Drink of the Week: Chervil Martini

Chervil is an under-appreciated herb. It's hard to find in markets and is pretty lousy dried, so most people, if they think of it all, think of chervil as green, tasteless confetti.

Fresh chervil has a green, sweet, anise flavor, plus it's beautiful - all feathery and ferny lookin'. Before the licorice-haters of the world turn away: it's not super strong in flavor and works wonderfully with shellfish, mild fish (like salmon, sole or cod) and fresh cheeses (would also be great with cream cheese on a bagel).

I have some in our garden (it grows easily in cool, shady spots) and had harvested a handful to toss in a salad. Once in the kitchen, however, it called out to me "Hey wouldn't I be wonderful with Plymouth gin?" And my goodness, it was.

Chervil Martini

In a shaker filled with ice, combine:

• 5-10 sprigs chervil
• 3 parts Plymouth gin
  
• 1/2 part Noilly Prat dry vermouth

Shake well (the chervil will break up a little and little green flecks in your drink). Pour into a well-chilled martini glass. Garnish with a wee sprig of chervil.