This infused vodka boasts a pale golden hue and a bittersweet anise taste. Choose a high-quality vodka for best results, and use in place of Pernod or Absinthe. Recipe adapted from Beyond The North Wind by Darra Goldstein.

Food & Wine
January 2020

Gallery

Credit: Victor Protasio

Recipe Summary

active:
5 mins
total:
2 hrs 25 mins
Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour vodka into a wide-mouth 1-quart jar, reserving original bottle. Strip tarragon leaves from coarse stems, discarding stems. Chop tarragon leaves and mint leaves; place leaves in a small bowl, and stir in lemon juice and honey. Let mixture stand until leaves soften and wilt, about 20 minutes; add to vodka in jar. Seal jar; let stand at room temperature 24 hours. Strain; discard solids. Pour strained vodka into reserved bottle using a funnel. Chill before serving. Store in freezer up to 2 months.

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