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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Jul 19, 2012

Vodka Lemon Verbena Lemonade

Every summer when it gets painfully hot in Palm Springs, the Lush Chef and her friends like to head to The Parker and spend a couple of nights in the lap of luxury (at half the price).  If Alice in Wonderland got transfered to a desert oasis, that would be The Parker.  Because it's so hot in July and August, all we do is lay by the pool and drink tons of water and vodka lemonades (the hotel's signature drink).  Because the cost of the drinks tend to add up, I like to play bartender and bring some supplies to whip up cocktails in our room.  To give those vodka lemonades a little twist this year, I picked up some fresh lemon verbena from Maggie's Farms and made a simple syrup out of the leaves.  We'll definitely be sipping in style and staying cool with these libations this weekend!

Vodka Lemon Verbena Lemonade
  • 1 1/2 oz fresh lemon juice
  • 1/2 oz lemon verbena simple syrup (see recipe below)
  • 2 oz vodka (I used Grey Goose)
- Fill a shaker with all the ingredients and a few ice cubes.
- Shake and pour in a chilled glass.
- Garnish with a lemon verbena leaf or lemon twist

Lemon Verbena Simple Syrup (makes 1 cup)
1/2 cup lemon verbena leaves
1 cup water
1 cup sugar

- Add all the ingredients into a small saucepan, stirring until the sugar dissolves.
- Bring to a boil, reduce the heat and simmer for 10 minutes.
- Let the syrup completely cool and strain out the leaves.