To infuse the vodka, add one bag of Republic of Tea Hibiscus (available at Hampton Coffee Company) to a 16 oz. Mason jar of Long Island Vodka. Let steep for an hour or until the desired flavor. To make a simple syrup, muddle ½ cup of fresh, local peas in the bottom of a small saucepot. Add 1 cup sugar and 1 cup water and simmer until sugar is completely dissolved. Strain out the solids. Shake the vodka, simple syrup and lemon juice with ice until well chilled.
As a full cocktail (serves 1): Strain over fresh ice in a rocks glass and top with tonic. Garnish with a skewer of peas.
As a lighter brunch sparkling cocktail (serves 2): Split the ingredients between two champagne flutes and top with sparkling wine. Drop in a few peas for garnish. To allow for quick service, batch the ingredients in a pitcher next to a chilled bottle of dry sparkling wine and a small bowl of fresh English peas.