mocktail Archives - Page 3 of 4 - blonde behind the bucket

Pear Mocktail

This is the mocktail of your dreams. I say that about all of them, I know. 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, I’m 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 provide a subtle jolt—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 the extra botanicals and aromatics from nonalcoholic bitters for that final je ne sais quoi? Who can resist all the bitters and aromatics they bring? 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, Starkrimson—you choose) were given to me.

1 small knob of ginger for slicing ginger chards

1 oz Trader Joe’s date syrup

2 ounces of Tazo ginger green tea

1 oz of sparking lemon mineral water (I use Pellegrino)

3 drops of baking spice, ginger All the Bitter aromatics alcohol-free bitters

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, equal to about 1/2 teaspoon. If you like it spicy, increase it to 1 teaspoon. Next, add 3/4 of a chopped medium-sized pear to a mixing glass. Muddle until the juices are extracted. Then, add 1 oz of date syrup and 2 oz of ginger green tea. Add ice and shake well. Strain into your 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—your choice! I prefer the whole pear.

The topper

The pour

Glass: bucket glass

Garnish: whole pear

Bar Chef Notes: For an adult version, sneak in a little Grey Goose La Poire when no one is looking—if you must! The recipe may need to be modified as a result though.

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

Please know I may receive compensation for eligible purchases. Thank you!

Cabbage Rosemary Cooler Mocktail

Cheers!

This green goodness is inspired by St. Patrick’s Day and leftover produce; definitely worth trying. Juicing cabbage may seem odd, but it’s a great hydrating option after a night out. Packed with vitamins C and K, cabbage eases inflammation. Rosemary simple syrup adds a fresh, sweet touch, balancing the cabbage’s bitterness. Sparkling water, akin to champagne bubbles, is refreshing and hydrating. A pinch of Himalayan pink salt enhances flavors and adds good luck. This drink is a supercharger, boosting all flavors. While I’m no medical expert, personally, this concoction has worked wonders for me. Drink it regularly, and you may start glowing from within.

This juice can be batched if using a cold-pressed juicer and will last for a couple of days in the refrigerator. If using other juicers, I recommend drinking it immediately, ideally on the same day.

Cabbage Cooler

Ingredients

1/2 head of green cabbage

1/4 oz rosemary simple syrup

1 medium knob of ginger

1 dash of Himalayan pink salt

Top with S. Pellegrino Sparkling water

Rosemary stirring sprig (it is a garnish and a stirring stick)

Method

For the Rosemary Simple Syrup

Add equal parts of white granulated sugar and water to a saucepan. Bring the mixture to a boil and add the rosemary. Boil for about 5-7 minutes, then remove from heat. Let the rosemary cool and steep in the sugar water. Strain out the rosemary. Allow the syrup to cool before refrigerating. It’s best to use the syrup when cool in this drink. Store any unused syrup in the refrigerator. The shelf life for the rosemary simple syrup is about a week, if it lasts that long, being a multi-functional syrup and all.

For the cabbage juice

Use your juicer to juice fresh, clean, washed cabbage and ginger. Pour the juice into a wine glass. Add the rosemary syrup. Use a rosemary sprig garnish to stir. Top it off with sparkling water.

Bar Chef Notes: If you don’t have a juicer you can blend in a blender and strain with a clothe milk bag, cheese cloth, or coffee filter.

Glass: wine glass

Garnish: fresh Rosemary sprig/stir stick

Bar Chef Notes: Ice or chilling juice before serving, optional

The first drink spilled and I had to make it again…

Where to but the goods? Blonde Behind the Bucket

I may receive compensation for 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.

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.

Blood Orange Delight

This one could be a patio pounder, but we are still in dry January. Even if we weren’t, you won’t miss the gin (too much) with this one, though. The bitters’ flavors offer the botanicals we love in gin, and the blood orange adds a tart, bright light. The lemon zest Pellegrino provides a satisfying, refreshing finish, leaving you wanting more. Eight days and counting…

Cheers! You’re almost there.

Blood Orange Delight

Ingredients

1/2 of one blood orange

1 oz of agave

4 oz of lemon Pellegrino sparkling water

3-6 dashes All the Bitter cardamon coriander blood orange non-alcoholic bitters

Method

In a mixing tin, muddle half of a blood orange, pressing out as much juice as possible. A room temperature rolled orange helps. Add agave and ice, then shake until the mixing tin is cold. If you prefer a pulp-filled drink, strain into a bucket glass; if not, double strain. To double strain, use a Hawthorne strainer with a fine mesh strainer. Add ice to your bucket glass and top with lemon Pellegrino.

Glass: Bucket Glass

Garnish: Thinly sliced blood orange circle. Brûlée the orange using sugar and a torch for a fancy touch.

Bar Chef Note: Double-check all bitters ingredients for allergens and interactions

Cheers!

Test video. Mixing tins and glasses take 2 and a gentle reminder for myself brush hair add lipstick before video?

I didn’t plan on making a video..

Where to buy the goods? Mixing tins, pint glasses, bitters.. Blonde Behind the Bucket Storefront

*I may receive commissions for eligible purchases

Hello Jellie Mocktail

To reiterate what is currently circulating on social media – Dry January doesn’t have to be boring. Inspired by the Japanese coffee jelly drink (some add milk to make it a beverage), I created my own jelly cocktail and mocktail. This post will feature the mocktail, with the cocktail coming next month. Remember, this is Dry January, so I sat around thinking about how to make it more exciting. I wanted to use vanilla extract, Collins maraschino cherry juice, Sadaf pomegranate molasses, all infused with saffron. And thus, my Hello Jello Mocktail was born.

It’s easy to make and delicious. This is more than cubes of jello in a glass. Cheers! You’re almost there.

Hello Jellie Mocktail

4 cups of still water (one reserved for the the gelatin sheets)

2 cups of white granulated sugar

17 gold leaf gelatin sheets

2 Tablespoons of vanilla extract (make your own here)

2 teaspoons of Collins maraschino cherry juice

1/2 teaspoon of Sadof pomegranate molasses

1 teaspoon of Cultures for Health citric acid powder

1/4 teaspoon (ish) of saffron (I eyeballed this one)

Video! What a beauty.

Method

Using a bowl, add 1 cup of cool water to seventeen 220 bloom gold leaf gelatin sheets. It’s ok to break the sheets up a little bit. All sheets should be covered completely or at least much as possible with water. Let the sheets bloom for about 5-10 minutes.

Meanwhile, using a pot (I use an oval Le Creuset Dutch oven), bring 3 cups of water and sugar to a simmer until sugar dissolved. Remove gelatin sheets from blooming water bath squeezing any of the excess water along the way. Add gelatin to the simmering water. Add vanilla. Add citric acid and syrups. Roll saffron in your hand to break it up a bit and toss into the mixture. Stir to blend then remove from heat. Let steep and for 5 to 10 minutes. Strain the saffron out or leave inside mixture.

Pour cooled mixture into silicone molds or container of choosing. Refrigerating overnight is best.

Remove from the molds once refrigerated and cut into desired shapes. I choose cubes. I love how the light reflects and the sharpness.

Glass: Bucket Glass

Garnish: None

Side note: If using silicone molds, spray with cooking spray or brush with a neutral oil and wipe with a paper towel. I used some silicone mold and my mixing glass. You can use a bowl or a pan. Any works as you will cut into cubes. Set aside.

Pro tip: to remove the jello, place silicone molds into warm water. The sides should release with a jiggle.

Some behind the scenes videos…

The end

Where to buy the goods? Blonde Behind the Bucket Storefront

PRB (pumpkin root beer) float

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 Ceylon ground cinnamon

1/4 t of allspice powder

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. Luckily, I have since purchased better ice cube trays for this recipe.

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..

Where to buy trays and ingredients and stuffs?

Blonde Behind the Bucket Storefront

Please know I may receive compensation for eligible purchases. Thank you!

Golden Planet Juice

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.

My Orange Juice

Just look at it. Isn’t it beautiful.

Up close and last looks before the gulp..

It’s light bright sweet slightly savory and energizing. Perfect for a cool early morning or midafternoon pick me up as the season changes. It’s autumnal colors certainly signaling fall is here and hinting Halloween is around the corner. No matter the season, drink happy.

My Orange Juice

1 1/2 cups of baby carrots

1 medium knob of ginger

2 Granny Smith apples

1/2 naval orange

Fresh ground black pepper, dried turmeric powder and manuka honey for the rim of the glass.

Method

Paint or roll your glass rim with PRI Manuka honey 10+. Set aside. Add dried turmeric powder and several turns of the fresh pepper from the grinder to a saucer. Mix together using your finger or a fork. Twist and roll the honey coated rim of the glass into the pepper turmeric mixture. Refrigerate while you juice.

Wash fruit. Add all to a juicer. I use Omega. If you don’t have a juicer use a blending machine and strain with a cheese cloth or coffee filter. Add juice to the prepared glass and enjoy.

Glass: bucket glass

Garnish: black pepper and turmeric

Where to buy? Blonde Behind the Bucket Storefront

*** I may receive commissions from eligible purchases

Eagle Design Ice Stamp

Make an impression and send off summer with customized ice cubes for cocktails and mocktails using a custom ice stamp. This eagle ice stamp, my choice. Feel free to play using heat sources to deepen and clarify your impression. Isn’t it cool? Maybe make your own clear ice while you’re at it.

The history of clear ice and how to make can be found in Dave Arnold’s book Liquid Intelligence. Both the book and ice stamp can be found on my Blonde Behind the Bucket Storefront. FYI, I may earn commissions on eligible purchases.

C’est Bon Mocktail

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 ounces of house made grenadine

1 tablespoonful of rose water

2 ounces of Pellegrino sparkling water

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 may receive commissions for eligible purchases