Philippe Gouze uses fresh chervil two ways in his peppery cocktail: He juices the licoricey herb, stems and all, and then uses additional leaves as a garnish.
Classic Cocktail Recipes
1 1/2 tablespoons honey
1 tablespoon water
1/2 tablespoon honey vinegar or apple cider vinegar
1/3 cup gin, preferably Tanqueray 10
1/2 tablespoon Chervil Juice
Large pinch of freshly ground pepper
1/4 cup chilled tonic water
Chervil leaves, for garnish
How to Make It
In a cocktail shaker, stir the honey, water and vinegar until the honey is dissolved. Add ice along with the gin, Chervil Juice and pepper; shake well. Strain into an ice-filled rocks glass and stir in the tonic water. Garnish with chervil leaves.
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