Garnish:
Garnish with two leaves of tarragon (or lemon peel if preferred)
How to make:
First make the tarragon simple syrup by stirring 1/4 cup (~60g) white caster sugar with 1/4 cup (~60ml) warm water until the sugar is dissolved. Add 20-30 leaves of fresh tarragon and gently muddle.
Leave for a few hours (or overnight if you can) to intensify the flavour, then strain to remove the tarragon leaves and store in a small bottle or jar.
Next, to a Boston shaker add ice cubes, 60ml Monkey 47 (or other dry gin), 30ml freshly squeezed lemon juice, 20ml of tarragon simple syrup, 2 sprigs of fresh tarragon, and 1 egg white.
Shake well until cold, well-combined, and frothy.
Pour into a Nick & Nora glass or coupe, garnish with tarragon, and serve immediately.
| 2 fl oz | Monkey 47 gin |
| 1⁄4 cupful | Caster/ Superfine/Baker's special sugar (white) |
| 1⁄4 cupful | Chilled water |
| 2/3 fl oz | Egg white (pasteurised) |
| 6 cube | Ice cubes |
| 5 sprig | Fresh tarragon (estragon) |
| 1 1/2 fl oz | Lemon juice (freshly squeezed) |
Notes:
You'll end up with surplus tarragon simple syrup. Mix it with sparkling water as a refreshing herbal cordial for hot days.
Origin:
A riff on a gin sour for people who like tarragon
