Citizen Hotel serves this combination of gin, soda, lemon, Dolin Blanc vermouth, and muddled sugar snap peas at their Grange Restaurant and Bar in Sacramento, California. Ideal for sipping on a hot afternoon, the base of this delicate, crisp, slightly vegetal drink can be bottled and taken along on picnics or beach excursions—just omit the ice and soda, and add them immediately before drinking.
- 5 blanced snap peas
- 1 oz. white vermouth, such as Dolin Blanc
- 1 oz. gin
- 1⁄2 oz. fresh lemon juice
- Soda water, to top
- Add four snap peas to cocktail shaker and muddle. Add vermouth, gin, and lemon juice; shake vigorously and strain into a rocks glass filled with ice. Top with soda and garnish with remaining snap pea.