Chic and Smooth: The Elegant Gris Smoothie Elegance in simplicity, as I often like to say. Though on many days, it might just be an excuse for my laziness. Then again, sometimes laziness is a good thing. This one is minimalist sophistication and balance. It’s chic (pronounced sheek). Who says healthy can’t look chic? iPhone photos Gris Smoothie 1 blue magik on the go blue spirulina single serve packet 1 Cup of filtered water 1 Packet epic vanilla protein single serve packet 20g protein 1 Cup of passion fruit cubes frozen 1 Coconut creamer single serve packet (a gym coffee station find) 1/2 teaspoon 4th & Heart Garlic ghee 1 Sambazon or PITAYA FOODS Açaí single serve frozen packet Method Blend all together until smooth. Add liquids fruits then powders for better blending results. Glass: bucket garnish: none Bar Chef Notes: A few frozen black cherries are optional. Keep in mind that too many will change the color. There may or may not be Agent Nateur marine collagen powder; it’s also optional. Oh, and gris is French for gray in English. Where to buy the goods? Blonde Behind the Bucket Storefront of course. *I may receive commission from eligible purchases Thank you
Get Cozy: Hot Chocolate Hot chocolate can be a canvas for creativity, don’t ya think? I’ve experimented with it in many ways. From vitamin C with vanilla flavors (who doesn’t love chocolate and citrus), guava, cherries, to frozen versions (think Serendipity3) and the red wine adult version. This time, I’m keeping it classic with melted chocolate and cocoa powder. My classic anyway. To make it, melt a cup (think professional quality) of chocolate using a bain-marie. That’s fancy for a heat safe bowl over boiling water. Don’t let chocolate touch the water though. No bueno. Microwave is obviously sufficient. Add a pinch of salt and a tiny bit of coconut oil. Then, mix in goat milk or cow milk. Top it with tons of marshmallows because more is more (these are store bought but Ina Garten has a great recipe should you choose to make them), more chocolate disks, AND edible gold stars. Life is life; we need some sparkles! ✨ For my whipped cream, if that’s your jam, yes, you can also add jam. I add vanilla, cinnamon, chai spices, and a hint of cayenne. Sometimes, I even mix in cocoa powder for even more extra richness chocolate goodness. That’s another post altogether. Next hot chocolate. Bar Chef notes: Consider adding red wine. Where to buy the goods? BlondeBehindtheBucket Storefront *I may earn commissions from eligible purchases. Thank you.
Christmas Campari Because Christmas is every day, and today. The garnish takes the longest for this one, but it’s worth it. I confess, I was caught licking my finger a few times. Plus, it gives you (and me) an opportunity to zen out and maybe enlist help from family and friends as a fun kitchen activity? Especially if kitchens intimidate you—or drink-making, for that matter. So, yesterday, while I was packing, I thought about how Campari has notes of orange, and the combination of Campari and orange juice is like an Italian screwdriver 2.0. The hibiscus bitters I decided to add contributes softer floral notes to the drink and, overall, a more unique flavor. Not that Campari needs help. Plus, hibiscus is just good. These bitters are alcohol-free as well and can easily be used for mocktails too. This drink is excellent enjoyed before dinner or at the end of the evening, with or without food. You could also add prosecco or champagne, but I didn’t this time. If you do, I recommend fill to the top. Please drink responsibly, of course. Let me know what you think in the comments below. Cheers and Happy Merry Christmas or to whatever you may celebrate! Christmas Campari 2 oz Campari 2 oz fresh squeezed orange juice 3 or 5 ish drops of All The Bitter Hibiscus bitters (label reads New Orleans Style on the bottle) or use measure guide on dropper to taste 6, 8, 12 or how many ever you like of sugared cranberries Sprig of dried Rosemary (smoke the glass if you like, not necessary) there is loose instructions on that technique on this blog as well 1 trimmed quarter Orange slice Ice cubes Method for the drink Add ice to a bucket glass. Pour in Campari. Top with freshly squeezed orange juice. Add sugared cranberries, an orange slice, and a dried rosemary sprig. Light the rosemary sprig on fire and let it smoke. Alternatively, you can light the sprig first, extinguish the flame, and then add the smoking rosemary to the glass. Please use fire tools with care and safety in mind. Thank you. Glass: bucket glass Garnish: sugared cranberries orange slice and smoking dried rosemary Bar Chef Notes: This is a super simple cocktail, with not many ingredients, making it perfect for decorating. Bonus: rosemary is a stir swizzle stick. You can add an optional topper of Champagne or Prosecco, or skip the Campari and add juice and bitters. That’s not the drink, though. Whatever slightly flavored cranberry syrup you have leftover can be used for another cocktail, Mocktail or simply to flavor sparkling water. For the cranberries 1/2 cup white granulated sugar + extra 1/4 cup ish for the coating (I eyeballed this) 1/2 cup water 1/2 cup cranberries Add white granulated sugar to a saucer or a sheet pan lined with parchment paper, and set aside. For the cranberries, I use frozen 365 Whole Foods brand, but some argue that fresh are better. I say it doesn’t matter. This is a drink garnish. In a saucepan, combine equal parts sugar and water. Heat just enough to dissolve the sugar, then set aside to cool. Add the cranberries and stir until they are fully coated. Let them steep for a few minutes. The using a slotted spoon, transfer the cranberries to the sugar mixture and coat them evenly. Use your clean hands with or without gloves or a spoon to aid in coating. I use my clean hands without gloves and a spoon. For the orange Wash and slice the orange lengthwise from end to end. Cut it in half, then into quarters. Trim the center so that each orange piece has a straight edge. For the orange juice Juice two navel oranges and one blood orange using a handheld juicing tool or a juicing machine (I use an Omega). Machine is a bit messier but faster for me. You do you though. Make sure to peel the oranges before juicing. Save the leftover orange juice for mimosas or vodka screwdriver alongside blueberry pancake brunch. Where to buy the goods? You know bucket glasses, juicers, sugars and stuffs. Blonde Behind the Bucket Storefront, of course. *I may receive compensation for eligible purchases. Thank you.
Chill Vibes: A Frosty Cherry and Passion Fruit Smoothie We can’t drink mulled wine and spiked eggnog for breakfast every day this holiday season. Enter my frozen cherry and passion fruit oat koji milk water-based smoothie. Pumpkin seeds and bee pollen add a delightful crunch, and it features some familiar ingredients from my corner that you can probably guess: Sakara Super Metabolism Protein powder and Agent Nateur marine collagen powder. This one is sweet and tart with a satisfying crunch thanks to the garnish. A smoothie bound to be a repeat offender in your smoothie rotation! I’m not sure if you can add booze to this one because of the supplements, so ask you health care provider or save the adult beverages for happy hour. Or tomorrow, if you want to switch back to that eggnog or mulled wine in your coffee cup. Does this look like my photo and recipe could be in a magazine? Do the photos make you want to drink this? Cherries Passion Smoothie 1 cup Pitaya Foods frozen passion fruit cubes 1 1/2 cups of frozen Whole Foods frozen cherries 1/4 cup Koatji Barista Oat + Koji Milk 2 tablespoons of local honey 1 scoop Sakara Super Fiber powder 1 scoop collagen powder from Agent Nateur 1 scoop of Sakara Super Metabolism chocolate powder 1/2 cup filtered water Couple pinches of Matcha powder Pinch/dash Himalayan pink salt Pumpkin seeds (salted unsalted roasted, doesn’t matter) Bee pollen Method Add all ingredients into the blender except pumpkin seeds and bee pollen. Liquids first. Blend until smooth. Add pumpkin seeds and bee pollen. Bar Chef Notes: Rim glass honey and cayenne powder (optional) I tried it both ways. Here is a test example of the two side by side. I will use the cayenne honey later this week with a drink recipe. I thought it worth mention. Cayenne honey rim Pumpkin seeds bee pollen Garnish: pumpkin seeds and bee pollen Glass: bucket glass Where to buy the goods? Blonde Behind the Bucket Storefront of course. I may earn commissions from eligible purchases. Thank you. Thank you!
Ginger Cube Champagne Cocktail I found these ginger cubes from Saratoga Sugar Company and couldn’t resist. I originally discovered other flavors, and this is a sample they sent to me. Just add honey syrup and the sugar cube with a dash of bitters, and a new champagne cocktail is born. Don’t tell the others! It’s super simple. Order the sugar cubes and wait for them to arrive. Once they do, add one to a champagne or dessert glass and proceed with the instructions. Sit back and sip, whether during a retrograde or a holiday—no problem! Except if you drink too much, of course. Ruinart Blanc de Blanc is made from 100% Chardonnay grapes. Some may wince at the idea of putting anything in it to make a cocktail, but I don’t—and it’s delicious! Fancy bubbly Chardonnay grapes with superb flavors. Superb flavors with superb flavors is a win win. Yes, even for those that are purists. And yes, “superb” is my new favorite word. Ginger Cube Champagne Cocktail 1 ginger sugar cube (from Saratoga Sugar Company) 1 oz honey syrup (1 part honey, 1 part warm water mixed until combined) A dash of bitters (orange or aromatic bitters work well) Champagne (or sparkling wine) Blanc de Blanc is my vote, no wincing please. Bar Chef Notes: Optional: Lemon twist or fresh ginger slice for garnish Method Prepare the Honey Syrup: If you haven’t done so already, mix equal parts honey and warm water until the honey is fully dissolved. Let it cool. Add the Ginger Sugar Cube: In a champagne or dessert glass, place one ginger sugar cube. Combine Ingredients: Pour the honey syrup over the sugar cube. Think barspoon. About a teaspoon. Add a dash of bitters. Top with Champagne: Slowly pour champagne over the sugar cube mixture. Not too fast as overflowing sometimes happens. Watch delightful bubbles. Maybe give a teeny stir half way and continue. Garnish (optional): For an extra touch, but not necessary, you can add a lemon twist or a thin slice of candied ginger along side. Or fastened over the mouth of the glass using a cocktail pick. Where to buy the goods, you know champagne stoppers, ice buckets and stuffs? Blonde Behind the Bucket Storefront of course. -*I earn commissions from eligible purchases More about ruinart from a previous post here. And here. And here. Blonde Behind the Bucket
From the Bar Top: The Ultimate Giffard Sirop Smash Calling all Campari, Aperol, and spritz lovers! If you’re a designated driver or want to skip alcohol (next-day anxiety is real), or preparing for “Dry January” (too soon?) this is for you too! Giffard Sirop is here at the bar! Think sweet bitters. I made berry smashes with an orange twist—raspberries, blackberries, and blueberries! You won’t miss the real thing, I promise. As a Campari lover, I can say this drink hits the spot! You’re going to love it! They did, two went out, three more ordered after. From The Bar Top: The Ultimate Giffard Sirop Smash Recipe: Ingredients: 2 oz Giffard Sirop Several raspberries, blueberries, and blackberries Fever-Tree Club Soda (your choice) Method: Muddle the berries in a mixing tin. Add Giffard Sirop. Add ice. Grab your favorite Kold Draft ice— it’s an excellent choice-and shake, shake, shake! (Garbage) Dump into a bucket glass and top with club soda and some berries. Express a twist over the drink. Voilà! Glass: Bucket Glass Garnish: Berries and orange twist Use pinking shears to create scalloped edges for your orange twist. Aren’t they the cutest? Bar chef Notes: Giffard will set you back about $20 USD and the ice machine? Price varies. Blonde Behind the Bucket Storefront of course for more deets and general browsing. I may earn commissions from eligible purchases. Thank you!
Always Sparkle: Discover the Charm of Montmartre Brut This wine is clear. This wine is pale straw yellow. This wine is tiny bubbles, mousse foam. This wine is bright and lively. This wine is apples and pears. This wine is bread. This wine is Old World European, specifically French. This wine is Ugni blanc grape (notable Cognac region and some Italian regions). This wine is light. This wine is casual. This wine is an everyday wine. This wine is citrus, lemon peels. This wine is brut sparkling wine, a drier wine. This wine is Montmartre Brut Sparkling Wine. This wine is. This wine is affordable about $11.99 a bottle and available for purchase at select online retailers. This wine pairs well with shellfish, oysters, potato chips and light Chinese foods, hamachi, salads, lights dishes, and sushi. Bar Chef Notes: Please drink responsibly Where to buy the goods? Champagne buckets, flutes and other wine and kitchen related items? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation from eligible purchases. Thank you.
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.
Today’s Smoothie Opening cans and rummaging through spices, I just started pouring stuff into the Cuisinart cylinder. These are the best measurements of this one. I only had canned chunks of pineapples, and while the color was pale, they tasted good. I’m including this recipe because it’s really good. I mean so good. Obvi. Today’s Smoothie 1 cup of canned pineapple juice 1 cup of pineapples from that same can 1 frozen bananas 1/2 teaspoon of ground Ceylon cinnamon 1/4 teaspoon of cayenne pepper 1 scoop Sakara super fiber powder 1/2 scoop Vega vanilla protein and greens 1 cup of frozen spinach 1 knob of peeled turmeric 1/2 teaspoon Matcha powder Manuka honey for the rim Hemp seeds for the rim of the glass Salted sunflower seeds for the rim of glass and to much while prepping Method Add honey to one saucer and sunflower seeds and hemp seeds to the other. Set the glass aside and chill if you’d like. Add all other ingredients to the blender and blend until smooth. Pour into the honey-seeded, rimmed bucket glass. Glass: bucket glass Garnish: seeds honey rim Bar Chef Notes: If you need extra protein, add ½ to 1 scoop of Sakara Protein and Greens; the flavors complement each other well. This recipe is more fluid than some of my others, as it contains less frozen fruit. Where to buy the goods? Blonde Behind the Bucket Storefront, of course. Do you think the store needs video? What is the obsession with video? Meanwhile, you can find most of what you need there for most of the recipes. If you can’t, let me know. I’ll give you the deets.
1994 In A Bottle: Barbareso They brought it to me to taste. Sipped and spat. Sipped and spat. I was too busy to go to the table. The more brown the wine is a good indicator of age. This wine is DOCG, high classification for a wine under Italian law. The letters stand for Denominazione di Origine Controllata e Garantita and in other words, strict regulations for wine production. This wine is aged. This wine has a clear with halos of brown maroon colors. This wine is notes of dried fruit, wood, and vanilla. This wine is subtle cocoa nibs, bitter chocolate. This wine is earth. This wine is Old World European, specifically from Italian Piedmont, Barbaresco. This wine is considered a younger Barolo. This wine is 100% Nebbiolo grapes, one of the oldest in this particular region. This wine has light tannins and a calm finish. This wine is single vineyard. This wine is Martinenga estates. This wine is 1994. This wine is. This wines’s price retail USD varies from cellar. This wine pairs well with the usual suspects: Parmesan Reggiano, meats, truffles, mushroom dishes, bresaola, steaks, beef carpaccio, clean steak tartare, and amaretti cookies. Drink now. Where to buy the goods? You know decanters, The Durand and stemware? Blonde Behind the Bucket Storefront. Please know I may receive compensation from eligible purchases. Thank you so much!