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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Mar 6, 2014

Right Hand

Continuing my ode to Miracle Mile Bitters Co., I bring you lushes a little variation on the Right Hand cocktail.  If you're a Negroni fan, then this is a great drink to shake up your routine.  I made slight changes to the recipe Miracle Mile's Louis Anderman sent me, only because I had no aged rum in the house (yeah, gotta change that situation) and combined it a little bit with Michael McIlroy's (formerly of Little Branch and Milk & Honey) original recipe.  Sometimes you just have to use what's stocked in the home bar and experiment a little.  I opted for Crusoe's Organic Spiced Rum and Punt e Mes for the Sweet Vermouth.  I've included their recommendations below, so feel free to play around!  For the bitters, I used Miracle Mile's not-for-sale "The 7 Deadly" which is infused with tobacco and has hints of clove, cinnamon, and coffee (from what I gathered).  Since you can't get these in stores, any aromatic bitters such as Angostura or Peychaud's is fine, but why settle when you can get more creative flavors that Miracle Mile does actually sell, such as their Chocolate Chili or Forbidden Bitters.

Right Hand 
  • 1 3/4 oz aged rum (Louis recommends Zaya Gran Reserva 12 Year Old Rum or Zacapa and Michael's recipe calls for El Dorado 15 Year)
  • 3/4 oz sweet vermouth (Michael's recipe recommends Carpano Antica)
  • 3/4 oz Campari
  • 2 dashes of aromatic bitters
  • Orange peel, for garnish
- Add all the ingredients into a mixing glass filled with ice and stir.
- Strain into a chilled coupe glass.
- Option to garnish with an orange peel (I forgot to add this because I was too excited to just drink it already).