Peas and dill G&T

10 Sep 2015
< 1 min read
Set your weekend off to a good start with this refreshing twist on a summer classic from top mixologist, Richard Woods. The unusual additions of pea and dill blend well with the botanicals in the gin, to make this an epic and yet so simple twist on a G&T…Enjoy!

Peas and dill G&T

Garnish |Large mint sprig, slapped before serving

Glass |Highball


225gr sugar snap peas

10gr mint leaves

20gr dill

1 bottleBombay Sapphire

75ml tonic water


Into a non-reactive sealable container, pour the Bombay Sapphire.Add the sugar snap peas once you have broken the shells, as well as the mint and dill.Secure the lid and place in the fridge for a min of 24hrs (rolling or gently aggravating the mix every so often).Remove from the fridge and strain through your home-made filter.Bottle and reserve. Mix will keep for 2 weeks if kept refrigerated. Fill your desired glass with cube ice. Add infused gin to the glass and top with tonic water. Garnish and serve immediately.

Find out more about Richard and Ritz Crisp & Thin’s here |