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 7, 2014

Los Gintonic

I'm definitely a whiskey gal, but come summertime, I crave gin and tonics.  With the recent opening of The Chestnut Club in Santa Monica and their menu of gin and tonics, I've been inspired to experiment a little at home.  The June/July issue of Saveur also had a whole slew of gin and tonic recipes, and this Spanish-inspired "Los Gintonic" caught my eye.  I always have plenty of Fever Tree's Bitter Lemon tonic in the fridge and this recipe happened to call for that, along with dry vermouth and a little lemon zest.  I especially love the crushed ice, which makes it feel truly summery.  Simple, refreshing, and potent — just what a gin and tonic should be.  I'll be making these all season long...

Los Gintonic
  • 1 1/2 oz gin (I used St. George Botanivore Gin)
  • 1/2 oz dry vermouth (I used Dolin's)
  • 3 oz Fever Tree's Bitter Lemon tonic water
  • Strip of lemon zest
- In a shaker filled with ice, add the gin and dry vermouth.
- Shake, shake, shake and strain into a glass filled with crushed ice.
- Top with the bitter lemon tonic and garnish with a lemon peel.