Peas & Qs

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.