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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Apr 13, 2011

Children of the Sun Cocktail

Normally, the Lush Chef does cocktail postings on a Friday, but for all you Children of the Sun heading out to the desert like I am, I figured it'd be helpful to pick up some ingredients for Coachella cocktailing beforehand.  Just because you're dressed like a desert hippie, doesn't mean you need to forgo having a classy drink.  I was inspired by Las Perlas, my favorite tequila and mezcal bar downtown, when I made this drink last summer.  The Lush Chef and "Malbec" have come to crave spicy cocktails, and neither of us like our margaritas sweet and syrupy, so this one really wanted to make us salsa and have seconds.  The tequila is infused with jalapeño, and you can easily adjust the heat to your palate.  Because I didn't have mezcal (and still don't...I need to remedy that), I used Salish salt from Spice Station to rim the glass.  It gives the drink that smoky flavor that mezcal has, and you can easily substitute regular salt for those who don't like that kind of finish on their drink.  This cocktail is perfect for lounging around a pool in the desert before heading off to the Empire Polo Grounds - because who really wants to wait in that beer garden line?

Children of the Sun Cocktail - serves 4
  • 8 oz tequila
  • 4 oz Cointreau
  • 4 oz fresh squeezed lime juice
  • 1 jalapeño 
- Slice half of the jalapeño longways and remove the seeds.  I remove the seeds because I don't like digging them out of my tequila, and the long slices can then be repurposed as a garnish.  Add the slices to the tequila and let sit for a minimum of 2 hours.  If you desire more heat, let it sit longer.  I like to do mine at 4 hours.
- Run a lime wedge around the rim of the glass and finish in the smoked salt.
- When tequila's done infusing, add Cointreau, lime juice and shake with ice.
- Strain over a glass with ice, and top with a jalapeño slice.

If you're looking to do this for a big group, here are the adjustments.  I recommend just making this in a pitcher and letting it chill for a while, so you're not having to deal with playing bartender.

Serves 15
  • 3 3/4 cups jalapeño-infused tequila
  • Scant 2 cups triple-sec - sorry kids, but I'm not busting out the expensive stuff in the desert
  • Scant 2 cups lime juice
  • 2 jalapenos
  • Smoked salt to rim the glasses