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!
Clarified Tennessee Whiskey on the Rock Clarified Gentleman Jack Milk Washed Gentleman Jack 7 ounces of Gentleman Jack Whiskey 2 lemons 2 limes 1 medium naval orange 9 ounces of goat milk 1 jar with lid and 6-24 hours In a mixing glass add 7 ounces of whiskey and citrus. Then pour the 9 ounces of goat milk slowly. Once whiskey mixture and milk combine, cover and refrigerate for 3-24 hours. When there is a visible separation, begin to filter. Pass using coffee filters. I tried cheese too. Coffee filters are more delicate and take longer but they’re irked great. A couple of passes for this one. Filtering takes time. Be patient. The liquid should be a clear a pale gender neutral badly yellow. * I didn’t add sweeteners syrups or fruits as I wanted to make several different recipes with this batch. You can add fruits and sugars before clarification if you choose or as I have presented. As is, on the rocks. Feeling creative? Perhaps a pinch of citric acid to enhance the citrus flavors then top ginger beer. Clarified Old Fashioned anyone?
10:38 am Smoothie 1 cup of California Farms evaporated milk a great option and tart flavor when out of other animal and plant based milks 5 tablespoons of cacao nibs provide a crunchy texture and earthy taste 1 frozen chopped banana for sweetness vitamin packed velvety mouth feel 1/2 cup of frozen black cherries for the anti-inflammatory deliciousness 2 tablespoons of tropical hibiscus collagen powder to aid in cushioning joints with floral notes and who doesn’t want that in a smoothie 1 scoop of Vega vanilla protein and greens because lets face it we need more greens 1/4 cup of flat pellegrino from the can from yesterday because minerals and I needed a little more fluidity and the can was open on the counter from yesterday’s Campari Crush 1/4 teaspoon of cayenne pepper optional but recommended as it’s that extra something and heart smart Method Add all ingredients to a blending machine. Blend until smooth. Pour in to bucket glass of choice. Spoon for consuming prevents brain freeze. Glass: bucket glass of choice Garnish: none
a semi classic Whiskey Sour Creating sours for a contest produces drinks like this. I stray from my usual sweet tart version. This is a slight alteration of the classic whiskey sour. Gentleman Jack the base. I add gold to a clunky lemon and a red cherry. I don’t use either in my sours, clunky or not, 90% of the time. They sure are pretty though. You will want to try this one at home. Whiskey Sour Ingredients 2 ounces of Gentleman Jack 1/2 ounce simple syrup 1/2 ounce agave 1 ounce of fresh lemon juice 2-3 dashes of angostura bitters 1 egg white from a chicken egg 1 lemon wheel 1 cherry gold leaf for the garnishes Method Place gold in a bowl of water. Look at this foam Secure your fruit garnish to the end of a bamboo skewer and place it on the gold in the water and swirl. The gold will stick. Separate the yolk from the whites. Add the whites to the mixing tin. Save the yolk for something else or toss. Up to you. Remove the coils from the Hawthorne strainer. Dry shake the whites first. Add all other wet ingredients. Dry shake some more. Add ice. Shake some more. You can double fine strain the cocktail. I don’t. Strain over ice in a bucket glass. Squeeze a bit of lemon over the settled cocktail from the rest of that lemon. A couple of dashes of angostura bitters for the stirring. Add your gold lemon and cherry. That’s it. Creamy, smooth sour. Glass: bucket glass Garnish: gold lemon wheel and cherry Cheers! Please drink responsibly Where to buy the goods and stuff? You know glassware, jars of cherries, strainers and pre made egg white foams because you can’t be bothered? Blonde Behind the Bucket Storefront of course! Please know I may receive compensation for eligible purchases. Thank you!
Tatum’s Whiskey Sweet Tart Sour I took a few sips of the first drink while photographing the second one I photographed a couple of these while testing presentations of the same drink. Let me know what you think and which presentation you went with! It’s a goodie! I make a ton of these behind the bar! Tatum’s Whiskey Sweet Tart Sour 1 egg white from a chicken egg 2 ounces of whiskey 1/2 ounce agave 1/2 ounce of simple syrup 1/2 ounce of fresh lime juice 1/2 ounce of fresh lemon juice 2 dashes of cream of tartar Dash of pink salt 6-8 dashes of angostura bitters for the swirl gold leaf for the garnish Method Mix white granulated sugar with water in a 1:1 ratio. It should last for about a week in the refrigerator when stored in an airtight container. For the citrus:Use fresh lemon and lime juice.Squeeze the juice of lemons and limes into separate containers. Place your glass in the freezer to chill. Add two dashes of cream of tartar to the mixing tin. Crack the egg and separate the whites from the yolk. Save the yolk for pudding or cake. Add the whites to the tin with the cream of tartar. Remove the coils from the Hawthorne strainer and add them to the mixing tin as well. This will be a dry shake. Shake the egg whites and cream of tartar with the coil for about twenty seconds. The mixing tins stick together better when chilled, so keep this in mind while shaking. Some of the whites may escape and end up on your clothes, floor, or in your hair if you have hair. Then add the remaining ingredients. Dry shake for another twenty seconds. Add ice. Kold draft ice is my favorite as it doesn’t dilute the cocktail as much as some ice will. Keep this in mind while shaking. The tins should be cold when you finish shaking. You can remove the coil and refasten it to your strainer or leave it inside (it can get messy) and use another strainer to strain your cocktail into the glass. Once the drink is in the glass, let it sit for a moment. The foam will stiffen. Add angostura bitters dashes using a dasher or dropper, and use a toothpick or bamboo skewer to swirl. I add gold. Toothpicks are a great tool to use when working with gold. Why gold? Uhm, who doesn’t like a little glamour? Bar Chef Note: Lemon juice curdles the egg, and many use a fine mesh strainer to double strain. I do not. Also, I use SLO gold sheets here. There are also gold flake shakers available at Pastry Chefs Boutiques. Glass: coupe glass Crate & Barrel Garnish: Angostura bitters and gold flakes Where to buy some stuffs? 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.
C’est Bon Mocktail Reviewing photos for this post makes me want to dive into this mocktail and ride and ice cube similar to a Beth Haeckel original the more I look at them. And speak French. Doesn’t everything sound better in French anyway? Comment dit-on beautiful thought provoking tasty mocktail in French? à votre santé! 2 ounces of house made grenadine 1 tablespoonful of rose water 2 ounces of Pellegrino sparkling water 2, maybe 3 ounces if you have room in the glass of butterfly pea tea Method Add ice to your bucket glass of choice. Start with grenadine. Add Rose water. Then add sparkling water. Here comes the good part, all ingredients are good but this is my first time using this one. Add the beautiful vibrant blue tea. Top with dried butterfly pea flower buds. Admire before stirring to enjoy. Glass: bucket glass Garnish: 3 or 4 butterfly pea flower dried flowers Where To Buy: Blonde Behind the Bucket Amazon Storefront I may receive commissions for eligible purchases
Liquid Raspberry Birthday Cake Liquid Raspberry Birthday Cake Ingredients 2 egg whites 1/4 cup of beet sugar 1/8 teaspoon of cream of tartar 20 frozen raspberries Dash of Himalayan pink salt 1 1/2 Ketel One Citron 1 1/2 Frangelico hazelnut liqueur 1/4 cup of chocolate chips 1 Tablespoon of edible confetti and edible sprinkles 1 sheet of gold Isn’t it the cutest ? Method For the whipped cream Take two room temperature egg whites and add to a mixing bowl. Mix using a Kitchen-Aid mixer with the whisk attachment (or by hand with a chilled bowl and chilled whisk or hand mixer) until soft peaks. Add pinch (or two) of cream of tartar and a dash of salt. Increase the speed of the mixture. Slowly add sugar as the foam begins to form stiffer peaks. Reduce speed and toss in some raspberries. Once mixture is a light pink stop mixing and set aside. Pieces of raspberries will be visible. Do not worry if you over whip. The more air the better. Sipping the liquid cake through the foam is the fun part. For the shot glass coating Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Using a pastry brush, paint the chocolate onto the top of the glass. Let it cool slightly before adding sprinkles and gold. Don’t forget to sprinkle the raspberry sugar. Set the glass aside until ready to use. For the shot In a mixing tin, muddle raspberries. Add citron vodka and hazelnut liqueur. Shake and strain into the decorated shot glass. Place a zip lock bag into another empty glass creating a pastry bag for piping. Spoon in the raspberry meringue. Twist the top of the bag, punching all foam to the corner point that will be used for piping. Snip the end with scissors and pipe the meringue into a swirly cone. Have fun with it. Add sugar and gold to finish. Remember to use toothpicks to handle your gold. Stand away from the fan. Where to the goods? Sprinkles, pastry bags, shit glasses and stuff? Blonde Behind the Bucket Storefront. **I may earn commissions from eligible purchases. Thank you!
Rosemary Smokes 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
June 25, 2022 Smoothie June 25, 2022 Protein Smoothie Ingredients 1 scoop Vega Vanilla Protein and Greens protein powder (comes with a scoop) 1/2-1 cup of water (desired fluidity) 1 cup of frozen yellow peaches 1/2 cup of frozen watermelon chunks 2 1/2 tablespoons of cacao nibs (2 Tablespoons for the mixing and 1/2 for the garnish) 1 1/2 tablespoons of hibiscus collagen powder 1 whole frozen banana broken into pieces Method Add all ingredients to a blender except 1/2 tablespoon of cacao nibs. Blend until smooth. Pour into a bucket glass and top with cacao nibs. Glass: bucket glass Garnish: cacao nibs Where to buy: Blonde Behind the Bucket Amazon Storefront I may earn commissions from eligible purchases. Thank you.
Cacao the Dragon Cacao the Dragon Ingredients 1 whole chopped frozen banana I cup of Whole Foods 365 brand frozen black cherries 1 frozen packet of PITAYA Dragon Fruit 1 scoop of VEGA Vanilla Protein & Greens powder 2 tablespoons of Vital Proteins hibiscus beauty collagen powder (this one contains 120 mg of Hyaluronic Acid, which is great for your joints – confirmed by my running coach). The hibiscus flavor adds a unique taste and flavor to the mix. That certain something. 1 cup of 365 Whole Foods unsweetened vanilla almond milk 10+ PRI Manuka honey for the rim of the glass or any honey will do. Manuka has that extra extra. 2 Tablespoons Navitas Organics cacao nibs for the rim of the glass and to blend into smoothie. A little more doesn’t hurt though. These are considered nature’s dark chocolate chips and a superfood. Add a great texture and earthy flavor to the smoothie. Method Take a tablespoon of cacao nibs and grind them in a coffee grinder. Alternatively, you can place them in a zip-lock style bag and crush them with a mallet. Then, pour the crushed cacao nibs onto a plate. Roll the rim of the glass in manuka honey (scoop some honey with a spoon – use plastic or wood as metal can affect the enzymes in the honey) and then roll it in the cacao nibs. Place the glass in the refrigerator to chill until needed. In a blender, in my case the Cuisinart To Go cylinder, add all ingredients. Blend until smooth. Remove the glass from the refrigerator and pour smoothie inside to enjoy. Where To Buy: *This is an affiliate link and I may receive commissions from purchases.* Blonde Behind the Bucket Amazon Storefront