The aniseedy tones of tarragon work beautifully with gin, especially when balanced by the sharpness of lemon in this refreshing, post-work tipple. The syrup makes enough for six serves, but it’s really not worth making in any smaller quantity: keep any you don’t use in a jar in the fridge.
Tarragon collins
Serves 1
For the tarragon syrup
½ bunch tarragon
50g white sugar
50ml water
Juice of ½ lemon
For the drink (per serve)
1 tbsp tarragon syrup
50ml lemon juice
50ml gin
125ml sparkling water, or tonic, if you prefer
Start with the syrup. Bring a small pot of water to a boil and have ready a small ice bath. Blanch the tarragon in the boiling water for four or five seconds, then plunge it straight into the ice bath.
In a second pan, dissolve the sugar in 50ml water at a steady simmer, leave to cool, then add the drained tarragon and lemon juice, and blend.
To make the drink, put the syrup, lemon juice and gin in a shaker, add a good handful of ice and shake hard. Fill a highball glass with ice, strain in the contents of the shaker and top with sparkling water.
• Alex Hely-Hutchinson, Stoney Street by 26 Grains, London SE1
