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
- 1⁄2 oz. Aperol
- 1⁄2 oz. oleo-saccharum or simple syrup
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.