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Tarragon-Prosecco Cocktail

  • Yield: Makes 15
Tarragon-Prosecco Cocktail

Photography: Christopher Baker

Source: Martha Stewart Weddings, Winter 2012

Ingredients

For the Tarragon Syrup

  • 1 cup sugar
  • 4 ounces fresh tarragon, stems removed (6 cups leaves)

For the Cocktail

  • 7 1/2 ounces vodka
  • 3 bottles (750 ml) Prosecco
  • Tarragon sprigs for garnish

Directions

  1. Make syrup: Bring 2 cups water and sugar to a boil over medium-high heat in a medium saucepan, stirring until sugar is dissolved. Add tarragon leaves, reduce heat to medium, and simmer 2 minutes. Remove from heat, and let stand to infuse for 1 hour.

  2. Strain liquid through a fine-mesh sieve, squeezing out as much liquid as possible from tarragon leaves. Refrigerate in an airtight container until ready to serve, up to 1 week.

  3. To serve, combine 1 ounce tarragon syrup and 1/2 ounce vodka in a Champagne flute. Top with Prosecco (about 5 ounces), and garnish with tarragon sprigs.