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Susan and Ted Axelrod

Susan and Ted are a writer and photographer team who met while working for a magazine — Susan reviewing restaurants and writing food features, Ted photographing them. When Ted left the magazine for a freelance career, they launched their blog, Spoon & Shutter in 2010 as a way to keep doing what they love, together. After many years in Northern New Jersey, they are thrilled to be living in Maine, where Ted's clients occasionally include restaurants and food businesses. When they're not working, cooking, rehabbing their old farmhouse or hanging out with their two cool dogs – Ella and Dixie – they're having a blast exploring this spectacular state. To reach Susan, email saxelrod [at] or follow her on Twitter: @susansaxelrod To reach Ted, email ted [at] or follow him on Twitter @TedAxelRodPhoto .

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Posted: October 10, 2014

The Devereaux

Written by: Susan and Ted Axelrod
The Devereaux. Photo by Ted Axelrod

The Devereaux. Photo by Ted Axelrod

It’s that in-between time of year, when getting dressed for the day can be a conundrum. I’m not quite ready to dig out the sweaters, while the lightweight tops I wore a few weeks ago don’t seem right either. The same can be said for cocktail choices: the warming, amber drinks of fall may still feel too heavy, but I’m eager for a change from the cool libations I sipped all summer. And so I stand, puzzling, in front of the closet in the morning and the bar in the evening.

Until I remembered The Devereaux, a cocktail I discovered a couple of years ago on Although it sounds like a drink from 1920s Paris, it’s not; it was invented at a restaurant on the Lower East Side of Manhattan called Freemans, which has something of a cult status for its cocktails and its location — tucked away down an alley.

The Devereaux is bourbon-based, but lightened up with elderflower liqueur, lemon and sparkling wine. It’s pretty boozy, so I find just one makes an ideal cocktail before dinner. And because it usually appeals even to non-bourbon drinkers, I like to make it by the pitcher when we have guests.

A decent bourbon is essential, but feel free to go cheap on the elderflower liqueur (I used the St. Elder brand) and the sparkling wine (as long as it’s not too sweet). Here’s to a drink for the in-between season.

The Devereaux

Makes 4

4 ounces bourbon
3 ounces elderflower liqueur
2 ounces simple syrup *
Juice of 1 lemon
12 ounces (1 1/2 cups) sparkling wine
Mint sprigs for garnish

In an ice-filled pitcher, combine bourbon, elderflower liqueur, simple syrup and lemon juice; stir to combine.

Add sparkling wine and stir gently.

Pour into 4 ice-filled glasses and garnish each with a mint sprig.

Adapted from The Devereaux from Freemans

* To make simple syrup: Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil and simmer, stirring, for 3 minutes. Remove from heat and cool. Store in glass jar in the fridge.


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