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

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

glass, tarragon, sugar syrup, lemon juice, demerara sugar

Taken from www.foodnetwork.com/recipes/geoffrey-zakarian/tarragon-citrus-splash.html (may not work)