Springy Snap Pea 'Tini

Hey friends! Ranna here—MFM studio manager. Let's get one thing straight: I am not a martini girl. I’ll happily sip an espresso martini for dessert (who wouldn’t?!), but a classic extra dirty martini up? That’s a hard pass from me. That one’s all Mary Frances, not me.

But then this snap pea–infused gin martini came into my life... and wow, color me converted. The snap pea twist totally grabbed my attention the moment I opened up my favorite cookbook, and honestly? I'm obsessed. It's bright, boozy, and perfect for slow sipping on the front porch while chatting with a friend—preferably with some whipped ricotta toasts in reach (yep, that recipe’s in the same book!).

As every good small biz knows, I just had to film myself making it for some content (and taking a few cheeky sips) at noon on a Wednesday. I'm wild, I know.

Don't worry, I ended up pouring the rest back into a bottle and popping it in the freezer—ready for a proper after-work cocktail with a gal pal. Because... why not?

Oh, and it wouldn’t be an MFM martini without our signature cocktail picks, each one garnished with the cutest little sliver of snap pea. I’m weirdly proud of the method I came up with to slice them just right—split in half but still keeping all those tiny peas perfectly tucked in. Take a look at the snap pea 'tini step-by-step below!

Find the whole recipe in the Big Night Cookbook! And shop SCAPE for your table, perfect for front porch hangs.