In a metal cocktail shaker muddle the gin, lemon juice, elderflower syrup, vermouth, cucumber, basil, dill & sugar-snap peas together for 30 seconds.
Then fill the cocktail shaker with ice and shake hard for another 30 seconds.
Rinse a chilled coupe glass with pastis, then discard of the liquid. Double strain the shaken cocktail into the pastis-rinsed glass.
Garnish with more sugar-snap pea,
dill & edible flowers.