A zippy, refreshing highball with notes of green grapes, star anise, and fresh herbs 🌿 🟢 The botanical notes and star anise from the blend of gin and aquavit provide complementary background flavors that work nicely with the muddled green grapes. The tarragon-honey syrup, clove-forward falernum, and splash of Strega help highlight the grape flavors while boosting the herbal and spice notes. Fresh lime juice helps balance the drink while the Amaro soda adds notes of fresh sage and effervescence to help lift the drink Muddle 3-4 fresh green grapes in .25 oz of tarragon-honey syrup (equal parts honey and water, stir in leaves from 1 sprig of fresh tarragon and turn heat to low; steep tarragon in honey syrup 5 minutes before straining) Add: 1 oz Gin (Beefeater, Four Pillars, Monkey 47, etc) .5 oz Old Tom Gin (softer, slightly sweeter precursor to London Dry Style; Hayman’s or Scofflaw) .5 oz Unaged Aquavit (Krogstad has star anise notes that work really well here) .75 oz Fresh Lime Juice Tsp Falernum (rum-based liqueur from Barbados with cloves and lime zest) 1/2 Tsp Strega (Italian liqueur with notes of herbs, honey) 1 dash Bittercube Jamaican #2 Bitters (grapefruit zest and hibiscus) Shake with ice and strain into a chilled Collins glass with ice cubes. Top with 1.5 oz of Amaro soda (Casamara Club; the Onda option with sage and star anise is really nice here). Garnish with green grapes on a pick and a swizzle stick