By Raul Faria

Here’s a pretty easy entry in “the Joy of Mixology” by Gary “Gaz” Regan called Alfonso. Number 345 in our mission to make all the cocktails in the aforementioned book is basically a Champagne Cocktail with Dubonnet Rouge. Told ya this one will be easy so let’s get started shall we.

1) As always we begin by getting our tools together…oh wait no tools necessary! Just grab a Champagne flute and get your booze…and sugar cubes too:)

2) Start with placing a sugar cube in the bottom of the glass. The pros use tongs or if the wanna get fancy a barspoon but you know what? If your making this in your house and your hands are clean feel free to just drop it in with your hands. I wont tell anybody.

3) 4-5 dashes of Angostura bitters should “soak the sugar cube” as instructed in the book.

4) Ok I lied about the tools. Go get a jigger with a 1 oz measure. Lets put 1 oz of Dubonnet Rouge in the glass. This stuff has been around since 1846 and a rumored favorite of the Queen Mum and it was initially formulated to help French Legionnaires fight off Malaria, cool right? Dubonnet Rouge is a French Fortified Wine based Apperitif distilled with herbs and spices that give it its distinct dry and full flavor. Try subbing it for sweet vermouth in some other recipes, box of Crayons! Ok back to the recipe.

5) Lets carefully pour in 4.5 oz Champagne. you can start by tilting the glass as you pour or by keeping your pour tight and in stages to avoid the cocktail foaming over.

6) Garnish with a lemon twist. You can use a peeler, a zester or a sharp knife to do this. When you have your twist pull it to extract a little lemon oil on the drink and if you went with a peel squeeze it with the skin side toward the drink and this will get that lemon oil out. Drop it in and your Alfonso is complete, enjoy.

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