Tanqueray Ten Spotlight Fizz

James Grant’s Spotlight Fizz, as served at the VCW23 launch party. Canadian Cake Hospitality photo

• 1 oz Tanqueray No Ten

• 0.5 oz Campari

• 0.5 oz lime juice

• 0.5 oz cinnamon coconut syrup

• 2 oz sparkling wine

Shake all ingredients with ice and then strain into a chilled coupe or flute glass. Top with sparkling wine and garnish with a twist of grapefruit zest.

—Recipe courtesy of James Grant, 2021 World Class Bartender of the Year

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