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Make the mint simple syrup: In a small saucepan over medium heat, stir together the sugar, water and salt until the sugar and salt dissolve, 1 to 2 minutes. Remove the pan from the heat and add the mint leaves. Set aside for 30 minutes, then strain through a mesh strainer into a bowl (feel free to really push the leaves against the strainer to extract the most flavor and liquid) and cool completely before using. You should have ¾ cup. The mint simple syrup will keep stored in the refrigerator for up to 3 weeks.
Prep the cocktail: While the mint leaves steep, freeze a coupe or Nick and Nora glass for at least 15 minutes and up to 1 hour. (You can also fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
When ready to assemble the drink, add the snap peas and lime peel to a cocktail shaker, and use a muddler or wooden spoon to crush until the snap peas are well smashed. Add the gin, lime juice and ¾ ounce mint simple syrup. Fill with ice, shake vigorously and strain into the chilled glass.