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Snap Pea
Shawn Lickliter, Republique | Los Angeles
This herbaceous spritz revolves around tarragon, accented by notes of lemongrass and black pepper found in botanical characteristics of both the gin and genepy. In this flexible recipe, any herbs on hand can be substituted to make the syrup, and the genepy can be swapped for another bitter, bright aperitif.
3 snap peas
½ ounce tarragon simple syrup (see Editors’ Note)
½ ounce Alpe genepy
¾ ounce Meyer lemon juice
1 ½ ounces Bombay Sapphire East
1 ½ ounces prosecco
Garnish: sprig of tarragon
Muddle snap peas and Meyer lemon juice in a shaker tin. Add all additional ingredients, save for the prosecco. Shake with ice, then double strain into a wine glass with fresh ice (prime it with a little splash of prosecco for integration first). Top with prosecco. Garnish with a tarragon sprig.
Editors’ Note
Tarragon Syrup
250 mL warm water
250 grams evaporated cane sugar
Pinch of salt
250 grams fresh tarragon
Combine water, sugar and salt in a blender. Emulsify until the sugar is dissolved. Add the sugar syrup and tarragon to a nonreactive container. Cover and refrigerate overnight. Strain through a chinois and store in an airtight container. Refrigerate for up to a month.
Order ingredients for this cocktail for delivery via Drizly.
