On a visit to Botanica Bar in North Park, San Diego, I challenged the very talented bartender, Bismark, to create a citrusy Batch 22 cocktail for me. He created this recipe on the spot, and it was a revelation to discover how beautiful Batch and tarragon are together.
In a cocktail shaker:
Muddle rough tablespoon of fresh tarragon leaves with 2 cucumber slices
1.5 oz. Batch 22
1 oz. Hibiscus liqueur (Greenbar)
.5 oz. Amaro
.5 oz. Passionfruit liqueur
1 oz. fresh lime
Shake for 5 seconds. Add ice and shake for another 10 seconds.
Strain into a coupe and garnish with tarragon sprig.