Herbal Cocktails

We receive faxes of ingredients daily.  We talk about food, read books and go for walks in the woods.  Our ideas come from everywhere and we are thankful.  Today a light bulb of sorts twinkled...herbal combinations which mirror the flavor profile of mixed drinks and cocktails.  The spark, a margarita and the lists of many micro herbs available.  Herbs, especially on the miniature scale, provide explosions of flavors to dishes.  The idea is to combine herbs in a manner similar to existing cocktails and apply them to food.  For example, picture thinly sliced fish marinated briefly in tequila and served with a mix of herbs with peppery, citrus and sweet undertones.  Add fleur de sel and margarita marinated fish.  We have plans to use these herb blends with Mezcal and habanero cured sea trout roe as well.  In fact while writing about our idea, another thought has come to the surface; existing flavor combinations complimented by a mix of micro herbs.  Tarragon chicken: Chicken gnocchi made with transglutaminse, seasoned with mustard and then garnished with micro mustard and tarragon.  The combinations already exist, we may now use the existing memories of flavors to punctuate our food.