The Tarragon is currently reaching the end of it’s productivity in the herb garden on the farm but before it goes there is still time to enjoy it’s licorice tangy flavor in a cocktail.
If you are growing tarragon in your garden, you will want to watch it for flowering (the flowers don’t actually flower, they just make little buds) and the yellowing of the leaves towards the end of your growing season. When you start to see these tell tale signs that fall is near you should start to harvest and think about how to store it through the winter. My favorite way to store Tarragon is to freeze the leaves in ice cubes (with either water or oil) so that you preserve as much of the elusive oils as possible. While you can try to dry Tarragon it doesn’t hold its flavor long so make sure you store it in an airtight container.
Before it’s gone for good, make sure you try this recipe and use your remaining Tarragon as a beautiful garnish.
Tarragon and Quince Cocktail Recipe
- 2 oz of tarragon gin like Sea Bishop Spirits
- 1 oz fresh grapefruit juice
- 1/4 oz fresh lemon juice
- 1 oz quince syrup (poach fresh quince and use the remaining liquid in this cocktail), or quince jam or quince paste, which is mashed/mixed into the citrus juice to become a syrup
- 3 drops of citrus bitters
- A sprig of Tarragon
Shake all ingredients over ice in a cocktail shaker until the shaker becomes cold and water condenses on the outside. Carefully strain the drink into a coupe and enjoy cold.