• 20ml Croft Pink Port

  • 20ml Añejo Tequila

  • 20ml Grapefruit juice

  • 15ml Lemon juice

  • 15ml Tarragon simple syrup

  • Ice: cubes

  • 500g Sugar

  • 500g water

  • 5 Sprigs of tarragon


Tarragon Simple Syrup: Separate 500g of sugar, 500ml of water and 5 sprigs of tarragon. Boil the water, turn off the heat and add the tarragon. Cover and wait 10 minutes to cool. Remove the tarragon and add the infusion to the sugar on medium heat. Stir until the sugar dissolves. Turn off the heat as soon as you boil. Allow to cool and place in a covered bottle. Keep in the fridge.


Pour all the ingredients in a pitcher over ice.
Garnish with the orange peel.

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