By Mark Hix
50ml gin (I use Hendrick's)
25ml pea-shoot purée (made from 50g of pea shoots blended with enough water to create a purée; keep a few shoots for garnish)
20ml gomme (sugar syrup)
1 wedge of lemon
Place the gin, purée, sugar syrup in a cocktail shaker, squeeze lemon into the shaker. Shake (with lemon wedge in) and strain into a coupe glass.
Garnish the glass with a wedge of lemon and float a pea-shoot on the top.