1⁄2 oz Dry vermouth
3⁄4 oz Lemon juice
3⁄4 oz Simple syrup
8 lf Tarragon (8-10)
4 Pea (sugar snap pea pods)
Instructions

Muddle the snap peas and tarragon in syrup, shake, fine strain over crushed ice in a rocks glass, garnish with two more sugar snap pea pods.

Cocktail summary
Created by
Tom Macy, Clover Club, Brooklyn, NY.
Is an
authentic recipe
Curator
Not yet rated
Average
Not yet rated
YieldsDrink
Cocktail Book
Log in or sign up to start building your Cocktail Book.
Similar cocktails
  • Hell's Bells — Old Tom Gin, Pimm's No. 1 Cup, Absinthe, Lemon juice, Simple syrup, Red Bell Pepper
  • Christmas Apricot — Gin, Absinthe, Simple syrup, Lime juice, Rhubarb, Mint
  • The Risk Pool — Old Tom Gin, Crème de Violette, Simple syrup, Lime juice, Grapefruit juice
  • California Gimlet — Gin, Simple syrup, Lime juice
  • Smoke n' Bols — Genever, Scotch, Bitters, Lemon juice, Maple syrup, Lemon peel
  • Black Bowtie Gimlet — Gin, Bitters, Lime juice, Simple syrup, Squid ink, Salt Solution
  • Lady in Blue — Gin, Crème de Violette, Blue Curaçao, Lemon juice, Simple syrup, Orange flower water
  • Juniperotivo — Gin, Lime juice, Simple syrup, Pomegranate molasses, Mint
  • Son of a Beesting — Gin, Ginger-Honey Syrup, Lemon juice, Rose water, Candied ginger
  • Gin Sour — Gin, Bitters, Simple syrup, Lime juice, Egg white
Comments