Recipe courtesy of Geoffrey Zakarian
Tarragon Citrus Splash
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- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1240
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 0 g
- Sugar
- 146 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 47 mg
- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1240
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 0 g
- Sugar
- 146 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 47 mg
Ingredients
Demerara Sugar Syrup:
Directions
- Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig.
- Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve.
Demerara Sugar Syrup:
Yield:
1 1/2 cups
- Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
