Adapted from a recipe by Junior Merino, The Liquid Chef, New York

  • 1/2 ounce agave nectar
  • 1/2 ounce Boiron Blood Orange Purée
  • 1/2 ounce pineapple juice (fresh if possible)
  • 5 tarragon leaves
  • 1 1/2 ounces G-vine Gin
  • 1 ounce Moët & Chandon Brut Champagne

Fill a cocktail shaker two-thirds full of ice and add the agave nectar, blood orange purée, pineapple juice, tarragon and gin. Shake for approximately 15 seconds, strain into a chilled cocktail glass, and top off with Champagne.

Published on July 12, 2010
About the Author
Wine Enthusiast

Where Wine Lives. The World In Your Glass. Check out our Facebook page at facebook.com/WineEnthusiast.

The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy