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!
Bacon Fat Washed Tequila for the 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.” 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. Just make sure it’s still liquid. 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 be used in this cocktail or enjoyed neat or on a rock(s). 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: bacon 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 drink responsibly.
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.
The Cold Toddy: Chamomile Cooler Chamomile flowers are typically grown in warm and sunny locations, which may explain their happy appearance. They are known for their soothing and relaxing properties. Why not add vodka to the mix? Relaxation with an edge. This Chamomile Cooler soothes with just enough vodka to take the edge off. Sometimes more isn’t better? These happy dried flowers are suspended throughout the drink thanks to the ice. Use chamomile tea or water for the ice cubes (tea is best not to overwater the drink) and vodka of your choice for the base spirit. I like Grey Goose for this one. Add a squeeze of orange, a squeeze of lemon (both optional, but I certainly recommend), and a tablespoon (or two) of honey syrup.This is a cold toddy. This is one of the most fragrant cocktails I have ever made. Don’t tell the others. Certainly is pretty! Just look at it! I dare you to only have one. Chamomile Cooler Ingredients 1/2 ounce vodka 1 Tablespoon or two, to taste of honey syrup (3:1 honey to water) Squeeze of fresh lemon (optional) Squeeze of fresh orange (optional) Chilled chamomile tea For the honey syrup, add a 3:1 ratio of honey to hot water. Stir until the honey is no longer thick. Set aside to cool. For the ice cubes Ingredients: – 2 cups water – 2 tablespoons dried chamomile flowers 1. Boil the water in a saucepan. 2. Remove the saucepan from the heat and add the dried chamomile flowers. 3. Let the chamomile steep in the hot water for about 10-15 minutes. 4. Strain the chamomile-infused water to remove the flowers. 5. Allow the liquid to cool to room temperature. 6. Add more dried flowers to ice cube trays. Pour the chamomile-infused water into ice cube trays. WIBIMEN round ice cube trays my choice. Not so easy to wash by hand but the capability to create full or half-circle cubes is nice. Link below. The remainder of the chamomile tea can be used for the cocktail. 7. Place the trays in the freezer and let them freeze completely. 8. Once frozen, remove the chamomile ice cubes from the trays and store them in a freezer-safe container. The Chamomile Cooler In a glass, add chamomile ice cubes and then add 1/2 ounce of vodka Pour in the honey syrup made from a 3:1 ratio of honey to water Squeeze fresh lemon and orange juice into the glass (about a tablespoonful each) Top off the glass by filling it with chilled chamomile tea Stir gently to combine all the ingredients Glass: bucket glass (duh!) Garnish: none as dried flowers ice cubes are enough *bar chef notes: This drink can easily become a mocktail by omitting the vodka. Where to buy the goods Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you. Cheers! Please be of the legal drinking age limit and enjoy responsibly.
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.
Almond Milk Joins the Party.. Soaking the almonds..You know what that means…More than five almonds in the almond milk. Up until recently I had been having almond milk delivered to me. Things changed. I wanted better quality for my recipes anyway. Making it at home is easier than you may think. Creamy, full-flavored smoothies, cocktails, and more are now in your future. Start of the almond soaking process Ingredients: – 2 cups of raw almonds – 4 cups of water (extra 2 cups to add after final strain to create a thinner milk) – 1/8 tablespoon of pink salt – 1/2 teaspoon of vanilla paste Method: 1. Soak the almonds in water overnight or for at least 6-8 hours in a covered bowl in or out of the refrigerator. This helps soften the almonds for blending and improves the texture of the almond milk. Got time constraints? 4 hours will do, but 6-8 hours is best. 2. Discard the soaking water and rinse the almonds. 3. In a blender, combine the soaked almonds, 4 cups of fresh water, pink salt, and vanilla paste. 4. Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is smooth. 5. Strain the almond mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth into a bowl or pitcher. 6. Squeeze and press the almond pulp to extract as much liquid as possible. 7. Transfer the almond milk to a sealed container and refrigerate. Shake well before serving. Lasts 3-5 daysish. Bar chef note: Add extra 2 cups of water after straining for a thinner milk more quantity milk. Leftover almond pulp can be frozen and used in various food and drink recipes. Adding extra vanilla paste, salt, and date syrup are excellent options after straining. Note: There are some exceptional brands on the market (obviously), but I promise you won’t regret making your own almond milk. Where can you buy the goods? You know, wide-mouth jars, almonds, nut milk bags, bowls, and stuff? Blonde Behind the Storefront, of course. Please note that I earn commissions on eligible items. Thank you. Cheers!
My Earth Bowl Smoothie Earth Bowl Smoothie Earth Bowl Smoothie closer look What should I do when I want rice pudding, an acai smoothie, a magic bar and I want to use my coconut bowl made from an actual coconut? This. The smoothie bowl has an earthy, tangy, and bright zingy flavor that is both light and filling. Worth the mention, sure is pretty. And most certainly satisfying. The Earth Bowl Ingredients you’re going to need: Forbidden black rice Plant milk (unsweetened vanilla almond and low-fat coconut milk, my choice) Water Fine pink Himalayan salt Vanilla extract Vanilla bean (optional usually ok almost always necessary if you ask me) Turmeric (ground) Cayenne pepper Coconut palm sugar Brown sugar Mangos (frozen and fresh, if you can) Original Açaí frozen packet by Sambazon Walnuts (don’t forget to clean them) Roasted toasty coconut flakes Agave syrup Goji berries (optional) Cocoa Nibs (optional) Earth Bowl Smoothie Black Rice Pudding: Rinse 1 cup of black rice at least twice. If desired, soak overnight at room temperature and strain with a fine sieve. (I use Lotus Foods brand) In a rice cooker, combine the black rice, plant milk (unsweetened vanilla almond milk or low-fat coconut milk), vanilla extract, and water. Set the rice cooker to the brown rice setting. Once cooked, add coconut palm sugar, brown sugar, and fine ground Himalayan pink salt to taste. Stir well to combine. Add more milk if a more fluid consistency is desired. Remove from the rice cooker and let the rice pudding cool. Refrigerate until ready to build the bowl. Mango Açaí Freeze: Ingredients: 1-2 frozen packet of açaí 1 cup of frozen mangoes 1 cup of unsweetened almond milk 2 tablespoons of agave syrup 1/4 teaspoon of ground turmeric powder + dash of black pepper Dash to 1/4 teaspoon of ground cayenne pepper Dash of Himalayan pink salt for good luck In a blender, Magic Bullet, or Vitamix, combine the frozen packet of açaí, frozen mangoes, unsweetened almond milk, agave syrup, turmeric powder, dash of black pepper and a dash of cayenne pepper. Blend all the ingredients until well combined and smooth Pour into a bowl (coconut bowl pictured here) Toppings: Toast coconut flakes in the oven or toaster oven on the broil setting until golden brown. Alternatively, toast them on a stovetop or single burner in a pan if an oven is not available. They should be slightly brown. Chop walnuts Remove edible flowers from the refrigerator (Optional) Add goji berries Method: In a bowl (I use a bowl made from an actual coconut) add the black rice pudding and the mango açaí smoothie mixture side by side. Sprinkle roasted coconut flakes and chopped walnuts on top. Garnish with edible flowers. (Optional) Add goji berries if desired. Gojis become crunchy. Extra texture and crunch bonus. Take a picture, or several and enjoy! Note: Please adjust the quantities and ingredients according to your taste preferences. Black pepper helps with turmeric absorption/activation. It’s a beauty and tasty.. An afterthought.. Where to buy the goods? You know coconut bowl and Cuisinart, a spoon and maybe goji berries.. Blonde Behind the Bucket Storefront **I earn from qualifying purchases. Thank you so much.
The Mint Basil Cucumber Drink Rated the best water. Don’t tell the others? Did you know there are water sommeliers? Doesn’t it look refreshing? With the weather being unpredictable these days, I am covering my bases. Yes, but who doesn’t want a refreshing, fancy water, especially if you struggle with meeting your daily recommended water consumption? Besides, I recently purchased a basil and mint plant, which are perched in my golden window box, basking in (seemingly) the only light in this apartment most days. The mint is growing out of control. This, a good thing. I can’t believe these little plants are still alive. I don’t have a green thumb. And now, please allow me to introduce, The Mint Basil Cucumber Drink. The Mint Basil Cucumber Drink Ingredients: 4-5 fresh basil leaves or 6 4-5 fresh mint leaves 1/2 lime, cut into wedges 1/4 peeled cucumber 1 small bottle of Topo Chico sparkling water Method In a glass or cocktail shaker, add the basil leaves, mint leaves, lime wedges and cucumber Use a muddler or the back of a spoon to gently muddle the herbs, lime, and cucumber together. This will release their flavors. Fill the glass with ice Pour the Topo Chico sparkling water over the muddled herbs and ice Stir gently to combine all the ingredients. Stirring release the bubbles Garnish with additional basil leaves, mint leaves, lime wedges, or cucumber slices if desired, I skip the cucumbers. Glass: Bucket glass Garnish: herbs lime Where to buy some of the goods from this post? Blonde Behind the Bucket Storefront of course! Please know I may earn commissions from qualifying purchases. Thank you so much.
More Mead Please! Mead is an alcoholic beverage that is made by fermenting honey with water, and sometimes with the addition of fruits, spices, grains, or hops. It is one of the oldest known alcoholic beverages, with a history dating back thousands of years. The process of making mead involves mixing honey with water and adding yeast to initiate fermentation. The yeast eats the sugars in the honey, converting them into alcohol and carbon dioxide. The fermentation process can take anywhere from a few weeks to several months, depending on the desired flavor and strength of the mead. Mead can vary in taste and appearance, depending on the ingredients used and the fermentation process. It can range from dry to sweet, and can have flavors that range from floral and fruity to spicy and herbal. The alcohol content of mead can also vary, typically ranging from 8% to 20% ABV (alcohol by volume). These offerings featured around 12%. I reached out via email to Sap House Meadery. Matt Trahan one of the owners and founders responded to my questions. Matt and his cousin, Ash Fischbein both own and founded Sap House Meadery. Answers and more about mead below.. bbb: How much honey does it take to make a 375ml bottle? MT: The honey amount ranges but around 1/2 lb per bottle. bbb: How much honey does it take to make a barrel of mead? MT: To make a 50 gallon barrel would be about 180 lbs of honey. bbb: Where do you get your barrels and what kind of wood are they? MT: We get barrels from either Cathedral Ledge Distilling in North Conway or a barrel broker for the more exotic stuff like mezcal/brandy barrels. Generally American oak. bbb: Where do you source your honey? MT: We have a couple hives but our honey for production comes from a variety of apiaries in New England and beyond when they are out. bbb: Do you ship to California? MT: We sure do ship to CA! ***They also ship to other states too per their website. I needed some in California. Photo shoot and more tastes, duh! Mead can be enjoyed on its own, served chilled or at room temperature, or it can be used as an ingredient in cocktails or mixed with other beverages. It is often served in a glass similar to a wine glass or a goblet. We (my sister and I), on this day, chose shot glasses. You had to be there. Mead is a unique and versatile alcoholic beverage that offers a wide range of flavors and styles, making it a popular choice for those looking to explore different types of drinks. I was first introduced to mead attending and online class on the EdX platform during quarantine. HarvardX offers Food & Fermentation course and a Cooking & Science course. I highly recommend upgrading to the certification program as you gain access to more information and receive a certificate for your efforts in the end and I suppose some bragging rights. Links below. Where to buy the mead? Sap House Where to buy stemware corkscrews and stuffs? Blonde Behind the Bucket Storefront **i may receive some commissions for eligible purchases Where to get information about the HarvardX course? Food Fermentation: the Science of Cooking with Microbes Science and Cooking Lecture dates
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