Ingredients

• Absinthe, for rinsing the glass
• 2 sprigs fresh tarragon
• 1 1/2 ounces gin, such as Monkey 47
• 1 ounce Demerara Sugar Syrup, recipe follows
• 1 ounce fresh lemon juice
• 1/2 ounce Green Chartreuse
• 1 cup demerara sugar

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Instructions

1. Rinse a chilled cocktail coupe with absinthe, then garnish the glass with a tarragon sprig.
2. Add the gin, Demerara Sugar Syrup, lemon juice, Green Chartreuse and remaining tarragon sprig to a cocktail shaker. Muddle the tarragon, add large ice cubes and shake vigorously. Double-strain into the prepared glass and serve.
3. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.