Kindred Spirits by | Sep 2015 | Issue #104

Crafted at The Lackman in Cincinnati, Ohio

As an avid gardener and landscaper, I enjoy using ingredients grown at home. Tarragon is a perfect botanical for gin drinks, and I often use house-made tarragon syrup to add a sweet kick to gin and sodas. Many breweries, like Cincinnati’s own Rhinegeist, are now producing Gose. It’s a perfect summer beer, so I thought: Why not combine the two?

8 oz Rhinegeist Dodo Gose (or another Gose, like Anderson Valley The Kimmie, The Yink & The Holy Gose, or Westbrook Gose)
1 1/4 oz Beefeater Gin
1/2 oz tarragon syrup (see below)
1/2 oz lemon juice, fresh

Shake the gin, syrup and juice together on ice. Double strain into a highball glass. Fill with Gose.

Tarragon Syrup Instructions:
1 1/2 cups sugar
1 cup water
4–5 sprigs tarragon (10–15 leaves per sprig)

Bring sugar water to a boil. At its highest boil, add a whole sprig (10–15 leaves) of tarragon and cut the heat. Allow to cool, then pour into a large mason jar and add 3–4 more sprigs of tarragon. Steep for 3–5 days.