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 30, 2013

Lillet Rosé Spring Cocktail

For my friend's bachelorette party last weekend, we were cooking and cocktail shaking up a storm in a gorgeous and sprawling ranch in Ojai.  The first night, after fighting through hours of Memorial Day traffic, we all needed something light and refreshing.  Martha Stewart's recipe for a Lillet Rosé Spring Cocktail was a perfect way to celebrate the bride-to-be — it was pink and girly, smacked of spring and matched our flower and palm-tree filled environs.  Next time I make this, I'll use fresh-squeezed grapefruit juice, but sometimes I allow myself to be a little lazy...We didn't have edible flowers on hand to garnish these drinks, but I'd recommend topping with some fresh raspberries or strawberries that mirror the flavor profiles in the Lillet Rosé.  I'm looking forward to whipping this up again for a girly brunch or Mother's Day celebration.

Lillet Rosé Spring Cocktail
  • 2 oz Lillet Rosé
  • 2 oz grapefruit juice
  • 1 oz gin (I used Tanqueray)
  • Edible flowers, raspberries or strawberries, to garnish
- In a cocktail shaker filled with ice, add all the ingredients.
- Shake until well chilled and strain into a chilled coupe or wine glass.
- Garnish with flowers or berries.