In the Kitchen: Tuna Nicoise Salad & The Green Hour

Food & Drink
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In the kitchen this morning, Executive Chef Adrienne Mosier from Deuxave joins us to share the recipe traditional Tuna Nicoise Salad as well as the recipe for Deuxave’s signature cocktail The Green Hour.  It is a reference to the 5 o’clock hour in southern France where people would often enjoy a glass of pastis near the beginning of its revival in the eighteen hundreds. Deuxave will celebrate Bastille Day on Friday, July 14.The Green LanternIngredients:

  • 1 oz Hayman’s Old Tom Gin
  • 1/2 oz Orgeat (almond syrup)
  • 1/2 oz Pastis
  • 1/2 oz Fresh lemon
  • Egg white

Directions:

  1. Shake all ingredients together with ice in a Boston shaker just until chilled.
  2. Strain into a coup glass and garnish with a lemon twist and fennel frond.

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