Named for the notorious misfit Spanish king of the late 19th and early 20th centuries, The Alfonso cocktail was supposedly conceived at Monte Carlo’s Hotel de Paris on the first night of the monarch’s exile in 1931. The original recipe was said to be a simple mix of gin, Dubonnet and “a trickle” of Angostura. In his 1936 The Artistry of Mixing Drinks, Frank Meier published a variation—the Alfonso XIII—with fino sherry subbed in for gin. It’s this blueprint that bartender Dan Greenbaum uses for his three-ingredient highball riff. “I like [the] combo [of Dubonnet and fino] because it’s light and refreshingly dry—not always the case with wine-based aperitifs,” says Greenbaum.