Spirit Recipe: Macerate 2L (0.53 gal) of spirit (aim for 55% abv) with the following botanicals for 3 hours at 55c (131 f): 7g Dried Tarragon 15g Wormwood 10g Fennel 15g Anise 20g uncrushed Juniper 10 crushed juniper 15g Coriander 10g Lemon 1.4g Angelica Root Proof to 40% then pot distill. Take a small amount of heads. Around 30ml (1 oz) Then collect until the botanicals start to lose their flavor or things get a bit weird. Likely around the 55% mark. Separate half the resulting spirit and heat it back to 50 c (120f) then macerate with the following botanicals for 5-25 min based on flavour: 4g Tarragon 6g Spinach 6g Beans 1.5g hyssup Sieve the maceration, add it back to the reserved spirit and proof it down to 55% ABV. Cocktail Recipe: 2 parts Coronation absinthe/gin 1.5 parts Honey syrup 1.5 parts lemon juice white of one egg Dry shake Add ice and shake again. Strain into a glass, top up with soda water, garnish with angostura and a cheese crisp