Thai Tarragon Cooler

Thai Tarragon Cooler

6 to 8 tarragon leaves (from your backyard or windowsill herb garden)

1 inch sliced cucumber (from your garden or local farm)

Juice from one lime

1 tablespoon local honey (one idea is Halleluyah Honey from Carson Valley,

1 ounce of brewed Davidson's organic chamomile tea (from Sparks, Nev.)

Sparkling water

Muddle fresh tarragon with sliced cucumber in cocktail shaker. Add remaining ingredients (except soda water) and shake. Strain into tall glass. Add soda water then stir. Garnish with spear of cucumber and fresh tarragon sprig.