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Usher in Spring With a Snap Pea Gin and Tonic

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Dion Lee

Bar manager Kevin Diedrich (Jasper's Corner Tap, Bourbon & Branch) presides over liquid courage at BDK Restaurant & Bar, San Francisco's new modern American tavern set within Kimpton's Hotel Monaco. Drinks here are named after their leading flavors (think shiso, chamomile, allspice), and below Diedrich offers up a fresh spin on the classic gin and tonic. Per Diedrich, "The sweetness of the sugar snap peas and sherry balance nicely with gin, so it seemed like a natural pairing to combine these three components. I added tonic to give the cocktail some effervescence, resulting in a refreshing take on a gin and tonic."

Snap Peas
Serves 1

7 sugar snap peas
1 ounce manzanilla sherry
1 ounce gin (such as Beefeater)
1 ounce simple syrup
3/4 ounce lemon juice
2 dashes absinthe (optional)

Muddled sugar snap peas in cocktail shaker. Add remaining ingredients plus ice and shake together. Strain into a Collins glass over ice. Top with tonic water and garnish with a snap pea.

Photo by Eric Wolfinger


501 Geary St, San Francisco, CA 94102 (415) 292-0101