Pablo Recipe

Prepare herbs and zest

Wash tarragon and mint, pat dry. Strip tarragon leaves from stems and lightly bruise both herbs with the back of a spoon to release oils. Zest one orange, avoiding the bitter white pith.

Make simple infusion

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Warm over medium heat, stirring, until sugar fully dissolves and the liquid is just below simmering.

Remove syrup from heat. Add the bruised tarragon leaves, mint leaves, orange zest and the 1/2 cup fresh orange juice and 2 tbsp lemon juice to the hot syrup. Cover and let steep for 30 minutes at room temperature to infuse. Taste after 30 minutes; steep up to 1 hour for stronger herb character but avoid excessive bitterness.

Strain the infusion through a fine-mesh sieve lined with cheesecloth into a clean container, pressing gently on solids to extract liquid but not the bitter parts. Discard solids. Cool to room temperature, then refrigerate until chilled. Yield will be approximately 8–10 oz cordial. Cordial will keep refrigerated for up to 2 weeks.

Chill a coupe or Nick & Nora glass by placing in the freezer or filling with ice water while you prepare the drink.

In a cocktail shaker add 2 oz Botanist Gin, 0.75 oz chilled tarragon & orange-mint cordial, 0.5 oz fresh lime juice and 2 dashes orange bitters.

Fill the shaker with ice (about 3/4 full or ~1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

Discard ice or water from your chilled glass. Double-strain the cocktail into the chilled glass using a Hawthorne strainer and a fine mesh strainer to catch small herb fragments and ice shards.

Garnish by expressing a thin orange twist over the drink to release oils, rim the glass briefly with the twist and drop it in or use a thin wheel on the rim. Add a small sprig of tarragon and a tiny mint sprig resting on the surface for aroma.

Serve immediately. Advise the drinker to nose the tarragon and mint before sipping to experience the herbal aromatics that complement the botanicals of the gin.