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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Apr 4, 2013


If a Manhattan and a Negroni had a love child, it would be the Boulevardier.  Both cocktails contain sweet vermouth, while the Manhattan counts bourbon or whiskey as its base and a Negroni centers around Campari.  This classic cocktail came about during Prohibition when barman Harry McElhone decamped to Europe, and eventually settled in France where he opened the now legendary Harry's New York Bar in Paris.  One of his patrons, Erskine Gwynne, was a wealthy American expat and editor of a monthly literary magazine called The Boulevardier, and this was his signature drink.  Harry published a version of the recipe in Barflies and Cocktails, his 1927 bar guide.  It's a beautiful cocktail that is ripe for various interpretations, so feel free to experiment with different amounts and kinds of whiskey, sweet vermouth or amari.  The New York Times' T Magazine published a few fun suggestions here.

  • 2 oz bourbon (I used Four Roses)
  • 1 oz Campari
  • 1 oz sweet vermouth
  • Orange peel, for garnish
- In a mixing glass filled with ice, add the bourbon, Campari and sweet vermouth and stir, stir.
- Strain into a chilled glass and garnish with the orange peel.