French Mai Taifrom: kimballsource: hereALL (0) >>INVENTORY<<

Recipe

  • 1.5 oz neisson rhum agricole blanc

  • 0.75 oz chervil & hazelnut orgeat*

  • 0.75 oz lime

  • 0.5 oz escubac

*chervil & hazelnut orgeat

  • 100 grams chervil leaves

  • 300 grams toasted hazelnuts (325 F for 7-10 minutes depending on your oven)

  • Bring 2 liters of water to a rolling boil. Blanch the chervil for 8 seconds and immediately shock in an ice-water bath.

  • Chill the blanching water which we are now calling “chervil tea”

  • Purée the leaves with 1000g chervil tea on high in a blender for 30 seconds

  • Strain liquid through a fine mesh strainer.

  • Purée 1000g of your very green chervil liquid with the toasted hazelnuts on medium-low speed for 30 seconds.

  • Pass through a fine mesh strainer.

  • To weight of this liquid, add:

  • 100% Sugar

  • 3% Amaretto

  • .3% orange blossom water

  • Blend cold until fully dissolved.