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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Jul 8, 2014

Fennel Fashioned

Sorry that it's been a while since I've posted, my dear lushes.  I have been making drinks and cooking up a little storm, but I've just been a wee bit lazy about documenting everything on the blog.  So I bring you a fun libation that I concocted actually a few weeks ago, when I was trying to figure out how to use up some Pernod-Ricard, fennel, and rose water simple syrup from a cake I had previously baked. That Sunday afternoon I decided that I fancied myself a Fennel Fashioned.  I've been slightly obsessed with veggie forward cocktails as of late (witness, this Green Giant drink with snap peas).  In this little twist on an Old Fashioned, I selected the slightly floral High West Rendezvous Rye and Miracle Mile's Celery Bitters to further bring out the fennel and Pernod-Ricard flavors in the simple syrup.  A little lemon peel and fennel fronds for garnish, and voilà!  This is one of my new favorite interpretations of an Old Fashioned...I had three that night...

Fennel Fashioned
  • 3 oz rye whiskey (I used High West Rendezvous Rye)
  • 1/4-1/2 oz Pernod-Ricard, fennel and rosewater syrup (recipe here)
  • 3-4 dashes celery bitters (I used Miracle Mile)
  • Lemon peel, for garnish
  • Fennel frond, for garnish
- Add the simple syrup and bitters to a glass and swirl around a little to combine.
- Add ice and whiskey, and stir until nicely chilled.
- Squeeze the lemon peel skin side down into the drink and rub the peel around the glass, dropping it in after.
- Garnish with a fennel frond.