Verano

Verano
Verano
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.Ingalls Photography

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.

Verano
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.
Yield: makes ONE COCKTAIL

Ingredients

  • 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

Instructions

  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.