Alfonso

from The American Bar

  • 1 Piece of Sugar Cube
  • 1 Dash of Angostura Bitters
  • {1} \frac{1}{4} Ounce of Dubonnet
  • 1 Piece of Lemon Twist
  • {5} \frac{3}{4} Ounce of Champagne

Place sugar cube into a champagne flute and saturate with Angostura. Add an ice cube, pour in Dubonnet, and fill with champagne. Add lemon twist.

Alfonso

from The Savoy Cocktail Book

  • 1 Piece of Sugar Cube
  • 2 Dash of Secrestat Bitter
  • \frac{1}{4} Part of Dubonnet
  • \frac{3}{4} Part of Champagne

Put 1 lump of sugar in a medium-sized wine-glass, 2 dashes of Secrestat Bitter poured on to the sugar, 1 lump of ice, quarter of a glass of Dubonnet, fill remainder with Champagne, squeeze lemon peel on top and stir slightly.