For simple syrup, heat 1 cup each water and sugar in a saucepan, stirring, until sugar dissolves. Let cool, and store in the refrigerator.
- 1 sprig tarragon
- 1/4 cup gin
- 2 tablespoons fresh blood orange juice, plus 1 orange peel twist
- 2 tablespoons Aperol
- 1 tablespoon simple syrup
- 2 dashes Peychaud's Bitters
- 4 tablespoons pink champagne
Muddle tarragon at the bottom of a cocktail shaker. Add remaining ingredients except for champagne, fill with ice, and shake well. Double strain into a champagne coupe or flute. Top with champagne and blood orange peel.