2 oz snap pea infused vodka
1 oz ginger liqueur (I used Canton)
.5 oz fresh squeezed/strained lemon juice
1 egg white
2 cucumber slices (plus 1 for garnish)
2 oz tonic water
For the infusion, combine ⅔ cup roughly chopped snap peas with 1 cup vodka. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in fridge.
For the cocktail, muddle the cucumber with the vodka in a separate bowl or cup (I use a measuring glass for easy pouring), then strain into a cocktail shaker. Add the ginger liqueur, lemon juice, egg white, and two ice cubes. Shake vigorously for 30 seconds. Fill a rocks glass with ice and two ounces of tonic water. Pour the cocktail over the tonic water and garnish with an additional slice of cucumber. Optional garnish: pea shoots (as pictured) or mint.