|2||oz||Gin (sugarsnap pea and mint infused)|
|2||oz||Tonic water (to top)|
|1||spg||Mint (as garnish)|
In an ice-filled highball, combine and garnish.
Infusing the gin: Break a cup of sugar snap peas in half. Combine with a small handful of mint and a bottle of gin (original recipe suggests Bombay Sapphire). Refrigerate for 24 hours and strain.