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 18, 2013

Grapefruit Sparkler

Continuing with the brunch theme this week, I offer one of my new favorite cocktails to serve.  About a month ago, I was having brunch with my girl friends at Milo & Olive in Santa Monica.  I'm a fan of any restaurant with Zoe Nathan and Josh Loeb involved.  Since we had waited a while for a table in this tiny, neighborhood spot, we all decided we needed a drink by the time we sat down.  We each ended up ordering a round of their Grapefruit Sparklers.  It was just a simple drink with fresh-squeezed grapefruit juice, prosecco and a fruity red wine float, but I was truly impressed.  The flavors were bright and clean and a red wine float always looks impressive.  Here's my version of that cocktail.  Use a fruity red wine like a Cabernet Sauvignon or a Zinfandel.

Grapefruit Sparkler
  • Chilled prosecco (I used LaMarca)
  • 3 oz fresh-squeezed pink grapefruit juice
  • Fruity red wine (I used Beaulieu Vineyards Cabernet Sauvignon)
- Fill a glass halfway with prosecco and top with the grapefruit juice.
- Hold the back of a spoon over your glass and slowly pour a little bit of the red wine over the back of a spoon.  I poured just enough to create about 1/2 inch of the float.