Sugar Snap Gimlet

Hayman's Sugar Snap Gimlet

You will need…

  • 50ml Hayman’s Royal Dock Gin
  • 20ml Cocchi Americano (Vermouth)
  • 15ml homemade sugarsnap shrub
  • 1 dash celery bitters
  • 1 dash lemon bitters

Steps to make…

To make the shrub, heat equal parts white wine vinegar and sugar in a saucepan until the sugar is dissolved. Add a handful of sugar snap peas, simmer for 5 mins then allow to cool. Strain before bottling and leave in the fridge for 1-2 days. Chill a martini glass. Stir all ingredients over cubed ice in a mixing glass and strain into the martini glass.