A refreshing and subtly herbaceous drink inspired by a traditional Eastern European tarragon tonic. Tarragon has been a staple in Eastern European cuisine for centuries. In Georgia, it’s used to make a refreshing tarragon soda called “Tarkhuna,” which is naturally sparkling due to the wild yeasts present in tarragon and honey. This tonic combines the delicate anise notes of tarragon with the natural sweetness of honey, creating a revitalizing drink perfect for any time of day.
In an option offered below, you can use an active ginger bug culture to create a carbonated version of this tonic, resulting in a drink with even more natural fizz than Tarkhuna. Details below, with a link to my ginger bug culture recipe.
Yield:
Makes approximately 1/2 gallon (64 fluid ounces), halve ingredients for a smaller batch
Equipment:
- 1/2 gallon jar
- Measuring cups and spoons
- Mixing spoon
- Fine-mesh strainer
- 2 liter fliptop bottles (for carbonation option)
- Bottling funnel
Ingredients:
- 70g fresh tarragon leaves
- Several lemon slice rounds
- 1/3 cup honey (100g)
- 8 cups boiling hot water
- Optional for carbonation: 1/2 cup active ginger bug liquid (1/4 cup per liter bottle)
Instructions:
1. Prepare the Infusion:
- Place the tarragon leaves, lemon slice rounds, and honey in a 1/2 gallon jar.
- Pour 8 cups of boiling hot water over the tarragon, lemon, and honey.
- Stir until the honey is fully dissolved.
2. Steep the Infusion:
- Let the mixture sit at room temperature for about 1-2 hours.
- After an hour or so, remove the lemon slices to prevent bitterness.
- Allow the tarragon to steep in the mixture for an additional 4-6 hours.
3. Strain the Infusion:
- After steeping, strain the tarragon leaves from the liquid using a fine-mesh strainer.
4. Serve as Regular Tonic:
- If you prefer a still tonic, you can enjoy it as is. Serve chilled or over ice.
5. Carbonate with Ginger Bug Culture (Optional):
- Ensure the tonic is at room temperature before proceeding.
- Add 1/4 cup of active ginger bug liquid to each bottle first.
- For carbonation, use a bottling funnel to divide the strained tonic into 2 liter fliptop bottles (about 4 cups per bottle).
- Seal the bottles and let them sit at room temperature for about 3 days to ferment and carbonate.
- After 3 days, transfer the bottles to the refrigerator and let them condition for 1 night.
6. Enjoy:
- Once chilled, your naturally carbonated tarragon honey tonic is ready to enjoy!
