Ruinart Rosé Champagne 375ml This wine is pink and sparkling. This wine has a floral, fruity nose. This wine is red berries. This wine is crisp with bright mineral character. This wine is delicate and vibrant. This wine is champagne. This wine is specifically Ruinart Rosé Champagne. This wine is. This bottle is in a smaller format, measuring 375ml. This size bottle is equivalent to about two and a half glasses. Smaller format wines tend to age faster and are typically brighter and crisper. This wine is predominantly made from Pinot Noir grapes. It was gifted to me with the agreement that if I opened the bottle to pour a single glass, I would take the remainder home. This wine does not disappoint. This wine pairs with shellfish, cheeses (cow and vegan), pork pâte, salads and chocolate mousse and ganache desserts. This wine retails for about $50 USD retail. Drink now. Ruinart is one of the oldest Champagne houses in the world, founded in 1729 in Reims, France. Ruinart has a rich history and has been associated with art and culture throughout the years. The house has collaborated with renowned artists to create unique and artistic packaging for their Champagnes, reflecting their commitment to craftsmanship and creativity. Find out more from their website and social media accounts. Where to buy stemware, champagne toppers, ice buckets and stuffs? Blonde Behind the Bucket Storefront of course. Please know I will receive commissions on all eligible purchases.
Les-Rendez Vous De Billecart-Salmon No. 1 This wine is clear. This wine is a golden yellow. This wine is sparkling. This wine is Old World, European. This wine is apple and pear. This wine is citrus. This wine is brioche. This fresh crisp lively and delicate with fine bubbles. This wine is dry with subtle minerality. This wine is personality and finesse. This wine is Pinot Meunier. This wine is from maison Billecart-Salmon. This wine is limited edition. This wine is Les-Rendez Vous De Billecart-Salmon No. 1. This wine is. Those that may have underestimated this one will figure out with a few sips that it does just fine all on its own. No. 1 is a fun sparkling wine that pairs well with shellfish, sushi, patte, caviar, soft cheeses and French fries. This wine retails $65-$110 USD depending on the site. Drink now. Pinot Meunier is Pinot Noir’s fraternal twin, let’s say. This grape is one of three grapes that is often used in many non-vintage champagne blends to balance or soften the non-vintage. Billecart-Salmon is located in the village of Mareuil-sur-Aÿ in northern France near Épernay. (Épernay is left bank of Marne and the capital of Champagne.) It was founded in 1818. This house has been family owned and operated for seven generations. More available on their website. Where to buy the glasses ice buckets and stuff? Blonde Behind the Bucket Storefront *i may receive commissions from eligible purchases Please be of the legal limit drinking age and please drink responsibly
Sunday Morning Juice On a Sunday morning, when the world seems to move at a slower pace, there is a certain charm to indulging in the lazies. I don’t know about you but cravings of something refreshing invigorating and decant all come to mind. What’s a better combo than fresh juice paired with flakey buttery and perhaps chocolate filled pastries with a side of strawberries? Nothing in this morning moment. Sunday Morning Juice Ingredients: 4 large carrots 2 medium-sized golden beets 1-inch piece of fresh ginger 1-inch piece of fresh turmeric 2 oranges Honey or agave (optional for additional sweetness) Squeeze of lemon (optional for additional brightness) Instructions: Wash and peel the carrots and golden beets. Cut them into smaller pieces to fit into your juicer chute. Peel the ginger and turmeric using a spoon or a peeler. I like the spoon. Cut them into smaller chunks. Peel the oranges and separate them into segments. Set up your cold press juicer according to the manufacturer’s instructions. I use Omega. Start by juicing the carrots, followed by the golden beets, ginger, turmeric, and finally the oranges. Once all the ingredients are juiced, give the juice a good stir to combine the flavors. Add optional honey/agave and squeeze of lemon here. Pour the juice into a glass or a jar and refrigerate for a few minutes to chill. Serve the cold press juice immediately and enjoy its refreshing and nutritious goodness! Best served with fresh strawberries and pastries or a pancake, if you feel like cooking. It’s Sunday after all. Note: Cold press juicers extract juice by slowly crushing and pressing the ingredients, which helps retain more nutrients compared to traditional juicers. If you don’t have a cold press juicer, you can use a regular juicer or a blender. If so, you may need to strain the juice using a cheese cloth to remove any pulp or fiber. Cheers! Where to buy the goods? You know glasses, juicer, plates, and stuffs? Blonde Behind the Bucket Storefront of course. Duh! (wink wink) Please know I may receive commissions from eligible purchases.
wine tasting The Domaines Rothschild Prestige Selection 2020 wine tasting The Domaines Rothschild Prestige Selection 2020 This wine is clear. This wine is ruby crimson. This wine is casis with berries. This wine is medium body with mild notable tannins. This wine is earthy. This wine is Old World. This wine is a Bordeaux blend. This wine is Rothchild Prestige Bordeaux Rogue Selection. This wine is. Domaines Rothschild Bordeaux wine refers specifically to wines produced by the Rothschild family, who are renowned for their winemaking heritage and expertise dating back to the 17th century. They have several prestigious wine estates in Bordeaux, France, including Château Lafite Rothschild, Château Mouton Rothschild, and Château Clarke. These wines are highly regarded and sought after by wine enthusiasts and collectors worldwide. Bordeaux wines are typically made from a blend of different grape varieties, including Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec for red wines, and Sauvignon Blanc, Sémillon, and Muscadelle for white wines. The specific blend of grapes used can vary depending on the winemakers and the specific appellation (region) within Bordeaux. The Prestige Collection is a reflection the of Les Domaines Barons de Rothschild to producing wines even if they don’t undergo the same long aging process. This wine is can be found on various wine websites. The price is around $16-$18USD per bottle. It can be paired with marinated tofu, mushroom dishes, cheese, and meats. Drink now. Please enjoy responsibly and be of the legal drinking age Where to buy glasses and decanter and corkscrews and stuffs related? Blonde Behind the Bucket Storefront
fully loaded hemps seeds cherries smoothie This smoothie is earthy, bitter, slightly sweet, and packed with goodness. It’s fully loaded. Where to buy the goods? Glasses, SAKARA and other ingredients, blender and stuffs? BlondeBehindtheBucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you. fully loaded helps cherries smoothie for the rim/garnish Gather the necessary ingredients and materials: honey, hemp seeds, a small plate or shallow dish, and a glass. Pour a small amount of honey onto the plate or shallow dish. The amount will depend on the size of the glass rim you want to coat. Spread the honey evenly on the plate, making sure it covers an area slightly larger than the rim of the glass. Take the glass and dip the rim into the honey, gently rotating it to ensure the honey coats the entire rim. Lift the glass out of the honey and allow any excess to drip off. Immediately after dipping the glass rim in honey, dip it into a separate plate or shallow dish filled with hemp seeds. Again, rotate the glass to ensure the hemp seeds stick to the honey-coated rim. Gently tap the glass to remove any excess hemp seeds. Place the glass upright and allow the honey and hemp seeds to dry and set for a few minutes. Once the honey and hemp seeds have dried and set, your honey hemp seeds glass rim is ready to use. Note: Make sure to handle the glass carefully to avoid dislodging the honey and hemp seeds. Additionally, be mindful of any allergies or dietary restrictions when serving drinks with a honey hemp seeds glass rim. for the smoothie: 1 scoop Sakara metabolism protein (can be purchased in larger or smaller “travel” size packet) 1 cup unsweetened vanilla almond milk 1 scoop Holi (mane) Agent Nateur collagen powder 1 tablespoon 200+ manuka honey (plus extra for glass rim) 3 tablespoons hemp seeds (plus extra for glass rim) 1 cup frozen black cherries 1/2 cup frozen pineapple chunks 1 tablespoon ground cayenne pepper 1 tablespoon Ceylon cinnamon 1 sambazon original açaí frozen packet 1 tablespoon of avocado oil 1 tablespoon sea moss gel (prepared according to packet instructions) I use Erewhon dried sea moss. Add all ingredients to a blender. I use Cuisant to-go. Blend until smooth. Glass: bucket glass Garnish: honey hemp seed rim and maybe a few hemp seeds for the top bar chef notes: additional goodness and a tang, add a tablespoon of apple cider vinegar Where to buy the goods? Glasses, blending machines, hemp seeds, and other stuffs? My Blonde Behind the Bucket Storefront of course. *Please know I may receive commissions on eligible purchases. Thank you.
Springtime In A Glass Springtime In A Glass I don’t know about you, but I am ready for a little Spring, linen wardrobe, later sunsets, tulips, daffodils, green peas, kite flying, and more of my Springtime In A Glass. Before we get to the recipe, here is a little bit about some of the ingredients included. What is St. Germain elderflower liqueur? St. Germain elderflower liqueur is a popular French liqueur made from elderflower blossoms. It has a delicate floral and slightly sweet flavor, making it a versatile ingredient in cocktails and mixed drinks. Yes, even mock-tails. What is rose water? It is a flavored water made by steeping rose petals in water. It is commonly used in cooking, baking, and skincare products for its delicate floral aroma and flavor. Rose water adds a subtle floral note to dishes and can also be used as a natural fragrance or toner for the skin. And, of course, cocktails. Lastly, what’s the difference between liquor and liqueur you ask? Mainly the production process and the strength of the liquid as a result. Liquor, also known as spirits, refers to distilled alcoholic beverages that are typically made from grains or fruits. Examples of liquor include vodka, whiskey, rum, and gin. Liquor is distilled to increase its alcohol content and is often enjoyed neat or in cocktails. On the other hand, liqueur is a sweetened and flavored distilled spirit that is often lower in alcohol content compared to liquor. Liqueurs are made by infusing fruits, herbs, spices, or other flavorings into a base spirit such as brandy or rum. In St. Germain’s case, elderflowers. Liqueurs are known for their variety of flavors and are commonly used in cocktails and desserts for their unique taste profiles. Other examples of liqueurs include Grand Marnier, Kahlua, and Amaretto. Springtime In A Glass Ingredients 1 oz St Germain Elderflower liqueur Bar spoon to 1/4 oz of freshly squeezed lime juice (double strain to remove the pulp optional) Bar spoon to 1/4 oz of honey syrup 3-5 dashes of rose water Champagne *optional a couple of tiny drops of orange bitters **Equal parts lime juice to honey syrup; the quantity depends on the desired level of sweetness Method For the honey syrup To make honey syrup using a 3:1 ratio of honey to water, follow these steps: Ingredients: 3/4 cup honey 1/4 cup water Instructions: In a small saucepan, combine the honey and water Heat the mixture over low heat, stirring constantly until the honey is fully dissolved into the water Remove the saucepan from the heat and let the honey syrup cool to room temperature Transfer the honey syrup to a clean jar or bottle for storage Store the honey syrup in the refrigerator for up to two weeks For the drink Add all ingredients, except the champagne, to a shaker with some ice. Shake gently to blend without watering down the mixture. Pour into flute stemware. Top with your choice of champagne. For a more delicate flavor, consider using Ruinart Blanc de Blanc. For a bolder taste and texture, opt for a Pinot Noir-forward Veuve Clicquot. Express a lemon and orange peel over the drink and garnish with a channel-cut lemon peel and a lavender (or any color) edible viola flower on top. iPhone photo on marble bar Cheers! Please enjoy responsibly under the legal drinking age. This photo taken by me in Paris has nothing to do with the actual St. Germain liqueur. #TatumsTinyKitchen Where to buy stemware and stuff for squeezing those fresh limes and jiggers for accuracy? Blonde Behind the Bucket Storefront *please know I may receive commissions from eligible purchases. Thank you Thank you.
My Limeade Limeade They say the perfect lemonade has a pH of 2.7, a lesson from a class I probably need to retake. But what about our friends, the limes? And what is the key difference between limes and lemons besides their coloring? Well, limes tend to be more tart and bitter, while lemons are more sour and acidic. In fact, the more you shake limes in preparing cocktails, the drink can often become more bitter as a result. Why limeade, you ask? Today, I only have limes on hand but want lemonade. So… No matter your preferred acidity level in the “ades,” you must try this one – my limeade! You can extract lime juice in several ways: muddling, juicing, or using a hand-held squeezer. Use a jar with a lid or mixing tins for shaking. I choose muddling and mixing tins for this one. I chose demerara sugar because it contains a small amount of molasses, offering slightly more complexity. If you use white granulated sugar, turbinado, or flavored sugar, your limeade will still turn out just fine. Bar Chef Notes: Roll room temperature limes before cutting them to maximize the amount of juice extracted. My Limeade Ingredients: 4 whole limes 2-3 tablespoons of demerara sugar for more tart and 1/2 oz for more sweetness touch of cinnamon for good luck? 2 cups of water Method: 1. Wash and cut the limes into small pieces to make muddling easier. Begin by muddling the limes in a jar or mixing tin to release their juices. Careful if you use a jar when mussing as it’s glass. 2. Add the demerara sugar to the muddled limes and continue to muddle until the sugar is dissolved and well combined with the lime juice. It’s okay if there is some sugar granules. 3. Pour in the water and give the mixture a good shake to ensure all the ingredients are well mixed. 4. Strain the limeade mixture through a fine mesh strainer to remove any pulp or seeds, if you want to. You can garbage dump all the muddled limes if you like. I vote leave out the muddled limes for this one. 5. Taste the limeade and adjust the sweetness level by adding more sugar if desired. 6. Serve the limeade over ice and garnish with a slice (or several in my case) of lime for a refreshing, sweet but not too sweet and tangy drink. Cheers! Bar Chef Notes: Adding a touch of ground cinnamon to the simple syrup provides a hint of warmth and…wait, what? It’s optional, of course. Where to buy the goods? Bucket glasses, muddlers, cutting boards, pH strips and stuff? Blonde Behind the Bucket Storefront of course. Please know that I may receive commissions from eligible purchases. Thank you so much! Outtake iPhone photo
Sparkling Campari Water Blonde Behind the Bucket Sparkling Campari 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.
Double Rum Mojito 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. Please drink responsibly Where to buy the goods? You mixing tins, strainers, glassware and stuffs? Blonde Behind the Bucket Storefront, of course. 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.
Vanilla Terrarium Smoothie 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 gojis in our frozen drinks 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. Where to buy the goods? Blonde Behind the Bucket Storefront *i may receive a commission on eligible purchases