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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May 24, 2012

Campari & Grapefruit Cocktail

There's something about the warmer days that makes me crave Campari.  Whether's I'm sitting outside in the sun with friends having a cocktail, or coming home after a long day of work needing a nightcap.  My co-worker had given me another one of the delicious grapefruits that grow on his tree in Palm Springs, so I juiced that right up and got to work making this cocktail.  The bitter and slight sweetness of the grapefruit pairs so well with Campari and is a good alternative to those who can't handle something like a Negroni.  It also makes a killer sorbet, which I've made before for this blog.  I know what I'll be making when more grapefruit comes my way...

Campari & Grapefruit Cocktail
  • 2 oz Campari
  • 3 oz fresh squeezed grapefruit juice
  • 1-2 oz soda water
  • Orange peel for garnish
- Fill a glass with ice and add the Campari and grapefruit juice.
- Stir, stir to chill everything up.
- Top with soda water, to taste, and garnish with an orange peel.