Cocktail & Other Recipes By Spirit Gin Cocktails

Green Giant

Green Giant cocktail in a crystal-cut rocks glass with ice, garnished with two sugar snap pea pods / Tim Nusog

Cocktails can be made with a wide variety of ingredients, from obvious choices like spirits, liqueurs and non-alcoholic mixers to fruit juices, herbs and cream. Citrus fruits in particular make regular appearances in classic drinks and original concoctions, as lemons and limes lend brightness and refreshment to fan-favorites like the French 75 and Daiquiri. One ingredient category that doesn’t get enough attention is vegetables, which can be employed in all manner of drinks—not just the Bloody Mary.

Proving that point is the Green Giant from celebrated New York bartender Tom Macy. His recipe features sugar snap peas, tarragon, simple syrup, Old Tom gin, dry vermouth and lemon juice in a combination that yields a wave of perfect spring refreshment.

Sugar snap peas are in season from late winter through the end of spring. Like snow peas, they are entirely edible, including the pod, so you don’t have to remove the peas before getting to work. Macy adds the whole vegetable into the shaker and muddles it with tarragon and simple syrup to create a quick infusion of bright-green flavor.

Rather than using a dry, juniper-forward base spirit like London dry gin, Macy reaches for Old Tom gin, which is usually characterized by a sweeter, maltier flavor profile. Old Tom gins vary in style, and some are even aged, but when making the Green Giant be sure to choose an unaged gin, as you don’t want oaky barrel notes interrupting the drink’s bright, fresh flavors.

The dry vermouth brings a floral note to the drink, complementing the gin, sugar snap peas and tarragon, while softening any rough edges. Put it all together, and you get a refreshing dose of springtime flavors that goes down easy and looks great in the glass. Mix the Green Giant during your next spring soiree or any time sugar snap peas are in season. It’s not as healthy as a salad, but it’s a fun way to get your vegetables.


  • 2 sugar snap pea pods

  • 8 tarragon leaves

  • 3/4 ounce simple syrup

  • 2 ounces Hayman’s Old Tom gin

  • 1/2 ounce dry vermouth

  • 3/4 ounce lemon juice, freshly squeezed

  • Garnish: 2 sugar snap pea pods


  1. In a shaker, muddle the pea pods, tarragon leaves and simple syrup.

  2. Add the Old Tom gin, dry vermouth and lemon juice with ice, and shake until well-chilled.

  3. Fine-strain into a chilled rocks glass filled with crushed ice.

  4. Garnish with 2 sugar snap pea pods.