With the White House proposing cuts of $38 billion in subsidies to farmers, vegetables might be hard hit… So, for a nice change, try a springtime “Snap Pea Martini”! You’re helping farmers (kind of) and you can tell your mom that you are eating your vegetables!
Snap Pea Martini
- 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 fine sieve. Store in fridge.
For the cocktail: Express the lemon peel oils by giving it a twist. Run the peel around the edges of a chilled martini glass and drop in. Combine the snap pea infused gin and dry vermouth in a mixing glass with ice. stir or shake until well chilled, then strain into the prepared glass. Garnish with cucumber, snap pea, mint.
Leftover gin is also deliciuos when used as a Spanish Gin & Tonic.