This cocktail is inspired by a drink I’ve never actually had. My friend (and fellow cocktail enthusiast) Dan read about a drink called the Jam for Frances created by the Denver restaurant Beatrice and Woodsley that involved unspecified quantities of Colorado whiskey, a local blackberry liqueur, lime and some sort of tarragon infusion. It sounded great, and Dan and I talked about it from time to time, but never got all of the ingredients together to make it properly.
And we still haven’t. In the last couple of weeks, though, I’ve fiddled around with similar ingredients, and I’ve come up with what I think is a deliciously bracing Holiday cocktail. The deep, rich flavor of blackberry is a perfect winter complement for rye, and the distinctive flavor of tarragon adds and interesting and slightly mysterious note to the drink. It’s sophisticated, but still accessible: I couldn’t make them fast enough at a festive dinner party early this week.
The only fussy part of this drink is the need to make a tarragon infusion. You need to start an hour or two in advance of the cocktail hour, but it’s easy. Just combine a bunch of fresh tarragon with at least a cup of vodka and muddle it (mash it with a muddling tool or a wooden spoon).
Let the tarragon infuse the vodka for at least an hour (or overnight), strain out the leaves, and you’re ready to go.
This little project gives you a big payoff in flavor, and there’s no other prep (like juicing fruit) for the drink. At first, mix in your infusion with caution since its strength can vary a lot from batch to batch.
Recipe
(for one drink)
2 ounces rye whiskey
1 ounce of a good blackberry liqueur, such as Creme de Mure, available at good liquor stores and online.
1/2 to 1 ounce tarragon infusion (see above), depending on its strength and your taste.
Pour all ingredients into a shaker full of ice, shake well and strain into a coupe or cocktail glass.
Garnish with a fresh or frozen blackberry.
Cheers!
