Category Archives: syrups extracts garnishes

For the orange peel garnish 1

Orange(s)

Pairing knif

Fruit Vegetable peeler

Cutting board / nonslip surface or pad

Paper towel

Use a fruit vegetable peeler (I use OXO) to remove the outer layer of the orange which will be your garnish. This method helps avoiding the pif. Best if the orange is at room temperature and slightly firm. Condensation and softer skin may cause the peeler to slip and perhaps catch a finger. Peeler should be in great condition.

Once you have several orange peels, place your cutting board on a non-slip surface. Use your pairing knife to trim the edges.

What to do should you prepare more than you need? No biggie. Wrap your orange pieces in a damp paper towel and store in the refrigerator. Paper towel shouldn’t be too wet as the peels will become slimy. Peels will keep for a day or two. Same day use is recommended.

Wash your tools after each use with soap and water. Citrus will cause the knife and peeler to become dull faster.

Where to buy the goods? You know peelers and glassware and stuff? Blonde Behind the Bucket Storefront. Please know I may receive compensation for eligible purchases. Thank you!

Gold Hibiscus Flower Garnish

Ingredients

1 jar of hibiscus syrup with edible flowers

1 package of edible gold leaf sheet

1 bowl of room temperature water

1 bamboo skewer or toothpicks

Method

Fill a bowl with room temperature water. Separate one tissue paper gold sheet from the other tissue papered gold sheets, handling with care as these gold sheets stick to almost everything. Face the single sheet of gold still attached to the tissue paper gold side down towards the room temperature water. Bend the tissue paper away from the gold sheet to release it. Carefully remove it until the gold floats. I was able to use my finger with one sheet, but the other needed the help of a bamboo skewer. Once the gold is floating in the water, remove a hibiscus flower from the jar and secure it on the tip of the skewer by poking it. After securing the flower, slowly lower it onto the gold leaf resting on top of the water. As soon as the flower touches the gold, it will stick. Scoop the gilded flower out of the water and set it aside. Repeat the process for each flower needed. It is best to use the gilded flowers immediately, but they will keep in the refrigerator for a couple of days. I placed each one separately into small spice silicone pinch bowls, wrapped them loosely, and placed them on the refrigerator shelf to test their shelf life.

Where to buy the goods? Blonde Behind the Bucket Storefront

* I may receive commissions from qualifying purchases. Thank you.

Rosemary smokes. What does that have to do with cocktails? Smoke from dried herbs (yes, any herbs and many spices) adds depth of flavors to cocktails. In this case, a rosemary-smoked filled glass elevates many mezcal, tequila, bourbon, or rye cocktails to the next level. Let’s not forget Campari. And gin, here’s looking at you. Plus, this technique is called glass smoking, which looks cool for those watching. For added effect, after making your cocktail, relight the dried rosemary, blow the flames out again, plop the smoking herb stick into the glass, and present the smoking sprig with the cocktail as a garnish. Make sure the sprig is long enough to continue smoking once placed into the cocktail, though.

What You Will Need

Fire safe surface

Dried Rosemary

BIC lighter gas stove top or butane torch

Chilled bucket glass for your cocktail. A chilled glass provides a sticky surface for the smoke.

Method

Place your chilled glass upright on a fire-safe surface. Light the dried rosemary and blow out the flame. Once it starts to smoke, place the dried rosemary sprig on the fire-safe surface and let it smoke. Then, turn the glass upside down and catch the smoke by placing the drinking side of the glass down on top of it. Leave it for a few minutes. Turn the glass upright again and build your cocktail.

Where to buy the goods? Glasses lighters and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.

Rosemary smokes. What does that have to do with cocktails? Smoke from dried herbs (yes, any herbs and many spices) adds depth of flavors to cocktails. In this case, a rosemary-smoked filled glass elevates many mezcal, tequila, bourbon, or rye cocktails to the next level. Let’s not forget Campari. And gin, here’s looking at you. Plus, this technique is called glass smoking, which looks cool for those watching. For added effect, after making your cocktail, relight the dried rosemary, blow the flames out again, plop the smoking herb stick into the glass, and present the smoking sprig with the cocktail as a garnish. Make sure the sprig is long enough to continue smoking once placed into the cocktail, though.

What You Will Need

Fire safe surface

Dried Rosemary

BIC lighter gas stove top or butane torch

Chilled bucket glass for your cocktail. A chilled glass provides a sticky surface for the smoke.

Method

Place your chilled glass upright on a fire-safe surface. Light the dried rosemary and blow out the flame. Once it starts to smoke, place the dried rosemary sprig on the fire-safe surface and let it smoke. Then, turn the glass upside down and catch the smoke by placing the drinking side of the glass down on top of it. Leave it for a few minutes. Turn the glass upright again and build your cocktail.

Where to buy the goods? Glasses lighters and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.