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 22, 2013

Tegroni Time!

You all know how I love my Negronis, and I'm always looking for fun variations.  Thanks to, they introduced me to the Tegroni, which swaps out the gin and adds in the tequila.  It's a fun, summer twist on a traditional drink.  For the sweet vermouth, I've been a big fan of Punt e Mes lately.  It's one of the more bitter vermouths out there, which is perhaps why I like it so much!  The taste is described by many as halfway between a sweeter Antica Formula and the bitter Campari.  Serve this cocktail up with a grapefruit twist and a giant bowl of least that's what I'll be doing for the rest of the summer and in to early fall.

  • 1 oz silver tequila (I used Patrón)
  • 1 oz Campari
  • 1 oz Punt e Mes or your favorite sweet vermouth
  • Grapefruit peel or twist, for garnish
- In a mixing glass filled with the ice, add the tequila, Campari and sweet vermouth and stir.
- Strain into a chilled coupe glass and garnish with a grapefruit peel.