Second Nature Recipe
el jimador blanco, campari, cucumber, lemon, tarragon
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Ingredients
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Cocktail
Garnish & finishing
Tarragon simple syrup (makes ~6 oz)
Method
Tarragon simple syrup (make ahead)
- 1
Combine and dissolve
In a small saucepan combine 0.5 cup granulated sugar and 0.5 cup water. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved.
- 2
Infuse
Remove from heat, add 6 fresh tarragon leaves, and let steep for 20–30 minutes, covered, to infuse a bright herbal flavor.
- 3
Strain and cool
Strain out the tarragon leaves into a clean container. Cool to room temperature, then refrigerate. Syrup will keep 1–2 weeks refrigerated.
Cocktail assembly
- 4
Prepare cucumber juice
Peel (optional) and roughly chop 1/2 a medium cucumber. Press through a blender and strain through a fine mesh sieve or cheesecloth to yield 1 oz fresh cucumber juice. Discard solids.
- 5
Dry shake (optional)
Add 2 oz El Jimador Blanco, 0.5 oz Campari, 1 oz fresh cucumber juice, 0.75 oz lemon juice, and 0.5 oz tarragon simple syrup to a cocktail shaker without ice. Dry shake vigorously for 8–10 seconds to help integrate the cucumber and herb flavors and build a slight texture.
- 6
Shake with ice
Add 1 cup of ice to the shaker and shake hard for 12–15 seconds until well chilled and slightly diluted.
- 7
Strain
Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh sieve to remove ice shards and cucumber pulp.
- 8
Garnish
Thread a fresh tarragon sprig and a thin cucumber ribbon onto a cocktail pick and rest across the rim. Express a lemon twist over the surface to release oils, then discard or drop it into the drink per preference.
- 9
Serve
Serve immediately. The drink should be bright, herbaceous, with Campari's bitter backbone and clean agave from the blanco tequila.