• Serves

    makes ONE COCKTAIL


Eamon Rockey of Manhattan's Betony restaurant cures grapefruit peel in granulated sugar to create oleo-saccharum, the citrusy syrup that goes into this tarragon-laced drink. This recipe first appeared in our March 2014 issue with the story Winter's Brightest Jewel.


  • 2 sprigs tarragon, plus one for garnish
  • 1 oz. fresh red grapefruit juice
  • 2 oz. blanco tequila
  • 12 oz. Aperol
  • 12 oz. oleo-saccharum or simple syrup


Step 1

Muddle 2 tarragon sprigs and grapefruit juice in a cocktail shaker. Add tequila, Aperol, oleo-saccharum or simple syrup, and ice. Shake and pour into glass; garnish with a fresh tarragon sprig.

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