Calling all Campari, Aperol, and spritz lovers! If you’re a designated driver or want to skip alcohol (next-day anxiety is real), or preparing for “Dry January” (too soon?) this is for you too! Giffard Sirop is here at the bar! Think sweet bitters. I made berry smashes with an orange twist—raspberries, blackberries, and blueberries! You won’t miss the real thing, I promise. As a Campari lover, I can say this drink hits the spot! You’re going to love it! They did, two went out, three more ordered after.
From The Bar Top: The Ultimate Giffard Sirop Smash
Recipe:
Ingredients:
2 oz Giffard Sirop
Several raspberries, blueberries, and blackberries
Fever-Tree Club Soda (your choice)
Method:
Muddle the berries in a mixing tin.
Add Giffard Sirop.
Add ice.
Grab your favorite Kold Draft ice— it’s an excellent choice-and shake, shake, shake!
(Garbage) Dump into a bucket glass and top with club soda and some berries.
Express a twist over the drink. Voilà!
Glass: Bucket Glass
Garnish: Berries and orange twist
Use pinking shears to create scalloped edges for your orange twist. Aren’t they the cutest?
Bar chef Notes: Giffard will set you back about $20 USD and the ice machine? Price varies. Blonde Behind the Bucket Storefront of course for more deets and general browsing.
I may earn commissions from eligible purchases. Thank you!
The cloves are from the Diaspora. They aid in digestion after a meal when chewed, not swallowed. They also make a great mouth for the garnish of this frozen goodness. This smoothie tastes like pie! So good! I mean so good! The citrus flavored activated charcoal liquid seals the deal—it’s too good to believe it’s healthyish. It really brings all the flavors together. And who doesn’t love a chocolate orange combo? Hey pumpkin hey! I did extra tests to confirm the first try wasn’t just a stroke of great luck. Just a great each time after; and because it was, again, so good! For a thicker consistency, use less liquid; for a thinner consistency, use more. I left the little half peeled Dracula oranges in the refrigerator for a day so they could develop a bit of skin and become firmer. A little extra security for the cloves. They are still juicy inside.
I mean aren’t they the cutest little pumpkin garnishes ever? If there was ever a smoothie that caters to the inner child, this is it! Nothing has to be perfect in the decorating—that was my thought process. And because I piped the zigzags with hotter than recommended chocolate in the piping bag. Have fun! It’s so good!
For Orange H Day
Ingredients
1 single serve packet of Ancient Nutrition multi-collagen protein powder 10 grams collagen per serving
1 CYMBIOTIKA single serve lemon cream citrus activated charcoal (inside of the the glass and top swirl)
Melted 74% Ghirardelli chocolate pieces add a little coconut oil for fluidity and shine
1/2 cup of goat milk
1 cup of filtered or distilled water
1 single serve pouch of vanilla Truviani protein powder
Some cloves for decorating and chewing
A pastry bag or zip locked bag to pipe a chocolate zizag pumpkin mouth
2 1/2 frozen baby Dracula oranges
1 baby Dracula orange for decorating
1 1/2 to 2 cups of Whole Foods 365 frozen mango chunks (use your best judgment regarding size). If you have fresh mangoes, freeze them ahead of time and use them when ready.
Method
This a second test. Are you real zig-zag mouth or zig-zag side eye?
For the chocolate zigzags
Melting, piping and chilling. Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Let it cool slightly. Place ziplock bag or pastry bag into the glass and fill with chocolate. Make zig zag shapes onto a plate. Place in the freezer to set.
For the chocolate cover orange(s)
Peel the oranges, keeping one half intact. Dip the top half into chocolate and place it in the freezer to set. Once set, decorate with the cloves. Use a cocktail pick to fasten it to the glass.
Blending decorating consuming
Snip with scissors or tear open the top of the charcoal single-serve packet. Roll the glass while adding some of the liquid to coat the inside. Reserve the remainder for the top of the smoothie swirl. Blend all ingredients until smooth. Pour the mixture into the glass coated with charcoal. Add more liquid charcoal and swirl it using a toothpick, fork, or your fingers. Add pumpkin garnish.
Why mocktails? Mocktails are specifically for days when you just don’t want to drink, crave something refreshing, and want to feel included in the crowd without consuming alcohol. Bonus: no hangover and an overall healthy alternative to alcohol. This was a request from the other evening. I took a couple of snaps with my iPhone for continuity—too good not to post!
A Ginger Mint Mocktail
Ingredients
3/4 ginger simple (skin on juiced fresh ginger+ sugar+water)
1 oz fresh lime juice
6-8 mint leaves for the muddling
2 mint with stems bunch ??
1 skin on lime for making the lime garnish
Fever Tree club soda (blue label, if possible)
Method
For the syrup
Juice three knobs of fresh ginger with the skin on. Combine the juice with equal parts water and sugar to create a ginger simple syrup. Store any unused syrup in a sealed container for up to two weeks.
For the drink
In a mixing tin, muddle the mint leaves. Add the ginger syrup, followed by the lime juice. Add ice and shake well. Strain the mixture into the same non-iced mixing tin you just used. Add club soda and stir, then let it sit for a moment to create a nice foam. Pour over ice and garnish with mint and a lime wedge.
Glass: bucket glass
Garnish: a couple of mint leaves stems and a neatly trimmed lime wedge
Bar Chef Notes: For the adult version, you know what to do. Cheers!
Where to buy the goods? Storage jars, mixing tins, Fever Tree club soda and stuffs? Blonde Behind the Bucket Storefront. Please know I may earn commissions from eligible purchases. Thank you so much!
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.
Reviewing photos for this post makes me want to dive into this mocktail and ride and ice cube similar to a Beth Haeckel original the more I look at them. And speak French. Doesn’t everything sound better in French anyway? Comment dit-on beautiful thought provoking tasty mocktail in French? à votre santé!
2, maybe 3 ounces if you have room in the glass of butterfly pea tea
Method
Add ice to your bucket glass of choice. Start with grenadine. Add Rose water. Then add sparkling water. Here comes the good part, all ingredients are good but this is my first time using this one. Add the beautiful vibrant blue tea. Top with dried butterfly pea flower buds. Admire before stirring to enjoy.
Glass: bucket glass
Garnish: 3 or 4 butterfly pea flower dried flowers
Where To Buy: Blonde Behind the Bucket Amazon Storefront
I was having a conversation with two someones on different occasions recently. “It’s what we do when we are well that affects us when we are not well,” was the takeaway. This is a yummy, taking-care juice. As bright as the sun and feels good with every sip.
Golden Planet Juice
1/2 cucumber
3/4 Granny Smith green apple (I ate the other 1/4 while preparing the juice)
2 medium golden beets
1 cup of baby carrots
pinch of Himalayan pink salt
Wash and cut all fruits and veggies. Skin on or off. Feed produce though the juicing machine. Pour juice into bucket glass. Add pinch of pink salt.
Glass: bucket glass
Garnish: none
Where to buy the juicers and glassware and stuff? Blonde Behind the Bucket Storefront, of course. I may receive commission from eligible purchases.
This was supposed to be a test batch, but the recipe is too good not to post. May I present the PRB float: Pumpkin Root Beer Float.
PRB float
Ingredients
1 can of pumpkin purée
1 can sweet condensed milk
1/4 t cinnamon
1/4 t of allspice
1/4 t ginger powder
2 dashes of cayenne pepper
2 dashes turmeric powder
dash cardamom
3 dashes of Himalayan pink salt
freshly ground black pepper three or four turns of the pepper grinder
1 can of Root Beer
Method
Add all ingredients to a bowl and mix until smooth. For the first round, I poured the mixture into unlined and unoiled ice cube trays. The remaining mixture that didn’t fit into the ice cube trays was poured into a loaf pan lined with parchment paper and lightly oiled with avocado oil. All vessels were placed directly into the freezer overnight. The mixture freezes softly and needs to be blended to create a smoothie-like soft serve texture. Think of it as soft serve ice cream. Once blended and creamy, pour it into a glass or bucket and top it off with root beer.
Ice cube tray batch needed the help of small spoon to be removed. Silicone trays would be better. The lined loaf pan was great. I picked up the parchment paper, transferred to the marble board and cut into pieces. I mostly stood in my kitchen eating the product from the ice cube trays.
Behind the scenes:
It’s me practicing my video eating from ice cube trays in a dim lit kitchen
Me again, in Tatum’s Tiny Kitchen practicing my video..Little frosty from my freezer..
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.
This is the mocktail of your dreams. I say that about all of them, I now. You won’t miss the vodka or bourbon, I promise. Sweet without being too sweet thanks to the date syrup. Thanks date syrup. This A-team brings it. Yes, pear and ginger, looking at you. Don’t you just feel healthier looking at them? The thirst quenching lemon sparkling water tops it off bringing it all together. Oh and the two dots of caffeine from Tazo ginger pear green tea a subtle jolt; You know just enough to leave the caffeine sensitive unaffected. So, not to worry you shouldn’t be climbing the walls. I wasn’t and I haven’t had coffee in over two years. Besides all of the above, who can resist extra botanicals and aromatics from a nonalcoholic bitters for that final je ne sais quoi. This mocktail certainly has a certain something alright.
I’d be surprised if you didn’t want to drink more than one. Cheers!
Pear Mocktail
2 different types of pears (Bosc, Comice, Anjou, Bartlett, Starkrimsom you choose) my pears were given to me.
1 small knob of ginger for slicing ginger chards
1 oz Trader Joe’s date syrup
2 ounces of ginger green tea
1 oz of sparking lemon mineral water (I use Pellegrino)
3 drops of baking spice, ginger All the Bitter aromatics
Method
Place bucket glass with ice into the freezer.
Wash all produce.
Boil water. Remove tea bag from packet. Add both to a glass or mug. Steep ginger green tea for 3 minutes. Refrigerate until cold. Best results overnight.
Add several slices of fresh ginger, equaling about 1/2 teaspoon. If you like it spicy, make it a teaspoon. Then add 3/4 of a chopped medium sized pear to a mixing glass. Muddle until juices are extracted. Next, add 1 oz of date syrup and 2 oz of ginger green tea. Then, add ice and shake. Strain into you chilled ice filled glass. Don’t forget the 3 drops of bitters. Top with lemon sparkling water. Garnish with a slice of pear or the whole pear you choose. I like the whole pear.
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.
