2 oz Passion liqueur
1 oz Tarragon syrup
3/4 oz Campari or Aperol
In a large stem glass filled with ice add the Passion liqueur and tarragon syrup. Give it a quick stir with a bar spoon. Top up the glass with Cava, Prosecco or your favourite sparkling wine. Using the back of a spoon, gently pour Campari.
Garnish with edible flowers.
Tarragon Syrup: Boil 500ml of water with a handful of fresh tarragon leaves - remove their stems to eliminate bitterness. Cover and let infuse for 10 minutes. Let cool. Once at room temperature, filter and store in an airtight container in the fridge to keep for up to 1 month.