Hello Jellie Mocktail To reiterate what is currently circulating on social media – Dry January doesn’t have to be boring. Inspired by the Japanese coffee jelly drink (some add milk to make it a beverage), I created my own jelly cocktail and mocktail. This post will feature the mocktail, with the cocktail coming next month. Remember, this is Dry January, so I sat around thinking about how to make it more exciting. I wanted to use vanilla extract, Collins maraschino cherry juice, Sadaf pomegranate molasses, all infused with saffron. And thus, my Hello Jello Mocktail was born. It’s easy to make and delicious. This is more than cubes of jello in a glass. Cheers! You’re almost there. Hello Jellie Mocktail 4 cups of still water (one reserved for the the gelatin sheets) 2 cups of white granulated sugar 17 gold leaf gelatin sheets 2 Tablespoons of vanilla extract (make your own here) 2 teaspoons of Collins maraschino cherry juice 1/2 teaspoon of Sadof pomegranate molasses 1 teaspoon of Cultures for Health citric acid powder 1/4 teaspoon (ish) of saffron (I eyeballed this one) Video! What a beauty. Method Using a bowl, add 1 cup of cool water to seventeen 220 bloom gold leaf gelatin sheets. It’s ok to break the sheets up a little bit. All sheets should be covered completely or at least much as possible with water. Let the sheets bloom for about 5-10 minutes. Meanwhile, using a pot (I use an oval Le Creuset Dutch oven), bring 3 cups of water and sugar to a simmer until sugar dissolved. Remove gelatin sheets from blooming water bath squeezing any of the excess water along the way. Add gelatin to the simmering water. Add vanilla. Add citric acid and syrups. Roll saffron in your hand to break it up a bit and toss into the mixture. Stir to blend then remove from heat. Let steep and for 5 to 10 minutes. Strain the saffron out or leave inside mixture. Pour cooled mixture into silicone molds or container of choosing. Refrigerating overnight is best. Remove from the molds once refrigerated and cut into desired shapes. I choose cubes. I love how the light reflects and the sharpness. Glass: Bucket Glass Garnish: None Side note: If using silicone molds, spray with cooking spray or brush with a neutral oil and wipe with a paper towel. I used some silicone mold and my mixing glass. You can use a bowl or a pan. Any works as you will cut into cubes. Set aside. Pro tip: to remove the jello, place silicone molds into warm water. The sides should release with a jiggle. Some behind the scenes videos… The end Where to buy the goods? Blonde Behind the Bucket Storefront
My Bend and Snap Cocktail Last year I was asked to create a cocktail for the 20th anniversary of the Legally Blonde movie. There were a couple of must haves. It had to be pink and called The Bend and Snap. Why the Bend and Snap? It’s named after the movie’s famous how to secure a date scene featuring the “bend and snap » technique. The scene was written at the hotel bar called the Writer’s Bar and paying homage to the creators and technique, this is my 2021 Bend and Snap. didn’t have any more purple flowers or this signifies a mocktail This cocktail scheduled to be on the menu for one week. That was July 2021. It is still on the menu today. I am so proud of my little cocktail. I can’t promise it will secure you a date but sure is a tasty way to try. Bend and Snap 2 oz Belvedere vodka 5-6 slides of watermelon 8 sprigs of fresh mint 1 slice of a jalapeño 3/4 oz fresh lime juice 3/4 oz agave syrup (add little water if too thick as this reduces the agave sweetness and adds more fluidity. This is a trick when using speed pour spouts at a bar) Purple edible viola flowers Method 1. Add 5-6 small slices of watermelon to a small mixing tin. Think watermelon cut for a breakfast fruit plate. Using a muddler, mash the watermelon to create a pulpy juice. 2. Add 8 sprigs of mint to the same tin. Gently press and twist the mint using a muddler. 3. Add one thin slice of jalapeño with the seeds. Turn once with the same muddler to extract the juices. Don’t over muddle. This drink isn’t a spicy drink. The heat and “snap” should be in the back of the throat a the finish of the sip. 4. Add agave, fresh lime juice, vodka and ice. Shake and double strain into a bucket glass over one large ice cube. Garnish with a purple or lavender viola flower. Glass: Bucket glass Garnish: purple or lavender edible viola flower *** pro-tip if the jalapeño is too spicy or too green consider making or purchasing jalapeño bitters for consistancy Side notes: I tested this cocktail with tequila and honey together and both with vodka. For this assignment, these ingredients work best. Test drink walking
feta stuffed black olives Several months ago I was thinking about creative was to garnish my martinis. This, a way. Black pitted olives from a can stuffed with feta cheese. You will find yourself saying Spanish queen green pimento stuffed olives who? Feta Stuffed Black Olives Ingredients 1 can of pitted black olives Feta cheese of choice Method Open the can and drain the olive juice. Reserve for a dirty martini or not. Slice or break feta cheese apart and stuff olives. Try not to eat them all before making the martini.
Sapid Canary My riff on the carajillo. What is a carajillo you ask? It is a coffee hard liquor drink. This one traditionally made using espresso and Licorice 43. I added some zing. Spicy ginger orange goodness creating an extra kick in a glass. It’s called the Sapid Canary. Sapid Canary Ingredients 3 Slices of Fresh Ginger 2 oz Umbria Espresso 2 oz of Luxor 43 1-3 Pinches of Cayenne Pepper (quantity depending on desired spiciness) Method Wash ginger. Scrape the skin using the edge of a spoon. Slice the ginger. Add ginger to the mixing tin. Muddle the ginger. Add all other ingredients. Then, add ice. Shake and pour over fresh ice. Glass: bucket glass Garnish: cayenne pepper and orange twist Please drink responsibly Where to buy? Blonde Behind the Bucket **I may receive some commissions from eligible purchases
Pink Smoothie Pink Smoothie Ingredients 1 Cup of unsweetened soy milk 1 frozen banana 1/2 Cup of chilled chopped red beets (cooked or raw) 1/2 Cup of frozen mango chunks 1/2 Cup of frozen pineapple chunks 5-8 Dates (pitted and soaked in water) 2 Tablespoons of cashew butter 2 Tablespoons of dark maple syrup 1 Tablespoons of coconut oil 1/8 Tablespoons of Himalayan pink salt 1/4 Tablespoons of turmeric A few dashes of fresh ground black pepper Handful of skin on raw almonds Very large handful of fresh washed and cleaned spinach leaves Large handful of coconut flakes Method Soak your dates in water to softer before adding to the blender. Add all ingredients to a blending machine. I use Cuisinart. Blend together until smooth. Voilà. Glass: fun colored glass (my glass is a vintage poppy trail china glass from 1970s) Garnish: toasted coconut flake, shaved beets, chia seeds, shaved cashews-whatever you like or no garnish at all Where to buy Cuisinart, ingredients and stuffs? Well, if you are going to visit Amazon.. Blonde Behind the Bucket Storefront has the goods. *** I may earn commissions from eligible purchases
Pomegranate Fruit Blast Pomegranate Fruit Blast Ingredients 1 cup of evaporated milk OR unsweetened vanilla almond milk (both are excellent with these ingredients) 1 Pitaya Foods frozen dragon fruit package 1 cup frozen chopped strawberries 1/2 cup of frozen pineapples 1/2 frozen banana 1/4 cup of frozen black pitted cherries A little but of frozen spinach for good measure. Extra greens are a good thing was my thinking. Small handful worth.. 1/2 cup of pomegranate kernels (reserve some for the garnish. I eyeballed this ingredient for the garnish. Maybe a tablespoon worth) 1 scoop of Agent Nateur & Dr. Will Cole holi (mane) collagen powder 1/2 scoop -1 scoop Vega vanilla protein and greens protein powder depending on desired sweetness Method Add all ingredients to a blending machine expect the reserved pomegranate kernels. Blend until smooth. Glass: bucket glass Garnish: pomegranate seeds
a softer side of a gentleman (Jack) I entered this one into a whiskey sour contest. It was one of two drinks required. This, the second assignment was be as creative as I wanted staying true to sour and using what I have learned from whiskey’s past to present. I clarified and chose a gender neutral color yellow. I added clarified lemon juice and brûléed the foam to remove any egg smell. Who wants a nose of egg white straight away? The flavors add simple complexity to the drink. With each sip the liquid dissolves the foam. All pleasantly pleasing and excite the palate. Think charred wood with ginger black pepper flavors of whiskey. The syrups add just the right amount of sweet and the citric acid brings back the pucker. The white chocolate was going to be slats of chocolate bark up and around the sides of the glass but I thought it too much and added the white chocolate shavings instead. The sugar pearls could indicate a wedding, a new year or perhaps just the intention, added texture. This one goes down easy. Another question of is there or isn’t there alcohol in this sour. There is. It’s clear. It’s pretty and pale yellow. May I introduce A Softer Side of a Gentleman (Jack) sour. softer side of a gentleman 3 ounces of Gentleman Jack (goat milk lemons limes orange clarified) 1/2 ounce and a bar spoon of homemade fresh ginger simple syrup (bar spoon for the foam recipe below) 1/2 ounce of homemade toasted black peppercorn agave syrup (you can purchase a pre-made if you don’t want to make it) generous pinch to 1/4 teaspoon of Cultures for Your Health citric acid powder (depends on how much pucker you want) For the foam 1 chicken egg egg white for the foam dash of cream of tartar (if using kitchen aid whisk attached mixer instead of canister) 1/2 ounce of clarified lemon juice (1 1/2 teaspoons of agar agar to 8 ounces of lemon juice freeze 24 hours and throw using coffee filter fastened to a freezer safe lid container) bar spoon of ginger syrup pinch of pink salt Add egg whites to a mixing bowl or canister cylinder. If using a mixing bowl and whisk add cream of tartar. Add salt and lemon juice and ginger syrup once soft peaks have formed in the mixing bowl. For the cocktail. Add all ingredients to a bucket glass. Add large clear ice cube (if you can). Crushed ice is great too. Add egg white foam.! Garnish the cocktail with chocolate shaving, SLO food gold leaf for garnishing, Bamboo skewers and toothpicks to work with the gold, Vanilla candy pearls optional (sometimes I get carried away) Butane torch to brûlée to give that charred campfire smell and taste Glass: clear bucket glass 1 large clear cube ice cube Enjoy! Please drink responsibly where to buy the goods to make this? Many available at Blonde Behind the Bucket Storefront I made this drink with two different foam toppings. One gold white chocolate brûlée and the other gold white chocolate brûlée add white sugar pearls
tomorrow’s amaro Tomorrow’s Amaro For the Cynar infusion I made a few different batches. One with mixed berries, one with blueberries and one with strawberries. Clear case of indecision as they all sounded good. This recipe is with the strawberries. The other infusions taste were tasty. Strawberries, artichoke molasses and key lime the winner. Yes, please and thank you. Some drink Cynar with cola and lime wedge. This is my version of that. 10 partially thawed Whole Foods 365 organic frozen strawberries with any residual juices 4 oz of Cynar Method Remove 10 strawberries from the freezer. I purchased Whole Foods 365 Brand. Let them thaw slightly in a bowl. Add Cunard and berries with the juices into a container. Seal with lid or plastic wrap and refrigerate for a 2-7 days. Remove the fruit and keep the Cynar. For the molasses Add 1 part water to 1 part molasses. Consistency should not be thick but fluid. For the cocktail Tomorrow’s Amaro 2 oz of strawberry infused Cynar (Cynar is a bitter artichoke Italian apéritif) 1/2 oz of molasses syrup 4 oz of LaCroix key lime soda Method Add all ingredients to a bucket glass. Add ice. Crushed chunks cubes, whatever you like. Garnish: none unless plopping a boozy infused strawberry sounds good Where to buy the goods? You know soda, molasses, bucket glasses and stuff? Blonde Behind the Bucket Storefront
Cucumber Ribbons and the G&T G&T There is an elegance in simplicity. Cucumber ribbons are an easy example of this. May I present my cucumber ribbons in the G&T. Cucumber Ribbons and the G&T Ingredients 1 medium size cucumber 2 oz of gin of choice 1 bottle of Fever Tree tonic water Method For the cucumber Using a (paring) knife, slice off the bottom pointy end of the cucumber making it easier (and safer) to use the vegetable peeler. Then stand the cucumber on diagonal securing its stance at the top with one hand. The hand you won’t be using to hold the peeler. Starting from top to bottom carefully pressing the vegetable peeler away from you peeling along the length of the cucumber. Make several thins of cucumbers. Trim to tidy any jagged or unclean edges and line your glass. Add ice. Add gin and top with tonic. For the drink: 2 oz Hendrick’s gin. Add ice. Top with tonic water. Glass: bucket glass Garnish: cucumbers (obviously) Cucumber ribbons garnish Please drink responsibly. Yes, the skins look great and can be used as ribbons too. Remember the videos above? Where to buy the OXO peeler and a bucket glass? Blonde Behind the Bucket Storefront. ** * I may receive commissions from eligible purchases
My Orange Juice Just look at it. Isn’t it beautiful. Up close and last looks before the gulp.. It’s light bright sweet slightly savory and energizing. Perfect for a cool early morning or midafternoon pick me up as the season changes. It’s autumnal colors certainly signaling fall is here and hinting Halloween is around the corner. No matter the season, drink happy. My Orange Juice 1 1/2 cups of baby carrots 1 medium knob of ginger 2 Granny Smith apples 1/2 naval orange Fresh ground black pepper, dried turmeric powder and manuka honey for the rim of the glass. Method Paint or roll your glass rim with PRI Manuka honey 10+. Set aside. Add dried turmeric powder and several turns of the fresh pepper from the grinder to a saucer. Mix together using your finger or a fork. Twist and roll the honey coated rim of the glass into the pepper turmeric mixture. Refrigerate while you juice. Wash fruit. Add all to a juicer. I use Omega. If you don’t have a juicer use a blending machine and strain with a cheese cloth or coffee filter. Add juice to the prepared glass and enjoy. Glass: bucket glass Garnish: black pepper and turmeric Where to buy? Blonde Behind the Bucket Storefront *** I may receive commissions from eligible purchases