Summer Abroad

By The Straight Up, May 15, 2013

Ingredients:

2oz Genever

.33oz Green Chartreuse

.25oz Maraschino

3 dashes Lavender Bitters

1 brspn Lavender Honey

Tarragon

Instructions:

Add about 10-12 leaves of tarragon to a chilled mixing glass. Top with maraschino and gently muddle. Add the genever, Green Chartreuse and lavender bitters. Add ice. Put the lavender honey on your bar spoon and then stir the drink until slightly chilled. The honey will mix into the drink. Strain into a rocks glass over a large cube. Garnish with a sprig of tarragon.

Notes:

Airy tarragon and lavender great the nose, followed by a hint of sweet malt. Dry and malty at first, then like spring the tarragon and lavender blooms through. Next comes the Green Chartreuse which in addition to herbality adds great anise flavor. A touch of lavender tinged sweetness precedes the malt laced finish, which is so smooth it will certainly leave you wanting more.

History:

Summer Abroad is one of two drinks created for an herb inspired Mixology Monday. So be sure to check out The Green Orchard for more tarragon goodness, this time coupled with grapes and apple brandy.

This months theme is “Witch’s Garden” and comes from Mark Holmes at Cardiff Cocktails:

“As far back as we can look, the use of fresh herbs have been prevalent in the world of mixed drinks. From the early days of the julep, through Williams Terrington’s 19th century Cooling Cups and Dainty Drinks, to Don the Beachcomber’s ahead of their time Tiki drinks, fresh herbs have always been at the forefront of mixology. So lets take influence from the bartenders that once ruled the world of mixology, raid your herb garden that too often gets neglected, and start mixing. I don’t want to put too many limits on this theme so get as creative as you please, want to use roots, spices or beans as well? Sure thing. Want to make your own herbal infusions or tinctures? Sounds wonderful.”

Summer Abroad is loosely based on the Improved Holland Gin Cocktail. To keep with the herbal theme, I’ve added tarragon, substituted Green Chartreuse for absinthe, swapped Lavender Bitters for Angostura and used lavender honey instead of Gom syrup. The ratios were changed slightly to keep things tasty.