How to Make a Tarragon Gimlet

The ratio of sugar to water is 1:1.

Combine sugar and water in a saucepan over medium heat. Stir and add tarragon.

Continue stirring until the sugar is dissolved.

Simmer for an additional 2 minutes and remove from heat. Let the syrup cool and transfer to an air-tight container.

If refrigerated, the syrup will last for months.

*For longer-infusion, place the leaves in a jug or Kilner jar, cover with syrup and leave to infuse for eight hours. Strain and bottle. Store in the fridge. Ratio is 250ml 2:1 sugar syrup.