Many of you likely know that Fine Herbes pop up everywhere in french cooking- the classic 4 herbs are Tarragon, Parsley, Chive, and Chervil. I was thinking about another classic pairing recently- grapes and tarragon, and decided to unite the two concepts into one mocktail. When I made it with the below specs it was very yummy, but was a sorry purple color (what you get when you muddle green herbs into muted purple juice) and so I added roughly a quarter ounce of the beet vinegar I made the other day for color. Turns out it added a really lovely layer of soft acidity, so I would actually recommend it this way.

Oh and one other thing. Somehow though I looked through 2 farmers markets and two well equipped grocery stores, no Chervil was to be found. Hence the name 'Fine-ish Herbes' as it's not quite the complete quartet.

'Fine-ish Herbes'

Red grape juice (just put it through your centrifugal juicer) 3
Celery Juice 1
Beet Vinegar* .25 (add in bsp and taste as you go)
Fine Herbes Pinch of each, depending on how much you like herbs:)

Muddle herbs in a mixing glass or tin. Add liquid ingredients, shake and double strain into a rocks glass over ice. Make a small bouquet with the herbs of your choice, and place inside the glass. Nibble the herbs while drinking if preferred:)

*Beet vinegar- this was simple to make- I boiled 4 medium sized beets and beet greens in water until they were soft and the water was deep pink. (Roughly 8-10 min.) I poured out most of the water, conserving 1 cup, and added two cups of apple cider vinegar to the cup of pink beet water and the beets. In my case this covered the beets- if yours doesn't, add more water and more vinegar back in, in the same ratio (2 parts vinegar to 1 part pink water.) This made a flavorful but softly acidic ingredient which has proven to be pretty versatile as well.