For the snap pea infusion: Combine 2/3 cup roughly chopped snap peas with 1 cup gin. Let sit for one hour, stirring occasionally, then strain through cheesecloth or a nut milk bag. Store in freezer.

For the cocktail: Express the lemon peel by twisting it into a chilled, empty wine goblet. Run the peel around the edges of the glass and discard.

Add 2 oz gin to the goblet.

Gently pour the tonic water into the gin by tilting the glass and pouring it down the side.

Garnish with juniper berries or peppercorns, pea shoots or shiso, and edible flowers.

Optional: add a squeeze of lemon. Adding the garnishes and citrus last keeps the carbonation from dissipating.