Ingredients:
1 quart brandy
1 handful fresh tarragon leaves
1.5 cups sugar
Enough water to dissolve sugar (about 1 cup)
2 ounces orange flower water
Instructions:
Place the fresh tarragon leaves in the brandy and let them steep for 5 days.
Meanwhile, make a simple syrup by combining the sugar and just enough water to dissolve it; bring the mixture to a boil, then remove from heat and let cool.
After 5 days, strain the tarragon leaves from the brandy.
Stir the cooled simple syrup into the tarragon-infused brandy.
Just before bottling, add 2 ounces of orange flower water to each quart of the liqueur.
Mix well, then bottle and store in a cool, dark place.
Image from Adam Roberts