Winning Recipes
Winning Recipes

Tarragon Gin Sour

By Steph P

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Tarragon Gin Sour image

Serve in a

Nick & Nora glass

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.

60 ml Monkey 47 gin
14 cupful Caster/ Superfine/Baker's special sugar (white)
14 cupful Chilled water
20 ml Pasteurised egg white
6 cube Ice cubes
5 sprig Fresh tarragon (estragon)
45 ml Lemon juice (freshly squeezed)
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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

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