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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Nov 7, 2013


Sometimes Monday nights call for a stiff drink, and earlier this week was one of those Mondays.  I recalled a cocktail recipe that STREET's Morgan Fox told me about a couple of months ago because we bonded over rye whiskey and that herbaceous, boozy delight that is Green Chartreuse.  Perhaps in another life, I visited the Diamondback Lounge in the Lord Baltimore Hotel during the 1950s, because I'm pretty sure this drink was invented in my honor.  The drink first appeared in print in Ted Saucier's Bottoms Up from 1951.  Not only does it have two of my aforementioned fave ingredients, but there's Applejack all up in there too!  This very bracing and simple drink has multiple variations that play on the ratios of the spirits.  Some do 2 ounces of rye with 1/2 ounce each of Green Chartreuse (or Yellow) and Applejack, while others make it with 1 1/2 ounces of rye and 3/4 ounces of the remaining spirits.  Morgan told me to just do equal parts of each (like a Negroni!) - easy to remember and nicely balanced.  I have a feeling this is going to be my new fall and winter cocktail go-to.

  • 1 oz rye whiskey (I used Redemption Rye)
  • 1 oz Green Chartreuse
  • 1 oz Laird's Applejack
- In a cocktail shaker filled with ice, add all the ingredients and shake.
- Strain into a chilled coupe.