Menu

Ceci N'est pas une negroni

Stirred

Short & Boozy


Preptime: 2 minutes

Servings: 1

Gin, herbal bitters, and fortified wine. Remind you of something? Think again! This is NOT a Negroni. Instead, this trip to France is an elegant and sophisticated summer-sipper with clear notes of fresh tarragon, finished off with a splash of crémant. Add tarragon to your Lillet Blanc to make it pop and remember to use French wine. À votre santé!

Gear

  • Chilled Coupette Glass
  • Stirring glass and spoon
  • Hawthorn Strainer
  • Jigger

Ingredients

  • 3 cl Angelica Gin
  • 3 cl D.O.M. Benedictine
  • 3 cl Tarragon-infused Lillet Blanc*
  • Float with dry sparkling wine
  1. Fill stirring glass with ice
  2. Add Gin, D.O.M. Benedictine and Tarragon-infused Lillet Blanc to the stirring glass
  3. Stir 20 times
  4. Strain into chilled coupette
  5. Float with Crémant
  6. Spray and wet rim with a Grapfruit peel

Tarragon-Infused Lillet Blanc

How to make tarragon-infused Lillet Blanc? It's quite simple, actually. Shove a handful of fresh tarragon into a bottle of Lillet Blanc. Put it in the fridge overnight and strain. If you tie a string around the tarragon you can fish it out and leave the Lillet in the bottle. Done!

Spirits used to make Ceci N'est pas une negroni


Other recipes

Tom Collins
Sours, Classic
A Tom Collins is a classic cocktail made with gin, lemon juice, simple syrup, and sparkling water. Combine the gin, lemon juice, and simple syrup in a shaker with ice and shake until chilled. Strain into a highball glass filled with ice and top with sparkling water. Garnish with a lemon wedge or cherry for the perfect finishing touch. To make a Tom Collins, you'll need a highball glass, shaker, measuring cup or jigger, and strainer. It's a refreshing and easy-to-make drink that's perfect for any occasion.
Learn how
Martini
Classic, Short & Boozy
The Martini is, along with the Manhattan, probably the epitome of late 1800s classic cocktail-making. Wild myths of origins, simple preparation that highlights the bartender's craft, wonderful flavor and a healthy kick. Maybe it has its origin in a Martinez, maybe it has roots in a marketing campaign by vermouth company Martini. But it is certain it starts out being made with Italian (sweet) vermouth, and gin. In the early 1900s, it changes to French (dry) vermouth, which gets known as a dry martini. Then comes Churchill, Bond, and suddenly the 80's. The recipe stands for itself, but let us stress here that Espresso Martinis, Pornstar Martinis, and Breakfast Martinis are not martinis at all.
Learn how
Espresso Martini
Modern Classic, Dessert
A rose by any other name would smell just as sweet, as the bard said. In the 1980s anything served in a stemmed triangular glass was a martini, and no one had the stomach for actual martinis. Hence comes Pornstar-, Breakfast and French martinis, and of course, the star of the show, the Espresso Martini. Technically a dessert cocktail more related to a shaken Black Russian, it has become a staple at any bar worth its salt for the last 30 years.
Learn how