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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Feb 23, 2012

The DeMille Cocktail

Awards season is finally coming to an end, with the Spirit Awards and Oscars this weekend.  Hosting a party and trying to figure out which cocktail to make?  I made this DeMille Cocktail, along with an Apricot  Bourbon Fizz, for a Golden Globes viewing party and both were a hit.  The recipe comes from Andrew Smith at Downtown LA's The Edison, a beautiful bar in the former Edison power building that harkens back to the early 1900's.  A fitting environment for a cocktail named after the famous film director Cecil B. Demille.  You can use gin or vodka for this libation, but I'm more partial to gin—the juniper flavor goes well the rosemary.

The DeMille Cocktail
  • 2 oz gin or vodka
  • 3/4 oz fresh lemon juice
  • 3/4 oz simple syrup
  • 2-3 blackberries
  • 1 sprig of rosemary
- Add gin, lemon juice and simple syrup into a cocktail shaker with ice.
- Shake and strain into an ice-filled old fashioned glass.
- Garnish with the blackberries and rosemary.