Shape matters — not just aesthetically, but functionally. Aroma, temperature, how the liquid moves, where it lands on the palate. That’s true for cocktails, and it’s foundational for tasting.
Enter the ISO glass.
ISO stands for International Organization for Standardization. The ISO tasting glass (standard ISO 3591) was created as a universal reference point — the same glass, the same volume, anywhere in the world. Wine, beer, spirits. Even water, technically. Though, I won’t pretend I’ve tested on that one.
What I do know is wine.
The ISO glass holds 215 ml total, with a standard tasting pour of 50–75 ml (about 2 oz) leaving plenty of headspace for swirling and aroma concentration. The inward curve captures lifted aromatic compounds; the narrow rim delivers them cleanly to the nose. No distractions. No theatrics. Just clarity.
And yes, they’re kind of adorable. Somewhere between the mini Tabasco bottles and the Maldon salt travel box.
Perfectly proportioned. Quietly utilitarian. Almost academic chic—OK academic chic.
Best part? They’re accessible. Most ISO glasses are priced around $5–10 per glass, with multi-glass sets typically retailing around $50, depending on brand and quality. Not precious. Not precious-looking. Just correct.
If you’re tasting, truly tasting—this is the baseline.
Hot chocolate can be a canvas for creativity, don’t ya think?
I’ve experimented with it in many ways. From vitamin C with vanilla flavors (who doesn’t love chocolate and citrus), guava, cherries, to frozen versions (think Serendipity3) and the red wine adult version. This time, I’m keeping it classic with melted chocolate and cocoa powder. My classic anyway.
To make it, melt a cup (think professional quality) of chocolate using a bain-marie. That’s fancy for a heat safe bowl over boiling water. Don’t let chocolate touch the water though. No bueno. Microwave is obviously sufficient. Add a pinch of salt and a tiny bit of coconut oil. Then, mix in goat milk or cow milk. Top it with tons of marshmallows because more is more (these are store bought but Ina Garten has a great recipe should you choose to make them), more chocolate disks, AND edible gold stars. Life is life; we need some sparkles! ✨
For my whipped cream, if that’s your jam, yes, you can also add jam. I add vanilla, cinnamon, chai spices, and a hint of cayenne. Sometimes, I even mix in cocoa powder for even more extra richness chocolate goodness. That’s another post altogether. Next hot chocolate.
Because Christmas is every day, and today. The garnish takes the longest for this one, but it’s worth it. I confess, I was caught licking my finger a few times. Plus, it gives you (and me) an opportunity to zen out and maybe enlist help from family and friends as a fun kitchen activity? Especially if kitchens intimidate you—or drink-making, for that matter.
So, yesterday, while I was packing, I thought about how Campari has notes of orange, and the combination of Campari and orange juice is like an Italian screwdriver 2.0. The hibiscus bitters I decided to add contributes softer floral notes to the drink and, overall, a more unique flavor. Not that Campari needs help. Plus, hibiscus is just good. These bitters are alcohol-free as well and can easily be used for mocktails too. This drink is excellent enjoyed before dinner or at the end of the evening, with or without food. You could also add prosecco or champagne, but I didn’t this time. If you do, I recommend fill to the top.
Please drink responsibly, of course. Let me know what you think in the comments below. Cheers and Happy Merry Christmas or to whatever you may celebrate!
Christmas Campari
2 oz Campari
2 oz fresh squeezed orange juice
3 or 5 ish drops of All The Bitter Hibiscus bitters (label reads New Orleans Style on the bottle) or use measure guide on dropper to taste
6, 8, 12 or how many ever you like of sugared cranberries
Sprig of dried Rosemary (smoke the glass if you like, not necessary) there is loose instructions on that technique on this blog as well
1 trimmed quarter Orange slice
Ice cubes
Method for the drink
Add ice to a bucket glass. Pour in Campari. Top with freshly squeezed orange juice. Add sugared cranberries, an orange slice, and a dried rosemary sprig. Light the rosemary sprig on fire and let it smoke. Alternatively, you can light the sprig first, extinguish the flame, and then add the smoking rosemary to the glass. Please use fire tools with care and safety in mind. Thank you.
Glass: bucket glass
Garnish: sugared cranberries orange slice and smoking dried rosemary
Bar Chef Notes: This is a super simple cocktail, with not many ingredients, making it perfect for decorating. Bonus: rosemary is a stir swizzle stick. You can add an optional topper of Champagne or Prosecco, or skip the Campari and add juice and bitters. That’s not the drink, though. Whatever slightly flavored cranberry syrup you have leftover can be used for another cocktail, Mocktail or simply to flavor sparkling water.
For the cranberries
1/2 cup white granulated sugar + extra 1/4 cup ish for the coating (I eyeballed this)
1/2 cup water
1/2 cup cranberries
Add white granulated sugar to a saucer or a sheet pan lined with parchment paper, and set aside. For the cranberries, I use frozen 365 Whole Foods brand, but some argue that fresh are better. I say it doesn’t matter. This is a drink garnish. In a saucepan, combine equal parts sugar and water. Heat just enough to dissolve the sugar, then set aside to cool. Add the cranberries and stir until they are fully coated. Let them steep for a few minutes. The using a slotted spoon, transfer the cranberries to the sugar mixture and coat them evenly. Use your clean hands with or without gloves or a spoon to aid in coating. I use my clean hands without gloves and a spoon.
For the orange
Wash and slice the orange lengthwise from end to end. Cut it in half, then into quarters. Trim the center so that each orange piece has a straight edge.
For the orange juice
Juice two navel oranges and one blood orange using a handheld juicing tool or a juicing machine (I use an Omega). Machine is a bit messier but faster for me. You do you though. Make sure to peel the oranges before juicing. Save the leftover orange juice for mimosas or vodka screwdriver alongside blueberry pancake brunch.
I found these ginger cubes from Saratoga Sugar Company and couldn’t resist. I originally discovered other flavors, and this is a sample they sent to me. Just add honey syrup and the sugar cube with a dash of bitters, and a new champagne cocktail is born. Don’t tell the others! It’s super simple. Order the sugar cubes and wait for them to arrive. Once they do, add one to a champagne or dessert glass and proceed with the instructions. Sit back and sip, whether during a retrograde or a holiday—no problem! Except if you drink too much, of course.
Ruinart Blanc de Blanc is made from 100% Chardonnay grapes. Some may wince at the idea of putting anything in it to make a cocktail, but I don’t—and it’s delicious! Fancy bubbly Chardonnay grapes with superb flavors. Superb flavors with superb flavors is a win win. Yes, even for those that are purists. And yes, “superb” is my new favorite word.
Ginger Cube Champagne Cocktail
1 ginger sugar cube (from Saratoga Sugar Company)
1 oz honey syrup (1 part honey, 1 part warm water mixed until combined)
A dash of bitters (orange or aromatic bitters work well)
Champagne (or sparkling wine) Blanc de Blanc is my vote, no wincing please.
Bar Chef Notes: Optional: Lemon twist or fresh ginger slice for garnish
Method
Prepare the Honey Syrup: If you haven’t done so already, mix equal parts honey and warm water until the honey is fully dissolved. Let it cool.
Add the Ginger Sugar Cube: In a champagne or dessert glass, place one ginger sugar cube.
Combine Ingredients: Pour the honey syrup over the sugar cube. Think barspoon. About a teaspoon. Add a dash of bitters.
Top with Champagne: Slowly pour champagne over the sugar cube mixture. Not too fast as overflowing sometimes happens. Watch delightful bubbles. Maybe give a teeny stir half way and continue.
Garnish (optional): For an extra touch, but not necessary, you can add a lemon twist or a thin slice of candied ginger along side. Or fastened over the mouth of the glass using a cocktail pick.
Calling all Campari, Aperol, and spritz lovers! If you’re a designated driver or want to skip alcohol (next-day anxiety is real), or preparing for “Dry January” (too soon?) this is for you too! Giffard Sirop is here at the bar! Think sweet bitters. I made berry smashes with an orange twist—raspberries, blackberries, and blueberries! You won’t miss the real thing, I promise. As a Campari lover, I can say this drink hits the spot! You’re going to love it! They did, two went out, three more ordered after.
From The Bar Top: The Ultimate Giffard Sirop Smash
Recipe:
Ingredients:
2 oz Giffard Sirop
Several raspberries, blueberries, and blackberries
Fever-Tree Club Soda (your choice)
Method:
Muddle the berries in a mixing tin.
Add Giffard Sirop.
Add ice.
Grab your favorite Kold Draft ice— it’s an excellent choice-and shake, shake, shake!
(Garbage) Dump into a bucket glass and top with club soda and some berries.
Express a twist over the drink. Voilà!
Glass: Bucket Glass
Garnish: Berries and orange twist
Use pinking shears to create scalloped edges for your orange twist. Aren’t they the cutest?
Bar chef Notes: Giffard will set you back about $20 USD and the ice machine? Price varies. Blonde Behind the Bucket Storefront of course for more deets and general browsing.
I may earn commissions from eligible purchases. Thank you!
This wine is clear. This wine is pale straw yellow. This wine is tiny bubbles, mousse foam. This wine is bright and lively. This wine is apples and pears. This wine is bread. This wine is Old World European, specifically French. This wine is Ugni blanc grape (notable Cognac region and some Italian regions). This wine is light. This wine is casual. This wine is an everyday wine. This wine is citrus, lemon peels. This wine is brut sparkling wine, a drier wine. This wine is Montmartre Brut Sparkling Wine. This wine is.
This wine is affordable about $11.99 a bottle and available for purchase at select online retailers. This wine pairs well with shellfish, oysters, potato chips and light Chinese foods, hamachi, salads, lights dishes, and sushi.
Bar Chef Notes: Please drink responsibly
Where to buy the goods? Champagne buckets, flutes and other wine and kitchen related items? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation from eligible purchases. Thank you.
This one hits all the notes: sweet, zesty, tart, and an earthy crunch from the cocoa nibs. You’re going to love it!
This recipe includes black cherries, lemon juice, Holi(mane) collagen powder, Sakara protein greens (which you’ve never seen before from me), unsweetened vanilla almond milk, cocoa nibs, lemon zest, Manuka honey, and additional cocoa nibs for the rim. This Black Cherry Smoothie is packed with flavor and goodness.
Ingredients:
Black cherries 🍒 Frozen 365 Whole Foods brand
Lemon juice 🍋 squeeze about half lemon
Holi (Mane) collagen powder scoop
Sakara protein greens powder scoop
Unsweetened vanilla almond milk 🥛
Cocoa nibs 🍫 teaspoon for garnish and toss remains into smoothie, maybe add a little more
Zest of a lemon is for the finishing touch and you’re need a microplane or a box grater for this
Manuka honey tablespoon and half for the smoothie and rim
Cocoa nibs for the rim as mentioned above, more is better
Method
You’ll need two plates. In one plate, add cocoa nibs, and in the other, add honey. Dip the rim of the glass in the honey and then in the cocoa nibs. Set aside!
Blend it up today and enjoy the goodness boost! 💪✨Cheers!
What does 45% Grenache Noir, 25% Cinsault, 15% Syrah, and 15% Merlot get you? A rockstar rosé created by a rockstar and his friends. That’s what. Maison 9. While a good rosé tastes crisp clean and refreshing straight out of the ice filled bucket I decided to have a little fun with this one.
Just look at it! Peach Thyme Frosé with Maison 9 rosé wine—the softer side of a rockstar wine. I can’t say for sure, but it sounds good anyway, right? It’s a special way to take advantage of frozen summer peaches and this rosé all year long. You’re going to love it!
Peach Thyme Frosé
Bar Chef Notes: Remove thyme stems and use only the leaves for the blending. Garnish with sprigs.
They brought it to me to taste. Sipped and spat. Sipped and spat. I was too busy to go to the table. The more brown the wine is a good indicator of age. This wine is DOCG, high classification for a wine under Italian law. The letters stand for Denominazione di Origine Controllata e Garantita and in other words, strict regulations for wine production.
This wine is aged. This wine has a clear with halos of brown maroon colors. This wine is notes of dried fruit, wood, and vanilla. This wine is subtle cocoa nibs, bitter chocolate. This wine is earth. This wine is Old World European, specifically from Italian Piedmont, Barbaresco. This wine is considered a younger Barolo. This wine is 100% Nebbiolo grapes, one of the oldest in this particular region. This wine has light tannins and a calm finish. This wine is single vineyard. This wine is Martinenga estates. This wine is 1994. This wine is.
This wines’s price retail USD varies from cellar. This wine pairs well with the usual suspects: Parmesan Reggiano, meats, truffles, mushroom dishes, bresaola, steaks, beef carpaccio, clean steak tartare, and amaretti cookies. Drink now.
Where to buy the goods? You know decanters, The Durand and stemware? Blonde Behind the Bucket Storefront. Please know I may receive compensation from eligible purchases. Thank you so much!
Reading about coffee tonic earlier this week, I got to thinking about the suave version and a spin-off of our friend, the ever-popular espresso martini. This is a goodie. Lillet Blanc offers the tonic vibes with a kick, and the citrus effervescence from the club soda-style bubbles, topped with an Americano, surely checks all the necessary boxes. Coffee sparkling pre-dinner rally in style. Elegantly.
Sparkling Lillet Blanc Coffee
2 oz Lillet Blanc
2 oz of citrus flavored bubbly water named Olipop (this water contains other ingredients like various roots citrus and fruits. A split tonic club soda 1:1 or cutis sparkling water an excellent substitute)
Top with unsweetened restrato (strong) Americano coffee, about 1 – 1/2 oz
for the ice Penny Pounder round (or square) large cube or many small ice cubes
Method
This couldn’t be easier. Add an ice cube to a chilled martini glass. Pour in the Lillet and then bubbly water, and then top it off with coffee. That’s it! Garnish with an orange wheel optional.
Glass: martini
Garnish: Orange wheel (optional)
Bar Chef Notes: substituting ice and ingredients will change the recipe slightly and dilution may occur more rapidly.
Where to buy the goods? You know martini glasses coffee bubbly water and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!
