bar chef Archives - Page 4 of 12 - blonde behind the bucket

Mr. Boston’s The Americano

Move over Aperol spritz! The oldest and greatest classic, The Americano, is here to beat the heat. What makes it greater? It’s made with Carpano Antica Formula.

The first time I saw a red (seemingly) paper back but really hard copy dog-eared version was next to the cash register in an Irish pub. Probably an old hardcover copy. The book was there. I haven’t seen this book “Mr. Boston’s Deluxe Bartender Guide”since the late nineties; in person, until last week. I have decided to make a drink from it each month, starting with the Americano since the book is organized alphabetically. Yes, there are other drinks listed before this one. A is still the beginning of the American alphabet. Additionally, I have these ingredients in my possession, so that a bonus. And yes, you are correct! All recipes straight from Mr. Boston’s book. If you’re interested, you can purchase the book from my Blonde Behind the Bucket Storefront (shameless promotion, I know) and make the drinks with me. A- Z one drink each letter each week and then go back to A. For those who don’t drink and are here for the smoothies, I appreciate that too! Thank you!

Before we get to the recipe, what is sweet vermouth? There are many different brands. I prefer the Carpano Antica formula. It’s one of the first and supposedly oldest sweet vermouths, born in Italy, as you may have guessed from the sound of the name. 1786 in fact. That’s vintage, right? It has notes of cinnamon, licorice, and cherry and is more robust and viscous than some others. Feel free to use any vermouth you have on hand, as the guide does not specify a particular brand, not even the Mr. Boston brand.

The Americano

Ingredients

4 oz Carpano Antica Sweet Vermouth

1 small bottle of San Pellegrino (unflavored)

1 lemon for a twist (skin on only skin)

Method per Mr. Boston reads as 👇 below.

Pour 4 oz. Sweet Vermouth into highball glass over ice cubes. Fill with carbonated water and stir. Add a twist of lemon peel.

Glass: Highball glass

Garnish: Lemon Twist

Photography Note: Fun fact – the ice in the photos isn’t real; it’s made using Encapso K. While not safe for consumption, it certainly helps with hot lights and solves the melting ice problem. I forgot to spray water for condensation at one point. Sheesh. Anyway, if you are working on your photography game too it’s also available on the Blonde Behind the Bucket Storefront. And yes, there is a tiny piece of “ice” on the outside of the glass in one of the photos. That’s intentional. These are iPhone photos.

Writer Notes: I know it’s not my recipe…if this is copyright infringement someone let me know via comments. Thank you.

Where to buy the goods, you know glasses, stirring spoons and photography stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.

I had a real ice drink drinkable drink on the other side of these photos.

A Martini Tinytini

This morning, I went down a rabbit hole instead of doing all the things that I need to do. It’s almost like the example given in “The War of Art” by Steven Pressfield. Can any of you relate? I’ll try to clothes or take a shower, or basically do anything and everything but what I had on my list to do or in my scheduled blocked time. My other excuse is, it is summer. Oh, and what about you ask? The martini. I know. Piggybacking on an earlier post; team stirred or shaken.

Shaken, stirred, olive twist, dry rinse, classic, dirty, blue cheese olives, regular olives, a twist and onion, olives, a twist and onion olives, and no wait, three olives. One olive, two olives, caviar olives, and so on. Say that five times fast. For the record, onions and maybe onion juice and maybe a twist too make a Gibson. I’ll save that for another post and rabbit hole.

According to Mr. Boston’s martini book, a martini is 1 1/2 gin and 3/4 vermouth with one olive. And an extra dry martini 2 ounces of gin and 1/4 ounce of dry vermouth. And then there is the vodka version. I have decided each week to make one drink from the Mr. Boston’s book and add a tab named Mr. Boston cocktails. The first of this series coming soon. This one and my soufflé martini series. Non related to this post, not the series coming. In case you’re wondering.

I like the Tatum Barnes 2 oz alcohol split 1 oz gin 1 oz vodka a vermouth rinse blue cheese olives an onion and a pickle version with a side of caviar. Thats me.

In case you’d like to try here it is:

A Martini Tinytini

1 oz Bombay Sapphire Gin

1 oz Ketel One

rinse of Dolin dry gin

Cornichon pickle, cocktail onion, one house stuffed blue cheese olive. Petrossian caviar.

Simple syrup (optional)

Method

Add ice to a mixing glass or tin. Rinse a chilled glass with vermouth. Add liquor to the mixing vessel and stir at least 10 times. Dash of simple syrup optional. Using a metal pick add onion blue cheese olive and pickle in no particular order. Pour into a glass.

Glass: martini

Garnish: cornichon pickle onion blue cheese stuffed olive and side of Petrossian caviar

Bar Chef Notes: If you enjoy a Vesper martini, then you will like this. I know there isn’t any Lillet Blanc, so if you need a hint of sweetness, add a dash of simple syrup and a couple of dashes orange bitters. The blue cheese can be any type. Creamy crumbly, doesn’t matter.

Where to buy the goods? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!

K-A-L-E

Most of you will never drink this! It’s too healthy, bitter, and requires too much effort. Thanks for stopping by, though. Keep reading if you think you or your personal chef might make it. It’s cold-pressed kale with an Omega juicer. A tablespoon of honey syrup can be added if needed, like training wheels. A pinch of spicy ground cayenne is optional but adds a kick. Heart-smart, though! Oh, and for all the emails you received – apparently fifty-five in total – those were a mistake. Just like bar business, things can be sporadic and people and drinks can come all at once. Thank you for understanding. Cheers! To your health.

K-A-L-E

Ingredients

1 bag of kale (reserve one piece for the garnish) or bunch depending on your preference

1 tablespoons of honey syrup (1:1 ration honey to water)

Pinch of cayenne pepper

Method

Open the bag. Wash the kale. Add the kale into the Omega juicer chute. Stir in honey and cayenne if you choose

Glass: bucket glass

Garnish: kale leaf

Bar Chef Notes: Cold-pressed juice lasts about two to three days in the refrigerator. This method of juicing preserves more vitamins and minerals. Nutrients from the inside out.

Where to buy an omega juicer and stuff? Blonde Behind the Bucket Storefront. I may receive commissions from eligible purchases. Thank you.

Stirred Not Shaken

The elegance of a stirred martini or cocktail is its smooth and velvety texture. The methodical stirring process ensures a crystal-clear appearance (unless it’s dirty of course) and a harmonious integration of the spirits, generally speaking.

Shaken drinks typically include citrus juices, jams, jellies, egg whites, and creams, making blending easier. Unlike stirring, which may cause ingredient separation with these types of ingredients, shaking awakens the drink, especially with citrus variations. Be careful not to over-shake, as citrus can turn bitter and creams may froth over. Negronis, old fashioneds, boulevardiers, and martinis are usually stirred; to name a few. Some prefer the shaken martini for the ice crystals on top and I imagine subconsciously the dilution and mouth feel. I have a regular guest at my bar who drinks a Negroni up instead of the classic on the rocks. Exceptions can always be made. However, excessive shaking can dilute a martini by about 5-10%. Stirring just enough opens up the spirits for a balanced cocktail. You can stir in a mixing glass or for a colder martini, use a mixing tin. There is less surface area by volume. Recently, some guests switched from shaken to stirred martinis, finding the stirred version perfect for them based on my suggestion. They have taken this up at home too. Yay! One for ‘team stirred’. The intention of this post post is that I wanted to highlight the difference between shaken and stirred cocktails and emphasizing the elegance of a stirred martini. Now, the only question is: dirty, olives or a twist?

Bar Chef Notes: Although martinis traditionally combine gin and vermouth, the lots of vodka, no-vermouth versions are most popular these days. Global variations may serve vermouth on the rocks as a martini, deviating from the classic recipe most of us know today. Martinis used to be served in smaller glasses to keep cooler, as I like to call them “tiny tinis,” but we’ll save that for another post.

Side Note: I had some fun with anchovies and capers garnish. If you haven’t seen that post yet, check it out here. Cheers!

Where to buy the goods? You know martini glasses, shakers, stirring spoons anchovies capers garnish and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!

Mocktail Monday: Kiwi Cooler

I had a great time this morning outsmarting my Nikon app. I didn’t use a tripod, and some of these photos were taken with my iPhone. I made a kiwi cooler with a little lemon, a little honey syrup, sparkling water, and kiwi filtered water ice cubes. Taking photos from the Nikon app without being able to see through the viewfinder was certainly a fun challenge. How did I do? Oh, in case you missed the news, my Nikon app won’t let me download photos from my camera to my app. I had to try a different way as I don’t tether. Back to the drink! You’re going to love it! Sipping poolside, lakeside, oceanside, or inside – wherever you are – in no time.

Did you know kiwi is a high vitamin C fruit too? Yes, more than oranges and grapefruits. And the color is beautiful, don’t ya think. This recipe is super easy and who can resist such sweet tart effervescent goodness? Cheers!

Kiwi Cooler

Ingredients

– 2 kiwis: 2 for the filtered ice cubes and 1 for muddling and garnish

– 1 oz honey

– 1/2 oz fresh-squeezed lemon

– Sparkling water: A small bottle of Pellegrino for drink refills on the side

– Tall glass

– Metal reusable straw (optional)

Method

1. Muddle a clean, peeled kiwi for the best health benefits, I considered keeping the skin but the drink would not look as good.

2. Cut one kiwi into triangles shapes and place in a silicone mold with filtered water for freezing. Skin off is best here too.

3. Cut the ends off the other kiwi off and then cut a wheel from each end, leaving the skin on. These will be the garnish. Peel the rest for muddling.

4. Carefully muddle the remaining kiwi in a Collins glass. Cut into rough squares to make easier if necessary. Add the kiwi ice cubes, honey syrup, and fresh lemon juice.

5. Top with sparkling water and garnish with the kiwi wheels.

Glass: tall Collins glass – this one from Crate & Barrel

Garnish: two skin on sliced circle kiwi wheels

Bar Chef Note: Honey syrup is made in a 1:1 ratio. To create the syrup, combine equal parts honey and warm water in the one ounce end of the jigger. Mix until the honey dissolves and forms a syrup. Add the ounce of honey syrup to the drink and then rinse the jigger with lemon juice for an added touch.

Where to buy the goods? You know muddler, glasses, and stuffs? Blonde Behind the Bucket Storefront. Please know I may receive commissions from eligible purchases. Thank you so much.

From the Bartop to the CounterTop: The Paloma

I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day.

The Paloma

2 oz tequila

1/2 oz fresh squeezed lime juice

1/2 oz agave or simple syrup

Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though.

Salt. (It’s not technically a Paloma without salt, but…)

Grapefruit wheels or half wheels

Method

Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino.

Glass: bucket glass or highball glass

Garnish: grapefruit whole wheels or half wheels

Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail.

Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you!

From the Bar Top to the Counter Top: Moscow Mule

There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers!

Moscow Mule

2 oz vodka if your choosing Hey Ketel One Hey!

3/4 oz fresh lime juice

4 oz Fever Tree ginger beer

Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge.

Glass: mule mug

Garnish: lime wheel and wedge

Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate.

Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity!

Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.

Juice Glass Berries Smoothie

This morning’s smoothie is too good not to share. You’ll only find iPhone photos, though. Six months ago, I took on an overnight baking job in another luxury hotel from 2 am to 10:30 am after my regular luxury hotel bartending job, which is why you didn’t see many recipes here for a minute. Sixteen to seventeen-hour days didn’t leave much time. Then, it started raining in my bathroom during that time, and I had a hole in my ceiling for two months. Once they fixed that and I started to get organized, first the bathroom and then proudly began decanting my food into clear airtight labeled containers, then, it started raining in my kitchen. More leaking from the apartment above. I was already decluttering my closet by then and things were messy, and then I quit working overnight. I like making drinks and wine better. Now, with a few days off and a little more time, here we are, but I am swamped playing catch-up resulting in iPhone photos for this post.

This smoothie is fully loaded and tastes so good. It does contain sea moss, so if you can’t have sea moss gel because of any medical conditions, leave it out. You’ll still get all the goodness. Speaking of goodness!The sumac-rolled glass, though. The first time I ever had sumac in my memory was many years ago. A lady arrived with cheese bread topped with sumac. I ate way more cheese at the time, and I am glad I did. The sumac always stayed in my memory. As soon as I returned home, I found it at a local Middle Eastern market, and the love affair began. This morning, as I sipped my smoothie out of the Cuisinart cylinder with no intention at all of having a rimmed garnished juice glass photoshoot, I kept thinking something was missing. The sumac!! Sumac honey and some dried hibiscus leaves.

Sakara Metabolism is great for reducing bloating and keeping you feeling full. Turmeric is an anti-inflammatory and is better activated with black pepper. Cayenne adds a bit of spice and heat for heart health. Cinnamon helps maintain blood sugar levels and tastes so darn good. It’s cinnamon! What’s not to love? Water is hydrating and obviously not as caloric as a plant or cow milk, and the berries are mood-boosting with antioxidants galore. Ghee oils those joints, and collagen powder works its magic as listed in its name – for skin, hair, and nails. And my sea moss, sourced from St. Lucia, is conveniently available at my local Erewhon market. It is jam-packed with vitamins and minerals that support digestion and overall well-being. I notice a difference in my well-being when I don’t use it. I soak it for a few hours after rinsing, blend it, and have a gel stored in my refrigerator for four weeks.

Good day to you all and happy blending!You are going to love it! Sweet tart earth in a glass. Despite all the ingredients, it’s super easy! Cheers!

Ingredients

2 cups of frozen mixed berries (blackberries strawberries blueberries raspberries)

1 Sambazon Frozen Açaí packet

6-8 hibiscus tea ice cubes

1 scoop of SAKARA chocolate metabolism protein powder

1 scoop Agent Nateur holi (mane) hair, skin, nails marine collagen powder

1 cup of water (If you prefer a looser consistency adjust according berries to water ratio)

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/4 teaspoon of turmeric

1/4 teaspoon of black pepper

1/4 teaspoon sumac (garnish)

1/4 teaspoon matcha powder

1 1/2 tablespoons honey (reserve some for the glass rim)

1 teaspoon of ghee

2 tablespoons of sea moss gel (I make my own following the manufacturer’s instructions or use the one you pre-purchased)

Dried hibiscus flowers

Method

For the hibiscus tea cubes

Steep dried hibiscus flowers in hot water, add honey to taste, cool, and freeze until ready to use. Ice tea cubes are always a good idea.

Prepare two saucers, one for the honey and one for the sumac. Dip the rim of the glass into the honey, then into the sumac sauce to create a flavored rim glass. Set it aside.

Add water to a blending machine cylinder, followed by all other ingredients. Blend until smooth, then pour into the rimmed glass and enjoy! It’s so good! You’re going to love the tart pepper with a slightly sweet finish.

Glass: bucket juice glass

Garnish: honey rolled sumac a few crushed dried petals optional of course

Where to buy the goods? You know glasses, blending machines, sumac, protein powders and other stuffs? Blonde Behind the Bucket Storefront, of course.

*I may receive commissions from eligible purchases. Thank you so much .

Gold Hibiscus Flower Garnish

I have done this before and it still took me a couple of times.

Testing garnish floating questioning placement

Gold Hibiscus Flower Garnish

Ingredients

1 jar of hibiscus syrup with edible flowers

1 package of edible gold leaf sheet

1 bowl of room temperature water

1 bamboo skewer or toothpicks

Method

Fill a bowl with room temperature water. Separate one tissue paper gold sheet from the other tissue papered gold sheets, handling with care as these gold sheets stick to almost everything. Face the single sheet of gold still attached to the tissue paper gold side down towards the room temperature water. Bend the tissue paper away from the gold sheet to release it. Carefully remove it until the gold floats. I was able to use my finger with one sheet, but the other needed the help of a bamboo skewer. Once the gold is floating in the water, remove a hibiscus flower from the jar and secure it on the tip of the skewer by poking it. After securing the flower, slowly lower it onto the gold leaf resting on top of the water. As soon as the flower touches the gold, it will stick. Scoop the gilded flower out of the water and set it aside. Repeat the process for each flower needed. It is best to use the gilded flowers immediately, but they will keep in the refrigerator for a couple of days. I placed each one separately into small spice silicone pinch bowls, wrapped them loosely, and placed them on the refrigerator shelf to test their shelf life.

Where to buy the goods? Blonde Behind the Bucket Storefront

* I may receive commissions from qualifying purchases. Thank you.

The Flower Star

The day I received the email was the last day to enter the contest. The Bombay Sapphire Creativity contest. I didn’t read the fine print? I worked on the cocktail for a week, maybe two. Gin and non-gin drinkers tested all the drinks. This recipe a winner.

Working title: The Flower Star

Ingredients

2 oz of Bombay Sapphire
1/2 oz Hibiscus Syrup
1/2 oz of Green Chartreuse
1/2 oz of Fresh Lemon Juice
2 Bar Spoons of Agave

Method

Add all ingredients to a mixing tin. Add ice. Shake and fine strain.

Glass: chilled Coupe glass

Garnish: Gold dipped hibiscus flower or edible gold glitter hibiscus flower (gold leaf is best) *the how-to for this garnish here

**agave should be fluid dilute with little water if needed

Please drink responsibly

Where to buy? Blonde Behind hthe Bucket Storefront

***I may receive commissions from eligible purchases

I originally posted this October 2022. An evergreen flashback Friday! Cheers! Cheers!