Tarragon in 60 Seconds

Patrick Reynolds

Tarragon in 60 Seconds

Farm-to-Bar: Tarragon in 60 Seconds

For me, early April means only two things: great basketball and the blossoming of the farmers markets’ best players. Soon our baskets will be filled with berries, assorted mints, stone fruit, and, my favorite, tarragon. The sweet smelling sister of the licorice family, tarragon gives a third dimension of flavor to cocktails.

So this Saturday, make some time to sit down, relax, and have one of these. Just as legendary UCLA Mega-Coach Wooden would say, “If you don’t have time to do it right the first time, when are you going to have time to redo it?”

Tarragon in 60 Seconds

  • 60 leaves of tarragon(B.D. Farms)

  • 12 oz. fresh lime juice

  • 10 oz. Simple Syrup

  • 24 oz. Rum

  • 6 dashes Angostura Bitters

  • 1 basket muddled Strawberry (Harry’s Berries has Gaviotas now)

  • 1 ripe Cherimoya (Goodland Organics has some beauties right now)

Combine in large pitcher and add ice. Serves the whole team.

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