By Julia Diakow
As December and the holidays pass us, so will our tastes in spirits. Bold, dark and bitter flavors make their way to the back of the roster as spring nips at the heels of winter.
Beautiful and bright cocktails are back once again!
Gardens begin to bloom and we can take advantage of its green offerings.
Our first spring sipper comes with a blend of London Dry Gin and spiced Aussie Vermouth. Sweet peas and tarragon take the stage with subtle sweetness and anise qualities.
Sweet Pea G n T
45 ml The 86 Co Ford’s Gin
15 ml Maidenii Dry Vermouth
3 snap peas and 2 sprigs of tarragon
Combine over ice, top with a bottle of Fever Tree Mediterranean Tonic to your liking
