Recipe

October 4, 2018

The Alfonso

Recipe: John Bunner

“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

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

Directions

Yield: Makes one drink

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.
Photographer:

Stacey Brandford

Source:

House & Home October 2017

Designer:

Prop styling by Morgan Michener and Lauren Petroff