For the Pea Tendril Syrup:

• Rinse Pea Tendrils, reserving a few sprigs for garnish.
• Bring 1 cup of water and 1 cup of sugar to a boil to dissolve sugar.
• While mixture is still hot, place in a blender with the pea tendrils.
• Blend at low speed for 1 minute.
• Pass the syrup through a fine strainer.
• Let cool and chill until ready to use.

For the Sugar Snap Pea Juice:

• Clean and halve sugar snap peas.
• Place in a blender with 1 cup water.
• Blend at medium speed for 1 minute.
• Pass the juice through a fine strainer, using a spatula to press all the liquid from the pulp.
• Season with a pinch of salt.
• Chill until ready to use.

For the Cocktail:

• Roll 2 lemons on a cutting board and cut in half.
• With a hand juicer, juice lemon halves and fine strain. Yields approx ½ cup juice. Set aside.
• In the bottom of an old-fashioned glass, place Mountain Mint.
• Add Pea Tendril Syrup directly to the glass.
• Press down gently on the mint leaves with a muddler.
• Add bourbon, fresh lemon juice, and Sugar Snap Pea juice.
• Fill the glass ¾ of the way up with ice and stir.
• Top with fresh ice
• Garnish with Pea Tendrils and Mountain Mint sprigs.

Non-Alcoholic Option

• In a tall glass, add Mountain Mint and 1 ½  oz  Pea Tendril Syrup.
• Add 1 oz Sugar Snap Pea Juice and ½ oz fresh lemon juice.
• Fill the glass ¾ of the way up with ice.
• Top with 4 oz. soda water.
• Stir and add fresh ice.
• Garnish with Pea Tendrils and Mountain Mint.