The Green Thumb

  • Serves

    serves 1

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


Step 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.

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