I cup of Whole Foods 365 brand frozen black cherries
1 frozen packet of PITAYA Dragon Fruit
1 scoop of VEGA Vanilla Protein & Greens powder
2 tablespoons of Vital Proteins hibiscus beauty collagen powder (this one contains 120 mg of Hyaluronic Acid, which is great for your joints – confirmed by my running coach). The hibiscus flavor adds a unique taste and flavor to the mix. That certain something.
1 cup of 365 Whole Foods unsweetened vanilla almond milk
10+ PRI Manuka honey for the rim of the glass or any honey will do. Manuka has that extra extra.
2 Tablespoons Navitas Organics cacao nibs for the rim of the glass and to blend into smoothie. A little more doesn’t hurt though. These are considered nature’s dark chocolate chips and a superfood. Add a great texture and earthy flavor to the smoothie.
Method
Take a tablespoon of cacao nibs and grind them in a coffee grinder. Alternatively, you can place them in a zip-lock style bag and crush them with a mallet. Then, pour the crushed cacao nibs onto a plate. Roll the rim of the glass in manuka honey (scoop some honey with a spoon – use plastic or wood as metal can affect the enzymes in the honey) and then roll it in the cacao nibs. Place the glass in the refrigerator to chill until needed.
In a blender, in my case the Cuisinart To Go cylinder, add all ingredients. Blend until smooth. Remove the glass from the refrigerator and pour smoothie inside to enjoy.
Where To Buy:
*This is an affiliate link and I may receive commissions from purchases.*
Jar, cocktail mixing glass, spoons, fine weave cheese cloth (worked best for me) or several coffee filters, jigger for measuring, glass for cocktail, fruit vegetable peeler, lemons for the twist, one medium blood orange and two small medium limes, Brother’s Bond Bourbon, Sukhi’s mango curry chutney, coconut sugar, vanilla extract, ice, a couple of small bucket glasses, several medium and large sized rubber bands
Cocktail Ingredients:
10 ounces Brother’s Bond Indian Bourbon (7 ounces for the milk citrus juice and 3 ounces for after clarification)
9 Ounces of goat milk
3 Ounces of fresh citrus juice (this recipe 1 medium blood orange and 2 small limes) with pulp strained out
3 Tablespoons of Citric Acid powder
1/2 Ounce of Vanilla Extract (easy recipe to make it here)
1/2 Ounce Sukki’s Mango Chutney
Coconut sugar for the syrup to taste
For the Milk Wash:
In a mixing glass add 7 ounces of Brother’s Bond Bourbon and the room temperature juice of one medium blood orange and two small limes. Then slowly pour in 9 ounces of goat milk. Whisk with a whisk or fork as you pour. Once milk bourbon mixture combined, cover, label, and refrigerate for 3-24 hours. Once a visible separation, start the filtering. A few passes for me. The coffee filter broke the first time. I switched to cheese cloth for the next pass. Once again I filter as there were still some particles present after the second pass. The liquid should be crystal clear.
After 24 hours in the refrigeratorOverhead viewSimple rubber band and plastic wrap until ready to filterLabel and dateSeparation indicates readinessFirst drip coffee filterWhat is left behindCoffee filter broke a couple of times and I switched to a cheese clothGive the cheese cloth a good squeeze to remove all liquid into the batch in the jar
My first coffee filter broke and I had to start again. I tried another coffee filter and ripped the second coffee filter and decided to switch to fine weave cheese cloth. Leave the mixture alone and let it drip as slow as it needs to drip. Patience.
Pass bourbon milk mixture as many times as you need to in order to produce a crystal clear liquid. Three or four times worked for me.
After clarification, add 3 ounces of the remainder bourbon 3 Tablespoons of Citric Acid and 1/2 Ounce of Vanilla Extract. Give the mixture a good stir. Cover, date, and refrigerate until ready to use.
For the Mango Curry Syrup
4 heaping Tablespoons of Mango Curry Chutney
2 Ounce of Still Water
In a bucket glass, mix chutney and water. In a second bucket glass fasten a cheese cloth or coffee filter with rubber band. Pass the chunky chutney liquid through the filter to remove larger pieces of fruit. Store your new mango curries syrup the refrigerator until ready to make the cocktail(s).
The start of straining.To speed up the process, stir with a demitasse spoon.In one glass mix 3/4 water to 1/4 chutney. Strain mixtures through a cheese cloth. Secure the cloth with a rubber bandThis recipe only needs a small amount for one mango curries syrup.
For the Coconut Sugar
1/2 Cup of Coconut Sugar
1/2 Cup of Water
Combine equal parts water and coconut sugar in saucepan over medium heat. Cook until sugar is dissolved. Occasionally stirring. Once dissolved remove from the heat and set aside to cool. Once cool, store in refrigerator until ready to use for your cocktail.
For milk washed India iced tea
2 Ounces of Clarified Bourbon
1/ 2 Ounce of Mango Curries Syrup
2-3 Bar Spoonfuls of Coconut Sugar Syrup (if you like it sweeter add more to taste similar to a regular iced tea)
In a bucket glass add a large ice cube or several cubes and set aside. Ice choice, a personal preference. Pour all measured all ingredients into a mixing glass. Add ice and mix about ten stirs of the spoon. This is a stirred not shaken situation. Pour into bucket glass over large ice cube. Express the lemon and toss into glass.
Glass: bucket glass
Garnish: expressed blood orange, orange, or lemon peel. I like the lemon for this one.
Please make sure that you are of legal drinking age and enjoy responsibly
This is the mocktail of your dreams. I say that about all of them, I now. You won’t miss the vodka or bourbon, I promise. Sweet without being too sweet thanks to the date syrup. Thanks date syrup. This A-team brings it. Yes, pear and ginger, looking at you. Don’t you just feel healthier looking at them? The thirst quenching lemon sparkling water tops it off bringing it all together. Oh and the two dots of caffeine from Tazo ginger pear green tea a subtle jolt; You know just enough to leave the caffeine sensitive unaffected. So, not to worry you shouldn’t be climbing the walls. I wasn’t and I haven’t had coffee in over two years. Besides all of the above, who can resist extra botanicals and aromatics from a nonalcoholic bitters for that final je ne sais quoi. This mocktail certainly has a certain something alright.
I’d be surprised if you didn’t want to drink more than one. Cheers!
Pear Mocktail
2 different types of pears (Bosc, Comice, Anjou, Bartlett, Starkrimsom you choose) my pears were given to me.
1 small knob of ginger for slicing ginger chards
1 oz Trader Joe’s date syrup
2 ounces of ginger green tea
1 oz of sparking lemon mineral water (I use Pellegrino)
3 drops of baking spice, ginger All the Bitter aromatics
Method
Place bucket glass with ice into the freezer.
Wash all produce.
Boil water. Remove tea bag from packet. Add both to a glass or mug. Steep ginger green tea for 3 minutes. Refrigerate until cold. Best results overnight.
Add several slices of fresh ginger, equaling about 1/2 teaspoon. If you like it spicy, make it a teaspoon. Then add 3/4 of a chopped medium sized pear to a mixing glass. Muddle until juices are extracted. Next, add 1 oz of date syrup and 2 oz of ginger green tea. Then, add ice and shake. Strain into you chilled ice filled glass. Don’t forget the 3 drops of bitters. Top with lemon sparkling water. Garnish with a slice of pear or the whole pear you choose. I like the whole pear.
I have been getting creative with my morning smoothies. This one exceeded my expectations in the flavor department. It’s a vanilla creamy juicy sweet tart frozen dream topped with a little bit of magic. The goji berries and hemp seeds offer texture and a tangy earthy flavor while the mint adds a dose of freshness. A terrific way to start the day. This smoothie made me happy this morning. I am lucky I was able to get this many photos for you to reference. I was drinking it out of the blender.
Vanilla Terrarium Smoothie
1 cup of Whole Foods beans 365 frozen black pitted cherries
1 cup of Costco Kirkland’s Signature unsweetened vanilla almond milk
1 scoop of Truvani vanilla plant based protein powder (only five ingredients)
1 scoop of Agent Nateur holi (mane) collagen powder
1 packet of CYMBIOTIKA Super greens with chlorophyll greens supplement citrus lime flavor (this is a mixture of alfalfa powder oat grass powder, spinach powder, spirulina, kale, broccoli seed powder, 13% Glucoraphanin powder with other ingrienrs of citrus, pectin acid and syrup)
2 tablespoons of Navitas goji berries for the garnish
2 tablespoons of Manitova hemp seeds for the garnish
1 sprig of mint (I have a mint plant. I recommend this-green thumb or not; I predict it will grow)
Visual always help
Method
Swirl your half of you packet of CYMBIOTIKA super greens inside the glass and save half for the top. The liquid is slightly sticky and will stick to the glass. Get creative here. Set glass aside or in the refrigerator until ready to use.
In a blending machine, add all other ingredients and blend until smooth. Pour into prepared green swirled bucket glass. Add more green goodness to the top. Add hemp seeds and goji berries. The great thing about Toni’s in our frozen dej is is that they harden which provides a sweet texture. No boring smoothie here. Lastly add sprig of mint. Sip or enjoy with a spoon.
Glass: bucket glass
Garnish: goji berries hemp seeds and mint sprig
Isn’t it beautiful. Delicious. Yup, more than a pretty face.
I know this isn’t my usual recipe with many ingredients, but the Campari does it for me. It arrives full-flavored and ready to pour (Yes, it is an acquired taste, I realize). I always like a little sparkle and texture mouth feel, so I opt for a couple of additional ingredients. Still less than most. Three isn’t bad, right? Besides, there is an elegance in simplicity. Simply add sparkling water and a couple of slices of grapefruit, close your eyes, and you will be transported to the Italian Riviera.
What is Campari? Campari is an Italian liqueur known as a bitter. It is made of herbs, spices and citrus. It is often enjoyed as an aperitif; however, I say whenever. Some rules are meant to be broken. A couple of classic cocktails you may have heard or or even tried that showcases Campari is the Negroni and Negroni Sbagliato. It can also be infused with cocoa nibs (see my post here) for a delicious twist (no pun intended?) on your favorite Campari drink.
For those of you looking for a complex drink with only a few ingredients, this is for you. Cheers!
Blonde Behind the Bucket
Sparkling Campari with Grapefruit
Ingrédients:
2 ounces of Campari
2-3 ounces of San Pellegrino sparkling water
2 wedges of pink grapefruits
One large ice cube
Method:
Gather all the ingredients. Add ice to a bucket glass. Using a jigger or estimating by pouring from the heart, pour Campari. Top it off with sparkling water. Add your grapefruit wedges. I prefer to cut off all the white pith from the fruit and expose the clean edge. This step is essential for creating a photo-worthy cocktail. In my opinion. Squeeze into the drink after taking the photo. Enjoy!
Where to buy the goods? Bucket glasses, jiggers, cocktail tables (the one featured here is from West Elm), and more? Visit My Blonde Behind the Bucket Storefront. Don’t worry if you click the link, as I won’t have access to any of your information or be able to see if you’ve actually made a purchase. Please be aware that if you do make a purchase, I may receive compensation for eligible purchases.
I don’t know about you, but discovering edible flowers for the first time was a delightful surprise. Some are better than others; these beauties make me completely forget that I am about to indulge in something healthy. That’s why you are here, to add this and that to make this with flowers on top. Right?!
11/16 Smoothie: Call Me Flowers!
Ingredients
1 thumb size knob of fresh ginger
1 cup of fresh spinach
1 cup of frozen pitted black cherries
1 cup of pineapple juice
1/2 cup of vanilla oat milk
1 scoop of Agent Nateur & Dr. Will Cole holi (mane)
1 scoop Sprout Living Epic Protein vanilla lucuma protein powder
2 edible flowers jacobs farms
Method
Blend all ingredients until smooth. I use a Cuisinart blender with a smoothie cylinder and blend using the smoothie setting.
Glass: bucket glass
Garnish: 2 edible flowers
Where to buy the goods? Blending machines and protein powders and..
The Mojito is a Cuban classic that has withstood the test of time. This refreshing libation dates back to a long time ago. Artists and writers alike have been known to consume this cool crisp bright and refreshing drink.
Rum is an alcohol made from molasses and/or sugarcane and distilled water. It isn’t designated to one origin to be called rum, and as a result, can be made anywhere. Many notable locations for rum production include the Dominican Republic, Haiti, Nicaragua, India, Panama, and Barbados, among others. Interestingly, much of the rum is also produced in the United States of America, particularly Florida and Puerto Rico. Ron Zacapa 23 used in this recipe is born in Guatemala.
Double Rum Mojito
Ingredients
8-10 fresh mint leaves for the muddled and 1 or 2 mint sprigs to garnish
2 ounces of Bacardi white rum and a splash
1 ounce of fresh squeezed lime juice
1/2 ounce of Demerara sugar simple syrup
1-2 ounces of club soda to top
1/4 ounce of Ron Zacapa 23 Centenario Rum final final top
Lime wheels for the garnish
Mojito
Method
For the Demerara syrup
Add 1/2 cup of sugar to 1/2 cup of water in a saucepan. Bring to a boil, stirring occasionally. Once the sugar is dissolved, remove from the heat and let it cool before adding it to the cocktail. The syrup can be stored for up to three weeks in a sealed airtight container in the refrigerator. Don’t forget to label and date it for reference.
Muddle the mint leaves with two to three turns of a muddler, being careful not to over-muddle. Add the wet ingredients, then the ice. Shake and add all ingredients (also known as garbage dump), including the ice, into a Collins glass. Top with club soda and finish with dark rum. Spank the mint to warm it up – place the mint in the palm of one hand and spank it with the other hand. Then, place the warmish mint sprig in the glass. Arrange lime wheels on top next to the mint sprigs prettily, you know photo worthy.
Glass: Collins glass
Garnish: two thin slices limes wheels and mint sprigs
Bar Chef notes: need a similar mocktail? Click here⬅️
Cheers!
Isn’t it pretty.If mint looks like this, please don’t use. I thought it worth the photo speaking of photo worthy.
I may earn commissions from eligible purchases. The page linked here has ingredients glassware some equipment and tools. There are other lists in category order should you need more information please let me know in the comment section below. Thank you.
The day I received the email was the last day to enter the contest. The Bombay Sapphire Creativity contest. I didn’t read the fine print? I worked on the cocktail for a week, maybe two. Gin and non-gin drinkers tested all the drinks. This recipe a winner.
Working title: The FlowerStar
Ingredients
2 oz of Bombay Sapphire 1/2 oz Hibiscus Syrup 1/2 oz of Green Chartreuse 1/2 oz of Fresh Lemon Juice 2 Bar Spoons of Agave
Method
Add all ingredients to a mixing tin. Add ice. Shake and fine strain.
Glass: chilled Coupe glass
Garnish: Gold dipped hibiscus flower or edible gold glitter hibiscus flower (gold leaf is best) *the how-to for this garnish here
**agave should be fluid dilute with little water if needed
