KYNGS PEAR & TARRAGON FRENCH 75

Ingredients

• 35ml Kyngs London Dry Gin
• 20 ml pear & tarragon syrup (6 pears, 300g caster sugar, 150ml lemon juice or citric acid)
• 20 ml lemon juice
• Topped up with Champagne
• Garnish with sliced pear

Serve

• Make your pear and tarragon syrup by dissolving caster sugar in lemon juice and adding roughly chopped pears and fresh tarragon. Set aside to macerate for 4-6 hours (makes a batch for multiple serves)
• Chill your glasses by filling with ice and leaving to stand
• When ready to serve, strain your syrup and add to a cocktail shaker or jug with the gin and lemon juice
• Stir well and pour into champagne flutes
• Top with champagne or bubbles of choice and garnish with fresh pear or a sprig or tarragon