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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Aug 1, 2013

Blood Orange & Thyme Paloma

I had picked up a bunch of blood oranges last week to make this Boat House Punch, and had some left over.  So when I saw this recipe from Aida Mollenkamp for a Blood Orange & Thyme Paloma, I just couldn't resist.  Palomas are like a twist on margaritas, except there's grapefruit soda in place of the Cointreau.  I took a slight departure from Aida's recipe, by combining fresh blood orange juice and club soda instead of using San Pellegrino's Blood Orange Soda.  Either way is fine — I'm just a sucker for fresh juices.  

Blood Orange & Thyme Paloma
  • 12 sprigs of thyme with leaves removed and roughly chopped
  • 1 tsp sea salt
  • 2 oz tequila (I used Patrón Silver)
  • 1/2 oz lime juice
  • 3 oz blood orange juice
  • 3 oz club soda
  • Lime wedge and sprig of thyme, for garnish

- In a small dish, combine the thyme and salt, using your fingers to crush and combine the mixture.
- Run a lime wedge along the rim of the glass.
- Dip the edge of the glass into the thyme and salt mixture.
- Add ice, a pinch of the thyme salt, tequila, the lime and blood orange juices and club soda.
- Stir and garnish with the lime wedge and thyme sprig.