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.
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.
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.
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.
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.
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.
We can’t drink mulled wine and spiked eggnog for breakfast every day this holiday season. Enter my frozen cherry and passion fruit oat koji milk water-based smoothie. Pumpkin seeds and bee pollen add a delightful crunch, and it features some familiar ingredients from my corner that you can probably guess: Sakara Super Metabolism Protein powder and Agent Nateur marine collagen powder. This one is sweet and tart with a satisfying crunch thanks to the garnish. A smoothie bound to be a repeat offender in your smoothie rotation! I’m not sure if you can add booze to this one because of the supplements, so ask you health care provider or save the adult beverages for happy hour. Or tomorrow, if you want to switch back to that eggnog or mulled wine in your coffee cup.
Does this look like my photo and recipe could be in a magazine? Do the photos make you want to drink this?
Cherries Passion Smoothie
1 cup Pitaya Foods frozen passion fruit cubes
1 1/2 cups of frozen Whole Foods frozen cherries
1/4 cup Koatji Barista Oat + Koji Milk
2 tablespoons of local honey
1 scoop Sakara Super Fiber powder
1 scoop collagen powder from Agent Nateur
1 scoop of Sakara Super Metabolism chocolate powder
Add all ingredients into the blender except pumpkin seeds and bee pollen. Liquids first. Blend until smooth. Add pumpkin seeds and bee pollen.
Bar Chef Notes: Rim glass honey and cayenne powder (optional) I tried it both ways. Here is a test example of the two side by side. I will use the cayenne honey later this week with a drink recipe. I thought it worth mention.
I found these ginger cubes from Saratoga Sugar Company and couldn’t resist. I originally discovered other flavors, and this is a sample they sent to me. Just add honey syrup and the sugar cube with a dash of bitters, and a new champagne cocktail is born. Don’t tell the others! It’s super simple. Order the sugar cubes and wait for them to arrive. Once they do, add one to a champagne or dessert glass and proceed with the instructions. Sit back and sip, whether during a retrograde or a holiday—no problem! Except if you drink too much, of course.
Ruinart Blanc de Blanc is made from 100% Chardonnay grapes. Some may wince at the idea of putting anything in it to make a cocktail, but I don’t—and it’s delicious! Fancy bubbly Chardonnay grapes with superb flavors. Superb flavors with superb flavors is a win win. Yes, even for those that are purists. And yes, “superb” is my new favorite word.
Ginger Cube Champagne Cocktail
1 ginger sugar cube (from Saratoga Sugar Company)
1 oz honey syrup (1 part honey, 1 part warm water mixed until combined)
A dash of bitters (orange or aromatic bitters work well)
Champagne (or sparkling wine) Blanc de Blanc is my vote, no wincing please.
Bar Chef Notes: Optional: Lemon twist or fresh ginger slice for garnish
Method
Prepare the Honey Syrup: If you haven’t done so already, mix equal parts honey and warm water until the honey is fully dissolved. Let it cool.
Add the Ginger Sugar Cube: In a champagne or dessert glass, place one ginger sugar cube.
Combine Ingredients: Pour the honey syrup over the sugar cube. Think barspoon. About a teaspoon. Add a dash of bitters.
Top with Champagne: Slowly pour champagne over the sugar cube mixture. Not too fast as overflowing sometimes happens. Watch delightful bubbles. Maybe give a teeny stir half way and continue.
Garnish (optional): For an extra touch, but not necessary, you can add a lemon twist or a thin slice of candied ginger along side. Or fastened over the mouth of the glass using a cocktail pick.
Calling all Campari, Aperol, and spritz lovers! If you’re a designated driver or want to skip alcohol (next-day anxiety is real), or preparing for “Dry January” (too soon?) this is for you too! Giffard Sirop is here at the bar! Think sweet bitters. I made berry smashes with an orange twist—raspberries, blackberries, and blueberries! You won’t miss the real thing, I promise. As a Campari lover, I can say this drink hits the spot! You’re going to love it! They did, two went out, three more ordered after.
From The Bar Top: The Ultimate Giffard Sirop Smash
Recipe:
Ingredients:
2 oz Giffard Sirop
Several raspberries, blueberries, and blackberries
Fever-Tree Club Soda (your choice)
Method:
Muddle the berries in a mixing tin.
Add Giffard Sirop.
Add ice.
Grab your favorite Kold Draft ice— it’s an excellent choice-and shake, shake, shake!
(Garbage) Dump into a bucket glass and top with club soda and some berries.
Express a twist over the drink. Voilà!
Glass: Bucket Glass
Garnish: Berries and orange twist
Use pinking shears to create scalloped edges for your orange twist. Aren’t they the cutest?
Bar chef Notes: Giffard will set you back about $20 USD and the ice machine? Price varies. Blonde Behind the Bucket Storefront of course for more deets and general browsing.
I may earn commissions from eligible purchases. Thank you!
This wine is clear. This wine is pale straw yellow. This wine is tiny bubbles, mousse foam. This wine is bright and lively. This wine is apples and pears. This wine is bread. This wine is Old World European, specifically French. This wine is Ugni blanc grape (notable Cognac region and some Italian regions). This wine is light. This wine is casual. This wine is an everyday wine. This wine is citrus, lemon peels. This wine is brut sparkling wine, a drier wine. This wine is Montmartre Brut Sparkling Wine. This wine is.
This wine is affordable about $11.99 a bottle and available for purchase at select online retailers. This wine pairs well with shellfish, oysters, potato chips and light Chinese foods, hamachi, salads, lights dishes, and sushi.
Bar Chef Notes: Please drink responsibly
Where to buy the goods? Champagne buckets, flutes and other wine and kitchen related items? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation from eligible purchases. Thank you.
