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.
From the Bar Top to the Counter Top: Moscow Mule There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers! Moscow Mule 2 oz vodka if your choosing Hey Ketel One Hey! 3/4 oz fresh lime juice 4 oz Fever Tree ginger beer Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge. Glass: mule mug Garnish: lime wheel and wedge Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate. Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity! Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.
From the Bartop to the CounterTop: The Paloma I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day. The Paloma 2 oz tequila 1/2 oz fresh squeezed lime juice 1/2 oz agave or simple syrup Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though. Salt. (It’s not technically a Paloma without salt, but…) Grapefruit wheels or half wheels Method Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino. Glass: bucket glass or highball glass Garnish: grapefruit whole wheels or half wheels Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail. Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you! 
From the Bartop to the CounterTop: The Paloma I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day. The Paloma 2 oz tequila 1/2 oz fresh squeezed lime juice 1/2 oz agave or simple syrup Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though. Salt. (It’s not technically a Paloma without salt, but…) Grapefruit wheels or half wheels Method Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino. Glass: bucket glass or highball glass Garnish: grapefruit whole wheels or half wheels Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail. Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you! 
From the Bar Top to the Counter Top: Moscow Mule There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers! Moscow Mule 2 oz vodka if your choosing Hey Ketel One Hey! 3/4 oz fresh lime juice 4 oz Fever Tree ginger beer Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge. Glass: mule mug Garnish: lime wheel and wedge Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate. Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity! Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.
Bacon Fat-Washed Tequila: The Quick Test Drink Let’s talk fat washing. It’s a surprisingly simple process that packs a flavor punch, uh-huh. Picture this: a few sizzling slices of bacon in a pan, the aroma filling the kitchen as I whip up a delicious sandwich to pass the time faster than you can say… Once the bacon grease has cooled just a bit, not too much, a bit, I mix it with tequila and let the magic happen. After a few hours of infusing on the counter in a sealed container, I label it and pop it in the freezer for a dayish. Voilà! An exciting bacon-infused tequila ready to elevate your cocktail game, almost immediately. Why fat wash at all? What is fat washing?There are several reasons. Fat washing alcohol is a versatile technique that allows you to experiment with different flavors and create customized spirits for cocktails. Specifically, fat washing not only removes some color but also creates a softer,less potent, flavorful spirit and changes the mouthfeel of your drink. Various techniques exist for fat washing, including using agar agar (a vegetarian gel version), freeze-thaw methods with egg or meat fats, or clarifying with milks and acids. Or clarifying with milks and meat fats and so forth. I know! At the end of the day, you combine the fat with the alcohol and let them infuse. The fat is then separated from the alcohol, leaving behind the desired flavors. In fairness to my “it’s easy,” some are a little more complicated than others but that’s the gist and THIS particular version, making it easy. Bacon-infused tequila. I chose Reposado tequila for its age and translation. Reposado tequila is older than silver or blanco (aged for only two months) and younger than Anejo (aged for one to three years). Reposado tequila is aged in oak barrels for a period ranging from two to twelve months. The term “Reposado” translates to “rested.” Some fun facts cocktail party speaks. Used a couple of different types of bacon. All worked the same slight subtle flavors difference This is a 4 oz bacon fat wash. Cook bacon: Start by cooking a few (or eight) strips of bacon until they are crispy. Who’s counting? I don’t often eat bacon so when I do, I do. Remove the bacon from the pan and set it aside to cool on a cooling rack over a parchment or aluminum foil lined sheet pan is best to collect any drippings and for easy clean-up. Collect bacon fat: Pour the bacon fat from the pan into a clean heat safe container that contains the tequila. Make sure to strain out any bacon bits or solids, as they can affect the final flavor and texture of the tequila. Some say fresh hot bacon grease and some say slightly cool. Warmer is better. Happy medium? Just make sure it’s still liquid as that’s best for infusing the flavors. After you eat your sandwich half let’s say that’s a good time to combine the tequila and bacon fat. I use a quart deli container with a lid for storage. Little large but whatever. Infuse the tequila: Let the tequila and bacon fat mixture sit for at least 2-4 hours, or overnight if possible on the counter. This will allow the flavors to wed together and infuse the tequila with the sweet yet smoky, savory taste of bacon. Separate the fat: After the infusion period, place the container in the freezer for a few hours or overnight. I like a 24 hours day. The bacon fat will solidify and rise to the top, making it easier to remove. Check periodically. I did the first time I made it to make sure it was working. Strain the tequila: One hunk of fat is removed from the top, then the liquid needs a strain. Using a fine-mesh strainer or cheesecloth, strain the tequila to remove any remaining bacon fat. This will result in a smooth and pale yellow bacon-infused tequila. The filtering process can sometimes be a repeat two to three times situation but after magnifique. Worth the extra effort. Your bacon fat-washed Reposado tequila is now ready to enjoy!! For the cocktail I don’t have a name for this one. I’ll call it “The Quick Test.” You will either love it or hate it. If you have reached this far in the post, I’m guessing you’re going to try it and I’d say, love it! Ingredients 3 oz of fat washed tequila 1 bar spoon of fresh squeezed lemon juice 1/4 oz maple syrup 1 bar spoon (teaspoon) of agave Squeeze of orange to finish 1 stick of bacon 1 brûlée dehydrated orange Method Add a large ice cube to a bucket glass and set it aside. In a tin shaker, add all the other ingredients except the bacon strip and dehydrated orange. Give it a wake-up shake (or two) and pour it into the bucket glass. Squeeze a wedge of orange over the top, then add the bacon strip and dehydrated orange wheel. Glass: bucket glass Garnish: maple glazed dehydrated orange wheel Bar Chef Notes: maple agave candied oranges are also a great garnish if having the fat washed tequila on ice only. The fat clump that formed from the freezer can be removed by hand or using tongs. Where to buy the goods? Strainers, tins, cheese cloth, bar books, and stuff? Blonde Behind the Bucket Storefront of course. *please know I may receive commissions from eligible purchases Last look. Isn’t it a beauty! Please be of the legal drinking age and please enjoy responsibly.
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. 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.
Here’s To You! (One Of) Tatum’s Vodka Martinis Extra, extra cold. Stirred, not shaken. Shaken, not stirred. Bruised. Ice crystals with a rinse of vermouth, no fruit. Filthy dirty, gin, not vodka, please. Shake – no, I mean shake… I want to see ice crystals. Blue cheese olives AND a twist. Caviar, please. Ten stirs. Only ten stirs. Why isn’t your vodka in the freezer? Dash of orange bitters and vermouth. Fill the glass to the top like an infinity pool, but don’t spill it and don’t forget the twist… and so on and so on. How do you martini? Let me know in the comments below. Enjoy all the photos on the way down to the recipe. I wanted a splash, and I kept eating the garnish. Oh, and let me see your martini splash! Here’s one of mine. Cheers! Stir and stirring Here’s To You! (One of) Tatum’s Vodka Martini Ingredients 3 ounces of vodka (brand bartender choice) 2 dashes of viscous simple syrup (not looking for sweet, think soft) 1 or 3 pieces of caper berries wrapped in anchovies Method Cold from the freezer? Choose one. If your vodka is cold from the freezer, add it to a chilled martini glass. Use your caper berry anchovy stir stick to stir the dashes of simple syrup. For the second choice, stir in a metal mixing tin with ice. Add simple syrup and garnish. And, of course, serve in a chilled martini glass. Note: If you prepare your martini in a mixing glass, stir faster. It takes longer for the ice to heat up because the surface area is larger than that of a metal tin, and then it takes longer for the vodka to chill as a result. *I don’t shake unless upon request. It’s your martini though. For the simple syrup 1 1/2 part sugar to 1 part water. Add boiling water to sugar. Stir until dissolved. Cool before chilling. Chill before using. Glass: Chilled martini glass Garnish: Caper-wrapped anchovy (I bought the ones photographed in this post at Eataly in Los Angeles. They are also available on Blonde Behind the Bucket Storefront, linked below).👇 Please drink responsibly Where to buy some of the goods from this post?? Blonde Behind the Bucket Storefront * I may receive commissions from eligible purchases