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 2, 2012

High West Lemonade

Readers are now aware of the Lush Chef's obsession with High West Distillery in Park City, Utah.  When I visited the place last year, I had one of their signature cocktails—the High West Lemonade.  It can be served hot like a toddy or cold, but I'm a fan of the iced version, made with one of my favorite ryes.  They sell the High West Spiced Syrup that goes in this cocktail at the Distillery, or I'm sure you could call them and beg them to send you a bottle.   The simple syrup is made with cinnamon, cloves, nutmeg and vanilla and gives this summer-inspired cocktail a bit of a winter kick in the butt.  I made some slight modifications to their recipe (located on the bottle) because we don't have any Utah liquor laws to worry about in the Lush Chef's abode.

High West Lemonade - serves 1
  • 3/4 oz High West Spiced Syrup
  • 3/4 oz fresh lemon juice
  • 1 oz water
  • 2 oz High West Rendezvous Rye
  • 1 mint sprig
- Combine the syrup, lemon juice, water and rye whiskey in a mixing glass with ice and stir to your heart's content.
- Pour into a glass and garnish with the mint sprig.