Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A love story, starring gin and tarragon.
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True love asks nothing of us, but rather gives without expectation or promise. Clearly I am talking about tarragon here. Well, also gin.
The cool gin cocktails out there in the bars are numerous and exciting, although a well-made gimlet usually does the trick for me. But something a tad herbal, something that enhances gin’s natural vegetal underpinnings, can really sing.
Enter Grapefruit Tarragon Gin and Tonic. We are talking about a sort of grown up lady’s greyhound, mixing gin (I like Green Hat, a local DC company, but you use what you’ve got) mixed with the citrus kick of grapefruit and the French twist of tarragon. Sugar is essential to these drinks for balance; if you don’t have turbinado sugar, go ahead and add some simple sugar.
Drink up friends, preferably with someone who shares your passion for these things.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).