On the threshold of spring, when the night’s lingering chill still clings to the glass like frost on early soil, something tender stirs. Company Distilling Nothing Vodka—quiet and pure—is infused with crisp sugar snap peas, releasing their delicate green sweetness like the first brave shoots piercing cool earth after winter’s long hush. Bold hibiscus syrup floods in next, a rush of vivid magenta tartness like the first defiant blossoms opening to morning sun. A measured lift of lemon sharpens the edges, while two drops of cherry bitters evoke the shy pink promise of cherry blooms on bare branches. Shaken to crystalline clarity and double-strained into the chilled martini glass, it settles beneath a single dried hibiscus flower—elegant, weightless, drifting like a petal on warming air. Each sip is that magical introduction: the brisk chill softens, the blossom takes hold, and spring slips in almost unnoticed—fresh, vibrant, and utterly alive.

• Vodka, infused with sugar snap peas (Company Distilling Nothing)2½ oz
• Hibiscus syrup¾ oz
• Lemon juice½ oz
• Cherry bitters2 drops
• Dried hibiscus flower1

1. 01Pea-infused vodka: roughly chop about 20 sugar snap pea pods and add them to 8 oz of vodka in a sealed jar. Let sit at room temperature for 1–2 hours, stirring occasionally. Fine-strain and bottle.
2. 02Hibiscus syrup: bring 8 oz water and 8 oz cane sugar to a gentle boil, stirring until the sugar dissolves. Off the heat, add 8 hibiscus tea bags and steep until cool — 30–45 minutes for deep color and flavor. Strain and bottle.
3. 03Add the pea-infused vodka, hibiscus syrup, lemon juice, and cherry bitters to a shaking tin.
4. 04Add ice and shake vigorously for 8–10 seconds until well chilled.
5. 05Double-strain into a chilled martini glass.
6. 06Garnish with a single dried hibiscus flower floated atop the drink.