The Green Thumb

The Green Thumb

The Green Thumb

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.Helen Rosner

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.

The Green Thumb
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.
Yield: serves 1

Ingredients

  • 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

Instructions

  1. 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.