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
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