In this refreshing spring cocktail, muddled basil and tarragon add freshness and intensify Pernod's green hue, while a squirt of fresh lime juice and splash of champagne cut through the sweet anise flavor.
2 tbsp. superfine sugar 1 tsp. Van Vliet black & white sweet powder 1 lime wedge, plus ¼ tsp. fresh lime juice 3 basil leaves 2 sprigs tarragon ½ oz. anise liqueur, preferably Pernod ½ oz. simple syrup 4 oz. dry champagne
Combine sugar and sweet powder in a saucer. Rub the lime wedge around the rim of a chilled martini or coupe glass; dip the rim in sweet powder to coat. Set aside. Combine lime juice, basil, tarragon, Pernod, and syrup in a cocktail shaker filled with ice; shake vigorously. Strain into glass and top with champagne.