Double Rum Mojito The Mojito is a Cuban classic that has withstood the test of time. This refreshing libation dates back to a long time ago. Artists and writers alike have been known to consume this cool crisp bright and refreshing drink. Rum is an alcohol made from molasses and/or sugarcane and distilled water. It isn’t designated to one origin to be called rum, and as a result, can be made anywhere. Many notable locations for rum production include the Dominican Republic, Haiti, Nicaragua, India, Panama, and Barbados, among others. Interestingly, much of the rum is also produced in the United States of America, particularly Florida and Puerto Rico. Ron Zacapa 23 used in this recipe is born in Guatemala. Double Rum Mojito Ingredients 8-10 fresh mint leaves for the muddled and 1 or 2 mint sprigs to garnish 2 ounces of Bacardi white rum and a splash 1 ounce of fresh squeezed lime juice 1/2 ounce of Demerara sugar simple syrup 1-2 ounces of club soda to top 1/4 ounce of Ron Zacapa 23 Centenario Rum final final top Lime wheels for the garnish Mojito Method For the Demerara syrup Add 1/2 cup of sugar to 1/2 cup of water in a saucepan. Bring to a boil, stirring occasionally. Once the sugar is dissolved, remove from the heat and let it cool before adding it to the cocktail. The syrup can be stored for up to three weeks in a sealed airtight container in the refrigerator. Don’t forget to label and date it for reference. Muddle the mint leaves with two to three turns of a muddler, being careful not to over-muddle. Add the wet ingredients, then the ice. Shake and add all ingredients (also known as garbage dump), including the ice, into a Collins glass. Top with club soda and finish with dark rum. Spank the mint to warm it up – place the mint in the palm of one hand and spank it with the other hand. Then, place the warmish mint sprig in the glass. Arrange lime wheels on top next to the mint sprigs prettily, you know photo worthy. Glass: Collins glass Garnish: two thin slices limes wheels and mint sprigs Bar Chef notes: need a similar mocktail? Click here⬅️ Cheers! Isn’t it pretty. If mint looks like this, please don’t use. I thought it worth the photo speaking of photo worthy. Please drink responsibly Where to buy the goods? You mixing tins, strainers, glassware and stuffs? Blonde Behind the Bucket Storefront, of course. I may earn commissions from eligible purchases. The page linked here has ingredients glassware some equipment and tools. There are other lists in category order should you need more information please let me know in the comment section below. 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 Sapphire1/2 oz Hibiscus Syrup1/2 oz of Green Chartreuse1/2 oz of Fresh Lemon Juice2 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 sparkling hibiscus 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!
Bacon Fat Washed Tequila for the The Quick Test Drink Let’s talk fat washing. It’s a surprisingly simple process that packs a flavor punch, uh-huh. Picture this: a few sizzling slices of bacon in a pan, the aroma filling the kitchen as I whip up a delicious sandwich to pass the time faster than you can say… Once the bacon grease has cooled just a bit, not too much, a bit, I mix it with tequila and let the magic happen. After a few hours of infusing on the counter in a sealed container, I label it and pop it in the freezer for a dayish. Voilà! An exciting bacon-infused tequila ready to elevate your cocktail game, almost immediately. Why fat wash at all? What is fat washing?There are several reasons. Fat washing alcohol is a versatile technique that allows you to experiment with different flavors and create customized spirits for cocktails. Specifically, fat washing not only removes some color but also creates a softer,less potent, flavorful spirit and changes the mouthfeel of your drink. Various techniques exist for fat washing, including using agar agar (a vegetarian gel version), freeze-thaw methods with egg or meat fats, or clarifying with milks and acids. Or clarifying with milks and meat fats and so forth. I know! At the end of the day, you combine the fat with the alcohol and let them infuse. The fat is then separated from the alcohol, leaving behind the desired flavors. In fairness to my “it’s easy,” some are a little more complicated than others but that’s the gist and THIS particular version, making it easy. Bacon-infused tequila. I chose Reposado tequila for its age and translation. Reposado tequila is older than silver or blanco (aged for only two months) and younger than Anejo (aged for one to three years). Reposado tequila is aged in oak barrels for a period ranging from two to twelve months. The term “Reposado” translates to “rested.” Used a couple of different types of bacon. All worked the same slight subtle flavors difference This is a 4 oz bacon fat wash. Cook bacon: Start by cooking a few (or eight) strips of bacon until they are crispy. Who’s counting? I don’t often eat bacon so when I do, I do. Remove the bacon from the pan and set it aside to cool on a cooling rack over a parchment or aluminum foil lined sheet pan is best to collect any drippings and for easy clean-up. Collect bacon fat: Pour the bacon fat from the pan into a clean heat safe container that contains the tequila. Make sure to strain out any bacon bits or solids, as they can affect the final flavor and texture of the tequila. Some say fresh hot bacon grease and some say slightly cool. Warmer is better. Just make sure it’s still liquid. Best for infusing the flavors. After you eat your sandwich half let’s say that’s a good time to combine the tequila and bacon fat. I use a quart deli container with a lid for storage. Little large but whatever. Infuse the tequila: Let the tequila and bacon fat mixture sit for at least 2-4 hours, or overnight if possible on the counter. This will allow the flavors to wed together and infuse the tequila with the sweet yet smoky, savory taste of bacon. Separate the fat: After the infusion period, place the container in the freezer for a few hours or overnight. I like a 24 hours day. The bacon fat will solidify and rise to the top, making it easier to remove. Check periodically. I did the first time I made it to make sure it was working. Strain the tequila: One hunk of fat is removed from the top, then the liquid needs a strain. Using a fine-mesh strainer or cheesecloth, strain the tequila to remove any remaining bacon fat. This will result in a smooth and pale yellow bacon-infused tequila. The filtering process can sometimes be a repeat two to three times situation but after magnifique. Worth the extra effort. Your bacon fat-washed Reposado tequila is now ready to be used in this cocktail or enjoyed neat or on a rock(s). For the cocktail I don’t have a name for this one. I’ll call it “The Quick Test.” You will either love it or hate it. If you have reached this far in the post, I’m guessing you’re going to try it and I’d say, love it! Ingredients 3 oz of fat washed tequila 1 bar spoon of fresh squeezed lemon juice 1/4 oz maple syrup 1 bar spoon (teaspoon) of agave Squeeze of orange to finish 1 stick of bacon 1 brûlée dehydrated orange Method Add a large ice cube to a bucket glass and set it aside. In a tin shaker, add all the other ingredients except the bacon strip and dehydrated orange. Give it a wake-up shake (or two) and pour it into the bucket glass. Squeeze a wedge of orange over the top, then add the bacon strip and dehydrated orange wheel. Glass: bucket glass Garnish: bacon dehydrated orange wheel Bar Chef Notes: maple agave candied oranges are also a great garnish if having the fat washed tequila on ice only. The fat clump that formed from the freezer can be removed by hand or using tongs. Where to buy the goods? Strainers, tins, cheese cloth, bar books, and stuff? Blonde Behind the Bucket Storefront of course. *please know I may receive commissions from eligible purchases Last look. Isn’t it a beauty! Please be of the legal drinking age and please drink responsibly.
Got the Hiccups from One Too Many? Try This Trick of the Bartender Trade. This is not a medically FDA-proven remedy. Angostura bitters also contain a small percentage of alcohol. If you do not consume alcohol, have allergies, or are sensitive to any of these ingredients, this remedy is not suitable for you. Bitters are not only used as an ingredient in many popular classics (Old-Fashioned, looking at you) but also for other purposes. There are also various types of bitters too. Angostura working best for this recipe. Making bitters and different types of bitters will be covered on another post. Please never mind if these lemons aren’t trimmed perfectly; they are reserved for hiccups. That’s right, Angostura bitters + sugar + lemons = the ultimate remedy. To cure your hiccups, simply pour several dashes of bitters and a heaping pinch of white granulated sugar (really more is more is better here) on lemon slices and suck. Three or four slices, equaling about half a lemon, should do the trick. This depends on how large your lemon is of course. So, now you know. Whether you are going out tonight, for the weekend, or on holidays, keep this tip in your back pocket – just in case. Bar chef tip: roll lemons before cutting to maximize the juices. Oh and don’t forget to remove the seeds from them lemons. lemon on the plate heaping pinch of sugar dashes of bitters and suck Need a little extra? Dredge lemons through sugar bitters mixtures in the plate, suck again. Where to buy the goods? Angostura bitters, sugar and stuffs bar related? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Thank you so much! Please drink responsibly and be of the legal drinking age.
A Garnish: Pears A garnish can elevate drink presentation and, more importantly, influence taste. Dehydrated fruit concentrates aroma, and adds texture without introducing dilution. Pears, in particular, are subtle. They are floral, and structural like the apple and easily read as decorative. I prefer to make garnishes myself whenever possible. Control matters: thickness, dryness, integrity. Dehydration can be done in the oven or with a machine; the method matters as does consistency and little bit of patience. Beyond cocktails, dehydrated fruit has real utility across the bar and kitchen — shelf-stable, intentional, and efficient. Today: pear. Dehydrated Pear Garnish Prepare the Pears – Wash and peel the pears (peeling optional) – Core the pears and slice them thinly and uniformly using a mandoline slicer. A knife slicing works too but the mandoline is more consistent. Oven Dehydration: – Preheat your oven to the lowest setting (usually around 200°F or 93°C) sometimes a little lower or higher depending on the oven and the calibration – Place the sliced pears on a baking sheet lined with parchment paper – Leave the oven door slightly open to allow moisture to escape. – Check the pears every hour and rotate the trays for even drying – Dehydrate for 2-8 hours or until the pears are dried but still pliable Dehydrator Method: – Arrange the sliced pears on the dehydrator trays in a single layer – Set the dehydrator to 110-135°F (depending on manufacturer times and temps) and let it run for 8-12 hours or longer if you prefer darker or crispier fruits/veggies – Check the pears periodically and rotate the trays as needed for even drying – The pears are ready when they are dried and slightly leathery Storage: – Allow the dehydrated pears to cool completely before storing them – Store the dried pears in an airtight container or resealable bags in a cool, dry place and don’t forget your moisture packets Dehydrated pears tend to disappear quickly — easy to eat like chips, often before they make the glass. Tools and supplies: Blonde Behind the Bucket Storefront Some links may be commissionable
The Cold Toddy: Chamomile Cooler 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.
Sparkling Campari Water Blonde Behind the Bucket Sparkling Campari 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! Blonde Behind the Bucket Sparkling Campari with Grapefruit Ingrédients: 2 ounces of Campari 2-3 ounces of San Pellegrino sparkling water 2 wedges of pink grapefruits One large ice cube Method: 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.
Kir Royal Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect. To make the Kir Royal cocktail, you will need the following ingredients: Champagne (brand of choice) Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either) Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit. Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis. Lemon twist (optional, for garnish) Method Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms. Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one. Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course. Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together. If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists. Serve the Kir Royal immediately and enjoy! Duh! Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer. The little round bottle is Chambord Where to buy the goods? Glasses ice buckets and stuffs? Blonde Behind the Bucket Storefront **please know I may receive commissions on all eligible purchases** thank you thank you thank you
fully loaded hemps seeds cherries smoothie This smoothie is earthy, bitter, slightly sweet, and packed with goodness. It’s fully loaded. Where to buy the goods? Glasses, SAKARA and other ingredients, blender and stuffs? BlondeBehindtheBucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you. fully loaded helps cherries smoothie for the rim/garnish Gather the necessary ingredients and materials: honey, hemp seeds, a small plate or shallow dish, and a glass. Pour a small amount of honey onto the plate or shallow dish. The amount will depend on the size of the glass rim you want to coat. Spread the honey evenly on the plate, making sure it covers an area slightly larger than the rim of the glass. Take the glass and dip the rim into the honey, gently rotating it to ensure the honey coats the entire rim. Lift the glass out of the honey and allow any excess to drip off. Immediately after dipping the glass rim in honey, dip it into a separate plate or shallow dish filled with hemp seeds. Again, rotate the glass to ensure the hemp seeds stick to the honey-coated rim. Gently tap the glass to remove any excess hemp seeds. Place the glass upright and allow the honey and hemp seeds to dry and set for a few minutes. Once the honey and hemp seeds have dried and set, your honey hemp seeds glass rim is ready to use. Note: Make sure to handle the glass carefully to avoid dislodging the honey and hemp seeds. Additionally, be mindful of any allergies or dietary restrictions when serving drinks with a honey hemp seeds glass rim. for the smoothie: 1 scoop Sakara metabolism protein (can be purchased in larger or smaller “travel” size packet) 1 cup unsweetened vanilla almond milk 1 scoop Holi (mane) Agent Nateur collagen powder 1 tablespoon 200+ manuka honey (plus extra for glass rim) 3 tablespoons hemp seeds (plus extra for glass rim) 1 cup frozen black cherries 1/2 cup frozen pineapple chunks 1 tablespoon ground cayenne pepper 1 tablespoon Ceylon cinnamon 1 sambazon original açaí frozen packet 1 tablespoon of avocado oil 1 tablespoon sea moss gel (prepared according to packet instructions) I use Erewhon dried sea moss. Add all ingredients to a blender. I use Cuisant to-go. Blend until smooth. Glass: bucket glass Garnish: honey hemp seed rim and maybe a few hemp seeds for the top bar chef notes: additional goodness and a tang, add a tablespoon of apple cider vinegar Where to buy the goods? Glasses, blending machines, hemp seeds, and other stuffs? My Blonde Behind the Bucket Storefront of course. *Please know I may receive commissions on eligible purchases. Thank you.
PickleBack Shot PickleBack Shot Pickle juice adds tang and soothes the bite of the whiskey. Whiskey first pickle juice second. Shoot or sip separate or combine, your choice. The “proper way” to partake is up for debate amongst many. All goes down the same way if you ask me. Cheers! PickleBack Shot Ingredients 2 oz of whiskey 2 ounces of pickle juice of choice One (or several) pickles Method Using a jigger pour 2 ounces of room temperature whiskey into a bucket glass. Using the same jigger pour 2 ounces of of chilled pickle juice into a shot glass. Shoot one after the other. Sip one after the other or combine and shoot or sip combined liquids. Eat pickle after all the shot consumed. Pickle juice adds magic to the whiskey Back it up.. Where to buy the goods? Blonde Behind the Bucket Storefront Bye for now.