Category Archives: mocktail

On a Sunday morning, when the world seems to move at a slower pace, there is a certain charm to indulging in the lazies. I don’t know about you but cravings of something refreshing invigorating and decant all come to mind. What’s a better combo than fresh juice paired with flakey buttery and perhaps chocolate filled pastries with a side of strawberries? Nothing in this morning moment.

Sunday Morning Juice

Ingredients:

• 4 large carrots
• 2 medium-sized golden beets
• 1-inch piece of fresh ginger
• 1-inch piece of fresh turmeric
• 2 oranges
• Honey or agave (optional for additional sweetness)
• Squeeze of lemon (optional for additional brightness)

Instructions:

1. Wash and peel the carrots and golden beets. Cut them into smaller pieces to fit into your juicer chute.
2. Peel the ginger and turmeric using a spoon or a peeler. I like the spoon. Cut them into smaller chunks.
3. Peel the oranges and separate them into segments.
4. Set up your cold press juicer according to the manufacturer’s instructions. I use Omega.
5. Start by juicing the carrots, followed by the golden beets, ginger, turmeric, and finally the oranges.
6. Once all the ingredients are juiced, give the juice a good stir to combine the flavors. Add optional honey/agave and squeeze of lemon here.
7. Pour the juice into a glass or a jar and refrigerate for a few minutes to chill.
8. Serve the cold press juice immediately and enjoy its refreshing and nutritious goodness!
9. Best served with fresh strawberries and pastries or a pancake, if you feel like cooking. It’s Sunday after all.

Note: Cold press juicers extract juice by slowly crushing and pressing the ingredients, which helps retain more nutrients compared to traditional juicers. If you don’t have a cold press juicer, you can use a regular juicer or a blender. If so, you may need to strain the juice using a cheese cloth to remove any pulp or fiber.

Where to buy the goods? You know glasses, juicer, plates, and stuffs? Blonde Behind the Bucket Storefront of course. Duh! (wink wink)

Please know I may receive commissions from eligible purchases.

As we find ourselves in the midst of the season, it’s the perfect time to indulge in a revitalizing and gratifying upgrade to our beloved iced tea: goji basil tea. You’ll soon be saying, “Iced green tea Arnold Palmer who?”

What are goji berries, where are they from? Goji berries were born in China and are rich in antioxidants, vitamins, and minerals that does the body good. They are believed to enhance overall well-being and boost immunity. Goji berries are available for purchase in small or large quantities and do not require refrigeration but a sealed container. They serve as an excellent ingredient for mocktails, cocktails, herbal teas (here we are), and are a staple in my kitchen at all times. Introducing my goji basil tea.

Goji Basil Tea

For the goji tea

Ingredients:

• 2 cup(s) Navitas dried goji berries
• 2 cups boiling water

Instructions:

1. Place the dried goji berries in a heatproof bowl.
2. Pour the boiling water over the goji berries, making sure they are fully submerged.
3. Let the goji berries steep in the hot water for about 10-15 minutes. Longer better here. The berries will get really plump and lose some color. Slightly and this indicates they are ready.
4. After steeping, strain the goji berries from the water using a fine-mesh sieve strainer or cheesecloth.
5. The steeped goji berries once removed from the steep can be enjoyed as is or used in various recipes like smoothies, oatmeal, dips, salads, or baked goods.
6. The goji berry-infused water can also be consumed as a tea (because we are here) or used as a base or mixer for other beverages. Multi-functional little berries.
7. Store any leftover steeped goji berries in an airtight container in the refrigerator for up to a week.

Bar Chef Note: Steeping them in hot water helps to soften them and release their flavors, making them more enjoyable to eat or use in recipes. Although I do love the crunch when dried gojis are incorporated into a smoothie or combined with a frozen treat.

For the ice cubes

Repeat the tea making process. Allow the goji tea to cool to room temperature. Pour the goji tea and some dried and plump berries (not to waste) into ice cube trays and place them in the freezer. Let the goji tea freeze completely, usually takes about 4-6 hours or overnight. Once the goji tea ice cubes are frozen, remove them from the ice cube trays and transfer them to a freezer-safe container or bag for storage until ready to use. I use a two-part sphere tray for halves so that the gojis appear to be floating.

For the Basil Syrup

Ingredients:

• 1 cup water
• 1 cup white granulated sugar
• 1 cup fresh basil leaves

Instructions:

1. In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. Once the sugar has dissolved, add the fresh basil leaves to the saucepan. Stir to combine.
3. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the basil flavor to infuse into the syrup.
4. Remove the saucepan from heat and let the syrup cool completely.
5. Once cooled, strain the syrup through a fine-mesh sieve to remove the basil leaves.
6. Transfer the basil simple syrup to a clean glass jar or bottle for storage.
7. The basil simple syrup can be stored in the refrigerator for up to 2 weeks.

Bar Chef Note: This basil simple syrup can be used in various cocktails, lemonades, teas, or desserts to add a refreshing and aromatic basil flavor. Adjust the sweetness by adding more or less sugar according to your preference.

For the drink

Remove the goji ice cubes from the freezer and add them to a martini glass. Pour your chilled goji berry tea over the top. Garnish with a basil leaf.

Glass: martini glass

Garnish: basil leaf (or two) on a metal cocktail pick. Bonus points if you grow your own.

Where to buy the goods? Ice trays, glasses, metal picks and stuff? Blonde Behind the Bucket Storefront

**i may receive commissions from eligible purchases

This egg white berry mocktail might just be the mocktail of your dreams. If you’re here, you probably want to find out. And yes, you can enhance it with vodka, rum, tequila, mezcal, scotch, amaretto, or any base spirit of your choosing. Alternatively, you can enjoy it with Crémant sparkling wine instead of club soda. This recipe post focuses on the mocktail version, so stay focused.

Rosey Berry

First things first. Clean your strawberries. How do you do this? Add salt to water and let them babies soak for about ten minutes. Make sure the berries are completely covered with water. Rinse them well. Remove the green and proceed with making this drink. You could remove the greens before soaking. I thought it a better photo (or 8) to leave the stems.

Ingredients

4-5 strawberries taste them for sweetness and size matters here so use your best judgement I say 5 and an extra one for the garnish so 6 strawberries

1/4 oz of rose water

1/4 oz agave

1/2 oz fresh squeezed lemon juice

1 egg whites from chicken egg save the yolk for baking or extra in omelette

*Optional pinch of flakey sea salt think Maldon

Sparkling water for the final splashes to the top

Method

1. Place a few fresh strawberries in a mixing glass or cocktail shaker.
2. Use a muddler (muddle tool with the teeth works best here) or the back of a spoon to gently crush and release the juices of the strawberries.
3. Continue muddling until the strawberries are broken down, but not completely pulverized.
4. Set aside

For the egg whites and the cocktail

In a small mixing tin, add your egg whites. I recommend using chicken egg whites from an actual egg rather than the carton. If you are vegan, you can use aquafaba. I haven’t tried it with these ingredients, so that’s on you. Premade egg white foam is also available, but I recommend using egg whites from an actual egg. Add the coil from the strainer and shake your egg whites until they reach almost a soft peak. Then, add and muddle strawberries and incorporate all other ingredients. Dry shake all ingredients in two mixing tins without ice. You may need a kitchen towel, as the mixing tins don’t stick together as well when warm. Add ice and shake again. Double strain if you like. The lemon curdles the egg, but I still single strain. Pour over an ice-filled glass, preferably a chilled glass. Top with sparkling water and garnish with mandoline-sliced strawberries.

Garnish: two strawberries slices

Glass: bucket glass

Where to buy glasses muddling tools tins salt mandoline and glasses? Blonde Behind the Bucket Storefront of course.

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.

Glass: bucket glass

Garnish: whole pear

Where to buy the goods, ok- glasses and stuffs? Blonde Behind the Bucket Storefront