The Dangriga Fizz, named for the beautiful river town in Belize, is a wonderfully spicy and sparkly recipe from the East London Liquor Company.
Cardamom can be an overpowering flavor, but here it’s perfectly balanced by the funky tropical vibes of soursop nectar. The gin base and sparkling wine topper keep the whole thing light, fruity, fizzy, and oh-so-drinkable.
- 1½ parts Gin
- 1 part Soursop nectar
- ½ part Cardamom syrup
- ½ part Lime juice
- 3 parts Sparkling white wine
Shake all ingredients (except the sparkling white wine) with ice. Strain into an ice-filled tall glass and top with the sparkling white wine. Garnish with a lime or grapefruit twist.
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