2 oz Gin (sugarsnap pea and mint infused)
2 oz Tonic water (to top)
1 spg Mint (as garnish)
Instructions

In an ice-filled highball, combine and garnish.

Notes

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.

Cocktail summary
Created by
Rich Woods, Duck & Waffle, London (UK)
Year
2015
Is an
altered recipe
Curator
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