Maceration: 3-4 days initially, plus about 1 month aging (best in spring or summer with fragrant fresh tarragon)
Ingredients: 1 liter brandy (40% ABV), 500g caster or candy sugar, 1 sachet vanilla sugar, 30g fresh tarragon.
Wash and thoroughly dry the tarragon.
Place it in a clean jar with the brandy.
Seal the jar tightly.
Let it macerate for 3-4 days in a cool, dark place.
Strain out the tarragon, then stir in the sugar and vanilla sugar.
Once the sugar fully dissolves, bottle and age for about 1 month for optimal flavor.
Your aromatic tarragon liqueur is now ready to enjoy as a sophisticated digestif.
Source: Les Bons Desserts
