Category Archives: boozy smoothie

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

a or the Vinci

a or the Vinci

what you will need

Pitaya dragon fruit smoothie packets, Asombroso silver tequila, honey, two limes, and two lemons are needed for the recipe. You will also need clean water, Tajin, a saucepan, a glass, a blender machine, a saucer, and spoons (spoons are always helpful).

Method

2 ounces of Asombros Silver Tequila

2 ounces of honey syrup (ration for making syrup 3/4 honey : 1/4 water)

1/2 ounces of squeezed lemon

1/2 ounce squeezed lime

1 frozen packet of dragon fruit

Pour some Tjian onto a saucer and set aside.

For the honey syrup, add 1/4 ounce of warm water to 3/4 ounces of honey, stir until well blended. Set it aside to cool. You can make more and save it for later or adjust the quantity for a sweeter taste. The honey should be fluid enough to pour smoothly through a speed liquor pourer.

Place the dragon fruit packet under cool water for about a minute. Don’t forget about it. It should be mostly frozen. The water helps to loosen a bit from the package edges so that contents release easier. Use your hands to loosen the frozen dragon fruit inside the packet. Scissors come in handy to cut the top of the packet and release dragon fruit into blender cylinder. Add all other ingredients to the blender cylinder. Cut a lime and use the pulp side rim a glass. This application helps the Tjian stick to the glass. Roll the rim of the glass in the Tjian mixture and set aside.

Pour all ingredients into a container for blending. Cap the blender cylinder and blend until smooth. Pour into rimmed glass. Squeeze juice from a fresh lime on top of the cocktail. Drop lime piece inside after squeezed.

Garnish: outside 1/4-1/2 piece of lime and Tjian rim

Glass: bucket glass

please drink responsibly

Like this? tips are greatly appreciated to further cocktails and projects for this site. Thank you. Thank you. Thank you.

The Burgundy Slushy

The Burgundy Smoothie

2 ounces of Campari

4 ounces of Rosé wine

2 tablespoons of agave

1/2 cup of frozen black cherries

1/2 cup of ice cubes

5 dashes to 1/8 teaspoon of rose water

1 edible flower

Add all ingredients to a blender. Blend until smooth and slushy like.

Glass: bucket glass

Garnish: edible flower

Where To Buy:

Blonde Behind the Bucket Storefront

*I may earn commissions on eligible purchases

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 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.

Where to buy the goods? Blonde Behind the Bucket Amazon Storefront

*i may receive a commission on eligible purchases

My Tequila Rosearita

Lately, I have been in a freezy frenzy, making so many frozen drinks. While I haven’t been spending too much time beachside, I have been enjoying experimenting with different flavors and ingredients to create unique and refreshing beverages aka (mostly) boozy smoothies. And recently, I also acquired another new machine that had me squealing with excitement upon purchase and I can’t wait to share more about it with you soon. I hope you are (and will be) as excited about these drinks as I am.

As for this drink? It’s frozen raspberries blended into a hibiscus honey tea (brewed by me of course using dried hibiscus flowers and honey simple syrup), fresh squeezed lime juice, rose water, Lillet rouge, Angostura bitters, silver tequila, smoked salt, dried rose petals, honey with some more dried rose flowers, and a couple of lime wheels for the garnish (more for the photo than functionality and maybe for chewing the last bit of drink out of). I considered a mezcal tequila split but I was all out of mezcal. Despite the absence of the mezcal in this rendition, it’s just fine as it is. The white non-aged tequila offers a clean kick that allows the tartness of the berries to really shine, raising the question of whether there is any alcohol in this little concoction at all. I’ll let you be the judge.

Before we dive into the recipe, you may ask, “What is white tequila?” Allow me. It is aged for about 2 months in stainless steel barrels and comes from the agave plant. It offers a cleaner less robust than when it’s aged. All tequila is made in five states in Mexico. Guanajuato, Jalisco, Nayarit, Michoacán and Tamaulipas. Because of laws, if tequila isn’t made in these states, it can’t be called tequila. Similarly to that of some wines. Now, what is Lillet Rouge? It’s a red aperitif originating from Bordeaux, slightly bitter in taste with notes of citrus peels and honey. Delicious! Delicious! Although I prefer the yellow Lillet and then the rose Lillet on their own, because you wanted to know, this one isn’t bad on its own either but is superb when mixed. Although they could be substituted here, lets don’t mess with a good thing..

My Tequila Rosearita

2 oz (and a splash) of white tequila

1 oz Lillet rogue

1 1/2 oz oz of honey syrup hibiscus tea blend (think Southern sweet tea style) add more or less for desired fluidity and perhaps sweetness

1 1/2 cups of frozen raspberries

1/2 oz fresh squeezed lime juice

A few dashes but less than a tablespoon of rose water (make your own or purchase – recipe for making your own from Tatum’s Tiny Kitchen coming soon. Also an excellent skin toner, FYI).

Handful of crumbled dried edible rose petals for the glass

Two whole edible dried rose buds for the garnish

Smoked rock salt and some honey for the glass

Method

To make the honey syrup, combine a 3:1 ratio of honey to hot water and add a few dried hibiscus flowers. Stir until the honey is no longer thick. Set the mixture aside to cool. Once it has cooled and/or before using, strain out the hibiscus flowers.

Using tape, create a V shape in the glass. With a silicone brush (or your use your clean fingers), apply honey between the pieces of tape. Set aside. Pour smoked salt into a saucer and crumble some dried rose petals – they are brittle, so this step should be relatively easy. Then sprinkle the salt rose petal mixture onto the honey area between the tape on the glass, allow to settle a bit and tap to secure adhesion. Remove the tape and set the glass aside once more. Tap again if needed.

Add all other ingredients to blending machine and blend until smooth. Pour into garnished bucket glass. Chilled glass is even better but not necessary.

Glass: bucket glass

Garnish: honey adhesive smoked dried rose petals

**Whatever doesn’t fit in the glass can be consumed directly from the blender cylinder. Yup, I was drinking straight from the cylinder contemplating whether to decant it into a garnished glass. #appeovedbytheblonde

Where to buy the goods like jiggers, saucers, smoked salt and blending machines? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases.

Please be of the legal drinking age and drink responsibly.

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 Amazon Storefront

*i may receive a commission on eligible purchases

The Burgundy Slushy

The Burgundy Smoothie

2 ounces of Campari

4 ounces of Rosé wine

2 tablespoons of agave

1/2 cup of frozen black cherries

1/2 cup of ice cubes

5 dashes to 1/8 teaspoon of rose water

1 edible flower

Add all ingredients to a blender. Blend until smooth and slushy like.

Glass: bucket glass

Garnish: edible flower

Where To Buy:

Blonde Behind the Bucket Storefront

*I may earn commissions on eligible purchases

#ppcd boozy smoothie

#ppcd boozy smoothie

Ingredients

“A professional” 2 ounces of Campari (one ounce for the blending and reserve one ounce for after blending)

1 cup frozen passion fruit cubes/pieces/chunks

1/2 cup of frozen pineapple cubes

1 ounce of Demerara sugar syrup

Juice squeezed from one naval orange

Dash of Himalayan pink salt

Method

For the simple syrup

1/4 cup water

1/4 cup Demerara sugar

Boil water on the stove and add the sugar to the water. Stir until dissolved. Let it cool before using in cocktail. The simple syrup will keep for about a month in the refrigerator. To increase batch size, do so by increasing the quantities of sugar to water using equal parts.

For the boozy smoothie

Toss all measured ingredients into a blender except that extra ounce. Blend until smooth. Pour into a bucket glass and pour remainder of Campari on top. It should create a marble effect. If you aren’t satisfied with the visual results this way, spoon half of the mixture into a glass add 1/2 ounce of Campari and spoon the rest of the mixture into the glass and add remainder of the Campari.

Garnish: none

Glass: bucket glass of choice

Please drink responsibly

Where to buy the goods? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Thank you, thank you.

a or the Vinci

a or the Vinci

what you will need

Pitaya dragon fruit smoothie packets, Asombroso silver tequila, honey, two limes and two lemons, water, Tajin, saucepan, glass, blender machine, saucer, spoon (spoons are always helpful)

Quantities and method

2 ounces of Asombros Silver Tequila

2 ounces of honey syrup (ration for making syrup 3/4 honey : 1/4 water)

1/2 ounces of squeezed lemon

1/2 ounce squeezed lime

1 frozen packet of dragon fruit

Pour some Tjian onto a saucer and set aside.

For the honey syrup. Add 1/4 ounce warm water to 3/4 ounces of honey. 2x. Set aside to cool. Make more and keep for later or a sweeter taste. Honey should be fluid. Pouring through a speed liquor pourer fluid.

Place the dragon fruit packet under cool water for about a minute. Don’t forget about it. It should be frozen. The water helps to loosen a bit from the package edges so that contents release easier. Use your hands to loosen the frozen dragon fruit inside the packet. Scissors come in handy to cut the top of the packet and release dragon fruit into blender cylinder. Add all other ingredients to the blender cylinder. Cut a lime and use the pulp side rim a glass. This application helps the Tjian stick to the glass. Roll the rim of the glass in the Tjian mixture and set aside.

Pour all ingredients into a container for blending. Cap the blender cylinder and blend until smooth. Pour into rimmed glass. Squeeze juice from a fresh lime on top of the cocktail. Drop lime piece inside after squeezed.

Garnish: outside 1/4-1/2 piece of lime and Tjian rim

Glass: bucket glass

please drink responsibly

Like this? tips are greatly appreciated to further cocktails and projects for this site. Thank you. Thank you. Thank you.

DYTC Frozen Tequila

date cocktail created: March 2022

DYTC Frozen Tequila

What will you need? A blending machine, frozen pineapple chunks (I am a big fan of the 365 Whole Foods brand), water, rosemary, beet sugar, granulated white sugar, kumquats to make the 8-kumquat crystal sugar syrup, and one for the garnish (totaling 9 kumquats). Additionally, tequila, limes, smoked salt, rosemary sprigs, a pan, and a glass. A few spoons are also helpful.

2 ounces of Asombroso Silver Tequila

1/2 ounces Rosemary Simple Syrup

1 juice of fresh squeezed lime and the skin of that same lime

1 1/2cups of frozen pineapples cubes

3 pieces of kumquats and heaping tablespoon of crystallized sugar from that batch of 8 kumquats syrup

For the 8 Kumquats Syrup

8 kumquats

1/2 cup of beet sugar

1/2 cup of water

juice of a whole lemon (if it isn’t that juicy, use two or three) if you don’t have lemon lime is great too

1/8t of Himalayan pink salt (little more is better)

You will need to boil the kumquats in water. After boiling for two minutes, they will need to be strained using a colander. Repeat this process several times – boiling, waiting two minutes, and straining. After that, add the softened kumquats (the reason for the boil/repeat) to the pan with sugar and water. Let them cook on medium heat until the sugar begins to crystallize or take shape. There is some science in cooking terminology here. Crystallize – what a great word. Reduce the heat to a simmer and squeeze a whole lemon. Stir well. The fruit and sugar will begin to form a thick jelly consistency. The sugar will be in larger, chunkier, and perhaps clumped-together sugar crystals. This crispy, chunky, gelatinous mixture is a good thing.

This is how the syrup should look.
After sitting in the cooling, seeds and all will be blended with the drink.
many things happen almost always at once when making drinks

For the Rosemary Syrup

4 ounces of water (1/2 cup)

1/2 cup white granulated sugar

3-5 sprigs of Rosemary. Depend on how full and how strong you would like your syrup.

Place ingredients into a pan. Bring to a boil. Reduce heat and simmer for 30 minutes. Keep in mind the longer you steep the stronger the rosemary flavor. Strain your springs out of sugar water with a mesh drainer. Let syrup cool before adding to drink.

Toss all ingredients into a blender and blend until smooth. Pour into a smoke salted rosemary glass.

Glass: bucket glass of choice

Garnish: three slices of a fresh kumquat

Add smoked salt sugar and rosemary to a saucer. Mix together. Rim a glass using citrus or agave and dip the glass rim into the salt rosemary mixture until evenly coated. Toss a pinch over your shoulder. Right hand left shoulder. For luck.

Where to buy the goods? Bucket glasses and blending machines? Blonde Behind the Bucket Storefront.

*I may receive compensation for eligible purchases, thank you.