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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


Serves: 1


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.