Sub Rosa Tarragon vodka carries light notes of licorice that is herbal and quite delicate. At 90 proof, this spirit is potent by itself on the rocks with a lemon peel or mixed in a cocktail. Here are some recipes by the pros.


Miss Vicki
1 1/2 oz. Tarragon vodka
1 oz. Cointreau or other high quality orange liqueur.
1/2 oz. fresh lemon juice
1 hearty pinch of fresh cilantro.
Soda water

Muddle cilantro and lemon juice in a shaker.  Add ice, vodka and orange liqueur and shake vigorously. 

Serve in a chilled Collins glass.  Top off with soda water.   This a bit on the tart side.  You can tone down the lemon a little if you like, but it is a classic “sour” as it is.  Quite refreshing. 


Lemon Blossom
1 1/2 oz Sub Rosa Tarragon vodka
1 oz. St. Germain Elderflower liqueur
1 oz. fresh lemon juice
1/2 oz.  Limoncello

Shaken in mixer, half filled with ice, strained into a chilled cocktail glass.  Garnish with lemon peel. Great floral / acid balance.


French Twist
1/2 oz. Yellow Chartreuse [or Limoncello]
2 oz. Sub Rosa Tarragon vodka
Lemon peel

Rub the inside of a small rocks glass (8 oz) with lemon peel.  Stir peel in a mixing glass with cracked ice, vodka and Chartreuse.  Strain into rocks glass and serve. [Limoncello works well here if you can't find Chartreuse]. Can be served straight up as well. Jeffery Morgenthaler – Clyde Common - Portland


Fairy Tarragon
1 1/2 oz Sub Rosa Tarragon vodka
1/2 oz lemon juice
1/4 oz Absinthe
1 oz Galliano
1 dash Peychaud's bitters

Shaken, strained into chilled cocktail glass
Chris Hannah of Arnaud’s French 75 bar – New Orleans


Hot Summer Night [Tarragon Smash]
1 1/2 oz Sub Rosa Tarragon vodka
1/2 oz fresh lemon juice
1/2 oz simple syrup 
Fresh mint leaves.
Fresh tarragon leaves
Squirt
Lemon twist and mint sprig garnish

Muddle a pinch of mint and tarragon leaves with the lemon juice, simple syrup in bottom of rocks glass. Fill the glass with ice, pour in the vodka, and fill with Squirt. Garnish with a lemon peel twist and mint sprig. This is our garden mojito cocktail. Great summer drink. – Sub Rosa Spirits


Grapes of Wrath
1 1/2 oz Sub Rosa Tarragon vodka
5 muddled red seedless table grapes
3 sprigs fresh tarragon
3/4 oz lemon juice
1/2 oz simple syrup
2 dashes Peychaud's bitters

Muddle grapes, tarragon, lime juice and simple syrup in ice. Add vodka and bitters. Shake and served up.
Dustin Dickson - Heathman Restaurant and Bar - Portland


Tarragon Fizz
1 1/2 oz Chai Tea
1 1/2 oz Tarragon vodka
1/2 oz simple syrup
1 egg white
3 dashes Orange Flower Water

Shaken, strained into a wine glass.  Place a twig of fresh Tarragon stuck in the middle to further effervescence.
Chris Hannah of Arnaud’s French 75 bar – New Orleans


Silkeborg Cocktail
1 oz. Sub Rosa Tarragon vodka
1/2 oz. Krogstad Aquavit
1/2 oz St. Germain Elderflower Liqueur
3/4 oz lemon juice
3/4 oz. simple syrup

Combine ingredients and shake with ice. Strain in to cocktail glass. Garnish with a floating mint leaf. Derek Brown - Komi - Washington DC


Sub Rosa 75
1 1/4 oz. Sub Rosa Tarragon vodka
3/4 oz. Mandarin orange liqueur
3/4 oz. lemon juice
top with champagne
Serve

The mandarin liqueur as a substitute for simple syrup/sugar creates a whole new dimension to the cocktail. Variant on a French 75.
Jeff Lindsay-Thorsen - Cascadia Restaurant - Seattle


Meadow Lark
Splash of St. Germaine Elderflower liqueur
2 oz. Sub Rosa Tarragon vodka
Twist of lemon
2 oz. soda water [optional]

Rinse the inside of a martini or Old Fashion glass with the St. Germaine.  Stir vodka over cracked ice & lemon peel in a mixing tin. Strain and pour into a glass over ice or straight into a chilled cocktail glass.  Sub Rosa Spirits


Esdragon Cocktail
2 oz. Sub Rosa Tarragon vodka
1/2 oz. Giffard's passion fruit syrup
1 1/2 oz. grapefruit juice
2 dashes Fee's grapefruit bitters
Jamie Boudreau - Seattle