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
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.