Another spring cocktail, this one comes courtesy of Saveur. Deliciously described– a “muddled basil and tarragon add freshness and intensify Pernod’s green hue, while a squirt of fresh lime juice and splash of champagne cut through the sweet anise flavor.” What I love most, and I mean really love, is that this is a champagne-based cocktail. You can’t go wrong!
2 tbsp. superfine sugar
1 tsp. Van Vliet black & white sweet powder
1 lime wedge, plus ¼ tsp. fresh lime juice
3 basil leaves
2 sprigs tarragon
½ oz. anise liqueur, preferably Pernod
½ oz. simple syrup
4 oz. dry champagne
Combine sugar and sweet powder in a saucer. Rub the lime wedge around the rim of a chilled martini or coupe glass; dip the rim in sweet powder to coat. Set aside. Combine lime juice, basil, tarragon, Pernod, and syrup in a cocktail shaker filled with ice; shake vigorously. Strain into glass and top with champagne.