Springtime In A Glass Springtime In A Glass I don’t know about you, but I am ready for a little Spring, linen wardrobe, later sunsets, tulips, daffodils, green peas, kite flying, and more of my Springtime In A Glass. Before we get to the recipe, here is a little bit about some of the ingredients included. What is St. Germain elderflower liqueur? St. Germain elderflower liqueur is a popular French liqueur made from elderflower blossoms. It has a delicate floral and slightly sweet flavor, making it a versatile ingredient in cocktails and mixed drinks. Yes, even mock-tails. What is rose water? It is a flavored water made by steeping rose petals in water. It is commonly used in cooking, baking, and skincare products for its delicate floral aroma and flavor. Rose water adds a subtle floral note to dishes and can also be used as a natural fragrance or toner for the skin. And, of course, cocktails. Lastly, what’s the difference between liquor and liqueur you ask? Mainly the production process and the strength of the liquid as a result. Liquor, also known as spirits, refers to distilled alcoholic beverages that are typically made from grains or fruits. Examples of liquor include vodka, whiskey, rum, and gin. Liquor is distilled to increase its alcohol content and is often enjoyed neat or in cocktails. On the other hand, liqueur is a sweetened and flavored distilled spirit that is often lower in alcohol content compared to liquor. Liqueurs are made by infusing fruits, herbs, spices, or other flavorings into a base spirit such as brandy or rum. In St. Germain’s case, elderflowers. Liqueurs are known for their variety of flavors and are commonly used in cocktails and desserts for their unique taste profiles. Other examples of liqueurs include Grand Marnier, Kahlua, and Amaretto. Springtime In A Glass Ingredients 1 oz St Germain Elderflower liqueur Bar spoon to 1/4 oz of freshly squeezed lime juice (double strain to remove the pulp optional) Bar spoon to 1/4 oz of honey syrup 3-5 dashes of rose water Champagne *optional a couple of tiny drops of orange bitters **Equal parts lime juice to honey syrup; the quantity depends on the desired level of sweetness Method For the honey syrup To make honey syrup using a 3:1 ratio of honey to water, follow these steps: Ingredients: 3/4 cup honey 1/4 cup water Instructions: In a small saucepan, combine the honey and water Heat the mixture over low heat, stirring constantly until the honey is fully dissolved into the water Remove the saucepan from the heat and let the honey syrup cool to room temperature Transfer the honey syrup to a clean jar or bottle for storage Store the honey syrup in the refrigerator for up to two weeks For the drink Add all ingredients, except the champagne, to a shaker with some ice. Shake gently to blend without watering down the mixture. Pour into flute stemware. Top with your choice of champagne. For a more delicate flavor, consider using Ruinart Blanc de Blanc. For a bolder taste and texture, opt for a Pinot Noir-forward Veuve Clicquot. Express a lemon and orange peel over the drink and garnish with a channel-cut lemon peel and a lavender (or any color) edible viola flower on top. iPhone photo on marble bar Cheers! Please enjoy responsibly under the legal drinking age. This photo taken by me in Paris, France #TatumsTinyKitchen Where to buy stemware and stuff for squeezing those fresh limes and jiggers for accuracy? Blonde Behind the Bucket Storefront *please know I may receive commissions from eligible purchases. Thank you Thank you.
Ruinart Rosé Champagne 375ml This wine is pink and sparkling. This wine has a floral, fruity nose. This wine is red berries. This wine is crisp with bright mineral character. This wine is delicate and vibrant. This wine is champagne. This wine is specifically Ruinart Rosé Champagne. This wine is. This bottle is in a smaller format, measuring 375ml. This size bottle is equivalent to about two and a half glasses. Smaller format wines tend to age faster and are typically brighter and crisper. This wine is predominantly made from Pinot Noir grapes. It was gifted to me with the agreement that if I opened the bottle to pour a single glass, I would take the remainder home. This wine does not disappoint. This wine pairs with shellfish, cheeses (cow and vegan), pork pâte, salads and chocolate mousse and ganache desserts. This wine retails for about $50 USD retail. Drink now. Ruinart is one of the oldest Champagne houses in the world, founded in 1729 in Reims, France. Ruinart has a rich history and has been associated with art and culture throughout the years. The house has collaborated with renowned artists to create unique and artistic packaging for their Champagnes, reflecting their commitment to craftsmanship and creativity. Find out more from their website and social media accounts. Where to buy stemware, champagne toppers, ice buckets and stuffs? Blonde Behind the Bucket Storefront of course. Please know I will receive commissions on all eligible purchases.
Frozen Passion Fruit Pineapple Bucket Tossing and turning is something I often do when it’s too warm to sleep. Unfortunately, I don’t have air conditioning. With it being midnight and warmer than usual in my part of the world, it doesn’t feel like Halloween is around the corner. What’s a girl to do? A refreshing, icy, bittersweet drink comes to mind. It’s like a pumpkin autumnal glow without the pumpkin flavor, served perfectly in a bucket glass. I know some of you don’t like pumpkin. I use a spoon to ensure I am able to savor every last drop. If I could, I would even lick the glass clean for this one. Frozen Passion Fruit Pineapple Bucket Ingredients: 1 cup frozen pineapple chunks 1 cup of frozen passion fruit chunks 1 ounce Campari 1 ounce Ketel One Vodka Dash of Angostura bitters 1/4 ounce agave syrup (adjust to taste) Method In a blender, combine the frozen pineapple chunks, passion fruit chunks, Campari, Ketel One vodka, Angostura bitters, and agave syrup Blend on medium to high speed until smooth and well combined. If the mixture is too thick, you can add a splash of water (or more Campari?) or pineapple juice (Campari the better choice) to help with blending Taste the mixture and adjust the sweetness by adding more agave syrup, if desired Once the mixture is smooth and well blended, pour it into a bucket glass. Glass: bucket glass Garnish: none Please enjoy responsibly and be of the legal drinking age Where to buy the goods? Bucket glasses, spoons, blender and stuffs? Blonde Behind the Bucket Storefront, of course! *I earn from qualifying purchases
the factory wine This wine is clear. This wine is ruby in color. This wine is berries. This wine is cherries and cranberries. This wine is light in body with little to mild but elegant tannins. This wine is strawberries. This wine is spice. This wine is silky smooth. This wine has oak. This wine is a red wine. This wine is New World. This wine is California. This wine is 2018. This wine Pinot Noir (also a grape found in champagne). This wine is Sleepy Hallow vineyards. This wine is l’usine 2018 Saint Lucia Sleepy Hallow Pinot Noir. This wine is art. This wine. l’usine translates from French to English meaning the factory. Yes, Warhol tribute. This wine in particular hangs out in French oak barrels in Saint Lucia Highlands Monterey County California for several months. It is available for purchase on their website and through select retailers (New York and Los Angeles looking at you). Unfortunately, at this time, there isn’t a formal tasting room on location. Drink it now or hold. This wine pairs with pork, duck, salmon, tofu, and morel mushroom dishes. It also pairs well with brie cheeses charcuteries caramels and chocolate mousse. The pricing of the l’usine is $100-110 USD. l’usine cellars Oh, I’m not sure who the model is on the bottle. I have a vague recollection of a couple of conversations about this from pre-COVID days. Is she a daughter, a niece, a friend, or a sister? I can’t say for sure. I called the number on the website, and the lady I spoke to wasn’t sure who the model was either. Where to buy glasses, wine openers and stuff? Blonde Behind the Bucket Storefront *I may receive commissions on eligible purchases
Mango Mango Pistachio Mango mango pistachio Mango mango pistachio Mango Mango Pistachio 1 1/2 cups of frozen mangoes chunks 1 cup of unsweetened vanilla almond milk 1 scoop of Agent Nateur holi (mane) collagean powder 5 tablespoons of hulled hemp seeds 2 tablespoons of ground pistachio and some for the rim 1 tablespoon of date syrup 1/4 teaspoon ground cardamom 1/8 teaspoon of ground ginger 1 tablespoon of avocado oil Method Add all ingredients to a blending machine and blend until smooth Rim glass with date syrup and coat with ground pistachio Garnish: ground pistachios powder Glass: bucket glass Where to buy the goods and stuff? Blonde Behind the Bucket Storefront of course! Please know I may receive commissions from edible purchases.
My Version, Manhattan The Manhattan originated, you guessed it, in the Manhattan borough of New York City. A nightclub in the 1870s more specifically. Allegedly. No matter, it’s a classic. Whether you drink it with French or Italian vermouth, perfect, straight-up or on the rocks, this one will be a continued request for years to come. Why rye and not bourbon? It’s not as sweet as bourbon for starters. It’s spicier. It’s bolder. With the sweet vermouth, a match made in heaven. Carpano Antica is my choice because it’s the best. That’s it. And it’s Italian, there that. My Version, Manhattan 2 oz Rittenhouse Rye 1 oz Carpano Antica Sweet Vermouth 3 droppers full of Angostura Bitters Method Using a mixing glass, combine all ingredient with ice. Stir. Strain into a glass of choice. Glass: martini or bucket glass Garnish: one Luxardo cherry Pro tip: coat your mixing spoon with a little cherry syrup for the stirring Dessert first? Not so fast.. Please Drink Responsibly Where to buy a sexy martini glass or those Luxardo cherries? Blonde Behind the Bucket Storefront **I may receive commissions from eligible purchases
tomorrow’s amaro Tomorrow’s Amaro For the Cynar infusion I made a few different batches. One with mixed berries, one with blueberries and one with strawberries. Clear case of indecision as they all sounded good. This recipe is with the strawberries. The other infusions taste were tasty. Strawberries, artichoke molasses and key lime the winner. Yes, please and thank you. Some drink Cynar with cola and lime wedge. This is my version of that. 10 partially thawed Whole Foods 365 organic frozen strawberries with any residual juices 4 oz of Cynar Method Remove 10 strawberries from the freezer. I purchased Whole Foods 365 Brand. Let them thaw slightly in a bowl. Add Cunard and berries with the juices into a container. Seal with lid or plastic wrap and refrigerate for a 2-7 days. Remove the fruit and keep the Cynar. For the molasses Add 1 part water to 1 part molasses. Consistency should not be thick but fluid. For the cocktail Tomorrow’s Amaro 2 oz of strawberry infused Cynar (Cynar is a bitter artichoke Italian apéritif) 1/2 oz of molasses syrup 4 oz of LaCroix key lime soda Method Add all ingredients to a bucket glass. Add ice. Crushed chunks cubes, whatever you like. Garnish: none unless plopping a boozy infused strawberry sounds good Where to buy the goods? You know soda, molasses, bucket glasses and stuff? Blonde Behind the Bucket Storefront
Could’ve Been Smoothie Could’ve Been Smoothie Ingredients 3 tablespoons of carob powder 1/2 cup of frozen blueberries 1/3 cup of raw cashews 1/2 teaspoon of vanilla extract or scrape a vanilla pod 3-5 pitted dates (size varies) 1 1/2 frozen bananas 1/2 of a frozen green apple without skin 3 tablespoons of hemp seeds 2 tablespoons of cacao nibs 1 cup of unsweetened vanilla almond milk 2 tablespoons of Ancient Nutrition multi collagen protein 2 tablespoons of agave or honey Method Reserve a few slices of bananas and some cocoa nibs for garnish. Add all ingredients to a blender. Combine until smooth. Pour into bucket glass and garnish. Glass: bucket glass Garnish: fresh slices banana and cacao nibs Bar Chef Notes: Carob is often used as a substitute for chocolate, especially by those who are sensitive to chocolate or caffeine. The flavor of carob is earthy and not as bitter as chocolate, with a slight natural sweetness. It has a distinct taste and is often lower in calories than chocolate. Where to buy the good? You know bucket glasses, blending machine, carob powder and stuffs? Blonde Behind the Bucket Storefront *I may earn commissions from eligible purchases
Matcha Mango Peach Fruit Smoothie 1 cup of cubed frozen mangos 1/2 cup or half of a frozen yellow peach (the greater amount) 1 frozen banana 1 cup of cold unsweetened vanilla almond milk 2 tablespoons of Vital Proteins matcha collagen powder 1/2 scoop of Vega Vegan Vanilla Protein and Greens Blend all together. Pour into a bucket glass. Glass: bucket glass Garnish: one frozen peach slice Where can you buy the goods? You know, blending machines, glassware, and other supplies? At Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Thank you so much!
Lavender Syrup 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.