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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Apr 17, 2014

Ooo, La, La

It's been weeks since I've played with my home bar as I've been having a bit too much fun going out and trying other people's cocktails!  Easter is coming up this Sunday, and we've been blessed here in SoCal with some amazing strawberries at the market, so I was eager to shake up a drink that centered around the fruit.  I had bought a bottle of St. George Botanivore Gin a couple of weeks ago, so I knew that had to go there in as well.  To French it up a bit, I added St. Germain and lavender simple syrup.  With the fresh squeezed lemon juice and a spring of mint, it's like a spring garden in a glass.  The beautiful pink color and mint makes this a beautiful and refreshing drink to make for the Easter holiday.  Batch this up in a pitcher, and you've got the perfect cocktail for a truly boozy brunch.

Ooo, La, La
  • 1 strawberry
  • 1 oz lemon juice
  • 1/2 oz lavender simple syrup - recipe can be found here
  • 2 oz gin (I used St. George Botanivore)
  • 3/4 oz St. Germain
  • Mint leaf, for garnish
- In a shaker, muddle the strawberry with the lemon juice and lavender simple syrup.
- Add ice, gin, and St. Germain and shake.
- Pour into a glass.
- Slap a mint leaf between the palm of your hands and add to the drink as garnish.