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.
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Ingredients
- 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
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