Ingredients:
1 oz. Tanqueray Gin 
.5 oz. Cynar 
.5 oz. Lemon Juice
.5 oz. Simple Syrup 
3 oz.  Jaillance Crémant de Bordeaux Brut 


Preparation: Shake all ingredients & strain over ice into rocks glass

. Top with three ounces of Jaillance Crémant de Bordeaux Brut 
and
 garnish with long slice of celery rib.