2 oz of Gin
3/4 oz of simple syrup
1/5 oz of dry vermouth
3/4 oz of Lemon Juice
sugar snap pea pods (or snap peas)
tarragon leaves
In a shaker, muddle 2 pea pods, 8 tarragon leaves, and simple syrup. Add the remaining ingredients and fill with ice. Shake and strain into a rocks glass filled with crushed ice. Garnish with 2 sugar snap pea pods. This recipe is courtesy of bartender Tom Macy of the Clover Club in Brooklyn, NY.