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.
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