Recipe from Stillhead Distillery, created by Mitch Poirier and reprinted with permission from The BC Spirits Cocktail Book by Shawn Soole.
• 3 snap peas
• 1.75 oz Stillhead London Dry Gin
• 0.25 oz Arbutus Limoncello
• 0.5 oz cranberry cordial
• 0.5 oz lemon juice
• 1 dash of Ms. Better’s Black Pepper Cardamom Bitters
In a mixing tin, muddle the snap peas, then add all the remaining ingredients and ice. Shake well, then double strain into a large cocktail glass. Serves 1.