Created by Kelly @asideofsweet for NOLET’S Silver
1.5 oz. NOLET’S Silver Gin
0.5 oz. Tarragon Simple Syrup*
1 oz. Fresh Cucumber Juice
2 tsp. Fresh Lemon Juice
2 oz. Dry Champagne or Club Soda
In a cocktail shaker filled with ice, combine Nolet’s gin, tarragon simple syrup, fresh cucumber juice and lemon juice and shake well. Strain into a rocks glass, top with Champagne or club soda and garnish with a cucumber ribbon.
Tarragon Simple Syrup:
1/2 cup Granulated Sugar
1/4 cup Fresh Tarragon
In a small pot, combine the sugar and ½ cup water over medium heat and stir until the sugar is dissolved. Bring to a simmer, stir in the fresh tarragon, and immediately turn off the heat. Set aside to infuse until the syrup is room temperature (15–20 minutes). Set a fine-mesh sieve over a small bowl and strain the syrup, pressing on the tarragon to extract as much liquid as possible. Discard the solids and use the syrup immediately or transfer to an airtight jar and store in the fridge and use within 5 days.
