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.