Tarragon Martinis

| 0 Comments | 0 TrackBacks
martini-tarragon.jpgcrush-tarragon-vodka.jpgvodka-tarragon.jpgpour-martini-tarragon.jpgHeaven in a smell; vodka in the glass.
By mid May our tarragon was two feet tall and so thick it feels like we planted a magic tarragon stalk three summers ago.   Sure, it's great with fish, great in a chicken soup, and I even use a few sprigs in a vase of flowers, but there's so much and it's so tender it's almost sweet this time of year. Dried tarragon is such a bitter relative and what we could harvest now and eat fresh.

Martinis. Tarragon martinis.

I topped about four stalks, washed them, twisted them in my hands to release their flavor and put them in a big bowl and covered them with vodka I'd kept in the freezer. We used both Idol, a French vodka made from grapes, and a local Colorado vodka called Goat, made from grains and sweet Corn from Olathe, Colorado.

For our first attempt we only let the tarragon sit in the vodka for about 20 minutes, poured it over ice and a big twist of lime. The martini experience was one big whiff of tarragon and the taste of the delicate Idol vodka with a hint of lime and the faint licorice note of the tarragon. 

For the second attempt, the tarragon sat in the vodka for about two hours. Ice was added just before serving, stirred and poured into cold glasses with a twist and slice of cucumber. For some non-tarragon lovers the flavor was too strong, so we cut it down to a nice balance with a heavy squeeze of lime.

No TrackBacks

TrackBack URL: http://TasteImagine.com/cgi-sys/cgiwrap/bgold/managed-mt/mt-tb.cgi/96

Leave a comment

Recent Entries

Tomato Breakfast
Once, in Spain, we were having breakfast and the guy next to us started rubbing big, hunking tomato quarters all…
Hot Days filled with Too Much Fun to Cook
Hot days. So many tomatoes. I picked the first few plum tomatoes. We have nine (4  San Marzano Redorta; 5 Opalka)…
Steak with Peppercorns - au so poivre
Steak au poivre -- steak with pepper doesn't need to be a great cut of meat or a huge…
Daube with Anchovies. A Different Kind of French Beef Stew
Beef Bourguignon is Steuart's all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a…
French Onion Soup for the Last of Winter
It's a weekend and my husband is working on a project elsewhere, so I can take some time to make…
Homemade Crackers Spice up Cheeses
Well-made cheese is exceptional - shouldn't become usual. It's expensive, high in fat, but pleasantly high in calcium and…
Toasted Oatmeal Easy Breakfast
Organic rolled on the left; organic steel cut on the right. Rolled is cut, steamed and rolled through a mill;…
Oatmeal, Cheap and Tasty
Rolled or Steel Cut - Organic oats from Whole Foods are $1.69 per pound. The rolled style are cut, then…
Clear Beef Stock
Clear beef stock in easy to use cubes. That's the final product of a long process -- not a…
Schlosser & PHO
Pho - in Denver is - cheap. Pho is beef broth, rice noodles, nearly raw meat, chili, bean sprouts,…