Candied Blood Oranges 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. First batch from the overnight drying. 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!
Grenadie One of the most common bar staples is grenadine. It can be used in drinks or on ice cream and in other desserts. During the summer, I crave grenadine drinks like boozy smoothies and spritzes galore, along with a daily smoothie or two. And for those days when I don’t feel like drinking, there’s a Shirley Temple. Once you see how easy and “healthier” it is to make grenadine at home, you won’t want it any other way. You’re gonna love it! Grenadine Recipe 1 1/2 cups of pomegranate juice 1/2 cup of beet sugar 1 generous tablespoon of orange blossom water 2 ounces and a splash of pomegranates molasses (splash is for luck and because all the pomegranate molasses doesn’t want to come out of the jigger and I chose not oil to coat the jigger as not to interfere with the recipe hence the splash. 1 ounce of vodka Method In a saucepan add beet sugar and pomegranate juice. Heat until sugar dissolves. Add pomegranate molasses and set aside to cool. Once your mixture has cooled add orange blossom water and vodka. The vodka is the preservative. Store in an airtight sealable glass container in the refrigerator. Now you are ready to make a Dirty Shirley, Shirley Temple, Tequila Sunrise, or any other cocktail you desire. Excellent on ice cream. The challenge for me is not to drink this recipe straight from the bottle. Where to buy the goods? Bucket glasses and orange blossom water? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you. Please drink responsibly and be of the legal drinking age. One-TimeMonthlyYearly Make a one-time donationMake a monthly donationMae a yearly donation Choose an amount ¤5.00¤15.00¤100.00¤5.00¤15.00¤100.00¤5.00¤15.00¤100.00 Or enter a custom amount ¤ Your contribution is appreciated. Thank you. Thank you. Thank you.Your contribution is appreciated. Thank you.Your contribution is appreciated. All funds will go to future projects. A small percentage goes to charity. DonateDonate monthlyDonate yearly
Easy Vanilla Extract Did you know vanilla extract is versatile? It’s not just for baking – you can also use it in cocktails, smoothies, and more! Sometimes, I like to mix it with vodka to create a delicious vanilla vodka recipe, or even use it as bitters. The amazing aroma it adds is an extra bonus! Making your own vanilla extract is easy – it’s like magic in a bottle. Who said vanilla was boring? It’s anything but “vanilla”. Ingredients 8 vanilla beans pods 8 ounces of vodka Magic takes time. One ounce of vodka to one vanilla bean is my best ratio to date. Split each individual vanilla bean pods with a pairing knife and scrape sticky seeds with the back of the knife (they will stick to the knife) and then scrape into the bottle’s lid. After, add the open vanilla pods to the bottle. Then comes the good stuff. Add the vodka. Cap and shake. Write the date on a piece of hot pink duct tape (my go-to) and stick it to the bottle. Make sure all pods are covered. If pods aren’t covered completely standing upright (which mine are not) side resting is best. Store in a cool dark place for a least a month. I chose my spice cabinet. An empty clean Roku gin bottle makes a pretty vanilla bottle don’t you think? Label and date. One month and this is what the vanilla looks like. I needed to sneak some for a bourbon clarification.