Tarragon Julep

1. 1

   Make the vanilla sugar: Grind the sugar and vanilla seeds in a blender until powdery (like confectioners' sugar).

2. 2

   Store in an airtight container for up to 1 month.

3. 3

   Make the drink: Fill a tall glass with ice to chill it.

4. 4

   Muddle the strawberries, 2 teaspoons vanilla sugar and 3 tarragon sprigs in a cocktail shaker.

5. 5

   Add the bourbon and Pernod.

6. 6

   Add ice, then cover and shake well.

7. 7

   Dump the ice out of the glass.

8. 8

   Refill with crushed ice, then strain the drink into the glass.

9. 9

   Crush the remaining tarragon sprig with the flat side of a knife; add to the drink.

10. 10

    Photograph courtesy Charles Masters

* Per serving · 4 servings · Values may vary.

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