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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Jun 9, 2011

King Ice Cubes

Any good mixologist or bar with a serious cocktail program out there does not use your standard ice cube.  You may have seen your favorite mixologist chipping away large hunks from a giant piece of ice behind the bar, or plopping a a perfect sphere or cube of ice in your glass.  Visitors to the Lush Chef's little abode or frequent readers of this blog may have also noticed that I'm a fan of using large, square ice cubes. This is not just to look pretty in your glass or impress your guests (and they will).  The large ice does serve an important purpose, and that's to keep your drink cooler longer and to not water it down so fast.  The symmetrical cubes or spheres melt nice and evenly too.  I'm a fan of the King Ice Cube trays from Sur La Table.  While they don't make perfectly shaped, clear cubes, they're inexpensive trays and the small size makes it easy to store in the freezer.  I like to fill a container with about 20 of these so I'm always ready for impromptu cocktail parties.


Kelly said...

Nice suggestion! Making clear ice cubs takes a little work, but VERY easy :)