tatumlorrainebarnes, Author at blonde behind the bucket

a softer side of a gentleman (Jack)

I entered this one into a whiskey sour contest. It was one of two drinks required. This, the second assignment was be as creative as I wanted staying true to sour and using what I have learned from whiskey’s past to present. I clarified and chose a gender neutral color yellow. I added clarified lemon juice and brûléed the foam to remove any egg smell. Who wants a nose of egg white straight away? The flavors add simple complexity to the drink. With each sip the liquid dissolves the foam. All pleasantly pleasing and excite the palate. Think charred wood with ginger black pepper flavors of whiskey. The syrups add just the right amount of sweet and the citric acid brings back the pucker. The white chocolate was going to be slats of chocolate bark up and around the sides of the glass but I thought it too much and added the white chocolate shavings instead. The sugar pearls could indicate a wedding, a new year or perhaps just the intention, added texture.

This one goes down easy. Another question of is there or isn’t there alcohol in this sour. There is. It’s clear. It’s pretty and pale yellow.

May I introduce A Softer Side of a Gentleman (Jack) sour.

softer side of a gentleman

3 ounces of Gentleman Jack (goat milk lemons limes orange clarified)

1/2 ounce and a bar spoon of homemade fresh ginger simple syrup (bar spoon for the foam recipe below)

1/2 ounce of homemade toasted black peppercorn agave syrup (you can purchase a pre-made if you don’t want to make it)

generous pinch to 1/4 teaspoon of Cultures for Your Health citric acid powder (depends on how much pucker you want)

For the foam

1 chicken egg egg white for the foam

dash of cream of tartar (if using kitchen aid whisk attached mixer instead of canister)

1/2 ounce of clarified lemon juice

(1 1/2 teaspoons of agar agar to 8 ounces of lemon juice freeze 24 hours and throw using coffee filter fastened to a freezer safe lid container)

bar spoon of ginger syrup

pinch of pink salt

Add egg whites to a mixing bowl or canister cylinder. If using a mixing bowl and whisk add cream of tartar. Add salt and lemon juice and ginger syrup once soft peaks have formed in the mixing bowl.

For the cocktail.

Add all ingredients to a bucket glass. Add large clear ice cube (if you can). Crushed ice is great too. Add egg white foam.!

Garnish the cocktail with chocolate shaving, SLO food gold leaf for garnishing, Bamboo skewers and toothpicks to work with the gold, Vanilla candy pearls optional (sometimes I get carried away)

Butane torch to brûlée to give that charred campfire smell and taste

Glass: clear bucket glass

1 large clear cube ice cube

Enjoy!

Please drink responsibly

where to buy the goods to make this? Many available at Blonde Behind the Bucket Storefront

I made this drink with two different foam toppings. One gold white chocolate brûlée and the other gold white chocolate brûlée add white sugar pearls

Golden Planet Juice

I was having a conversation with two someones on different occasions recently. “It’s what we do when we are well that affects us when we are not well,” was the takeaway. This is a yummy, taking-care juice. As bright as the sun and feels good with every sip.

Golden Planet Juice

1/2 cucumber

3/4 Granny Smith green apple (I ate the other 1/4 while preparing the juice)

2 medium golden beets

1 cup of baby carrots

pinch of Himalayan pink salt

Wash and cut all fruits and veggies. Skin on or off. Feed produce though the juicing machine. Pour juice into bucket glass. Add pinch of pink salt.

Glass: bucket glass

Garnish: none

Where to buy the juicers and glassware and stuff? Blonde Behind the Bucket Storefront, of course. I may receive commission from eligible purchases.

Pink Smoothie

Pink Smoothie

Ingredients

1 Cup of unsweetened soy milk

1 frozen banana

1/2 Cup of chilled chopped red beets (cooked or raw)

1/2 Cup of frozen mango chunks

1/2 Cup of frozen pineapple chunks

5-8 Dates (pitted and soaked in water)

2 Tablespoons of cashew butter

2 Tablespoons of dark maple syrup

1 Tablespoons of coconut oil

1/8 Tablespoons of Himalayan pink salt

1/4 Tablespoons of turmeric

A few dashes of fresh ground black pepper

Handful of skin on raw almonds

Very large handful of fresh washed and cleaned spinach leaves

Large handful of coconut flakes

Method

Soak your dates in water to softer before adding to the blender. Add all ingredients to a blending machine. I use Cuisinart. Blend together until smooth. Voilà.

Glass: fun colored glass (my glass is a vintage poppy trail china glass from 1970s)

Garnish: toasted coconut flake, shaved beets, chia seeds, shaved cashews-whatever you like or no garnish at all

Where to buy Cuisinart, ingredients and stuffs? Well, if you are going to visit Amazon.. Blonde Behind the Bucket Storefront has the goods.

*** I may earn commissions from eligible purchases

PRB (pumpkin root beer) float

This was supposed to be a test batch, but the recipe is too good not to post. May I present the PRB float: Pumpkin Root Beer Float.

PRB float

Ingredients

1 can of pumpkin purée

1 can sweet condensed milk

1/4 t cinnamon

1/4 t of allspice

1/4 t ginger powder

2 dashes of cayenne pepper

2 dashes turmeric powder

dash cardamom

3 dashes of Himalayan pink salt

freshly ground black pepper three or four turns of the pepper grinder

1 can of Root Beer

Method

Add all ingredients to a bowl and mix until smooth. For the first round, I poured the mixture into unlined and unoiled ice cube trays. The remaining mixture that didn’t fit into the ice cube trays was poured into a loaf pan lined with parchment paper and lightly oiled with avocado oil. All vessels were placed directly into the freezer overnight. The mixture freezes softly and needs to be blended to create a smoothie-like soft serve texture. Think of it as soft serve ice cream. Once blended and creamy, pour it into a glass or bucket and top it off with root beer.

Ice cube tray batch needed the help of small spoon to be removed. Silicone trays would be better. The lined loaf pan was great. I picked up the parchment paper, transferred to the marble board and cut into pieces. I mostly stood in my kitchen eating the product from the ice cube trays.

Behind the scenes:

It’s me practicing my video eating from ice cube trays in a dim lit kitchen

Me again, in Tatum’s Tiny Kitchen practicing my video..

Where to buy trays and ingredients and stuffs?

Blonde Behind the Bucket Storefront

Please know I may receive compensation for eligible purchases. Thank you!

A Good Goldie

Challenge accepted. Riff on a Negroni. Sort of. Here. It. Is.

You’re welcome. Wink. Wink.

Stir A Good Goldie

A Good Goldie

2 oz Bombay Sapphire gin

1 oz of Liquor 43

1/2 oz dry vermouth

1/2 oz Antica Carpano sweet vermouth

3 droppers of rye chocolate bitters

6 dashes of orange bitters

Add all ingredients to a mixing glass with ice. Stir and strain over ice.

Garnish: orange peel or dehydrated tangelos

Glass: bucket glass

Please enjoy of the legal drinking age and drink responsibly

Where to buy the goods? You know dehydrated fruits because you can’t be bothered, or dehydrator because you can, or chocolate bitters because you can’t be bothered, or cocoa nibs and rye because you can, and glassware or other stuffs?

Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!

The Vera

This bottle of Ritual Zero Proof was gifted to me. Introducing the first of many recipes to come with this alcohol alternative. You won’t miss the alcohol. In case you were wondering. The flavors are specific and pronounced without being overpowering. Most certainly comparable to the spirit intended to mimic when mixed.

This summer slushy will be a go-to for sure for those I don’t feel like drinking for whatever reason days.

Cheers! The Vera!

The Vera

Ingredients

2 oz Ritual Zero Proof Tequila alternative

1 1/2 cups of Pitaya Foods frozen aloe vera chunks

1/2 cup of fresh organic cucumber and a ribbon to garnish

1/2 oz agave (I used a Whole Foods brand 365)

1 whole fresh washed green lime (only need half for this recipe)

Salt for the rim of the glass

Taste testing .. it’s good. It’s good.

Method

Wash cucumber. Using a vegetable peeler, carefully slide vertically from top to bottom of the cucumber with light pressure to create two or three ribbons. Refrigerate until ready to use.

Cut a lime in half. Use a lime to moisten the rim the glass. Add salt to a saucer and roll the glass in salt and set aside. Refrigerating your salt rimmed glass a superior choice. Put a cold thing in a cold thing keeps the original cold thing cold. Besides you know you love a frosted glass. Save the half for the finishing squeeze once the drink is in the glass.

Rough slice the cucumber. Skin on is my vote. Add to blending machine with all other ingredients. Blend until smooth slushy consistency. No ice needed as the frozen aloe vera chunks the « ice ».

Remove the glass and cucumber garnishes from refrigerator. Pour slushy mixture into the glass. Top with garnish. Squeeze the juice from the fresh lime used to rim the glass pre salt for brightness, over the drink.

Glass: Glass bucket glass. Melamine if pool side.

Garnish: Cucumber ribbons

Where to buy some of the goods in this post? Blonde Behind the Bucket

I may receive compensation for eligible purchases.

The Sunshine Glass Smoothie

The Sunshine Glass Smoothie

Ingredients

1 cup of fresh mango from Erewhon market or your local farmers market or favorite supermarket

1/2 cup of Whole Foods 365 brand frozen pineapples chunks

3/4 cups of Pitaya Foods frozen passion fruit chunks

2 tablespoons of Manitoba Harvest hemp hearts shelled hemp seeds -the protein comes from these babies. The recommended serving size is 3 tablespoons

1 tablespoonful of Manukora MGO 200+ manuka (or any of your favorite manuka honey) Manuka honey is from New Zealand.

1 tablespoonful of a local honey (I use Topanga honey with honeycomb. Fun fact: taking a small dose of honey helps with some allergies)

1 scoop of Agent Nateur & Dr. Will Cole holi (mane) hair ski nails supplement

1-2 tablespoonful of La Tourangelle Avocado oil

** pinch of saffron optional—I tried it both ways

5-7 Whole Foods 365 brand mango passion fruit fruit bites for the garnish and eating while making the smoothie. Let’s be real. This will happen. At least for me it did.

Method

Add all ingredients to the Cuisinart To-Go Blending cylinder. Blend on the smoothie setting until smoothie is a smoothie. If you don’t have a Cuisinart any blending machine should work. Pour into a glass and garnish.

Swipe to view ingredients photos and some of the process..

Glass: glass bucket glass

Garnish: several passion fruit mango balls

Passion Fruit Pineapple Mango Protein Smoothie

Where to buy the goods: Blonde Behind the Bucket Storefront

Pear Mocktail

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.

The topper

The pour

Glass: bucket glass

Garnish: whole pear

Where to buy the goods, ok- glasses and stuffs? Blonde Behind the Bucket Storefront

Doogh 2.0

Years ago.. I’m talking twenty plus years I met a friend on a random job in NYC.. we became friends after a few hours and went to shop at Bloomingdale’s for swimming suits after work that day….
When I moved to Los Angeles, she came to visit. We went to a restaurant in Westwood and after my first doogh I was hooked..
I bought mint a few times but it went bad as I was working on something else…today I finally made it. I blended some ice and mint with plain non fat yogurt (this one is cow as I ate the vanilla sheep yogurt the other morning at 4:am). I added dried rose petals sugar and a raspberries rose probiotic drink and of course rose water…

If you want alcohol you can use sparkling Crémant rosé.. it’s excellent without it though..
Yogurt works with the spicy foods from Middle East Africa and India ..
Garnish with mint and sugar. I highly recommend a rose petal sugar rim.
I bought the rose petal sugar at Surfas Culver City, CA location which if you are local to Los Angeles this could be great news. I will put a similar one in my store Blonde Behind the Bucket storefront if you aren’t though.

AND No! No! no..
This drink is not sweet and isn’t meant to be although it translate to mean« treaty »..
Maybe that’s what I will do with my mangoes…

Doogh 2.0

Ingredients

6 oz of plain nonfat yogurt (this Norr organic sure does taste full fat to me)

10 sprigs of mint (and one for the garnish so 11 sprigs of mint)

1 cup of ice

2 oz raspberry rose probiotic drink

2 Tablespoons of agave or honey one for the drink and one for the sugar rim

Pinch of fine salt (think Maldon because it is a fine flakey sea salt and dissolves almost instantly)

Dried edible rose petals to mix with sugar or premade rose petal sugar

Method

Place rose petal sugar on a saucer. Add honey or agave to the rim of a glass. Roll glass in the sugar mixture and set aside or refrigerate. The remainder sugar in saucer can be used to top the drink.

Add all ingredients to a blending machine except sparkling water and one sprig of mint. The sparkling is the topper and that one extra mint sprig is for the garnish. Blend until see a crushed ice consistency. Kinda slushy like. Pour into rose petal sugar rimmed glass. Top with sparkling raspberries rose water. Top with rose petal sugar sugar and mint.

Glass: bucket glass

Garnish: dried rose petals sugar and mint sprig