I think this happened close to 4 months ago. To which, at least every few weeks, he turns to me asks when I’m going to make something with it.
A serious of unfortunate incidents led me to finally cracking it open the other night. First, my cantaloupe I was going to use had gone bad. Then my cherry syrup shattered. I found myself staring down at a bunch of bottles and just huffing to myself. And then I saw the Creme de Cassis and shrugged. I could use this; it’s fruity. I would sub this in for simple syrup.
The liqueur ended up being a very happy incident. So, working on a daiquiri variation, the first pass was too sharply tart. Bringing the lime juice down to 3/4 ounces on the next pass then rendered it not tart enough. It also felt it was lacking a missing flavor. Tarragon! I know that for some of you, this herb is scary, and completely useless in your kitchen. But really you need to give this herb some love, so, put it in a cocktail at least.
Adding tarragon not only gave it a lovely aroma, it toned the tartness down just enough so that it found balance.
2 oz. Oronoco white rum
1 oz. freshly squeezed lime juice
1/2 oz. G.E. Massenez Creme de Cassis
8 tarragon leaves
In the bottom of your shaker, add the tarragon leaves and lime juice. Lightly crush with a muddler. Add ice 2/3 up the shaker. Pour in rum and creme de cassis. Shake and strain into a chilled cocktail coupe.
Magenta in color with flecks of tarragon throughout. The nose is berry and tarragon, or rather a subtle licorice smell if you’re unfamiliar with this herb. The cocktail itself is tart and sweet. More berry on the palate with a grassy aftertaste. Dry in the mouth but flavor profile is refreshing.