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Updated: June 22, 2011 2:16AM


1 lime

1/2 cup snap peas

1 ounce simple syrup (equal parts sugar and water,
simmered until sugar
dissolves, and cooled)


1/2 ounces gin (see Note)

Freshly cracked pepper

Muddle lime and peas in heavy rocks glass until limes are juicy and peas are crushed. Add simple syrup and gin. Fill with ice (preferably crushed) and stir. Finish with freshly cracked pepper.

Note: Try North Shore Distillery for a local gin, Hendrick’s for a cucumbery gin, CapRock for organic or Bombay Sapphire for a classic.

Adam Seger, Nacional 27, from The Chicago Homegrown Cookbook by Heather Lalley

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