a semi classic Whiskey Sour Creating sours for a contest produces drinks like this. I stray from my usual sweet tart version. This is a slight alteration of the classic whiskey sour. Gentleman Jack the base. I add gold to a clunky lemon and a red cherry. I don’t use either in my sours, clunky or not, 90% of the time. They sure are pretty though. You will want to try this one at home. Ingredients 2 ounces of Gentleman Jack 1/2 ounce simple syrup 1/2 ounce agave 1 ounce of fresh lemon juice 2-3 dashes of angostura bitters 1 egg white from a chicken egg 1 lemon wheel 1 cherry gold leaf for the garnishes Method Place gold in a bowl of water. Look at this foam Secure your fruit garnish to the end of a bamboo skewer and place it on the gold in the water and swirl. The gold will stick. Separate the yolk from the whites. Add the whites to the mixing tin. Save the yolk for something else or toss. Up to you. Remove the coils from the Hawthorne strainer. Dry shake the whites first. Add all other wet ingredients. Dry shake some more. Add ice. Shake some more. You can double fine strain the cocktail. I don’t. Strain over ice in a bucket glass. Squeeze a bit of lemon over the settled cocktail from the rest of that lemon. A couple of dashes of angostura bitters for the stirring. Add your gold lemon and cherry. That’s it. Creamy, smooth sour. Glass: bucket glass Garnish: gold lemon wheel and cherry Cheers! Please drink responsibly Where to buy the goods and stuff? You know glassware, jars of cherries, strainers and pre made egg white foams because you can’t be bothered? Blonde Behind the Bucket Storefront of course! Please know I may receive compensation for eligible purchases. Thank you!
Tatum’s Whiskey Sweet Tart Sour I took a few sips of the first drink while photographing the second one I photographed a couple of these while testing presentations of the same drink. Let me know what you think and which presentation you went with! It’s a goodie! I make a ton of these behind the bar! Tatum’s Whiskey Sweet Tart Sour 1 egg white from a chicken egg 2 ounces of whiskey 1/2 ounce agave 1/2 ounce of simple syrup 1/2 ounce of fresh lime juice 1/2 ounce of fresh lemon juice 2 dashes of cream of tartar Dash of pink salt 6-8 dashes of angostura bitters for the swirl gold leaf for the garnish Method Mix white granulated sugar with water in a 1:1 ratio. It should last for about a week in the refrigerator when stored in an airtight container. For the citrus:Use fresh lemon and lime juice.Squeeze the juice of lemons and limes into separate containers. Place your glass in the freezer to chill. Add two dashes of cream of tartar to the mixing tin. Crack the egg and separate the whites from the yolk. Save the yolk for pudding or cake. Add the whites to the tin with the cream of tartar. Remove the coils from the Hawthorne strainer and add them to the mixing tin as well. This will be a dry shake. Shake the egg whites and cream of tartar with the coil for about twenty seconds. The mixing tins stick together better when chilled, so keep this in mind while shaking. Some of the whites may escape and end up on your clothes, floor, or in your hair if you have hair. Then add the remaining ingredients. Dry shake for another twenty seconds. Add ice. Kold draft ice is my favorite as it doesn’t dilute the cocktail as much as some ice will. Keep this in mind while shaking. The tins should be cold when you finish shaking. You can remove the coil and refasten it to your strainer or leave it inside (it can get messy) and use another strainer to strain your cocktail into the glass. Once the drink is in the glass, let it sit for a moment. The foam will stiffen. Add angostura bitters dashes using a dasher or dropper, and use a toothpick or bamboo skewer to swirl. I add gold. Toothpicks are a great tool to use when working with gold. Why gold? Uhm, who doesn’t like a little glamour? Bar Chef Note: Lemon juice curdles the egg, and many use a fine mesh strainer to double strain. I do not. Also, I use SLO gold sheets here. There are also gold flake shakers available at Pastry Chefs Boutiques. Glass: coupe glass Crate & Barrel Garnish: angostura bitters and gold flakes Where to buy some stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you. Please drink responsibly and be of the legal drinking age.
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
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.
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.
milk washed India tea Milk washed India tea What you will need: 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 refrigerator Overhead view Simple rubber band and plastic wrap until ready to filter Label and date Separation indicates readiness First drip coffee filter What is left behind Coffee filter broke a couple of times and I switched to a cheese cloth Give 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 band This 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 be of legal drinking age and enjoy responsibly Where to buy the goods? Mixing glasses, glasses, cheese cloth, rubber bands, and stuffs? Blonde Behind the Bucket Storefront. **Please know that I may received commissions of eligible purchases. Thank you so much.
Arti Berry Cynar Granita Slushy Before we get to the recipe, let’s talk about what Cynar is and how to pronounce it. Cynar is an Italian artichoke bitters digestivo that belongs to the amaro family. It is pronounced Cee-NAHR or CEE-nahr, depending on who you ask. The suggested serving recommendation is to enjoy it on its own or with cola and lime. You can find more information on the back of the bottle. I decided to have a little fun with it on a couple of occasions, adding fruits, molasses, and agave. Last October, I featured it in a post (see last October’s post here), and just recently, I created a delicious concoction with it. After all, who doesn’t love a frozen boozy treat to complete dinner? Arti Berry Cynar Granita Slushy Ingredients 1 cup of mixed berries (blueberries raspberries strawberries) 8 oz Cynar 1 oz agave 1 oz molasses syrup Scrape using a fork to break up the mixture Aren’t these ice crystals beautiful In the glass.. Method Muddle mixed berries. Add Cynar and berries together in a plastic container with a lid. Store at room temperature for about three to five days. Remove the berries by straining them from the mixture, if you like. To slow the infusion process refrigerate for the same amount of time to about a week. Check and taste to determine whether more time is needed for the berry infusion. Add agave and molasses. Stir. Place in freezer. Check it every few hours and break up the forming solid with a fork. I forgot one batch longer and left it I there longer than a week and after removing I did the scraping process with a fork and it worked fantastically. The mixture only partly freezes because of the alcohol content. I figured that out once by leaving my Lillet in the freezer. Once you have scraped a few times, add to a coupe glass and enjoy. Glass: coupe Garnish: extra frozen berries Where to buy the goods? Blonde Behind the Bucket Storefront. Please be of the legal drinking age and drink responsibly
Kir Royal Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect. To make the Kir Royal cocktail, you will need the following ingredients: Champagne (brand of choice) Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either) Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit. Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis. Lemon twist (optional, for garnish) Method Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms. Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one. Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course. Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together. If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists. Serve the Kir Royal immediately and enjoy! Duh! Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis or berry liqueur. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer. The little round bottle is Chambord Where to buy the goods? Glasses ice buckets and stuffs? Blonde Behind the Bucket Storefront **please know I may receive commissions on all eligible purchases** thank you thank you thank you
The Campari Smash Don’t you want to dive into this glass? A burst of berry goodness awaits with this Campari Smash. It’s a vibrant, not-too-sweet, and refreshing cocktail ready to be enjoyed. This drink could have gone a couple of ways: one with only sparkling water and two (what I chose) is to add a little sparkling water and top the rest of this baby off with a brut champagne. Billecart-Salmon brut champagne is my choice for this one. While it may be tempting to skip the sparkling water altogether, keep it. It’s a good addition. Cheers to this summer’s patio pounder! Before we settle into the patio chairs and cheers, let’s discuss Campari for those of you just joining the blog and may not be familiar with it. Campari is a popular Italian aperitif, similar to its cousin Aperol. Campari is more vibrant in red color compared to Aperol, which is more orange, and has a slightly higher alcohol content, offering more complexities with hints of citrus and considerably more bitter notes. Some say it’s an acquired taste, but I find it to be divine really. You’re going to love it! The Campari Smash Ingredients 1 cup of mixed strawberries and blueberries 2 ounces of Campari (I always pour this one with the heart) 1 can of sparkling Pellegrini top off 1 bottle of champagne (I use Billecart-Salmon brut for this one) to top it all off, noting that you won’t use the whole bottle for one drink, I mean..depends the size of the glass maybe 1/4 slice of an orange to squeeze over the finished cocktail Method In a mixing tin add your berries. Muddle berries with a muddler until they are a chunky mush. Add Campari and ice. Shake and garbage dump all contents into a glass. Top with 1/2 ounce sparkling water and fill the remainder of space in the glass with champagne. Squeeze and orange over the contents of the glass. Garnish: None other than the berries in the glass, okay, maybe one more blueberry (for the photo opportunity!) with the optional sugar rim. Glass: Bucket Glass Bar chef note: To muddle means to mash or extract, in this case, juices from the berries into a glass or mixing tin to enhance the flavors of the concoction. Typically, a long, slender stick, preferably one with teeth (I prefer the wooden ones), is best. Testing drinks: one with sparkling water, one with white champagne, one with both, one with more fruit, one with less fruit, and one where I forgot the fruit. Check out the video featuring the drink where I forgot the fruit. Where can you buy the goods? Muddlers, shakers, ice cube molds, coasters, and more? Blonde Behind the Bucket Storefront, of course. **I may receive commissions from eligible purchases- thank you. Oh! And if you haven’t found me on social media, please do. I look forward to seeing you there. #blondebehindthebucket Related Posts about Campari: Campari Sparkling Water Chocolate Campari Please drink responsibly and be of the legal drinking age. Thank you.