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 13, 2013

Lavender Lemonade Mojito

This past Sunday, I came home from the Farmers' Market with a fistful of my favorite mint from Maggies' Farms.  It's a special combination of chocolate mint, peppermint and spearmint (thank the bees!) and it's awesome in cocktails and desserts.  So of course, I needed to make a drink that would highlight it, and since August is National Rum Month, it had to be a mojito.

Rather than make a typical mojito, I decided to make use of all the lavender syrup I had in my fridge.  And because lavender pairs so nicely with lemon, I added fresh lemon juice instead of lime and balanced the sweetness with Fever Tree's Bitter Lemon Tonic Water.  It's a refreshing twist, and I think this just may be my new favorite way to make a mojito!

Lavender Lemonade Mojito
  • 2 oz white rum (I used Bacardi)
  • 1 oz fresh lemon juice
  • 1 oz lavender simple syrup
  • 12 mint leaves, plus some for garnish
  • 4 oz Fever Tree Bitter Lemon Soda
- In a shaker glass, add the rum, lemon juice, simple syrup and mint leaves and muddle.
- Add ice and shake.
- Pour into a glass and top with the soda.
- Garnish with a mint leaf.