Recipe
October 4, 2018
The Alfonso
“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
Directions
Yield: Makes one drink
Make Drink
- Drop sugar cube into glass and dash with bitters until it colors cube completely
- 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