Bring a small pot of water to a boil. Add trimmed snap peas and blanch for 30 seconds until bright green. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

In a clean jar, combine 3 oz dry vermouth, the blanched and cooled snap peas, 0.25 oz simple syrup and lime zest. Seal and let infuse in the refrigerator for 6–12 hours, gently shaking once or twice. Taste after 6 hours; remove peas when the vermouth has a fresh pea aroma and mild vegetal flavor. Strain through a fine mesh sieve or coffee filter into a clean bottle. Yield ~6 oz. Keep refrigerated up to 5 days.

Prep — Peppermint Geranium Syrup

Combine 0.5 cup sugar and 0.5 cup water in a small saucepan. Heat gently, stirring, until sugar dissolves. Remove from heat and add 6 peppermint-geranium leaves. Cover and steep for 20–30 minutes, then strain into a jar. Chill. Keeps refrigerated up to 2 weeks.

Optional — Bull Kelp Tincture

Lightly break the dried bull kelp sheet and place into a small jar. Cover with 0.5 cup vodka, seal, and let sit at room temperature for 24–48 hours, tasting periodically. Strain out solids. Use 1–3 drops per cocktail to add oceanic umami; store refrigerated.

Cocktail Assembly

Chill a coupe or martini glass by filling with ice water while you prepare the drink.

In a mixing glass or shaker filled with ice, combine 2.5 oz sake, 0.75 oz coconut water, 0.5 oz dry vermouth, 0.5 oz snap pea vermouth, 0.25 oz peppermint-geranium syrup and 0.25 oz fresh lime juice.

Add 2 drops of bull kelp tincture or kelp saline. If you do not have a tincture, add a very light pinch (a tiny grain) of sea salt to coax out umami — do not over-salt.

Stir gently for about 20–30 seconds (or shake briefly if you prefer a slightly aerated texture) until well chilled and slightly diluted.

Discard ice water from the chilled glass and fine-strain the cocktail into the glass.

Garnish by laying one blanched snap pea or an intact sugar snap pod across the rim and float a single peppermint geranium leaf on the surface. Optional: very lightly press a few toasted coconut flakes on the rim or sprinkle 1/4 tsp over the surface for aroma.

Serve immediately.