Maceration:3/4 days + about 1 month (To be done in spring or summer when the tarragon is very fragrant)
1 liter of brandy at 40°, 500 g of sugar (caster sugar or candy sugar), 1 sachet of vanilla sugar, 30 g of tarragon .
Wash and dry the tarragon.
Put it in a jar with the brandy.
Good butcher.
Leave to macerate for 3 or 4 days.
Filter to remove the tarragon, and add the sugar.
When the sugar is completely melted, the liquor is ready to drink.
Source:Les Bons Desserts
