Chill Out In Slippers Weather: Frosé All Day What does 45% Grenache Noir, 25% Cinsault, 15% Syrah, and 15% Merlot get you? A rockstar rosé created by a rockstar and his friends. That’s what. Maison 9. While a good rosé tastes crisp clean and refreshing straight out of the ice filled bucket I decided to have a little fun with this one. Just look at it! Peach Thyme Frosé with Maison 9 rosé wine—the softer side of a rockstar wine. I can’t say for sure, but it sounds good anyway, right? It’s a special way to take advantage of frozen summer peaches and this rosé all year long. You’re going to love it! Peach Thyme Frosé Bar Chef Notes: Remove thyme stems and use only the leaves for the blending. Garnish with sprigs. Where to buy the goods? Blonde Behind the Bucket Storefront. I may receive commissions from 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
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
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
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
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
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