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 25, 2013

Boat House Punch

This past weekend, a group of us took our friend's boat out for the afternoon to relax, eat and drink just off the coast of Santa Monica and Marina Del Rey.  If there's a beach or a boat involved, you can bet that I'll be bringing a punch.  This Boat House Punch from was just screaming to be made because of it's name sake.  Plus, all of the citrusy ingredients made it perfect for day drinking.  There are so many of my favorite libations in this punch.  Aperol always goes well with grapefruit juice, and St. Germain has such a lovely floral flavor that blends nicely with gin and champagne.  Yes, it's faster to just buy juice and dump it in, but this punch will taste so much better if you squeeze everything fresh.  To jazz it up, I even juiced some blood oranges and used them for the garnish.  I hope there will more boat rides this summer, so I can make this punch!

Boat House Punch - Serves 10-12
  • Peel of 1 lemon
  • 2 Tbs sugar
  • 9 oz gin (I used Tanqueray)
  • 6 oz Aperol
  • 9 oz St. Germain
  • 9 oz lemon juice (about 5 lemons)
  • 9 oz orange juice (about 3 large oranges)
  • 9 oz grapefruit juice (about 2 grapefruit)
  • 6 oz Rosé Champagne (I used Chandon)
  • Orange slices
- In a large pitcher, muddle the lemon peels and sugar, and let it stand for 30 minutes.
- Add all the rest of the ingredients, add ice and stir.
- Garnish with orange slices.