Herbal and easy-drinking, the Tarragon Fix from San Francisco’s ABV is emblematic of the bar’s approach, which cleverly stretches classic cocktail blueprints without losing the thread. Here, the Fix is transformed with tarragon, pineapple and absinthe, and served up.
Ingredients
Serving: 1
- 2 ounces blanco tequila
- 1 ounce lime juice
- 1/2 ounce tarragon syrup (see Editor’s Note)
- 1/2 ounce pineapple gum syrup
- 1 dash absinthe
Directions
- Add all ingredients to a shaker with ice and shake.
- Double-strain into a chilled coupe.
Editor's Note
Tarragon Syrup
7 cups water
8 ounces fresh tarragon
6 cups sugar
Bring the water to a boil.
Wrap the tarragon in a cheesecloth and blanch in the water for 15 seconds.
Remove the tarragon and shock it in an ice bath.
Dissolve the sugar in the boiled tarragon water, then cool the mixture in another ice bath.
Squeeze all the water out of the blanched tarragon, remove from the cheesecloth and add to a blender with the sugar-water mix.
Cool, then bottle for use. The syrup will eventually separate, so shake before using in a cocktail.
Keeps, refrigerated, for up to a week.