Citrus cocktail with tarragon
Votes: 1
Time: 20 min.
Complexity: easily
Quantity: 2 cocktails
Complexity: easily
Quantity: 2 cocktails
Citrus cocktail with tarragon - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cocktail
- Absinthe, for rinsing the glass
- 2 sprigs of fresh tarragon
- 45 ml gin, such as Monkey 47
- 30 ml demerara sugar syrup, see recipe below
- 30 ml fresh lemon juice
- 15 ml. Green Chartreuse liqueur
Demerara sugar syrup
- 1 cup demerara sugar
We recommend
Cooking the dish according to the recipe:
- Rinse chilled cocktail glasses with absinthe, then garnish with tarragon.
Pour gin, simple syrup, lemon juice, and liqueur into a shaker, then add the remaining tarragon sprigs. Crush the tarragon with a pestle, add large ice cubes, and shake vigorously. - Strain the cocktail into glasses through a double sieve and serve.
Sugar syrup:
In a small saucepan, combine demerara sugar with 1 cup of water and bring to a boil. Heat, stirring, until the sugar dissolves. Remove from heat and cool completely. Store the syrup in the refrigerator for up to 1 month.
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