Robert Roy
This drink started as a vinaigrette for razor clams, and it still is. But with scotch, really cold, it’s awesome. If you have a juicer, it’s the best. If you don’t, a blender and a sieve will do. Chervil is one of those herbs that you can’t cook, and if you buzz it in syrup, for example, you will end up with something more akin to soup Florentine than a cocktail component. Serve in a lowball glass.
Recipe information
Yield
Serves 4 to 6
Ingredients
3 green apples, the more sour the better
1 bunch superfresh chervil
Juice of 2 small limes
1/4 cup (85 g) honey
Scotch (we use Balvenie 12-year-old single malt)
Ice
Preparation
Juice the apples, alternating with the chervil and lime juice. Mix the honey into the apple-chervil-lime juice. For each serving, combine 1/2 cup (125 ml) of the juice and 1 ounce (30 ml) of the scotch over ice.
Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
