Halve and muddle 4 of the peas with the tarragon in the simple (sugar) syrup. Add the remaining liquids and shake. Strain into a double rocks glass with crushed ice and garnish with the remaining peas.
Nominated by Julie Reiner, a judge at the World Class Bartender of the Year competition 2013, and owner of Flatiron Lounge, Clover Club and Mixtress Consulting in New York.
Note: Contains 22 grams of alcohol per serve
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