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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The Devereaux from Freemans
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||10 minutes|
|Total time:||10 minutes|
|Special equipment:||Cocktail shaker and strainer|
- 1 ounce Bulleit bourbon
- 1/2 ounce St. Germain elderflower liqueur
- 1/2 ounce fresh juice from 1 lemon
- 1/2 ounce simple syrup (see note above)
- About 3 ounces sparkling wine
- Garnish: large mint leaf
Fill a cocktail shaker with ice and add bourbon, St. Germain, lemon juice, and simple syrup. Strain into an ice-filled highball glass.
Top with sparkling wine and garnish with mint leaf.