Spring Garden Sour
– a celebration of early spring
This herby and refreshing sour celebrates the green life trickling up from the ground as the snow melts in early spring. The herbal qualities of the dill aquavit and the aromatic tarragon are enhanced with a few dashes of green chartreuse which is a powerful distillate from 130 different herbs, plants and flowers made by French Carthusian monks since 1605.
5 cl dill aquavit
3 cl acacia honey
3 cl lemon
0,5 cl chartreuse
2 sprigs of tarragon
Mix the honey 2:1 with sugar syrup to make it pourable. Muddle the tarragon and dry shake all ingredients to emulsify the egg white. Shake again with ice and fine strain into a tumbler glass over rock ice. Garnish with a sprig of tarragon and an edible spring flower (a pansy is used for this version).
The dill in the drink is both tasty and healthy but be cautious about the flower garnish. Most bolbous spring plants are poisonous. A cute little pansy is a safe choice.
This tribute to spring was made in-house at the editorial head quarters of Cocktails of Copenhagen, you’ll have to shake it up yourself to try it out.
The Daffodill Sour is featured in our new free e-pamphlet with 9 delicious and easy to make aquavit cocktails.