Gina Chersevani recently partnered with Chef Jamie Leeds of Hank’s Oyster Bar on Capitol Hill. She developed the entire beverage program for the restaurant, as well as the artful cocktail list including this lovely drink. Cheers!
1.5 oz Pimms
3 oz cucumber water
.5 oz tarragon ginger simple syrup
Combine all ingredients in a shaker, fill 3/4 full with ice, shake until frothy, strain over fresh ice in a wine glass and garnish with cucumber slice and sprig of tarragon.