Test Smoothie Test Smoothie There’s a version you measure. And a version you repeat. The repeat is the test. Made at the counter. Despite the cup and saucer, not styled. Ingredients 1 cup water 1 teaspoon maca (Sprout Living) 1 scoop collagen (Agent Nateur) 1 scoop protein — Green Kingdom (Sprout Living) 1 scoop celery powder (Koyah) 2 tablespoons ground flaxseed Frozen fruit blend — dragon fruit, açaí, mango (Navitas Organics) 1 mandarin orange ½ teaspoon Ceylon cinnamon Blend until smooth. Why Each Ingredient Works Water — Carries everything. Hydration, without interference. Cleans. Maca (Sprout Living) — A Peruvian root traditionally used to support energy, mood, and hormonal balance. Collagen (Agent Nateur) — Skin, hair, and nails. A shiny, ultra-fine pearl powder. Plant Protein (Sprout Living — Green Kingdom) — For those of us who don’t eat enough vegetables. Adds density and weight. Celery Powder (Koyah) — Mineral-forward. Clean, subtle depth. Ground Flaxseed — Fiber and omega-3s. Adds density and weight. Dragon Fruit / Açaí / Mango (Navitas Organics) — Antioxidants with natural sweetness and acidity. Mandarin Orange — Fresh citrus lift. Brightens the blend. Ceylon Cinnamon — Warmth. Shop the Ingredients This may be commissionable. Toast. Taste. Train.
Paper Plane, All Grown Up A bourbon-forward Paper Plane with Aperol, Amaro Nonino, and fresh squeezed lemon juice. Bright, balanced, and served chilled in a coupe or Nick & Nora. Bar Chef Notes Traditionally served in either a coupe or Nick & Nora. The coupe has long carried the rumor that it was modeled after Marie Antoinette’s breast — one of hospitality’s favorite lingering myths. The Nick & Nora, named after the cocktail-drinking couple in The Thin Man films, is favored for its slightly narrower shape and cleaner for actual service. Traditionally made with Amaro Nonino, though Montenegro makes a softer, slightly sweeter variation. Either works perfectly. Shop the BBB Storefront This may be commissionable.
What Is an Amuse-Bouche? The First Move. An amuse-bouche is not a course. It’s a signal. It wakes the palate. Prepares the mouth for dinner. Like an aperitif signals the stomach it’s time to eat. In French, it translates loosely to “amuse the mouth.” In practice, it’s calibration. One bite. Precise. At home, it doesn’t need to be complicated. Layer a salted licorice star between two dark chocolate wafers or melt the chocolate and dip. If using a microwave, heat in 20–30 second increments. If using a bain-marie, melt until smooth and remove from heat. A touch of coconut oil or avocado oil adds shine. Dip.Use a fork or your fingers to lift and let the excess chocolate fall away. Let it set on the countertop or refrigerate until the chocolate is firm. Serve at room temperature. Sweet, bitter, saline. Merlot comes to mind. A sample. Certainly not an afterthought. It’s the first move. Sometimes I stand in my kitchen and eat these. No reservation required. Shop the setup This may be commissionable. Toast. Taste. Train.
Fresh Basil Syrup Recipe Fresh basil syrup is bright, aromatic, and quietly useful. It adds that green herbal note to cocktails, sparkling water, lemonade, tea, fruit, and even the occasional smoothie. Simple ingredients. Strong payoff. If basil is thriving on the counter or in the garden, this is where some of it should go. And in pasta dishes, of course. Less aggressive than mint. More elegant than vanilla. Don’t tell vanilla. Unexpected in the right way. Basil Syrup Ingredients: 1 cup water 1 cup sugar 6–10 medium basil sprigs (mostly leaves + tops) Method: Add water and sugar to a saucepan. Heat gently, stirring until sugar dissolves. Remove from heat. Add basil sprigs and lightly press into syrup. A wooden spoon works best. Start with 8 sprigs of those 6-10, add more if desired. Cover and steep 20–30 minutes. Taste after 20 minutes. Remove basil when flavor is where you want it. Strain and cool. Store refrigerated. How to Use It Toast Add to gin and soda. Shake with vodka, lemon, and ice. Build into a tequila spritz. Add a touch to sparkling wine. Taste Spoon over berries. Brush onto cake layers. Add to fruit salad. Matcha latte. Goji tea. Train Stir into sparkling water with lemon and lime. Add a small amount to mango orange smoothies. Shop the Post This may be commissionable. Toast. Taste. Train.
Age Is Just a Number: The Durand Age is just a number. Until you’re opening a 1989. The Durand is designed for older bottles where corks can be dry, brittle, and prone to fracture. It stabilizes these fragile corks so the pour stays clean. Cork-free. Named for sommelier Yves Durand and developed by Mark Taylor, a collector who needed a better solution for mature bottles, the tool combines a traditional screw with prongs to support compromised corks. Corks deteriorate with storage shifts, oxidation, temperature fluctuation, and time. It’s just material science. Blonde Behind the Bucket Mid-service the other night, I didn’t stop to photograph the bottom half of the cork beside the decanter. Invasive guests service and all. The cork split. Bottom half extracted. Wine untouched. Job done. The Durand stores in its cork case and requires little maintenance. Wipe with a polishing cloth. If needed, wash with warm water and mild soap. Dry thoroughly before storing. Some bottles don’t require safeguarding. A screw cap. A standard waiter’s key. That’s it. Done. Others do. Link below if you’re building a bar or cellar with intention. Shop The Durand corkscrew This may be commissionable Taste. Toast. Train.
The ISO Glass, Explained A glass can make a cocktail. It can absolutely make a wine. Shape matters — not just aesthetically, but functionally. Aroma, temperature, how the liquid moves, where it lands on the palate. That’s true for cocktails, and it’s foundational for tasting. Enter the ISO glass. ISO stands for International Organization for Standardization. The ISO tasting glass (standard ISO 3591) was created as a universal reference point — the same glass, the same volume, anywhere in the world. Wine, beer, spirits. Even water, technically. Though, I won’t pretend I’ve tested on that one. What I do know is wine. The ISO glass holds 215 ml total, with a standard tasting pour of 50–75 ml (about 2 oz) leaving plenty of headspace for swirling and aroma concentration. The inward curve captures lifted aromatic compounds; the narrow rim delivers them cleanly to the nose. No distractions. No theatrics. Just clarity. And yes, they’re kind of adorable. Somewhere between the mini Tabasco bottles and the Maldon salt travel box. Perfectly proportioned. Quietly utilitarian. Almost academic chic—OK academic chic. Best part? They’re accessible. Most ISO glasses are priced around $5–10 per glass, with multi-glass sets typically retailing around $50, depending on brand and quality. Not precious. Not precious-looking. Just correct. If you’re tasting, truly tasting—this is the baseline. Everything else is interpretation. Toast. Taste. Train. Shop the ISO glass This may be commissionable.
My Golden Milk: The Turmeric Tea You Didn’t Know You Needed It’s okay to cozy up with a warm cup of golden milk anytime. It’s earthy sweetness and creaminess does the body good. It’s nourishing and comforting offering a dose of anti-inflammatory wellness too. I chose goat milk for its tangy, subtly nutty flavors, but any milk will suffice. I can’t guarantee this recipe will taste the same, though. What a great yellow, don’t ya think? My Golden Milk 1 cup of goat milk 2 1/2 teaspoons of honey (local or Manuka) 1 oz fresh juiced from turmeric root 1 oz fresh juice from ginger root 1 edible flower a few turns of a pepper mill or 1/8 teaspoon ground black pepper 1/4 teaspoon of Diaspora pink garlic powder 1/2 teaspoon bee pollen for the garnish, just because Method Heat the goat milk until a skin forms and bubbles appear around the edges. Think summer. I used a Le Creuset for this task. Then using a KitchenAid mixer or frother to create some bubbles and incorporate air. Set aside. Pour the fresh juices into the mug. Add the milk, followed by the pink garlic and honey. The milk should be warm enough to dissolve honey. If it’s too cool warm again. I don’t have a microwave making this recipe. I haven’t had one in years. Once all ingredients in mug, stir with a wooden spoon, as metal can interfere with receiving the benefits from the honey. Add ground black pepper and bee pollen. Stir. Top with a dollop of foam and an edible orange flower. Glass: heat safe mug Garnish: bee pollen and edible flower Bar Chef Notes: Black pepper aids in turmeric absorption, so don’t skip this. Pink garlic is great for toast, pasta, stews, and more turmeric tea. Yum. Think of it as adding an umami flavor. There are many excellent powdered golden milks on the market too. If you feel like this is too much effort. Alcohol optional. Where to buy the goods? You know mugs and spices and wooden spoons and pots and stuffs? Blonde Behind the Bucket Storefront. *I may receive compensation from eligible purchases. Thank you.
Chic and Smooth: The Elegant Gris Smoothie Elegance in simplicity, as I often like to say. Though on many days, it might just be an excuse for my laziness. Then again, sometimes laziness is a good thing. This one is minimalist sophistication and balance. It’s chic (pronounced sheek). Who says healthy can’t look chic? iPhone photos Gris Smoothie 1 blue magik on the go blue spirulina single serve packet 1 Cup of filtered water 1 Packet epic vanilla protein single serve packet 20g protein 1 Cup of passion fruit cubes frozen 1 Coconut creamer single serve packet (a gym coffee station find) 1/2 teaspoon 4th & Heart Garlic ghee 1 Sambazon or PITAYA FOODS Açaí single serve frozen packet Method Blend all together until smooth. Add liquids fruits then powders for better blending results. Glass: bucket garnish: none Bar Chef Notes: A few frozen black cherries are optional. Keep in mind that too many will change the color. There may or may not be Agent Nateur marine collagen powder; it’s also optional. Oh, and gris is French for gray in English. Where to buy the goods? Blonde Behind the Bucket Storefront of course. *I may receive commission from eligible purchases Thank you
Get Cozy: Hot Chocolate Hot chocolate can be a canvas for creativity, don’t ya think? I’ve experimented with it in many ways. From vitamin C with vanilla flavors (who doesn’t love chocolate and citrus), guava, cherries, to frozen versions (think Serendipity3) and the red wine adult version. This time, I’m keeping it classic with melted chocolate and cocoa powder. My classic anyway. To make it, melt a cup (think professional quality) of chocolate using a bain-marie. That’s fancy for a heat safe bowl over boiling water. Don’t let chocolate touch the water though. No bueno. Microwave is obviously sufficient. Add a pinch of salt and a tiny bit of coconut oil. Then, mix in goat milk or cow milk. Top it with tons of marshmallows because more is more (these are store bought but Ina Garten has a great recipe should you choose to make them), more chocolate disks, AND edible gold stars. Life is life; we need some sparkles! ✨ For my whipped cream, if that’s your jam, yes, you can also add jam. I add vanilla, cinnamon, chai spices, and a hint of cayenne. Sometimes, I even mix in cocoa powder for even more extra richness chocolate goodness. That’s another post altogether. Next hot chocolate. Bar Chef notes: Consider adding red wine. Where to buy the goods? BlondeBehindtheBucket Storefront *I may earn commissions from eligible purchases. Thank you.
Christmas Campari Because Christmas is every day, and today. The garnish takes the longest for this one, but it’s worth it. I confess, I was caught licking my finger a few times. Plus, it gives you (and me) an opportunity to zen out and maybe enlist help from family and friends as a fun kitchen activity? Especially if kitchens intimidate you—or drink-making, for that matter. So, yesterday, while I was packing, I thought about how Campari has notes of orange, and the combination of Campari and orange juice is like an Italian screwdriver 2.0. The hibiscus bitters I decided to add contributes softer floral notes to the drink and, overall, a more unique flavor. Not that Campari needs help. Plus, hibiscus is just good. These bitters are alcohol-free as well and can easily be used for mocktails too. This drink is excellent enjoyed before dinner or at the end of the evening, with or without food. You could also add prosecco or champagne, but I didn’t this time. If you do, I recommend fill to the top. Please drink responsibly, of course. Let me know what you think in the comments below. Cheers and Happy Merry Christmas or to whatever you may celebrate! Christmas Campari 2 oz Campari 2 oz fresh squeezed orange juice 3 or 5 ish drops of All The Bitter Hibiscus bitters (label reads New Orleans Style on the bottle) or use measure guide on dropper to taste 6, 8, 12 or how many ever you like of sugared cranberries Sprig of dried Rosemary (smoke the glass if you like, not necessary) there is loose instructions on that technique on this blog as well 1 trimmed quarter Orange slice Ice cubes Method for the drink Add ice to a bucket glass. Pour in Campari. Top with freshly squeezed orange juice. Add sugared cranberries, an orange slice, and a dried rosemary sprig. Light the rosemary sprig on fire and let it smoke. Alternatively, you can light the sprig first, extinguish the flame, and then add the smoking rosemary to the glass. Please use fire tools with care and safety in mind. Thank you. Glass: bucket glass Garnish: sugared cranberries orange slice and smoking dried rosemary Bar Chef Notes: This is a super simple cocktail, with not many ingredients, making it perfect for decorating. Bonus: rosemary is a stir swizzle stick. You can add an optional topper of Champagne or Prosecco, or skip the Campari and add juice and bitters. That’s not the drink, though. Whatever slightly flavored cranberry syrup you have leftover can be used for another cocktail, Mocktail or simply to flavor sparkling water. For the cranberries 1/2 cup white granulated sugar + extra 1/4 cup ish for the coating (I eyeballed this) 1/2 cup water 1/2 cup cranberries Add white granulated sugar to a saucer or a sheet pan lined with parchment paper, and set aside. For the cranberries, I use frozen 365 Whole Foods brand, but some argue that fresh are better. I say it doesn’t matter. This is a drink garnish. In a saucepan, combine equal parts sugar and water. Heat just enough to dissolve the sugar, then set aside to cool. Add the cranberries and stir until they are fully coated. Let them steep for a few minutes. The using a slotted spoon, transfer the cranberries to the sugar mixture and coat them evenly. Use your clean hands with or without gloves or a spoon to aid in coating. I use my clean hands without gloves and a spoon. For the orange Wash and slice the orange lengthwise from end to end. Cut it in half, then into quarters. Trim the center so that each orange piece has a straight edge. For the orange juice Juice two navel oranges and one blood orange using a handheld juicing tool or a juicing machine (I use an Omega). Machine is a bit messier but faster for me. You do you though. Make sure to peel the oranges before juicing. Save the leftover orange juice for mimosas or vodka screwdriver alongside blueberry pancake brunch. Where to buy the goods? You know bucket glasses, juicers, sugars and stuffs. Blonde Behind the Bucket Storefront, of course. *I may receive compensation for eligible purchases. Thank you.