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Tarragon Citrus Splash

Absinthe, for rinsing the glass
2 sprigs fresh tarragon
1 1/2 ounces gin, such as Monkey 47
1 ounce Demerara Sugar Syrup, recipe follows
1 ounce fresh lemon juice
1/2 ounce Green Chartreuse
1 cup demerara sugar


Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig. Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. Yield: 1 1/2 cups

Source: www.foodnetwork.com