Get set for an explosion of taste and colour and put a zing into spring
Spring is just around the corner and there’s no better way to celebrate than with this colourific concoction created by Arron Smallman from The Botanist in Temple Street. Arron says it’s best served in a short goblet glass over crushed ice.
- 1 Portion of tarragon
- 15ml Monin Gomme
- 25ml Apple juice
- 15ml Fresh lime juice
- 37.5ml Agwa De Bolivia
- 7.5ml Green Chartreuse
Grab one portion of fresh tarragon, drop into a Boston glass. Add Gomme and apple juice and muddle the ingredients, applying firm pressure with a twist of the wrist to release the flavour of the tarragon. Add in freshly squeezed lime juice, apple juice, Agwa De Bolivia and Green Chartreuse Liqueur. Fill the glass to the brim with cubed ice and seal using a cocktail tin. Shake the drink in long circular motions to chill and dilute the drink. Break apart the cocktail glass and tin and fine strain the drink over crushed ice into a goblet glass. Use a sprig of fresh tarragon to garnish.