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“This recipe comes from our friend John Bunner, the head barman at Toronto’s Alo restaurant. He’s always getting us to try new things (especially me because I usually just have champagne!).” – Laura Calder

Ingredients


Serves

  • 1 sugar cube
  • Angostura bitters
  • 1 oz. Dubonnet
  • Brut sparkling wine

Directions

Make Drink

  1. Drop sugar cube into glass and dash with bitters until it colors cube completely
  2. Add Dubonnet, then top up with your best dry sparkling wine. Serve and enjoy.

Source

House & Home October 2017

  • Photographer Stacey Brandford
  • Designer Prop styling by Morgan Michener and Lauren Petroff