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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Oct 6, 2011

American Trilogy

No, I'm not referring to American director Ken Burns' stunning trilogy on Prohibition, but to a modern cocktail that very well could have hailed from that time.  This simple drink was introduced to me by a good friend who first had it at The Varnish, but it actually originated from the head barman Michael McIlroy at the members-only Milk & Honey in New York.  It's an American twist on an Old Fashioned and makes me think of the fall.  McIlroy recommends using 100 proof, bonded Applejack, but use whatever you have (we're not running a professional bar here, and 80 proof will do ya just fine).  I'm also a huge fan of Bulleit's (pronounced "bullet" not "boo-lay" - it's American, not French) fairly new rye whiskey because it's reasonably priced and great for mixing in cocktails.  Save the expensive stuff for sipping neat or plain on the rocks... 

American Trilogy - serves 1
  • 1 oz rye whiskey
  • 1 oz Applejack
  • Brown sugar cube
  • 1/2 tsp soda water (or just water is fine)
  • 4 dashes orange bitters (I like using Fee Brothers
  • orange twist
- Put sugar cube in the glass, add orange bitters and soda water and muddle all together.
- Add the rye and Applejack.
-  Fill glass with ice and stir.
- Garnish with an orange twist.