Sub Rosa Tarragon vodka carries light notes of anise that are quite delicate and herbal. At 90 proof, this infusion is made to mix.

Sub Rosa 76
1 1/4 oz. Sub Rosa Tarragon vodka
3/4 oz. Briottet Madarine Liqueur
3/4 oz. Lemon juice
top with champagne
Serve in champagne flute

The mandarin liqueur as a substitute for simple syrup/sugar creates a whole new dimension to the cocktail. Variant on a French 77.
Jeff Lindsay-Thorsen - Cascadia Restaurant - Seattle

Asterix
2 o.z Sub Rosa Tarragon vodka
1 oz Lemon juice
1/2 oz. Black pepper simple syrup
1 oz. Carrot juice
1 oz. Apple juice
2 dashes Peychauds Bitters

Build over ice, shake, serve up.
Lance loves a variety of juices for his drinks.
Lance Mayhew - Meriwether's - Portland, Ore.

Esdragon Cocktail
2 oz. Sub Rosa Tarragon vodka
1/2 oz. Giffard's passion fruit syrup
1 1/2 oz. grapefruit juice
2 dashes Fee's grapefruit bitters
Jamie Boudreau - VESSEL - Seattle