End-of-Summer Drink Pick:

DIY Earth Girls Are Easy

1.75 ounces St. George Terroir Gin

.75 ounces fresh lime juice

.5 ounces tarragon turbinado syrup

.5 ounces sauvignon blanc

lime twist

Tarragon turbinado syrup recipe: Blanch four sprigs of fresh tarragon in boiling water for 15 seconds, then place on cheesecloth, fold over and apply pressure to remove excess moisture. (If you don’t have cheesecloth, you can use paper towels.) Remove tarragon leaves and combine with 28 ounces of turbinado syrup (1.5 parts turbinado sugar to 1 part water) and blend at high speed for 40 seconds. Strain through a 100-micron Superbag or a superfine sieve, and bottle.

Combine all ingredients in shaker, add ice and shake vigorously. Double-strain into Nick & Nora glass. Garnish with a lime twist.

Summer Happy Hour — it’s that quintessential experience that offers cool refreshment and easy relaxation at the close of a warm day. Our end-of-summer drink pick for 2017 is Earth Girls Are Easy.

Stop into Elizabeth’s Gone Raw, located at 1341 L St. NW, on a Friday night and try the standout lineup of cocktails created by sommelier Phil Heyser. Each is unique and more delicious than the next. The offerings change with the season, so keep in mind that Earth Girls Are Easy is here for a limited time.

Only available at EGR, this original drink is made with wildcrafted Terroir Gin, infused with Douglas fir and California bay laurel to form an aromatic signature. Ten botanicals help complete the picture. And, yes, it tastes like a forest in your glass. The citrus and tarragon turbinado syrup add savory, crisp depth, and the sauvignon blanc cools with its green and elegant fresh flavor. The drink is finished with the perfect lime-peel twist.

Heyser has generously shared his recipe below, so go ahead and try it yourself. Or, better yet, stop into the downstairs bar after the workday and give it a try.

Now that this delicious secret is out, we won’t be the only ones stopping by for cocktails and kale-crack — yes, kale-crack, an affectionate yet descriptive term for the bottomless bowl of kale chips that it is impossible to stop eating. Owner Elizabeth Petty and chef Francisco Hernandez have created a perfectly textured and flavored chip to partner with any EGR cocktail.

Kale and cocktail meetup this Friday, anyone?

Rebekah Kelley is the creator and founder of Virtue Skinfood, a wholistic luxury skin care line. For details, visit virtueskinfood.com or One80 Salon at 1275 K St. NW.


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