Impromptu drinks are the best! My elegant infusion, inspired by the tarragon grown in my garden, is refreshing, tart, and has a hint of liquorice from the tarragon. It’s slightly sweet from local honey, has a pleasantly bitter back-end note from the lemon-lime bitters, also a slightly floral essence from the rose in the gin, as well as the elderflower and tarragon flowers added. A gradual fruitiness rounds it all out from the slow melting ice cubes which contain raspberries and a surprise pop of fruit heat from the pink peppercorns. Makes 4 servings.
- 240 ml Hendricks gin
- Drop per glass of elderflower essence
- 2 cans Angostura Lemon Lime Bitters
- 4 tsps Jamaican honey syrup
- Dehydrated orange wheels
- Tarragon and raspberry ice cubes
- Pink peppercorns
- Tarragon flowers
- Freeze raspberry and tarragon flower ice cubes overnight.
- Add ice cubes to balloon glasses, measure 60ml gin per glass, then add a drop of elderflower essence in each glass, next pour half can of Angostura lemon lime bitters per glass and then stir in a teaspoon each of honey syrup per glass.
- Garnish with orange, pink peppercorns and tarragon flowers and serve immediately.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.