- 1.5 ounces white rum
- 0.5 ounces Strawberry Tarragon Syrup
- 0.5 ounces fresh lime juice
- 0.5 ounces Becherovka
Place all ingredients in a cocktail shaker with ice and shake to thoroughly combine; double strain into a chilled cocktail glass. Garnish with a fresh sprig of tarragon or a dehydrated strawberry.
Note: To prepare strawberry tarragon syrup heat 5 cups sugar and 1 teaspoon of salt in a medium saucepan to the “thread” stage (or 230o). Add 6 cups chopped strawberries and 1 tablespoon chopped fresh tarragon; stir for 15 to 20 seconds. Add 4 ½ cups water, stir, chill and strain. Use refrigerated syrup within one week or freeze up to 3 months.