October 4, 2018
“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
Yield: Makes one 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.