• 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