Kevin Diedrich, bar manager, Turnkey, San Francisco
The inspiration to add a seasonal staple to a gin-and-Sherry cocktail? One that tastes clean and refreshing rather than like a juice bar concoction? San Francisco-area bartender Kevin Diedrich says he stumbled upon the combination by accident.
“I was drinking a lot of Sherry and tonics, and eating sugar snap peas at the same time,” he says. “It’s a chaotic morph of ideas that just happened.”
Diedrich found that the salty, briny nuttiness of the Sherry paired surprisingly well with the natural sweetness of the sugar snap peas. The drink also pays homage to two gin-based classics: the citrusy Tom Collins and the crisp gin and tonic.
- 6–8 sugar snap peas
- 1 ounce La Gitana Manzanilla Sherry
- 1 ounce Beefeater London Dry Gin
- 1 ounce simple syrup
- ¾ ounce lemon juice
- 2 dashes absinthe
- Tonic water
- 1 sugar snap pea, for garnish (optional)
At the bottom of a cocktail shaker, muddle the snap peas. Add the Sherry, gin, simple syrup, lemon juice and absinthe to the shaker and fill with ice. Shake well, and strain into a Collins glass. Fill the glass with fresh ice and top with tonic water. Garnish with a snap pea, if desired.