Muddle 2 fresh tarragon sprigs; 1 lemon slice; 1 orange slice; 1 strawberry, quartered; 1 to 1 ½ Tbsp. simple syrup; and 2 dashes of Peychaud’s bitters in a 12-oz. glass to release flavors. Fill glass with ice cubes. Add ¼ cup each rye whiskey and chilled club soda; gently stir. Makes 1 serving.