A refreshing, spring-inspired riff on a classic Fizz in tribute to Shock G 🍋🌿 The sweet, yet green vegetal notes in fresh peas pairs really nicely with the juniper and other botanicals in Gin to make a really spring-friendly infusion. The bright lemon juice works well with the infused gin while splashes of abergamot and citrus forward aperitif and green apple liqueur add some notes that complement the lemon, juniper, and spring peas. The Blanc vermouth adds a touch of relatively neutral sweetness to help balance the flavors and the egg white and sparkling lemonade help add body and effervescence. Incredibly refreshing, just like hearing Digital Underground for the first time 2 oz Spring Pea-Infused Gin (Plymouth, Four Pillars, etc; wash and chop about 1/3 C spring peas and add to a jar; top with about 4 oz of Gin (can scale up or down) and let infuse 1-2 hours with occasional swirling; strain chopped peas and store at room temp) .75 oz Fresh Lemon Juice .5 oz Blanc Vermouth (Dolin) .25 oz Italicus Rosalio (Italian aperitif with citrus/bergamot and other floral notes and a subtle bittersweetness) .25 oz Green Apple Liqueur (Leopold Brothers) 1 egg white Dry shake for 10-15 seconds with no ice to incorporate egg white; add ice cubes and shake another ten seconds before straining into a chilled Collins glass with ice cubes. Top with 1.5 oz sparkling lemonade and a few drops of Bergamot bitters (Lime Bitters would be a good sub). Garnish with a spring pea #ripshockg