peas, leaves and syrup in a shaker. Add the remaining ingredients and shake well, double strain into an crushed ice filled rocks glass and add garnish.
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