A summery twist on G&T. Per serving:
For the infused gin
250g sugarsnap peas
1 bottle gin (Bombay Sapphire ideally)
10g fresh mint (ie, a small handful)
For the cocktail
50ml infused gin
Tonic water, to top
1 mint sprig
A day ahead, break the sugarsnaps in half, put them in a one-litre non-reactive container and add the gin and mint. Refrigerate for 24 hours, then strain and store in a clean bottle.
Put ice cubes in a highball glass, add 50ml infused gin, top with tonic and garnish with mint. It’s best not to drink this with a straw, so you get to smell the mint as you sip.
• Rich Woods, head of spirit and cocktail development, Duck & Waffle, London EC2.
