Several months ago I was thinking about creative was to garnish my martinis. This, a way. Black pitted olives from a can stuffed with feta cheese. You will find yourself saying Spanish queen green pimento stuffed olives who?
Feta Stuffed Black Olives
Ingredients
1 can of pitted black olives
Feta cheese of choice
Method
Open the can and drain the olive juice. Reserve for a dirty martini or not. Slice or break feta cheese apart and stuff olives. Try not to eat them all before making the martini.
Jalapeño peppers are fickle ones. Some spicy hot some spicy mild and some are more green in taste. Consistency is key when creating spicy cocktails. Mother Nature does what she does and that isn’t always the most agreeable to when selecting ingredients for year round menu cocktails.
How do we create the desired consistency for our year round cocktails? Bitters is one way. What is needed? A high proof grain spirit and jalapeños and some time. That’s it. Easy as that.
Jalapeño Bitters
4-10 jalapeños
10 oz of Everclear 190 grain spirit (it’s a whopping 95% alcohol by volume)
Method
Slice each jalapeño. Using a muddler, mash some of the slices extracting juice and crushing the seeds. Add all slices and muddle pieces to a container. Then add the alcohol to the same container. Cover with an airtight lid. Leave a room temperature for about a week. 7 days. Taste test for spice. Remove peppers once you have your bitters. Store in the refrigerator or at room temperature in a dropper bottle or sealed jar. Label and date.
So, wanna spicy margarita? Make it the same as you would and add your jalapeño bitters float at the end. Just like that.
This is a fun one. Ok, I tested using semi-sweet chips with dark chocolate chunks (1:1) and I tested using a Belgium dark chocolate bar from the 99Cents stores. Both melting techniques using a Bain-Marie. Microwave a great second if you have one and don’t want to go through the extra steps.
For the ice, I tested two ways. The first piping the chocolate into a bowl of water with ice cubes. The second filling a large ziplock plastic bag with water then freeze to have the now ice in a bag. Both work. Some of these chocolates came out a bit clunky. All are usable, even if only for the snacking while you watch the others set.
Ingredients
Chocolate chips, chocolate chunks, chocolate bars
Water
Ice
Method
For the ice both method
1. Over medium beat, place a heat safe bowl on top a pot of water on the stove. This technique is Bain-Marie. The bowl should be large enough as not to touch the water or fall into the pot. Water should not touch the chocolate.
2. Add chocolate to the bowl and let it sit. As it starts to melt stir slightly with a wooden spoon or silicone spatula intermittently until smooth.
3. Once chocolate is melted, remove from the bowl from heat. Set aside. Let the chocolate cool slightly. Once cooled add to a zip locked bag for the piping.
5. Add ice and water to a bowl. If the zip locked bag method is the choice, roll the sides of the bag down over the ice or remove and float in water.
6. Snip the tip of your piping bag and swirl the chocolate. Make any shape you like. I practiced writing my name.
7. Once chocolate starts to lift from the ice, remove using an offset spatula or dinner knife. Place your chocolate shapes onto a chilled plate and refrigerate until ready to use.
Where to buy? Blonde Behind the Bucket Storefront
*** I may receive commissions from eligible purchases
There is an elegance in simplicity. Cucumber ribbons are an easy example of this. May I present my cucumber ribbons in the G&T.
Cucumber Ribbons and the G&T
Ingredients
1 medium size cucumber
2 oz of gin of choice
1 bottle of Fever Tree tonic water
Method
For the cucumber
Using a (paring) knife, slice off the bottom pointy end of the cucumber making it easier (and safer) to use the vegetable peeler. Then stand the cucumber on diagonal securing its stance at the top with one hand. The hand you won’t be using to hold the peeler. Starting from top to bottom carefully pressing the vegetable peeler away from you peeling along the length of the cucumber. Make several thins of cucumbers. Trim to tidy any jagged or unclean edges and line your glass. Add ice. Add gin and top with tonic.
For the drink:
2 oz Hendrick’s gin. Add ice. Top with tonic water.
Glass: bucket glass
Garnish: cucumbers (obviously)
Please drink responsibly.
Where to buy the OXO peeler and a bucket glass? Blonde Behind the Bucket Storefront.
** * I may receive commissions from eligible purchases
Soaking cocoa nibs in Campari is a method of infusion rather than flavoring, providing an enhancement to the alcohol’s flavors, that Campari needs it.
Chocolate Campari
Ingredients:
1 cup of cocoa nibs
12 ounces of Campari
Method:
Add ingredients to a jar. Pour with your heart but if you need a recipe. Cover the jar with a lid or plastic wrap. Leave at room temperature or refrigerate. Wait two days to two weeks, depending on the desired chocolate taste. Add to your favorite cocktail or drink over ice. An orange twist is optional but certainly recommended.
Where can you buy the goods? Cocoa nibs, glass jars, jiggers, photo equipment, and other items? Blonde Behind the Bucket Storefront, of course! Please note that I may receive commissions from eligible purchases. Thank you so much.
Please be of the legal drinking age and enjoy responsibly.
1 cup of cane sugar
1 cup of water
2 tablespoons of dried lavender
1. In a small pan bring equal parts water and sugar to a boil. Let the water boil for 5 minutes. Reduce heat for 3 minutes. Stir to make sure all sugar is dissolved. The water will look slightly opaque.
2. Remove from heat and add dried lavender.
3. Let it steep for 30 minutes.
4. Strain your lavender pieces using a mesh strainer cheese cloth or coffee filter into a bowl.
5. Using a funnel, add syrup to bottle and refrigerate before use. Make sure syrup is cool before refrigerating. If syrup isn’t cool enough it could potentially disturb the temperature of your other cold items already refrigerated.
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.
Did you know that smoking dried rosemary can add incredible uniqueness to cocktails? Smoking dried herbs, like rosemary, can enhance the flavors of mezcal, tequila, bourbon, rye, Campari (yes, I am forever on a Campari kick), and gin cocktails. This technique, known as glass smoking, not only adds depth of flavor but also creates a visually captivating experience for onlookers. After preparing your cocktail, relight the dried rosemary, blow out the flames, then place the smoking herb stick in the glass as a garnish. Make sure the sprig is long enough to continue smoking once inserted into the cocktail for an added effect. It also smells really great!
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 from the condensation.
Method
Place your chilled glass on the fire safe surface, up right. Light the dried rosemary. Blow out the flame. Once it starts to smoke place 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 glass drinking side down on top of it. Leave for a few minutes. Turn the glass upright again and build your cocktail. Voilà .
Where to buy the goods? You know, bucket glasses, lighters, and other supplies? Blonde Behind the Bucket Storefront, of course
*please know I may receive compensation from eligible purchases, thank you
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.
Candied oranges are here, and you know what that means—Aperol Spritz time! Yes, that’s right! Let’s upgrade that Aperol Spritz. How about giving the Lillet sisters a new accessory? Or keep this recipe for an extra special cocktail, mocktail, or boozy smoothie. Halloween drinks, anyone? “Extra special” means you can enjoy them anytime! I dare you not to eat them all first, though. Aren’t they pretty?
Candied Blood Oranges
Ingredients
2 blood oranges
1 cup of white granulated sugar
1 1/2 cups of water
Method
In a pan, add sugar and water over medium heat. Lately, I have been using my non-stick Le Creuset frying pan for everything! Let the mixture come to a boil. Add slices of blood oranges and reduce the heat to a simmer for 45 minutes. The sugar-water mixture will begin to thicken, and the oranges will start to become covered in a shiny sugary syrup. This is how you will know they are ready for drying. Transfer the sticky orange slices to a drying cooling rack. Dry them in the open air overnight. To speed up the drying process, placing them in an oven at 200 degrees Fahrenheit for about 2 hours will do the trick as well.
Where to buy the goods? Measuring tools, pans, knives and stuffs? Blonde Behind the Bucket Storefront of course.
Please know I meat earn commission form eligible posts. Thank you!