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.