The Devereaux Recipe

The Devereaux Recipe

[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.

  • Yield:makes 1 cocktail
  • Active time: 10 minutes
  • Total time:10 minutes


  • 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)
  • About 3 ounces sparkling wine
  • Garnish: large mint leaf


  1. 1.

    Fill a cocktail shaker with ice and add bourbon, St. Germain, lemon juice, and simple syrup. Strain into an ice-filled highball glass.

  2. 2.

    Top with sparkling wine and garnish with mint leaf.