Created by Junior Merino,The Liquid Chef, New York City. Cocktail (9 ounce) glass, chilled 1½ oz. G-Vine Gin ½ oz. agave nectar ½ oz. blood orange puree ½ oz. fresh pineapple juice 5 tarragon leaves Moet & Chandon Brut Champagne Pour gin, agave nectar, blood orange puree and pineapple juice into an iced mixing glass. Add tarragon leaves, shake contents vigorously, and strain into chilled cocktail glass. Top off with chilled Champagne.
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.