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The French Embassy: A Bourbon and Elderflower cocktail

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

The French Embassy by New York restaurant Vaucluse.
The French Embassy by New York restaurant Vaucluse.
Anthony Jackson

New York's newly christened Vaucluse, from prolific chef/restaurateur Michael White, pays homage to French cuisine much in the refined way that his flagship, Marea, elevates Italian. Meaning, fancy ingredients, proper technique, and overall luxe. While duck á l'orange for two might fit the show, a black truffle salad sums up the theme quite nicely. As for beverages, head bartender Michael Longshore is mixing and muddling a medley of new and old drinks that incorporate French spirits and liqueurs. Below, one of his newfangled liquid tributes:

The French Embassy
Makes 1

1/2 ounce fresh lemon juice
3 dashes Angostura bitters
2 ounces bourbon
1/2 ounce elderflower liqueur, such as St.Germain
Splash club soda

Add lemon to a collins glass. Top with 3 dashes Angostura bitters. Add bourbon and elderflower liqueur. Stir. Add ice and top with club soda.


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