It has the sparkle of Champagne and a bitter twist from quinine: its name is Alfonso, and it’s a cocktail perfectly suited for aperitivo hour. It’s named after a king, though its origins remain shrouded in mystery.
The Story of the Alfonso Cocktail
The monarch in question is Alfonso XIII of Spain (1886–1941), which offers the first clue in attempting to uncover the drink’s beginnings. The second is that the recipe appears for the first time in The Savoy Cocktail Book, written by bartender Harry Craddock and published in 1930.
This means the Alfonso predates 1930—casting doubt on the widespread belief that it was created as a tribute to the king during his exile in France. That exile came after April 14, 1931, when Alfonso XIII fled Spain following the proclamation of the Second Spanish Republic—after the publication of The Savoy Cocktail Book.
If the monarch’s flight isn’t a viable anchor point, there’s little else to cling to. One possible lead is the drink’s resemblance to the Champagne Cocktail—a twist, perhaps. But that classic has existed since at least 1855, so it offers little help in narrowing down the timeframe.
What Makes a King Worthy of a Cocktail?
One might speculate that the Alfonso dates to May 17, 1886—the king’s birthday. Or even to November 25, 1885, the day his father, Alfonso XII, died—effectively crowning his son while he was still in his mother Maria Christina of Habsburg-Teschen’s womb. Technically, Alfonso XIII became king at birth, but his father’s death had already sealed his destiny the moment he first cried out.
Fascinating theories, perhaps, but impossible to confirm. And if one indulges in historical whimsy, the Alfonso could even date to May 22, 1886, the day of the king’s baptism, when water from the River Jordan in Palestine was brought to Madrid to christen the newborn royal. Best, perhaps, to focus on the recipe and let Champagne drown the uncertainties.
The Other Alfonso
As a curiosity, it’s worth noting that The Savoy Cocktail Book also features a second version of the Alfonso. This one is dubbed “Special” and bears no resemblance to the recipe at hand. It’s made by shaking 1 dash of Angostura, 4 dashes of Italian vermouth, ¼ gin, ¼ French vermouth and ½ orange liqueur.
The Alfonso Cocktail Recipe
What follows is the version drawn from Harry Craddock’s notes. He doesn’t specify the Champagne quantity—today, brut is commonly used. The quinine mentioned earlier comes from the French fortified wine.
Ingredients
- 15 ml French fortified wine
- 2 dashes Angostura
- 1 white sugar cube
- Champagne
Method
Place a sugar cube in a wine glass and soak it with Angostura. Add a piece of ice and pour in the fortified wine. Top with Champagne, then express a lemon peel over the rim and stir gently.
Garnish
A lemon twist.
Images credits of Julie Couder x Coqtail, location: Ceresio 7 – all rights reserved.
