Sip of the Month: Snap Pea 'Tini

Sip of the Month: Snap Pea 'Tini
Looking for a refreshing twist on your usual cocktail routine? This month, we're excited to feature the Snap Pea 'Tini, a delightful creation from Katherine Lewin, the owner of Big Night in NYC. Her recently released book, Big Night: Dinners, Parties & Dinner Parties, is filled with amazing recipes, tips, and ideas for turning any evening into a special occasion. Among the treasures in her book is this unique and vibrant Snap Pea 'Tini, perfect for adding a splash of colour and flavour to your gatherings. Ready to shake things up? Let's dive into the recipe!

Snap Pea 'Tini
Serves 1


8 oz. sugar snap peas, roughly chopped
10 oz. gin (for the snap pea-infused gin)
2.75 oz. snap pea–infused gin (recipe follows)
.75 oz. dry vermouth
1 whole sugar snap pea, for garnish

For the Snap Pea Infused Gin:
Plop the chopped snap peas into a jar and pour in the gin. Seal, shake for about 10 seconds and leave on the counter to infuse for 3 hours, or refrigerate for up to 24 hours.

Strain through a fine-mesh sieve into a clean jar. Store the infused gin in the refrigerator for up to 1 week.

For the Martini:
In a cocktail shaker filled halfway with ice, combine the infused gin and the vermouth. Cover the shaker and shake vigorously until very, very cold, about 20 seconds.

Pour the martini into the chilled glass and garnish with a snap pea.

Recipe and photo via Inside Hook
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