Here’s something different: A cocktail based on muddled herbs. The Chervil Sour was created by Jeff Bareilles, Wine and Beverage Director at Manresa Restaurant in Los Gatos, California.
Ingredients Per Drink
1. MUDDLE the chervil and simple syrup in a cocktail shaker or pint glass. Add all other ingredients and ice. Shake vigorously until egg white is frothy.
2. STRAIN into a coupe glass and top with 3 dashes of Angostura bitters and garnish with a small chervil leaf.
Chervil, sometimes called garden chervil or French parsley, is an annual herb related to parsley, but more delicate in both appearance and flavor. It has a faint taste of licorice or anise seed.
Chervil is a popular French seasoning for poultry, seafood and vegetable dishes (the word in French is cerfeuil, sir-FOEY).
 The Chervil Sour served at Manresa Restaurant in Los Gatos, California (photo © Manresa Restaurant).
How To Handle Chervil
Hardy herbs—bay leaf, marjoram, oregano, rosemary, sage, savory, tarragon, thyme—will stay green for a week or two in the fridge (keep them dry in the produce drawer).
Delicate herbs—basil, chervil, chives, cilantro, dill, mint, parsley, tarragon—wilt and turn yellow faster, and need special attention.
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