It is almost Easter and we’re currently experiencing “mixed precipitation” with a cheery forecast of “drizzle” for tomorrow. I don’t know about you but I’m really hoping this April will come with a university exam season that sees the co-eds playing frisbee golf in the quad in shorts and t-shirts.
Yes, this will forever be my barometer for how balmy of an April we’re having – even when I’m old and grey and university is a distant memory. At any rate, this cocktail tastes equally good whether you’re sipping it on the front porch while fanning yourself with a palm frond or sitting fireside, which is probably the more likely outcome for this long weekend.
Picking up on the theme of cooking seasonally, let’s call this drinking seasonally. We’re adding French tarragon to this little tipple to make it fresh and herbal. In fact, the tarragon is really just the garnish on this drink. BUT don’t underestimate the value of a carefully selected garnish. French tarragon, if you’ve forgotten over the span of this seemingly endless winter, is an herb that has a distinct liquorice flavour profile. As such, as it tickles your nostrils each time you take a sip, you’ll get a refreshing hint of bitterness on the palate to balance out the acidity of the grapefruit and the sweetness of the vanilla.
Honestly, I’m not usually over the moon about anise or black liquorice flavours. I would always leave all the black jujubes for my mom, but I can definitely appreciate this flavour’s unique capacity to build complexity in food and drink.
If you haven’t stocked Galliano or any vanilla liqueur (no, not vanilla vodka) in your bar before, give it a sniff and a sip before you throw it into the shaker. This is a distinctly sweet liqueur and needs to be used judiciously.
I recommend keeping it to just half an ounce in this springtime sipper, but if you’re craving something sweeter, feel free to amp it up to a full ounce.
In spite of the below average temperatures, I am loving these longer Spring days. For a few reasons, 1) easier to do natural light food photography when I get home from work, 2) easier to forget make it home in time to do natural light food photography because after-work drinks escalated and you thought it was still only 5:30 p.m.
I can’t wait to see all of you out on the patios of Ottawa after a quick game of frisbee golf in the quad next month.
An easy-drinking tipple for spring. Tequila and citrus make for the best of friends and are beautifully complimented by vanilla liqueur and a hint of liquorice on the nose with the French tarragon garnish.
- 1 ½ oz tequila
- ½ oz Galliano vanilla liqueur
- ½ oz simple syrup
- 3 oz grapefruit juice freshly squeezed
- 1 sprig fresh tarragon for garnish
Combine tequila, Galliano, simple syrup and grapefruit juice in an ice-filled shaker. Shake vigorously for 30 seconds. Strain into an ice-filled rocks glass. Garnish with fresh tarragon. Sip. Repeat.