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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Jun 20, 2013

Gin & Tonic - Italiano Style

Last Saturday was World Gin Day, so apologies, dear readers for not posting this recipe sooner.  I actually tested it out a couple of weeks ago, but never had the chance to post it.  This is what happens when you blog on the side and have a busy, full-time job!  Anyway, it's better late than never, right?  I tend to crave gin in the spring and summer because of its herbal and fresh taste.  Witness my post from a couple weeks ago using Fever Tree Bitter Lemon Tonic for G&T's - my go-to summer libation now.  Since my return from Italy in early May, I've also been finding ways to incorporate amari in my cocktails in any way possible.  The Kitchn posted a great recipe idea during Valentine's Day for His and Her's Gin and Tonics.  Well, what if I want the dude's version?  It uses Averna, which is one of the sweeter amari, and is a fantastic way to end a meal.  It's what I would envision an Italian doing to his or her's standard gin and tonic.  So salute!

Gin & Tonic - Italiano Style 
  • 1 1/2 oz gin - I used Tanqueray
  • 1 oz Averna
  • Orange slice or peel
  • 1 1/2 oz or more of tonic water
- In a glass with ice, add the gin and Averna, and stir until chilled.
- Squeeze the orange slice or peel and drop into the glass.
- Top with tonic water and stir gently.