This drink is part of the updated cocktail menu at The Charles Bar. Club Brasserie uses a Raspberry and French Tarragon Syrup – see below for instructions and scroll down for the full recipe.
“The Club Brasserie is an ode to one of our favourite cocktails, the Clover Club,” says Jonothan Carr, Director of Bars at Etymon Projects, which owns the Charles Bar & Brasserie.
“Using a Cuban Rum as the base with a dry Cherry liqueur and Amaretto brings a rich viscosity and nutty complexity and the addition of French Tarragon brings a subtle anise flavour to an otherwise bright cocktail,” he continues.
Raspberry & French Tarragon Syrup
Ingredients:
- 500g raspberries
- 50g French tarragon
- 200g sugar
- 100ml water
Directions:
- Combine all ingredients in a pan
- Bring to a light simmer and stir until the raspberries are liquid
- Alternatively, sous vide at 58 degrees for four hours
Club Brasserie
Ingredients:
- 30ml Havana Club 3 Year Old Rum
- 10ml Cherry Heering
- 5ml Amaretto
- 25ml Raspberry & French Tarragon Syrup
- 20ml lemon juice
- 15ml egg white or aquafaba
Directions:
- Add all the ingredients to a cocktail shaker
- Add a small amount of ice and shake hard until frothy
- Add more ice shake again until frosty
- Strain into a Nick & Nora glass
