Tarragon Gimlet / Photo by Laura Edwards, Joss Herd, Polly Webb Wilson and Jo Cowan
This recipe is adapted from The Cocktail Edit, a new cookbook featuring cocktail recipes by award-winning drinks journalist, author and expert Alice Lascelles.
Grassy, anise-y and pure, almost sorbet-like in its refreshingness, this is a stunning drink. I rather like it over ice, but it works with or without. When it comes to making the syrup infusion, really pack the tarragon in. You cannot use too much. Adapted from a recipe in Herb by Mark Diacono, a great field guide to cooking and drinking herbs of all kinds.
How to Make a Tarragon Gimlet
Pour into a rocks or cocktail glass.
Garnish with tarragon sprig.
Shake well and serve up or over ice.
The ratio of sugar to water is 1:1.
Combine sugar and water in a saucepan over medium heat. Stir and add tarragon.
Continue stirring until the sugar is dissolved.
Simmer for an additional 2 minutes and remove from heat. Let the syrup cool and transfer to an air-tight container.
If refrigerated, the syrup will last for months.
*For longer-infusion, place the leaves in a jug or Kilner jar, cover with syrup and leave to infuse for eight hours. Strain and bottle. Store in the fridge. Ratio is 250ml 2:1 sugar syrup.