This Snap Pea Martini is the quickest, easiest, and most satisfying way to use your leftover infused gin from my Snap Pea Spanish Gin & Tonic recipe. In fact, it’s probably the easiest way to make use of seasonal produce this spring.
I love the way fresh snap peas infuse into spirits so much (check out my Snap Pea Sour here), I couldn’t help but swap them into a few gin + vodka based classics this year. They’ve been a constant presence in my fridge throughout the spring.
If you’re a fan of gin martinis, fresh vegetal notes, and spring produce, you really need to give this easy infusion a try.
- 2 oz snap pea infused gin (recipe below)
- .5 oz Dolin dry vermouth
- lemon twist
- For the snap pea infusion, combine ⅔ cup roughly chopped snap peas with 1 cup gin. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in fridge.
- For the cocktail: Express the lemon peel by twisting it into a chilled, empty coupe or martini glass. Run the peel around the edges of the glass and discard. Combine the snap pea infused gin and dry vermouth in a mixing glass with ice. Stir until well chilled, then strain into the prepared coupe. Garnish with cucumber, snap pea, mint, or other garden greens.
If you want to get into the garden groove but aren’t really into vegetal cocktails, check out my Garden Party recipe. It’s equally light and floaty, but has a strictly floral profile. And if you’re looking for a seasonal sour with a slightly shorter ingredient list, check out my Spring IPA Sour!
If you try this Snap Pea Martini recipe, let me know! Leave a comment, rate it, and tag a photo #gooddrink @colljeffers on Instagram. I love seeing your creations. Cheers, friends!