📝 About This Recipe
Tarkhun is a legendary Soviet-era beverage beloved for its striking emerald-green hue and sophisticated, herbal profile. Unlike Western sodas, this refreshing drink features the anise-forward notes of fresh tarragon balanced with a bright citrus zest. Crafting it from scratch using a homemade botanical syrup yields a flavor that is infinitely more complex and vibrant than any store-bought version.
🥗 Ingredients
The Botanical Base
- 100 grams Fresh French Tarragon (roughly 2 large bunches, stems included)
- 1 cup Granulated Sugar (adjust slightly for desired sweetness)
- 1 cup Filtered Water (for the syrup base)
- 1/4 teaspoon Citric Acid (helps preserve the bright green color)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 5-6 pieces Spinach Leaves (optional, for a natural deep green color boost)
The Fizz and Finish
- 1.5 liters Sparkling Mineral Water (highly carbonated and chilled)
- 4 cups Ice Cubes (crushed or cubed)
- 6 pieces Fresh Lemon Slices (for garnish)
- 6 pieces Fresh Tarragon Sprigs (for garnish)
👨🍳 Instructions
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1
Thoroughly wash the fresh tarragon under cold water and pat dry with a paper towel. Remove any wilted or blackened leaves.
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2
Roughly chop the tarragon (leaves and tender stems) into 1-inch pieces to release the essential oils.
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3
In a small saucepan, combine 1 cup of filtered water and 1 cup of granulated sugar over medium heat.
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4
Stir the mixture constantly until the sugar has completely dissolved and the liquid is clear, creating a simple syrup.
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5
Add the chopped tarragon and lime zest to the hot syrup. Bring to a very gentle simmer for just 1-2 minutes, then immediately remove from heat.
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6
Stir in the citric acid and lemon juice. The acid helps to extract and set the green chlorophyll from the herbs.
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7
Cover the pot with a tight-fitting lid and allow the herbs to steep for at least 1 hour, or until the syrup reaches room temperature.
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8
For an extra vibrant green color without artificial dyes, place the cooled syrup and the steeped herbs into a high-speed blender. Add the optional spinach leaves now.
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9
Pulse the blender several times until the herbs are finely pulverized into the syrup. Do not over-blend to avoid heating the mixture.
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10
Strain the mixture through a fine-mesh sieve lined with cheesecloth into a glass jar. Squeeze the solids firmly to extract every drop of flavor.
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11
Chill the concentrated tarragon syrup in the refrigerator until it is ice-cold.
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12
To serve, fill tall glasses with ice. Pour approximately 3-4 tablespoons of the tarragon syrup into each glass.
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13
Slowly top with the chilled sparkling mineral water. Stir gently with a long spoon to incorporate the syrup from the bottom.
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14
Garnish each glass with a fresh sprig of tarragon and a thin slice of lemon.
💡 Chef's Tips
Use only French Tarragon; Russian Tarragon is hardier but has significantly less flavor and aroma. If your syrup isn't green enough, blending the leaves into the syrup is the secret to that iconic color without using food coloring. Make sure your sparkling water is as cold as possible to maintain maximum carbonation when mixed. The syrup can be made up to a week in advance and stored in an airtight glass bottle in the fridge. If you prefer a less 'grassy' flavor, skip the blending step and simply strain the steeped syrup.
🍽️ Serving Suggestions
Serve alongside spicy Georgian Khachapuri to balance the richness of the cheese. Pair with a plate of Olivier Salad for a nostalgic Russian summer lunch. Add a splash of vodka or gin to the mixture for a sophisticated herbal cocktail. Enjoy as a palate cleanser between courses of a heavy meal. Serve in chilled copper mugs or highball glasses for a beautiful presentation.