Blackberry Hibiscus Spritzer with Tarragon
yields: 1 drink
Ingredients
Tarragon Simple Syrup
- ½ cup granulated sugar
- ½ cup water
- 4 large sprigs fresh tarragon
Blackberry Hibiscus Spritzer with Tarragon - One glass
- 2 oz brewed hibiscus tea, chilled (from tea bags or loose-leaf tea)
- 1 oz tarragon simple syrup
- 6 blackberries
- 1 sprig fresh tarragon leaves
- ⅛ oz fresh lime juice
- 2-3 oz sparkling water
- Ice for serving
Blackberry Hibiscus Spritzer with Tarragon - 6 glasses
- 12 oz brewed hibiscus tea, chilled (from tea bags or loose-leaf tea)
- 6 oz tarragon simple syrup, above batch should make just about this much
- 36 blackberries
- 6 sprigs fresh tarragon leaves
- ¾ oz fresh lime juice
- 12-15 oz sparkling water
- Ice for serving
INSTRUCTIONS
- Prepare the simple syrup. In a small saucepan over medium heat, combine the sugar and water. Bring to a boil, then remove from heat, stir in the 4 large sprigs fresh tarragon. Cover and let steep for 20 minutes. After steeping, strain and press syrup to remove tarragon. Chill until at least room temperature.
- For a single drink, muddle 6 blackberries with the leaves of a sprig of fresh tarragon and ⅛ teaspoon lime juice. Set aside.
- Pour 2 ounces hibiscus tea and 1 ounce tarragon simple syrup over a glass filled with cocktail ice cubes.
- Strain and press the muddled blackberries through a fine mesh sieve over the hibiscus tea.
- Top with 2-3 ounces sparkling water, to taste. Stir to thoroughly combine and garnish with fresh tarragon, if desired.
- For a larger batch of six, combine the hibiscus tea and simple syrup in a pitcher. muddle the blackberries with tarragon and lime juice by hand or in a food processor, and strain and press it into the pitcher. Stir to combine. For each drink, serve 4 ounces of this mixture with 2-3 ounces sparkling water over ice.
