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Matchatini

Ok, what is matcha? It’s an earthy tasting powder made from shade-grown green tea plants. Typically a chasen is used to create a uniform consistency when mixing the matcha with water or milk.. I broke tradition? Instead of using a chasen, aka a bamboo whisk, I use a Kitchen-Aid whisk attachment to mix my matcha water mixture to make a paste after dumping two heaping demitasse spoons (only clean spoons I had at the moment) into a bowl made from a coconut shell. It is possible if you don’t have a chasen. Don’t tell anyone.

This one can be a Machatini or a Matcha Mocktail. Foam is optional. Vodka or Kikori (rice grain spirit) both work—different drinks, equally as good. It’s quick and easy. The more earthy matcha flavor, the better, as far as I am concerned; it is the main ingredient, after all. Don’t tell the alcohol. All measurements are with a demitasse spoon and jigger. Oh, and one eyeballed tablespoon of my vanilla extract. Sometimes I pour with the heart (Wink, wink). Cheers!

All ingredients listed below are quantities for mixing the matcha and Matchatini.

Ingredients

2 ounces of vodka or Kikori

2 tablespoon of vanilla (from my homemade batch as seen in the syrup extract category on home page of this blog)

1-2 ok maybe 3 large drip drops of orange flower water

6 ounces of unsweetened vanilla almond milk

2 demitasse spoons of Manuka honey (Manuka Doctor multifloral 80+MGO)

2 heaping demitasse spoonfuls of NAOKI matcha powder (ok, let’s face it’s; I eyeballed most of this)

2 teaspoons of warm water to blend matcha and prevent excess clumping

Chef note: The hotter the water, the more bitter the matcha. It’s also excellent for what I like to call the un-clumping. This was supposed to be a test recipe. I decided to post anyway. It’s a goodie.

Method

For the matcha milk

Add two demitasse spoonfuls of matcha powder to a bowl. Add about 2-3 tablespoons of hot water. Whisk matcha until a paste forms. Next, add Manuka honey. Proceed with a little more water and whisk until smooth. Then add 6 ounces ounces of unsweetened vanilla almond milk. Let mixture cool before you refrigerate.

After the matcha milk has chilled add 2 ounces of vodka (or a Kikori whiskey substitute) and 3 ounces cooled matcha milk to a mixing tin. Add ice. Shake to wake and strain (strain not really necessary) into a martini glass.

Glass: martini glass

Garnish: dust with matcha powder and honeycomb

Where to buy the goods? Blonde Behind the Bucket please know I may receive commissions from eligible purchases. Thank you.

Please drink responsibly

The Burgundy Slushy

The Burgundy Smoothie

2 ounces of Campari

4 ounces of Rosé wine

2 tablespoons of agave

1/2 cup of frozen black cherries

1/2 cup of ice cubes

5 dashes to 1/8 teaspoon of rose water

1 edible flower

Add all ingredients to a blender. Blend until smooth and slushy like.

Glass: bucket glass

Garnish: edible flower

Where To Buy:

Blonde Behind the Bucket Storefront

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Could’ve Been Smoothie

Could’ve Been Smoothie

Ingredients

3 tablespoons of carob powder

1/2 cup of frozen blueberries

1/3 cup of raw cashews

1/2 teaspoon of vanilla extract or scrape a vanilla pod

3-5 pitted dates (size varies)

1 1/2 frozen bananas

1/2 of a frozen green apple without skin

3 tablespoons of hemp seeds

2 tablespoons of cacao nibs

1 cup of unsweetened vanilla almond milk

2 tablespoons of Ancient Nutrition multi collagen protein

2 tablespoons of agave or honey

Method

Reserve a few slices of bananas and some cocoa nibs for garnish. Add all ingredients to a blender. Combine until smooth. Pour into bucket glass and garnish.

Glass: bucket glass

Garnish: fresh slices banana and cacao nibs

Bar Chef Notes: Carob is often used as a substitute for chocolate, especially by those who are sensitive to chocolate or caffeine. The flavor of carob is earthy and not as bitter as chocolate, with a slight natural sweetness. It has a distinct taste and is often lower in calories than chocolate.

Where to buy the good? You know bucket glasses, blending machine, carob powder and stuffs?

Blonde Behind the Bucket Storefront

*I may earn commissions from eligible purchases

Matcha Mango Peach Fruit Smoothie

1 cup of cubed frozen mangos

1/2 cup or half of a frozen yellow peach (the greater amount)

1 frozen banana

1 cup of cold unsweetened vanilla almond milk

2 tablespoons of Vital Proteins matcha collagen powder

1/2 scoop of Vega Vegan Vanilla Protein and Greens

Blend all together. Pour into a bucket glass.

Glass: bucket glass

Garnish: one frozen peach slice

Where can you buy the goods? You know, blending machines, glassware, and other supplies? At Blonde Behind the Bucket Storefront, of course.

Please know I may receive commissions from eligible purchases. Thank you so much!

Clarified Tennessee Whiskey on the Rock

Clarified Gentleman Jack

Milk Washed Gentleman Jack

7 ounces of Gentleman Jack Whiskey

2 lemons

2 limes

1 medium naval orange

9 ounces of goat milk

1 jar with lid and 6-24 hours

In a mixing glass add 7 ounces of whiskey and citrus. Then pour the 9 ounces of goat milk slowly. Once whiskey mixture and milk combine, cover and refrigerate for 3-24 hours. When there is a visible separation, begin to filter. Pass using coffee filters. I tried cheese too. Coffee filters are more delicate and take longer but they’re irked great. A couple of passes for this one. Filtering takes time. Be patient. The liquid should be a clear a pale gender neutral badly yellow.

* I didn’t add sweeteners syrups or fruits as I wanted to make several different recipes with this batch. You can add fruits and sugars before clarification if you choose or as I have presented. As is, on the rocks. Feeling creative? Perhaps a pinch of citric acid to enhance the citrus flavors then top ginger beer. Clarified Old Fashioned anyone?

10:38 am Smoothie

1 cup of California Farms evaporated milk a great option and tart flavor when out of other animal and plant based milks

5 tablespoons of cacao nibs provide a crunchy texture and earthy taste

1 frozen chopped banana for sweetness vitamin packed velvety mouth feel

1/2 cup of frozen black cherries for the anti-inflammatory deliciousness

2 tablespoons of tropical hibiscus collagen powder to aid in cushioning joints with floral notes and who doesn’t want that in a smoothie

1 scoop of Vega vanilla protein and greens because lets face it we need more greens

1/4 cup of flat pellegrino from the can from yesterday because minerals and I needed a little more fluidity and the can was open on the counter from yesterday’s Campari Crush

1/4 teaspoon of cayenne pepper optional but recommended as it’s that extra something and heart smart

Method

Add all ingredients to a blending machine. Blend until smooth. Pour in to bucket glass of choice. Spoon for consuming prevents brain freeze.

Glass: bucket glass of choice

Garnish: none

gold hibiscus bitters foam clarified whiskey ginger juice sour

ingredients for the cocktail

3 ounces of clarified Gentleman Jack

1/2 ounce of toasted black pepper agave

1 tablespoon of fresh ginger juice

pinch or two of Cultures for Your Health citric acid powder

1 hibiscus flower

2 tablespoons of hibiscus syrup for the foam

4 dashes of angostura bitters for the foam

1 sheet of SLO food gold leaf

Several toasted peppercorns for the garnish

Method for the cocktail

Add 3 ounces of clarified Gentleman Jack to a bucket glass. Add your peppercorns agave syrup ginger juice and citric acid to the glass. Add ice. I like a large rock. Several smaller ice cubes an excellent alternative if you don’t have a large rock. Scoop the foam from the mixing tin on top of the iced cocktail. Toss in a few of your toasted peppercorns and your gold hibiscus flower.

Glass: bucket glass

Garnish: toasted peppercorns and gold hibiscus flower

For the clarification

10 ounces of Gentleman Jack whiskey 7 for the start of the clarification plus 3 additional ounces to add to the batch to finalize clarification

9 ounces of goat milk

2 medium limes

2 medium lemons

1 medium orange

2 tablespoons of vanilla (I make mine from scratch and the recipe can be found under syrups on home page)

1 tablespoon of citric acid

In a mixing glass add 7 ounces of Gentleman Jack whiskey and the room temperature juice of the citrus. Then slowly pour in 9 ounces of goat milk. Whisk with a whisk or fork as you pour. Once milk bourbon mixture combined, cover, label, and refrigerate for 3-24 hours. As soon as there is a visible separation, start the filtering. A few passes for me. The coffee filter broke the first time. It always seems to break. I switched to cheese cloth for the next pass then back to the coffee filter. There were still some particles present after the second pass. One more filter and finally. The liquid should be crystal clear. After add the citric acid, vanilla, and remaining 3 ounces of whiskey.

For the ginger juice

Juice a medium knob of ginger root. No need to peel unless you want to do so. I recommend using a spoon and scrape the skin. I also recommend a good rinse before use. Of the spoon and the ginger root. If you use a blender to extract juice from ginger root, strain off the pulp with a cheese cloth. Set juice aside until ready to use.

For the peppercorn agave syrup

Toast 1/4 cup of peppercorns in a frying pan. Add them to 1/4 cup of agave. Once cool, store in refrigerator until ready to use.

For the foam

Add two dashes of cream of tartar to a mixing tin. Remove the coil from the Hawthorn strainer and add to the tin. Crack the egg and separate the yolk from the whites. Save the yolk for something else. The whites should be shaken dry with the coil. Dry shake. Add bitters and hibiscus and dry shake again. This should be the last step as it is the topper of the cocktail.

For the toasted peppercorns

Add a few peppercorns to a nonstick frying pan. Toast and set aside. Taking some from the agave syrup is also an option.

For the hibiscus

Add water to a bowl. Place a sheet of SLO food gold in the water. It will float. Secure a hibiscus flower to a skewer tip or toothpick or two or use a fork. Dip the flower in the water over the gold and in a swirling motion to pick up the gold with the flower. The flower will stick to the gold if done properly. You can store your flower in an airtight container for a day or two before use, if need be. More on this under garnishes on the home page if you need more information on gold hibiscus flower garnish.

General Blonde Behind the Bucket Amazon list on my Blonde Behind the Bucket Storefront

**I may receive commissions on eligible purchases. Thank you

Please drink responsibly

Where to buy the goods? Blonde Behind the Bucket Storefront, of course.

* I may earn commission from eligible purchases. Thank you so much.

a semi classic Whiskey Sour

Creating sours for a contest produces drinks like this. I stray from my usual sweet tart version. This is a slight alteration of the classic whiskey sour. Gentleman Jack the base. I add gold to a clunky lemon and a red cherry. I don’t use either in my sours, clunky or not, 90% of the time. They sure are pretty though. You will want to try this one at home.

Ingredients

2 ounces of Gentleman Jack

1/2 ounce simple syrup

1/2 ounce agave

1 ounce of fresh lemon juice

2-3 dashes of angostura bitters

1 egg white from a chicken egg

1 lemon wheel

1 cherry

gold leaf for the garnishes

Method

Separate the yolk from the whites. Add the whites to the mixing tin. Save the yolk for something else or toss. Up to you. Remove the coils from the Hawthorne strainer. Dry shake the whites first. Add all other wet ingredients. Dry shake some more. Add ice. Shake some more. You can double fine strain the cocktail. I don’t. Strain over ice in a bucket glass. Squeeze a bit of lemon over the settled cocktail from the rest of that lemon. A couple of dashes of angostura bitters for the stirring. Add your gold lemon and cherry. That’s it. Creamy, smooth sour.

Glass: bucket glass

Garnish: gold lemon wheel and cherry

Please drink responsibly

Where to buy the goods and stuff? You know glassware, jars of cherries, strainers and pre made egg white foams because you can’t be bothered? Blonde Behind the Bucket Storefront of course! Please know I may receive compensation for eligible purchases. Thank you!

Tatum’s Whiskey Sweet Tart Sour

I took a few sips of the first drink while photographing the second one

I photographed a couple of these while testing presentations of the same drink. Let me know what you think and which presentation you went with! It’s a goodie! I make a ton of these behind the bar!

Tatum’s Whiskey Sweet Tart Sour

1 egg white from a chicken egg

2 ounces of whiskey

1/2 ounce agave

1/2 ounce of simple syrup

1/2 ounce of fresh lime juice

1/2 ounce of fresh lemon juice

2 dashes of cream of tartar

Dash of pink salt

6-8 dashes of angostura bitters for the swirl

gold leaf for the garnish

Method

Mix white granulated sugar with water in a 1:1 ratio. It should last for about a week in the refrigerator when stored in an airtight container.

For the citrus:
Use fresh lemon and lime juice.
Squeeze the juice of lemons and limes into separate containers.

Place your glass in the freezer to chill. Add two dashes of cream of tartar to the mixing tin. Crack the egg and separate the whites from the yolk. Save the yolk for pudding or cake. Add the whites to the tin with the cream of tartar. Remove the coils from the Hawthorne strainer and add them to the mixing tin as well. This will be a dry shake. Shake the egg whites and cream of tartar with the coil for about twenty seconds. The mixing tins stick together better when chilled, so keep this in mind while shaking. Some of the whites may escape and end up on your clothes, floor, or in your hair if you have hair. Then add the remaining ingredients. Dry shake for another twenty seconds. Add ice. Kold draft ice is my favorite as it doesn’t dilute the cocktail as much as some ice will. Keep this in mind while shaking. The tins should be cold when you finish shaking. You can remove the coil and refasten it to your strainer or leave it inside (it can get messy) and use another strainer to strain your cocktail into the glass. Once the drink is in the glass, let it sit for a moment. The foam will stiffen. Add angostura bitters dashes using a dasher or dropper, and use a toothpick or bamboo skewer to swirl. I add gold. Toothpicks are a great tool to use when working with gold. Why gold? Uhm, who doesn’t like a little glamour?

Bar Chef Note: Lemon juice curdles the egg, and many use a fine mesh strainer to double strain. I do not. Also, I use SLO gold sheets here. There are also gold flake shakers available at Pastry Chefs Boutiques.

Glass: coupe glass Crate & Barrel

Garnish: Angostura bitters and gold flakes

Where to buy some stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you.

Please drink responsibly and be of the legal drinking age.

C’est Bon Mocktail

Reviewing photos for this post makes me want to dive into this mocktail and ride and ice cube similar to a Beth Haeckel original the more I look at them. And speak French. Doesn’t everything sound better in French anyway? Comment dit-on beautiful thought provoking tasty mocktail in French? à votre santé!

2 ounces of house made grenadine

1 tablespoonful of rose water

2 ounces of Pellegrino sparkling water

2, maybe 3 ounces if you have room in the glass of butterfly pea tea

Method

Add ice to your bucket glass of choice. Start with grenadine. Add Rose water. Then add sparkling water. Here comes the good part, all ingredients are good but this is my first time using this one. Add the beautiful vibrant blue tea. Top with dried butterfly pea flower buds. Admire before stirring to enjoy.

Glass: bucket glass

Garnish: 3 or 4 butterfly pea flower dried flowers

Where To Buy: Blonde Behind the Bucket Amazon Storefront

I may receive commissions for eligible purchases