Highlighting the softness of Lillet Blanc and the sweetness of snap peas, this cocktail captures the essence of spring
1½ oz. vodka
1 oz. sugar snap pea syrup
½ oz. fresh lime juice
¼ oz. Lillet Blanc
Tools: shaker, strainer
Garnish: lime wheel and pea pod
Shake all the ingredients together in a shaker tin with ice. Strain into a chilled coupe and garnish.
Sugar Snap Pea Syrup: Using a large pot, add ½ cup of washed, chopped sugar snap peas (skin and all). Make a 1:1 simple syrup in the pot with water levels reaching just above the chopped peas (approximately 1 cup). Bring to a boil and remove from the heat to steep for 30 minutes. Strain and bottle after cooling. Refrigerate for up to 2 weeks.
Benjamin Poole, The Bluebird Cocktail Room, Baltimore, Maryland
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