 | Strawberry Tarragon Float1 drink Amber Young- Breakwater Restaurant & Bar- Beaufort, SC |
| • | 2 oz. Rum (Appleton Reserve Rum was used) |
| • | 8 oz. The Perfect Purée Strawberry Puree, thawed |
| • | 1 lemon, zested |
| • | 2 tbsp. tarragon, Chopped |
| • | mint leaf (garnish) |
| • | mint caviar (garnish) |
| Method: | |
| 1. | Place all ingredients except rum into an ice cream maker & mix according to manufacturer instructions. Once sorbet is chilled, place one large scoop in rocks or coup glass and float rum over top. Garnish with mint leaf and mint caviar. Enjoy 🙂 |