Tag Archives: bartender

My Twist on a Classic: Arnold Palmer 2.0

I often take for granted that everyone knows what I know about drinks—and that some people know even more than I do. Way more. Here we are: Arnold Palmer 2.0, the drink of the moment. It’s a layered lemonade and tea drink that was requested so often by the famous golfer Arnold Palmer that it was named after him. Traditionally, it consists of unsweetened iced tea and lemonade. What makes mine 2.0? Pandan lemonade and honey drizzle spiced chai masala spice blend with black salt and lime garnish.

Three lemons yield about 5 ounces of juice. Add rich pandan syrup and enough water to achieve a pH of 3; I prefer it a bit more tart. Check the pH using litmus paper. You can strain out the pulp or keep it—it’s a matter of preference. I tested this a couple of times. Varying pH. Stir in spices for the chai (I use Diaspora Marsala spice blend here); it’s heavier than regular tea, but the tea on top remains lighter. For garnish, rim the glass with black salt and garnish with a wedge of lime. Voilà! Arnold Palmer 2.0.

Ingredients list

Bag of lemons

Diaspora Chai Masala spice blend

Honey

Pandan leaf

Water

Ice

Lime

For the Pandan syrup

(I’ll do ounces since the other is in ounces)

1 cup of water (about 200 grams if you are using a scale)

2 1/2 cups of sugar (500 grams if you are using a scale)

1 Pandan leaf

Method

Steep the pandan leaf in boiling water (around 212 degrees F) for about 30 to 45 minutes. Remove the leaf and add it to the sugar mixture. Blend until dissolved. This syrup lasts about two weeks in a sealed container in the refrigerator. If you freeze it, because of the sugar content, it won’t completely freeze in a regular home freezer, but it will last longer that way. It tastes so good and delicious that I found myself eating it with a spoon.

For the lemonade

1 ½ oz pandan syrup
1 oz fresh lemon juice
2 oz filtered water (to thin out the lemon juice, making it lemonade)

For the tea

Diaspora Co. Chai Masala spice blend recipe is 1-2 teaspoons to one cup of boiling water. Steep for 1-2 minutes. I add a tea of honey.

For the drink

Rim the glass with black salt using lime or boney. Chill the glass. Boil water and add Diaspora chai according to the directions. Stir in a teaspoon of honey and let it cool. Prepare the lemonade. Add ice to the chilled glass, then fill it a little more than half full with lemonade. Top it off with the cooled chai. Garnish with a neatly trimmed lime wedge.

Glass: highball glass

Garnish: lime wedge and lime wheel

Bar Chef Notes: Oh, and what is Pandan? It is commonly used in culinary applications for flavoring dishes, desserts, and beverages. It is also known for its vibrant green color in certain food preparations. The plant is widely cultivated in countries such as Thailand, Malaysia, Indonesia, and the Philippines. It is a long narrow tropical green leaf.

Where to buy the goods? Blonde Behind the Bucket Storefront, of course. I may receive compensation from eligible purchases. Thank you!

Big Green Apple Juice

It’s apple juice! Yes, it’s cold-pressed juice made from Granny Smith apples. It’s sweet, tart, and clean. Vodka is always optional. Remember that Appletini 2.0? An apple cider vinegar float adds a zing. You can also add a jalapeño or two for spice, or maybe some fresh ginger. You could add lots of things. Today, I’m only voting for apples—good ol’ (classic) apple juice. Because sometimes you don’t want orange juice.

Before we get to it, you may be wondering: what is cold-pressed juice, and why cold-pressed? No heat, for starters. It’s just better for you. Nutrient retention. The shelf life is 2-3 days when refrigerated. Drinking it immediately isn’t necessary, although I recommend it. Your cocktails and mocktails will thank you too, and the guests will enjoy them, of course!

Big Green Apple Juice

Ingredients

6 Granny Smith apples

Method

Thoroughly wash the Granny Smith apples under warm running water to remove any wax, dirt or residue. Sometimes I use a spoon to scrape the apple shiny coat. If they have one.

Cut the apples into smallish pieces, removing the stems and seeds. Leave the skin on as it contains nutrients and adds flavor.

Set up your cold-press juicer according to the manufacturer’s instructions. Feed the apple pieces into the juicer.

Place a container under the juicer’s spout to collect the freshly pressed apple juice. My juicer comes with two containers. One nestles up against the base of the juicing machine. The other in front of that.

If: Strain the apple juice through a coffee filter, fine-mesh sieve or cheesecloth to remove any residual pulp or floaty solids. I love it. Probably won’t be much anyway. Optional. Once the apple juice is ready, refrigerate it for a few hours to chill or serve it immediately.

Note: Cold-pressed apple juice may separate slightly, with a layer of foam on top. Simply give it a gentle shake or stir before serving.

Where to buy the juicer and other tools?? Blonde Behind the Bucket Storefront, of course. I may receive compensation for eligible purchases. Thank you.

For Orange H Day

The cloves are from the Diaspora. They aid in digestion after a meal when chewed, not swallowed. They also make a great mouth for the garnish of this frozen goodness. This smoothie tastes like pie! So good! I mean so good! The citrus flavored activated charcoal liquid seals the deal—it’s too good to believe it’s healthyish. It really brings all the flavors together. And who doesn’t love a chocolate orange combo? Hey pumpkin hey! I did extra tests to confirm the first try wasn’t just a stroke of great luck. Just a great each time after; and because it was, again, so good! For a thicker consistency, use less liquid; for a thinner consistency, use more. I left the little half peeled Dracula oranges in the refrigerator for a day so they could develop a bit of skin and become firmer. A little extra security for the cloves. They are still juicy inside.

I mean aren’t they the cutest little pumpkin garnishes ever? If there was ever a smoothie that caters to the inner child, this is it! Nothing has to be perfect in the decorating—that was my thought process. And because I piped the zigzags with hotter than recommended chocolate in the piping bag. Have fun! It’s so good!

For Orange H Day

Ingredients

1 single serve packet of Ancient Nutrition multi-collagen protein powder 10 grams collagen per serving

1 CYMBIOTIKA single serve lemon cream citrus activated charcoal (inside of the the glass and top swirl)

Melted 74% Ghirardelli chocolate pieces add a little coconut oil for fluidity and shine

1/2 cup of goat milk

1 cup of filtered or distilled water

1 single serve pouch of vanilla Truviani protein powder

Some cloves for decorating and chewing

A pastry bag or zip locked bag to pipe a chocolate zizag pumpkin mouth

2 1/2 frozen baby Dracula oranges

1 baby Dracula orange for decorating

1 1/2 to 2 cups of Whole Foods 365 frozen mango chunks (use your best judgment regarding size). If you have fresh mangoes, freeze them ahead of time and use them when ready.

Method

This a second test. Are you real zig-zag mouth or zig-zag side eye?

For the chocolate zigzags

Melting, piping and chilling. Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Let it cool slightly. Place ziplock bag or pastry bag into the glass and fill with chocolate. Make zig zag shapes onto a plate. Place in the freezer to set.

For the chocolate cover orange(s)

Peel the oranges, keeping one half intact. Dip the top half into chocolate and place it in the freezer to set. Once set, decorate with the cloves. Use a cocktail pick to fasten it to the glass.

Blending decorating consuming

Snip with scissors or tear open the top of the charcoal single-serve packet. Roll the glass while adding some of the liquid to coat the inside. Reserve the remainder for the top of the smoothie swirl. Blend all ingredients until smooth. Pour the mixture into the glass coated with charcoal. Add more liquid charcoal and swirl it using a toothpick, fork, or your fingers. Add pumpkin garnish.

Glass: bucket glass

Garnish: little orange pumpkin

Where to buy the goods? Blonde Behind the Bucket Storefront. Please know I may receive commission from eligible purchases.

Single Serve White Wine Sangria Spritz 2.0

Figs and Riesling, oh my! In the mood for Sangria? I almost always am. With some figs and Riesling on hand, I’m getting creative. Let’s get to it.

Single Serve White Wine Spritz 2.0

Ingredients

2oz hibiscus tea (use tea bags if you wish, I prefer dried hibiscus flowers with hot water and steep, strain and chill)

2oz of honey syrup (2:1 ratio honey to water)

1/2 oz Grey Goose vodka

3 muddles figs (the plumpest you can find)

1 oz saville citrus (it looks like an orange but bitter like a lemon, sort of. It’s a hybrid? Hey Siri)

1/2 oz sparkling water (your choose, bubble texture doesn’t really matter here)

Top with as much Kabinett Mosel Riesling crisp wine as you wish (I love a German Kabinett) I use Zilliken.

1/4 teaspoon black pepper

Method

Muddle the figs and black pepper. Add citrus, honey syrup and hibiscus tea and then vodka. Best to put honey syrup in jigger first and then use the citrus to wash it; the remaining stickies from the syrup. Add ice and shake. Pour into bucket glass over ice. Add sparkling water then the wine and give a quick stir. Top with sliced figs.

Glass: bucket glass or high ball glass

Garnish: sliced figs

Bar Chef Notes: more on the wine here. Remember when I attempted (wink, wink) to open my Riesling using a tuning fork?! Kabinett is specific to Germany, FYI.

Please drink responsibly and be of the legal drinking age. Thank you.

Where to buy the goods? Bucket glasses, black pepper and stuffs? Blonde Behind the Bucket Storefront. Please know, I may receive compensation for eligible purchases. Thank you!

Another Goodie! A Smoothie.

You are probably noticing a trend in the smoothie category for this site, right? One bag of protein powder can go a long way! This one is a fun one! It’s tart and sweet and packed full of goodness. Especially if you had too much wine or too many cocktails last night, uhmkay. Cheers to what does a body good when you need a meal on the go. Cuisinart To Go to the rescue!

Another Goodie! A Smoothie.

1 fresh orange (save an end slice for the garnish)

1 1/2 cups of frozen mangoes

1/2 cup of goat milk (more for fluidity)

1 scoop SAKRA Metabolism Chocolate Protein Powder

1 scoop Agent Nateur collagen powder

1/2 teaspoon of cinnamon (who are we kidding, you know I did a few shakes and called it a day) 1/2 teaspoon for you.

Blend until smooth. Pour into a bucket glass. Garnish with citrus slice.

Glass: bucket glass

Garnish: citrus 🍊 slice

Before the light..

Where to buy the goods? You know, bucket glasses, spoons, blending machine and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases. Thank you so much!

Sweet Tart Smoothie

Sweet Tart Smoothie

1 cup of frozen passion fruit cubes

1 cup of frozen cranberries

1 cup of frozen mangoes

1/2 cup of Diaspora Chai spice mix with water per instructions (this tea is the liquid here, wink wink) if you like it looser use more

2 tablespoons of honey

2 oz of goat milk

Pinch of pink salt

1 scoop of SAKARA metabolism protein smoothie powder

Pinch of cinnamon

1 heaping tablespoon of bee pollen for creating texture and the garnish (I love an edible garnish)

Method

Blend all ingredients until smooth. Top with bee pollen.

Glass: bucket glass

Garnish: bee pollen pearls

Where to buy the goods? You know bucket glasses, protein powders and stuffs?

Blonde Behind the Bucket Storefront, of course.

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

From the Bar Top: A Ginger Mint Mocktail

Why mocktails? Mocktails are specifically for days when you just don’t want to drink, crave something refreshing, and want to feel included in the crowd without consuming alcohol. Bonus: no hangover and an overall healthy alternative to alcohol. This was a request from the other evening. I took a couple of snaps with my iPhone for continuity—too good not to post!

A Ginger Mint Mocktail

Ingredients

3/4 ginger simple (skin on juiced fresh ginger+ sugar+water)

1 oz fresh lime juice

6-8 mint leaves for the muddling

2 mint with stems bunch ??

1 skin on lime for making the lime garnish

Fever Tree club soda (blue label, if possible)

Method

For the syrup

Juice three knobs of fresh ginger with the skin on. Combine the juice with equal parts water and sugar to create a ginger simple syrup. Store any unused syrup in a sealed container for up to two weeks.

For the drink

In a mixing tin, muddle the mint leaves. Add the ginger syrup, followed by the lime juice. Add ice and shake well. Strain the mixture into the same non-iced mixing tin you just used. Add club soda and stir, then let it sit for a moment to create a nice foam. Pour over ice and garnish with mint and a lime wedge.

Glass: bucket glass

Garnish: a couple of mint leaves stems and a neatly trimmed lime wedge

Bar Chef Notes: For the adult version, you know what to do. Cheers!

Where to buy the goods? Storage jars, mixing tins, Fever Tree club soda and stuffs? Blonde Behind the Bucket Storefront. Please know I may earn commissions from eligible purchases. Thank you so much!

BR Granola Smoothie

BR Granola Smoothie

Ingredients

2 large romaine lettuce leaves

1 1/2 cup of wild frozen blueberries (these came from a South Carolina farm)

1 cup of Chobani yogurt with pineapple (single serve container)

1 tablespoon of ground cinnamon

1/4 teaspoon ground cayenne

Water for fluidity

Tablespoon of honey unused a single serve packet Manuka 850

1/2 scoop Sakara protein greens

1 single serve of Sakara metabolism protein powder

1 scoop of Agent Nateur marine collagen powder for skin hair and nails

Recommended drops of THORNE Vitamin D/K3 drops

Method

Add all ingredients to a blender and blend until smooth, except for the granola. Top with Bear Naked Vanilla Granola; the flavors in this mix really bring the smoothie together. Hey, vanilla, I’m looking at you!

Glass: milkshake glass

Garnish: Bear baked granola mix

Where to buy the goods? You know glasses granola dna blending machines? Blonde Behind the Bucket Storefront. Please know I may receive compensation for eligible purchases.

This Wine Is

I’m jet-lagged and making my way to the supermarket, which is on my list of things to do. I’m glad I made it.

Yesterday, I was pleasantly surprised and wished I had known about it sooner. There was a tasting at Erewhon Market.

This wine is clear. This wine is garnet. This wine is dark fruit. This wine is an Old European soul biodynamic New World California Syrah. This wine is you need a case for your personal cellar. This wine is don’t forget to tell your friends after you have secured all the bottles you can hold. This wine is 2015. This wine is Chateau Bellevue 1881. This wine is.

This wine pairs well with mustard greens, as well as vegetable and meat pâtés. It also pairs well with pasta, cheese and charcuterie boards, herbed ricotta with toast and fish and Thai dishes. This wine retails for about $88 USA dollars. Drink now.

Where to buy bucket glasses, wine openers and wine pumps? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.

An Underrated Rioja?

I recently read that this wine was underrated. While I can’t say for certain, I agree with that sentiment? At least not by me. How about that? If you haven’t tried this one, you should.

This wine is clear. This wine is garnet. This wine is earth. This wine is dark fruits, black cherries, and spice (everything nice). This wine is dry tannins from thick-skinned grapes. This wine is Tempranillo grapes. This wine is Old World European wine. This wine is oak barrels, French, and American. This wine is Crianza, meaning aged for a specific time usually about twelve months. This wine is younger. This wine is everyday wine in a bucket glass wine. This wine is superb. This wine has an exquisite mouth feel is approachable and just damn good. This wine is a little bit of Spain in a bottle. This wine is Marqués de Cáceres Rioja Crianza 2018. This wine is.

This wine is excellent with or without food. This wine pairs well with baguettes with and jams, raw purple onions, French onion soups, cheese and charcuterie boards, burgers, sweet and sour cabbage dishes, marinade and flash fried tofu garnished with scallions (onions again), pizzas, and pastas. This wine also pairs well with chalky chocolate ice cream or cherry clafoutis. This wine is available at Whole Foods Market. This wine retails for about $16-$25 USA dollars a bottle. Buy a case. Store it properly. Drink now. Recommended drinking temperature is about 60 degrees Fahrenheit.

Bar Chef Sommelier notes: wine title missing accent indications from some posts, sorry to the wine.

Where can you buy the goods? You know, a similar bucket glass (like the one from Anthropologie on South Beverly Drive around 2019 ish since closed), wine glasses (if that’s your preference), a corkscrew, and other items at Blonde Behind the Bucket Storefront of course. Please know that I may receive commissions from qualifying purchases.

Please drink responsibly and be of the legal drinking age. Thank you.