Serious Eats: Recipes

The Devereaux from Freemans

[Photographs: Wes Rowe]

We've always liked sparkling wine with a splash of elderflower liqueur, but this highball from Freemans restaurant in NYC raises the bar a bit with the addition of Bulleit Bourbon and some tart lemon to even it out. There's no need to buy fancy sparkling wine for this drink; our test cocktail was delicious with $11 Domaine Saint-Vincent sparkling wine from New Mexico.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 10 days.

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