This is a refreshing, not too sweet, long drink with botanical back notes. I made it twice this week - once topped up with Champagne and once finished with tonic water - both truly delicious. Essentially, this is a Sugar Snap Pea Vodka and Rose Petal Cocktail, named in honor of Calvin Lamborn, who created the sugar snap pea in 1979. The rose petals add astringency, rather than floral notes to the cocktail. If you do not have any Velvet Falernum, then use sugar syrup or honey instead.
To make the vodka - wash half a pound of sugar snap peas and dry them well. Break them in half and place them in a large mason jar or other glass receptacle with a lid. Cover with vodka (I needed half a bottle) and leave in a dark cupboard for 72 hours. Drain, decant into a glass bottle and place in freezer until needed. The vodkas will have turned a gorgeous light spring green but please note that the smell will not be as exciting.
To make the rose petal syrup - place 2 tablespoons of food grade dried rose petals in a bowl and cover with Velvet Falernum or sugar syrup, about 1/2 cup. Stir to combine and leave for 30 minutes. Drain through a coffee filter, pressing down well on the rose petals before discarding them. This will make enough syrup for 6 cocktails.
To make ONE Lamborni - add copious amounts of ice to a long glass. Add 1 1/2 tablespoons of the rose syrup, the juice from 1 lime and your idea of a proper amount of vodka for one cocktail to the glass. Top with either Champagne (rosé is nice since the final cocktail is blush color) or tonic water. Garnish with a lime wedge if so desired.
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