Tarragon
Ingredients
- 1 oz. Watershed Four Peel Gin
- 1 oz. Salers Gentian Apéritif
- 1 oz. Tarragon-infused Dolin Blanc vermouth*
Instructions
- Combine all ingredients into a mixing glass.
- Stir until well chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an expressed orange peel and a small tarragon sprig, clipped with a small clothespin.
Notes
* For Tarragon-infused Dolin Blanc vermouth
Remove 1 oz. vermouth from the bottle, measuring with a cocktail jigger–set aside. Weigh 200g fresh, whole tarragon and add to bottle of Dolin Blanc, using tweezers to push into bottle. Top off bottle with the 1 oz. of vermouth set aside, fully submerging tarragon in liquid. Put cap back on bottle and let infuse for 5 days. Strain with fine-mesh chinois and rebottle. Taylor Johnson, sommelier and beverage director at Echelon Kitchen & Bar in Ann Arbor, MI, created this recipe.
Remove 1 oz. vermouth from the bottle, measuring with a cocktail jigger–set aside. Weigh 200g fresh, whole tarragon and add to bottle of Dolin Blanc, using tweezers to push into bottle. Top off bottle with the 1 oz. of vermouth set aside, fully submerging tarragon in liquid. Put cap back on bottle and let infuse for 5 days. Strain with fine-mesh chinois and rebottle. Taylor Johnson, sommelier and beverage director at Echelon Kitchen & Bar in Ann Arbor, MI, created this recipe.