Chamomile flowers are typically grown in warm and sunny locations, which may explain their happy appearance. They are known for their soothing and relaxing properties. Why not add vodka to the mix? Relaxation with an edge. This Chamomile Cooler soothes with just enough vodka to take the edge off. Sometimes more isn’t better? These happy dried flowers are suspended throughout the drink thanks to the ice. Use chamomile tea or water for the ice cubes (tea is best not to overwater the drink) and vodka of your choice for the base spirit. I like Grey Goose for this one. Add a squeeze of orange, a squeeze of lemon (both optional, but I certainly recommend), and a tablespoon (or two) of honey syrup.This is a cold toddy. This is one of the most fragrant cocktails I have ever made. Don’t tell the others. Certainly is pretty! Just look at it! I dare you to only have one.
Chamomile Cooler
Ingredients
1/2 ounce vodka
1 Tablespoon or two, to taste of honey syrup (3:1 honey to water)
Squeeze of fresh lemon (optional)
Squeeze of fresh orange (optional)
Chilled chamomile tea
For the honey syrup, add a 3:1 ratio of honey to hot water. Stir until the honey is no longer thick. Set aside to cool.
For the ice cubes
Ingredients:
– 2 cups water
– 2 tablespoons dried chamomile flowers
1. Boil the water in a saucepan.
2. Remove the saucepan from the heat and add the dried chamomile flowers.
3. Let the chamomile steep in the hot water for about 10-15 minutes.
4. Strain the chamomile-infused water to remove the flowers.
5. Allow the liquid to cool to room temperature.
6. Add more dried flowers to ice cube trays. Pour the chamomile-infused water into ice cube trays. WIBIMEN round ice cube trays my choice. Not so easy to wash by hand but the capability to create full or half-circle cubes is nice. Link below. The remainder of the chamomile tea can be used for the cocktail.
7. Place the trays in the freezer and let them freeze completely.
8. Once frozen, remove the chamomile ice cubes from the trays and store them in a freezer-safe container.
The Chamomile Cooler
In a glass, add chamomile ice cubes and then add 1/2 ounce of vodka
Pour in the honey syrup made from a 3:1 ratio of honey to water
Squeeze fresh lemon and orange juice into the glass (about a tablespoonful each)
Top off the glass by filling it with chilled chamomile tea
Stir gently to combine all the ingredients
Glass: bucket glass (duh!)
Garnish: none as dried flowers ice cubes are enough
*bar chef notes: This drink can easily become a mocktail by omitting the vodka.
Where to buy the goods Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you.
Cheers!
Please be of the legal drinking age limit and enjoy responsibly.
I know this isn’t my usual recipe with many ingredients, but the Campari does it for me. It arrives full-flavored and ready to pour (Yes, it is an acquired taste, I realize). I always like a little sparkle and texture mouth feel, so I opt for a couple of additional ingredients. Still less than most. Three isn’t bad, right? Besides, there is an elegance in simplicity. Simply add sparkling water and a couple of slices of grapefruit, close your eyes, and you will be transported to the Italian Riviera.
What is Campari? Campari is an Italian liqueur known as a bitter. It is made of herbs, spices and citrus. It is often enjoyed as an aperitif; however, I say whenever. Some rules are meant to be broken. A couple of classic cocktails you may have heard or or even tried that showcases Campari is the Negroni and Negroni Sbagliato. It can also be infused with cocoa nibs (see my post here) for a delicious twist (no pun intended?) on your favorite Campari drink.
For those of you looking for a complex drink with only a few ingredients, this is for you. Cheers!
Gather all the ingredients. Add ice to a bucket glass. Using a jigger or estimating by pouring from the heart, pour Campari. Top it off with sparkling water. Add your grapefruit wedges. I prefer to cut off all the white pith from the fruit and expose the clean edge. This step is essential for creating a photo-worthy cocktail. In my opinion. Squeeze into the drink after taking the photo. Enjoy!
Where to buy the goods? Bucket glasses, jiggers, cocktail tables (the one featured here is from West Elm), and more? Visit My Blonde Behind the Bucket Storefront. Don’t worry if you click the link, as I won’t have access to any of your information or be able to see if you’ve actually made a purchase. Please be aware that if you do make a purchase, I may receive compensation for eligible purchases.
Soaking the almonds..You know what that means…More than five almonds in the almond milk.
Up until recently I had been having almond milk delivered to me. Things changed. I wanted better quality for my recipes anyway. Making it at home is easier than you may think. Creamy, full-flavored smoothies, cocktails, and more are now in your future.
Start of the almond soaking process
Ingredients:
– 2 cups of raw almonds
– 4 cups of water (extra 2 cups to add after final strain to create a thinner milk)
– 1/8 tablespoon of pink salt
– 1/2 teaspoon of vanilla paste
Method:
1. Soak the almonds in water overnight or for at least 6-8 hours in a covered bowl in or out of the refrigerator. This helps soften the almonds for blending and improves the texture of the almond milk. Got time constraints? 4 hours will do, but 6-8 hours is best.
2. Discard the soaking water and rinse the almonds.
3. In a blender, combine the soaked almonds, 4 cups of fresh water, pink salt, and vanilla paste.
4. Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is smooth.
5. Strain the almond mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth into a bowl or pitcher.
6. Squeeze and press the almond pulp to extract as much liquid as possible.
7. Transfer the almond milk to a sealed container and refrigerate. Shake well before serving. Lasts 3-5 daysish.
Bar chef note: Add extra 2 cups of water after straining for a thinner milk more quantity milk. Leftover almond pulp can be frozen and used in various food and drink recipes. Adding extra vanilla paste, salt, and date syrup are excellent options after straining.
Note: There are some exceptional brands on the market (obviously), but I promise you won’t regret making your own almond milk.
Where can you buy the goods? You know, wide-mouth jars, almonds, nut milk bags, bowls, and stuff? Blonde Behind the Storefront, of course. Please note that I earn commissions on eligible items. Thank you.
It’s one of the most recognizable labels in the world. This wine is a vibrant explosion of life with strong flavors of Pinot Noir grapes (its the dominant grape), followed by Chardonnay and the masterpiece of balancing blending grape Pinot Meunier. As I sit on my floor in my silk floral, shoveling heaping mounds of caviar topped with diced purple onions onto my blini and washing down each sip of this pale yellow nectar, each bubble exploding and dissolving on my tongue simultaneously, I am grateful, thinking about my life. I also, while mentally counting my blessing, took a moment to sip and spit. Just a moment, as it had taken us all night to get here. I stood on chairs, rearranged, changed lights, and used reflective paper to take photos of this group of eggs and vintage coupes with the bottle. Then, I begin, clearing my throat to call the wine.
This wine is sparkling. This wine is pale yellow. This wine is apple. This wine is peach and citrus with toast. This wine is minerals and bright. This wine is crisp. This wine is Old World. This wine is Veuve Clicquot. This wine is nostalgia. I wouldn’t say that calling it for the Court of Master Sommeliers, or maybe. I had a made me think of that time drinking it while sitting on another floor across the country in my kitchen in NYC. I loved that apartment. This wine is a good idea always. It was then for me, it is now. There’s reason it’s been around for all the years. This wine is bold. This wine is promise. This wine is magic. This wine is luxury. This wine is history. This wine has been sparkling for 250 years.
Madame Clicquot, also known as Barbe-Nicole Clicquot Ponsardin, played a significant role in the development champagne. Champagne was created in the 17th Century and while Madame was not responsible for inventing champagne but what she did do was create techniques to refine the champagne-making process known as riddling. Riddling is one of the processes which is responsible for the clarity and quality of champagne as we know it today. Riddling (remuage in French) happens after the fermentation (Millard reaction) and aging process. Over time, the bottles are rotated and tilted, enabling the yeast and sediment to shift towards the neck of the bottle. This action consolidates the sediment in the bottle’s neck, facilitating its removal. After the riddling process is finished, the bottle’s neck is frozen, and the sediment is removed through a procedure called disgorgement. Riddling mostly happens using machines these days; however, some houses do so by hand even today.
This wine retails for around $70 USD for 750ml. Smaller and larger formats also available. Pricing of size and location varies. Drink now. Always drink now. Hold if you want to but my vote is drink now.
What we do when we are well affects us when we are not well. Most of the time. I think about adding many of the things my intuition nudges me to do.
This morning, I enjoyed a water-based drink with frozen pineapple and raspberries. I included two types of collagen powders (Vital and Agent Nature holi (mane)), two types of protein powders, SAKARA metabolism mix (cocoa bean powder, coconut milk powder, coconut sugar, monk fruit, horsetail powder, laminaria kelp powder, black pepper, Gymnema Sylvester), and SAKARA protein and greens mix (spirulina, pumpkin seeds, pea protein, hemp protein, wheatgrass, barley grass, chlorella, coconut sugar, coconut milk powder, stevia leaf extract), matcha powder, three drops of liquid vitamin D/K2, 200+ manuka honey, chia seeds, cocoa nibs, and white sesame seeds.
I made some great ones this week on the fly. This one is an obviously fully loaded smoothie to get me through a fully loaded morning. I found it worth sharing. The pineapple and raspberry flavors provide a sweet-tart zing, while the matcha powder adds just enough oomph. The seeds keep it unboring, and the honey adds perfect sweetness. Vitamin D; I certainly don’t get enough.
Some ingredients break down also worth mention in case you’re not familiar. What do I mean? The difference between types honey or types of ingredients incorporated into smoothie powders.
What is the difference between manuka honey and your regular honey? Welp, although I did attend a beekeeping class for a season several years ago and can test for mites in a hive, I still had to ask this question.
Manuka honey is a type of honey that is produced in New Zealand by bees that pollinate the manuka bush. It is known for its unique flavor and potential health benefits, including antibacterial properties. Regular honey is produced by bees from the nectar of various flowers and plants. The main difference between manuka honey and regular honey is basically the source of the nectar and the specific properties attributed to manuka honey. One of mine has bee pollen mixed inside the actual honey. Manuka honeys are high levels of methylglyoxal. I had to look that up. Higher levels of methylglyoxal means higher levels of antibacterial properties. Manuka honey is also typically more expensive than regular honey due to its specialized production process and perceived health benefits. I love honey and our little honey bees. I certainly recommend beekeeping for a season. If you can.
Then comes the protein powders. SAKARA Metabolism contains L-Glutamine which promotes healthy gut, horsetail eases bloating , kelp and Gymena Sylvestre is an Ayurvedic herb that supports in curbing cravings as well as cortisol levels. Says so on the packaging.
SAKARA Protein & Greens detoxifies and energizes with its pumpkin hemp pea wheatgrass barley spirulina blend. This blend used to have sesame seeds which they have taken out but I add back in often. I recommend this. I wrote to them asking what was different. They told me so.
Oh and least not the matcha powder. There are many types. Daily to the ceremonial. I only have ceremonial left in my inventory. Into the smoothie it went. Oomph. Oh and what’s the difference in the matcha powders?
Ceremonial grade matcha (the most vibrant in color) is the highest quality and most expensive type of matcha powder. Been my experience this far. It is made from the youngest tea leaves, which are shade-grown to enhance flavor and nutrient content. Daily, or culinary matcha is a lower quality (this doesn’t mean bad) and more affordable type of matcha powder. It is made from more mature tea leaves and may not be shade-grown, resulting in a slightly bitter taste and a less vibrant green color. It is more suitable for cooking and baking purposes, such as adding to smoothies, desserts, and savory dishes.
Touching base on the collagen. Not all collagen powders are alike. Marine collagen powder is derived from marine sources like fish and is known for its bioavailability and skin benefits, while bovine collagen powder is sourced from cows and offers benefits for joint, bone, and gut health. The choice between marine and bovine collagen powders often depends on individual dietary preferences and health goals. I use marine collagen daily. Agent Nateur and Great Lakes Wellness are my favorites.
A Morning Fully Loaded Smoothie
Ingredients
1 scoop SAKARA Metabolism
1 scoop SAKARA Protein & Greens
1 scoop of Agent Nateur (Holi) mane collagean powder
1 heaping spoonful of 200+Manuka honey
1-2 teaspoon(s) of Hikari matcha powder
1/2 cup of Whole Foods 365 brand frozen pineapple chunks
1/2 cup Whole Foods 365 brand frozen raspberries
3 drops of Thorne liquid vitamin D/K2
1/2 cup of filtered water
1 teaspoon of each cocoa nibs, white sesame seeds, and chia seeds for the garnish. These babies are antioxidant-filled goodness adding crunch and texture, keeping each sip interesting
Method
Add all ingredients to blending tumbler. Blend until smooth. Pour into a bucket glass and garnish with seeds and cocoa nibs.
***Please note that this works for me, and you should always check with your medical provider before incorporating any new ingredients, alcohol, or exercises into your wellness routine.
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
This wine is bubbles. This wine is delicate and crisp. This wine is slate and mineral. This wine is chalk and citrus. This wine is acidic and bright. This wine is an offering of subtle sweetness. This wine is vanilla and spices with pear. This wine is champagne. This wine is Reims, France. This wine is Ruinart Blanc Singulier. This wine is.
This wine is a sweet, satisfying, lingering on the tongue finish, leaving me wanting more. This wine pairs well with pasta and parm, mushroom and pork, a crusty butter and jam-slathered baguette, French fries with Dijon mustard, oysters, and triple cream cheese doused in aged balsamic. Lemon meringues. In the early hours of New Year’s Day, I enjoyed it alongside a spaghetti noodles olive oil Parmigiana Reggiano and a Dom Perignon back.
This wine retails for $150 USD. Hold or drink now.
Best served chilled between 46-50 Fahrenheit.
Find out more about this wine on the Ruinart website.
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.
What should I do when I want rice pudding, an acai smoothie, a magic bar and I want to use my coconut bowl made from an actual coconut? This.
The smoothie bowl has an earthy, tangy, and bright zingy flavor that is both light and filling. Worth the mention, sure is pretty. And most certainly satisfying.
The Earth Bowl
Ingredients you’re going to need:
Forbidden black rice
Plant milk (unsweetened vanilla almond and low-fat coconut milk, my choice)
Water
Fine pink Himalayan salt
Vanilla extract
Vanilla bean (optional usually ok almost always necessary if you ask me)
Turmeric (ground)
Cayenne pepper
Coconut palm sugar
Brown sugar
Mangos (frozen and fresh, if you can)
Original Açaà frozen packet by Sambazon
Walnuts (don’t forget to clean them)
Roasted toasty coconut flakes
Agave syrup
Goji berries (optional)
Cocoa Nibs (optional)
Earth Bowl Smoothie
Black Rice Pudding:
Rinse 1 cup of black rice at least twice. If desired, soak overnight at room temperature and strain with a fine sieve. (I use Lotus Foods brand)
In a rice cooker, combine the black rice, plant milk (unsweetened vanilla almond milk or low-fat coconut milk), vanilla extract, and water.
Set the rice cooker to the brown rice setting.
Once cooked, add coconut palm sugar, brown sugar, and fine ground Himalayan pink salt to taste. Stir well to combine. Add more milk if a more fluid consistency is desired.
Remove from the rice cooker and let the rice pudding cool. Refrigerate until ready to build the bowl.
Mango Açaà Freeze:
Ingredients:
1-2 frozen packet of açaĂ
1 cup of frozen mangoes
1 cup of unsweetened almond milk
2 tablespoons of agave syrup
1/4 teaspoon of ground turmeric powder + dash of black pepper
Dash to 1/4 teaspoon of ground cayenne pepper
Dash of Himalayan pink salt for good luck
In a blender, Magic Bullet, or Vitamix, combine the frozen packet of açaĂ, frozen mangoes, unsweetened almond milk, agave syrup, turmeric powder, dash of black pepper and a dash of cayenne pepper.
Blend all the ingredients until well combined and smooth
Pour into a bowl (coconut bowl pictured here)
Toppings:
Toast coconut flakes in the oven or toaster oven on the broil setting until golden brown. Alternatively, toast them on a stovetop or single burner in a pan if an oven is not available. They should be slightly brown.
Chop walnuts
Remove edible flowers from the refrigerator
(Optional) Add goji berries
Method:
In a bowl (I use a bowl made from an actual coconut) add the black rice pudding and the mango açaà smoothie mixture side by side.
Sprinkle roasted coconut flakes and chopped walnuts on top.
Garnish with edible flowers.
(Optional) Add goji berries if desired. Gojis become crunchy. Extra texture and crunch bonus.
Take a picture, or several and enjoy!
Note: Please adjust the quantities and ingredients according to your taste preferences. Black pepper helps with turmeric absorption/activation.
It’s a beauty and tasty..An afterthought..
Where to buy the goods? You know coconut bowl and Cuisinart, a spoon and maybe goji berries..
Rated the best water. Don’t tell the others? Did you know there are water sommeliers?Doesn’t it look refreshing?
With the weather being unpredictable these days, I am covering my bases. Yes, but who doesn’t want a refreshing, fancy water, especially if you struggle with meeting your daily recommended water consumption? Besides, I recently purchased a basil and mint plant, which are perched in my golden window box, basking in (seemingly) the only light in this apartment most days. The mint is growing out of control. This, a good thing. I can’t believe these little plants are still alive. I don’t have a green thumb. And now, please allow me to introduce, The Mint Basil Cucumber Drink.
The Mint Basil Cucumber Drink
Ingredients:
4-5 fresh basil leaves or 6
4-5 fresh mint leaves
1/2 lime, cut into wedges
1/4 peeled cucumber
1 small bottle of Topo Chico sparkling water
Method
In a glass or cocktail shaker, add the basil leaves, mint leaves, lime wedges and cucumber
Use a muddler or the back of a spoon to gently muddle the herbs, lime, and cucumber together. This will release their flavors.
Fill the glass with ice
Pour the Topo Chico sparkling water over the muddled herbs and ice
Stir gently to combine all the ingredients. Stirring release the bubbles
Garnish with additional basil leaves, mint leaves, lime wedges, or cucumber slices if desired, I skip the cucumbers.
Glass: Bucket glass
Garnish: herbs lime
Where to buy some of the goods from this post? Blonde Behind the Bucket Storefront of course! Please know I may earn commissions from qualifying purchases. Thank you so much.
