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
Ingredients
Serves
- 1 sugar cube
- Angostura bitters
- 1 oz. Dubonnet
- Brut sparkling wine
Directions
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.
Source
House & Home October 2017
- Photographer Stacey Brandford
- Designer Prop styling by Morgan Michener and Lauren Petroff
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