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Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.

By Charlie Ainsbury & Luke Ashton
"The Belafonte is a TMBTP classic and one of our most popular Spritzes," says Ashton. "Bright, fresh and aromatic, it's super-easy to make and sure to please most palates." Makes 1.


  • 15 ml Tanqueray No. Ten
  • 20 ml Tio Pepe fino sherry
  • 20 ml lemon juice
  • 70 ml dry prosecco
  • To garnish: Thai basil or regular basil


  • 1
    Pour Tanqueray, sherry and lemon juice into a glass filled with ice. Top up with prosecco, stir gently, garnish with basil and serve.