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
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! 
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
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
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
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
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.
The Flower Star The day I received the email was the last day to enter the contest. The Bombay Sapphire Creativity contest. I didn’t read the fine print? I worked on the cocktail for a week, maybe two. Gin and non-gin drinkers tested all the drinks. This recipe a winner. Working title: The Flower Star Ingredients 2 oz of Bombay Sapphire1/2 oz Hibiscus Syrup1/2 oz of Green Chartreuse1/2 oz of Fresh Lemon Juice2 Bar Spoons of Agave Method Add all ingredients to a mixing tin. Add ice. Shake and fine strain. Glass: chilled Coupe glass Garnish: Gold dipped hibiscus flower or edible gold glitter hibiscus flower (gold leaf is best) *the how-to for this garnish here **agave should be fluid dilute with little water if needed sparkling hibiscus Please drink responsibly Where to buy? Blonde Behind hthe Bucket Storefront ***I may receive commissions from eligible purchases I originally posted this October 2022. An evergreen flashback Friday! Cheers! Cheers!