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.