Tenzing Coupe Cocktail. "The Spring Pea" by Savannah Hatten.

2 oz St George Dry Rye gin

3/4 oz Imbue bittersweet vermouth

1/2 oz lime juice

1/4 oz lemon juice

1/2 oz honey syrup

Eggwhite

Fresh pea pods

Barkeep Saffron bitters