Strawberry and Tarragon Rum Sour
The original recipe for this drink used pisco but we thought we’d switch it up by substituting rum – with delicious results.
60ml white rum
30ml lemon juice
30ml strawberry and tarragon syrup (see recipe below)
1–2 teaspoons egg white
Combine all the ingredients in a shaker and shake without ice to create a foam. Add ice and shake again. Pass through a small fine-meshed strainer into a martini or coupe glass.
Strawberry and tarragon syrup
500 grams strawberries, hulled and finely chopped
500 grams caster sugar
⅓ cup tarragon leaves
Combine all the ingredients in a zip-lock bag, jiggling them around in the bag until well mixed. Press out as much air from the bag as you can, then seal it. Let it sit at room temperature for 24 hours, gently pressing from time to time and shuffling the ingredients to help dissolve the sugar. Strain the syrup through a fine-meshed sieve, discarding the solids. The syrup can be stored in a jar or bottle in the refrigerator for up to 1 month. Makes 2 cups