Sweet Tart Smoothie Sweet Tart Smoothie 1 cup of frozen passion fruit cubes 1 cup of frozen cranberries 1 cup of frozen mangoes 1/2 cup of Diaspora Chai spice mix with water per instructions (this tea is the liquid here, wink wink) if you like it looser use more 2 tablespoons of honey 2 oz of goat milk Pinch of pink salt 1 scoop of SAKARA metabolism protein smoothie powder Pinch of cinnamon 1 heaping tablespoon of bee pollen for creating texture and the garnish (I love an edible garnish) Method Blend all ingredients until smooth. Top with bee pollen. Glass: bucket glass Garnish: bee pollen pearls Where to buy the goods? You know bucket glasses, protein powders and stuffs? Blonde Behind the Bucket Storefront, of course. Please know I may earn commissions from eligible purchases. Thank you so much!
Great Goodness Smoothie Great Goodness Smoothie 1/2 cucumber with pink salt 1 frozen peeled sectioned orange 1 1/2 kiwi with skin 1/2 cup of frozen strawberries 1/2 cup of frozen pineapples 1 tablespoon of UBE powder 1 scoop of Sakara protein and greens 1 tablespoon of honey 1/2 teaspoon of vanilla paste 1 cup of water 1 tablespoon of blue majik blue spirilina Method Peel the orange and freeze it. Once frozen, add all ingredients to a blending machine and blend until smooth. Garnish with slices of cucumber, kiwi with skin on, and orange with skin on. I arranged a couple of oranges inside the glass and then poured the smoothie behind it. It felt creative this morning. Anyway, blend until smooth. Glass: Bucket glass Garnish: slices of cucumbers kiwi and oranges Bar Chef Notes: UBE powder is purple sweet potato. Packed full of vitamins and goodness. Where to buy the goods? Blonde Behind the Bucket Storefront. I may receive commissions from eligible purchases. Thank you.
Popcorn Martini I was thinking about cereal milk the other day and decided to try something new. I saw some popcorn and milk, and I went for it! I steeped the buttered popcorn in whole cow’s milk for two days using this similar to movie theater popcorn. You could use butter extract for the cocktail (I’m guessing), similar to what would be used for butter tasting notes in a wine class. For the garnish, a fancy French buttered popcorn works best. That’s what I did anyway. I could have made an ice cream and done something affogato-style, but why not try something different. So here we are. A buttered popcorn martini. Your movie nights may never be the same. Buttered Popcorn Martini 2 1/4 cups of buttered popcorn (1/4 cup reserve for garnish and munching) 1 1/2 oz of vodka of choice 1 oz of honey syrup (1:1 ratio) 2 1/2 oz of popcorn milk Method Pop popcorn. Steep buttered popcorn for two days in an airtight container in the refrigerator. Strain with a fine mesh strainer. Pour ice and all ingredients into a shaker and shake, shake, shake until mixing tins are cold. Strain into a martini glass using a fine mesh strainer. Garnish with popcorn. Glass: Martini glass Garnish: Buttered popcorn Bar Chef notes: add a pinch of salt or add 3:1 ratio of honey for sweeter. Or both. Citric acid for clarification. Lemon peels for brightness, steep in milk. Where to buy the goods? Martin glasses popcorn and stuff? Blonde Behind the Bucket Storefront. Please know I may receive commissions for eligible purchases. By the way, do you prefer my storefront to be organized by recipe or set up for general browsing? Comment below! Thank you.
Classic Champagne Cocktail Try not to wince at what I am about to suggest. I didn’t invent it. Same stance with my post on Kir Royal. Sometimes there is a sometimes, and this is one of those times. Hear me out, this is one of the most elegant cocktails. I won’t try to sell it to you; the cocktail can do that itself. I chose Veuve Clicquot for this one because this wine has structure and finesse. This champagne is a Pinot Noir-forward champagne followed by Chardonnay grapes and Pinot Meunier grapes for balance. The honesty of the bitters and sugar cube with this wine creates a beautifully blended cocktail. It maintains bold bubbles bright minerality with spice and a hint of sweetness in the finish. This cocktail can be enjoyed anytime of day with or without food. I always picture it consumed in a sexy cocktail lounge bar. Poolside or at dinner. Basically anywhere anytime. I mostly prepare and serve them. The champagne cocktail pairs well with triple crème cheese and crusty baguette. This I know for sure, and I recommend you do too. Worth noting, this is one of the few times I drink champagne from a flute, if I can help it. Champagne cocktail recap: elegant, super simple. Just three ingredients. No excuse not to try this classic. Sugar cubes, bitters, champagne – that’s it! Build in glass, ready for serving. Classic Champagne Cocktail Ingredients Veuve Clicquot Yellow Label Sugar cubes A few drops of Angostura bitters Method Place a sugar cube at the bottom of a champagne flute (chilled glass recommended) and add a few drops of Angostura bitters. The sugar cube will dissolve as you pour in the champagne, creating a delicious aromatic drink with a touch of sweetness and spices because of the bitters. Glass: champagne flute Garnish: none Side note: Bitters are herbal and spice extracts that often include botanicals and aromatics. “Traditional Bitters” do contain alcohol, although there are some modern versions that don’t. They are used in many cocktails to add balance or create a low ABV option (lowest being bitters and soda for example), remaining a staple in many bartender and home bars. Bar Chef Notes: There are several renditions of this cocktail. Some include cognac, some use only a sugar cube and bitters, while others incorporate a twist of orange and/or lemon, with some including all of the above and so forth. I prefer this version. It’s the one I have made the most throughout my career. Here it is, this is it. Where to buy the goods? Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases. Thank you.
Mocktail Monday: Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler I had a great time this morning outsmarting my Nikon app. I didn’t use a tripod, and some of these photos were taken with my iPhone. I made a kiwi cooler with a little lemon, a little honey syrup, sparkling water, and kiwi filtered water ice cubes. Taking photos from the Nikon app without being able to see through the viewfinder was certainly a fun challenge. How did I do? Oh, in case you missed the news, my Nikon app won’t let me download photos from my camera to my app. I had to try a different way as I don’t tether. Back to the drink! You’re going to love it! Sipping poolside, lakeside, oceanside, or inside – wherever you are – in no time. Did you know kiwi is a high vitamin C fruit too? Yes, more than oranges and grapefruits. And the color is beautiful, don’t ya think. This recipe is super easy and who can resist such sweet tart effervescent goodness? Cheers! Kiwi Cooler Ingredients – 2 kiwis: 2 for the filtered ice cubes and 1 for muddling and garnish – 1 oz honey – 1/2 oz fresh-squeezed lemon – Sparkling water: A small bottle of Pellegrino for drink refills on the side – Tall glass – Metal reusable straw (optional) Method 1. Muddle a clean, peeled kiwi for the best health benefits, I considered keeping the skin but the drink would not look as good. 2. Cut one kiwi into triangles shapes and place in a silicone mold with filtered water for freezing. Skin off is best here too. 3. Cut the ends off the other kiwi off and then cut a wheel from each end, leaving the skin on. These will be the garnish. Peel the rest for muddling. 4. Carefully muddle the remaining kiwi in a Collins glass. Cut into rough squares to make easier if necessary. Add the kiwi ice cubes, honey syrup, and fresh lemon juice. 5. Top with sparkling water and garnish with the kiwi wheels. Glass: tall Collins glass – this one from Crate & Barrel Garnish: two skin on sliced circle kiwi wheels Bar Chef Note: Honey syrup is made in a 1:1 ratio. To create the syrup, combine equal parts honey and warm water in the one ounce end of the jigger. Mix until the honey dissolves and forms a syrup. Add the ounce of honey syrup to the drink and then rinse the jigger with lemon juice for an added touch. Where to buy the goods? You know muddler, glasses, and stuffs? Blonde Behind the Bucket Storefront. Please know I may receive commissions from eligible purchases. Thank you so much. Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler
A Good Goldie Challenge accepted. Riff on a Negroni. Sort of. Here. It. Is. You’re welcome. Wink. Wink. Stir A Good Goldie A Good Goldie 2 oz Bombay Sapphire gin 1 oz of Liquor 43 1/2 oz dry vermouth 1/2 oz Antica Carpano sweet vermouth 3 droppers of rye chocolate bitters 6 dashes of orange bitters Add all ingredients to a mixing glass with ice. Stir and strain over ice. Garnish: orange peel or dehydrated tangelos Glass: bucket glass Please enjoy of the legal drinking age and drink responsibly Where to buy the goods? You know dehydrated fruits because you can’t be bothered, or dehydrator because you can, or chocolate bitters because you can’t be bothered, or cocoa nibs and rye because you can, and glassware or other stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!
The Vera This bottle of Ritual Zero Proof was gifted to me. Introducing the first of many recipes to come with this alcohol alternative. You won’t miss the alcohol. In case you were wondering. The flavors are specific and pronounced without being overpowering. Most certainly comparable to the spirit intended to mimic when mixed. This summer slushy will be a go-to for sure for those I don’t feel like drinking for whatever reason days. Cheers! The Vera! The Vera Ingredients 2 oz Ritual Zero Proof Tequila alternative 1 1/2 cups of Pitaya Foods frozen aloe vera chunks 1/2 cup of fresh organic cucumber and a ribbon to garnish 1/2 oz agave (I used a Whole Foods brand 365) 1 whole fresh washed green lime (only need half for this recipe) Salt for the rim of the glass Taste testing .. it’s good. It’s good. Some behind the scenes before the method.. Method Wash cucumber. Using a vegetable peeler, carefully slide vertically from top to bottom of the cucumber with light pressure to create two or three ribbons. Refrigerate until ready to use. Cut a lime in half. Use a lime to moisten the rim the glass. Add salt to a saucer and roll the glass in salt and set aside. Refrigerating your salt rimmed glass a superior choice. Put a cold thing in a cold thing keeps the original cold thing cold. Besides you know you love a frosted glass. Save the half for the finishing squeeze once the drink is in the glass. Rough slice the cucumber. Skin on is my vote. Add to blending machine with all other ingredients. Blend until smooth slushy consistency. No ice needed as the frozen aloe vera chunks the « ice ». Remove the glass and cucumber garnishes from refrigerator. Pour slushy mixture into the glass. Top with garnish. Squeeze the juice from the fresh lime used to rim the glass pre salt for brightness, over the drink. Glass: Glass bucket glass. Melamine if pool side. Garnish: Cucumber ribbons Where to buy some of the goods in this post? Blonde Behind the Bucket I may receive compensation for eligible purchases.
Doogh 2.0 Doogh 2.0 Years ago.. I’m talking twenty plus years I met a friend on a random job in NYC.. we became friends after a few hours and went to shop at Bloomingdale’s for swimming suits after work that day….When I moved to Los Angeles, she came to visit. We went to a restaurant in Westwood and after my first doogh I was hooked..I bought mint a few times but it went bad as I was working on something else…today I finally made it. I blended some ice and mint with plain non fat yogurt (this one is cow as I ate the vanilla sheep yogurt the other morning at 4:am). I added dried rose petals sugar and a raspberries rose probiotic drink and of course rose water… If you want alcohol you can use sparkling Crémant rosé.. it’s excellent without it though..Yogurt works with the spicy foods from Middle East Africa and India ..Garnish with mint and sugar. I highly recommend a rose petal sugar rim.I bought the rose petal sugar at Surfas Culver City, CA location which if you are local to Los Angeles this could be great news. I will put a similar one in my store Blonde Behind the Bucket storefront if you aren’t though. AND No! No! no..This drink is not sweet and isn’t meant to be although it translate to mean« treaty »..Maybe that’s what I will do with my mangoes… Doogh 2.0 Ingredients 6 oz of plain nonfat yogurt (this Norr organic sure does taste full fat to me) 10 sprigs of mint (and one for the garnish so 11 sprigs of mint) 1 cup of ice 2 oz raspberry rose probiotic drink 2 Tablespoons of agave or honey one for the drink and one for the sugar rim Pinch of fine salt (think Maldon because it is a fine flakey sea salt and dissolves almost instantly) Dried edible rose petals to mix with sugar or premade rose petal sugar Method Place rose petal sugar on a saucer. Add honey or agave to the rim of a glass. Roll glass in the sugar mixture and set aside or refrigerate. The remainder sugar in saucer can be used to top the drink. Add all ingredients to a blending machine except sparkling water and one sprig of mint. The sparkling is the topper and that one extra mint sprig is for the garnish. Blend until see a crushed ice consistency. Kinda slushy like. Pour into rose petal sugar rimmed glass. Top with sparkling raspberries rose water. Top with rose petal sugar sugar and mint. Glass: bucket glass Garnish: dried rose petals sugar and mint sprig
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.
PickleBack Shot PickleBack Shot Pickle juice adds tang and soothes the bite of the whiskey. Whiskey first pickle juice second. Shoot or sip separate or combine, your choice. The “proper way” to partake is up for debate amongst many. All goes down the same way if you ask me. Cheers! PickleBack Shot Ingredients 2 oz of whiskey 2 ounces of pickle juice of choice One (or several) pickles Method Using a jigger pour 2 ounces of room temperature whiskey into a bucket glass. Using the same jigger pour 2 ounces of of chilled pickle juice into a shot glass. Shoot one after the other. Sip one after the other or combine and shoot or sip combined liquids. Eat pickle after all the shot consumed. Pickle juice adds magic to the whiskey Back it up.. Where to buy the goods? Blonde Behind the Bucket Storefront Bye for now.