Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

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The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
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Mar 5, 2011

Vieux Carré Cocktail

In preparation for Mardi Gras on Tuesday, I'm bringing you an old New Orleans' classic cocktail - the Vieux Carré (pronounced VO carRAY).  Most people think of the Sazerac when they think of vintage New Orleans libations, but I've never been much of an absinthe/Pernod fan.  This cocktail was first mixed in the Carousel Bar of the Hotel Monteleone by Walter Bergeron in the 1930's.  The name translates to "old square" after the French quarter where the hotel was located.   This is the perfect winter/spring transition drink with all those herbal and spicy notes playing around on your palate.

Vieux Carré - serves 1

  • 1 oz rye whiskey
  • 1 oz brandy or cognac - whatever you've got
  • 1 oz sweet vermouth
  • 1 tsp. Bénédictine D.O.M. - you can actually find this at Trader Joe's for a good price
  • 2 dashes Peychaud's bitters
  • 2 dashes Angostura bitters
  • lemon peel/twist for garnish

Combine all the liquors over ice in an old-fashioned and stir well until glass is chilled.  Garnish with lemon.