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Chervil Sour

Have you ever tried chervil? Save for the dandelions and chives, it's about the only thing available in the garden these days. It's a cold weather herb that tends to proliferate in the early spring well before anything else and will then make its rounds again in the fall when the temperature drops.

It has small, fine leaves with a taste similar to parsley with a hint of anise. It's exactly the burst of color and flavour I crave in the spring, after a long winter of root veggies. The internet tells me that it goes well with salmon or trout, asparagus, new potatoes, baby carrots and salads of baby greens. Remember to use chervil as a flavor enhancer, it should be added right before serving, as high heat ruins its flavour.

It is also the perfect accompaniment for a pisco cocktail. Pisco is a colorless brandy produced in wine-making regions of Peru and Chile and is light enough to not overpower the delicate taste of chervil. I found this recipe for a chervil pisco sour and knew right away it would be a hit; I just love herbaceous cocktails. This cocktail boasts a crisp, refreshing taste with both sweet and sour noes and a clean finish.

Chervil Sour

15–20 chervil leaves

2 ounces pisco

3/4 ounce simple syrup

3/4 ounce lime juice

1 egg white Ice

3 dashes Angostura bitters

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.

STRAIN into a coupe glass and top with 3 dashes of Angostura bitters and garnish with a small chervil leaf.

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