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Epicurious

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.

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