My Tequila Rosearita Lately, I have been in a freezy frenzy, making so many frozen drinks. While I haven’t been spending too much time beachside, I have been enjoying experimenting with different flavors and ingredients to create unique and refreshing beverages aka (mostly) boozy smoothies. And recently, I also acquired another new machine that had me squealing with excitement upon purchase and I can’t wait to share more about it with you soon. I hope you are (and will be) as excited about these drinks as I am. As for this drink? It’s frozen raspberries blended into a hibiscus honey tea (brewed by me of course using dried hibiscus flowers and honey simple syrup), fresh squeezed lime juice, rose water, Lillet rouge, Angostura bitters, silver tequila, smoked salt, dried rose petals, honey with some more dried rose flowers, and a couple of lime wheels for the garnish (more for the photo than functionality and maybe for chewing the last bit of drink out of). I considered a mezcal tequila split but I was all out of mezcal. Despite the absence of the mezcal in this rendition, it’s just fine as it is. The white non-aged tequila offers a clean kick that allows the tartness of the berries to really shine, raising the question of whether there is any alcohol in this little concoction at all. I’ll let you be the judge. Before we dive into the recipe, you may ask, “What is white tequila?” Allow me. It is aged for about 2 months in stainless steel barrels and comes from the agave plant. It offers a cleaner less robust than when it’s aged. All tequila is made in five states in Mexico. Guanajuato, Jalisco, Nayarit, Michoacán and Tamaulipas. Because of laws, if tequila isn’t made in these states, it can’t be called tequila. Similarly to that of some wines. Now, what is Lillet Rouge? It’s a red aperitif originating from Bordeaux, slightly bitter in taste with notes of citrus peels and honey. Delicious! Delicious! Although I prefer the yellow Lillet and then the rose Lillet on their own, because you wanted to know, this one isn’t bad on its own either but is superb when mixed. Although they could be substituted here, lets don’t mess with a good thing.. My Tequila Rosearita 2 oz (and a splash) of white tequila 1 oz Lillet rogue 1 1/2 oz oz of honey syrup hibiscus tea blend (think Southern sweet tea style) add more or less for desired fluidity and perhaps sweetness 1 1/2 cups of frozen raspberries 1/2 oz fresh squeezed lime juice A few dashes but less than a tablespoon of rose water (make your own or purchase – recipe for making your own from Tatum’s Tiny Kitchen coming soon. Also an excellent skin toner, FYI). Handful of crumbled dried edible rose petals for the glass Two whole edible dried rose buds for the garnish Smoked rock salt and some honey for the glass Method To make the honey syrup, combine a 3:1 ratio of honey to hot water and add a few dried hibiscus flowers. Stir until the honey is no longer thick. Set the mixture aside to cool. Once it has cooled and/or before using, strain out the hibiscus flowers. Using tape, create a V shape in the glass. With a silicone brush (or your use your clean fingers), apply honey between the pieces of tape. Set aside. Pour smoked salt into a saucer and crumble some dried rose petals – they are brittle, so this step should be relatively easy. Then sprinkle the salt rose petal mixture onto the honey area between the tape on the glass, allow to settle a bit and tap to secure adhesion. Remove the tape and set the glass aside once more. Tap again if needed. Add all other ingredients to blending machine and blend until smooth. Pour into garnished bucket glass. Chilled glass is even better but not necessary. Glass: bucket glass Garnish: honey adhesive smoked dried rose petals **Whatever doesn’t fit in the glass can be consumed directly from the blender cylinder. Yup, I was drinking straight from the cylinder contemplating whether to decant it into a garnished glass. #appeovedbytheblonde Where to buy the goods like jiggers, saucers, smoked salt and blending machines? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Please be of the legal drinking age and drink responsibly.
mandarin freezy Okay, hear me out on this one. I’m certain some of you might think this sounds like salad dressing or that saffron is expensive, or maybe you think this sounds amazing. It is all of those things. Everyone keeps saying to put out your best work, blah blah blah, well, I don’t know what is my best work, but what I do know is that these photos may not be amazing (lighting is different for each of them) but you should be drinking this drink. So, here are the photos for now and the recipe for the drink. I drank the second test recipe out of the Cuisinart cylinder, and I don’t like the glass pictured here. It’s a port-style glass, and but ordinarily, a bucket glass would be used. I don’t think the glass will change the flavor, so use whatever glass you want. Garnish with the top of a mandarin orange. Ingredients 1 heaping tablespoon ish of Nutritional Yeast 5 peeled and frozen mandarins 1/2 cup of PITAYA FOODS frozen aloe chunks 10 raw walnut halves Several strands of saffron, a small pinch is several 1/8 -1/4 teaspoon.. think a dash and I mean a dash of apple cider vinegar as to not over power the drink 1/4 teaspoon dried turmeric powder 1/4 teaspoon ground black pepper (activates the turmeric) 2 tablespoons of Erewhon sage honey or honey of choice this is more for taste and added sweetness Water for fluidity. I eyeballed the amount. Less creates a thicker consistency similar to sorbet and more for more of a shake consistency. Method Wash and peel mandarins. Add them to a container and place them in the freezer. Once frozen, remove them and add them to a blender. Add the remaining ingredients to the same blender. Blend all ingredients until smooth. Pour into a glass of your choice and enjoy. A tangy, sweet, earthy, and good-for-you goodness in a glass. Blonde Behind the Bucket Where to buy the goods? Glasses, blending machines and such? Blonde Behind the Bucket Storefront, of course. *I may receive commissions for eligible purchases. Thank you. Oh, and this paper came from a company called Wall Pick. You can also purchase similar items from my store front link above listed in category Photography. The oranges can be peeled off the paper, added to any walls, and easily removed and reused. How cool is that? That’s originally why I bought them, as my kitchen needed a little something, but then I had the idea – a photo backdrop! What do you think? Leave comments below. Thank you!
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.
Almond Milk Joins the Party.. Soaking the almonds..You know what that means…More than five almonds in the almond milk. Up until recently I had been having almond milk delivered to me. Things changed. I wanted better quality for my recipes anyway. Making it at home is easier than you may think. Creamy, full-flavored smoothies, cocktails, and more are now in your future. Start of the almond soaking process Ingredients: – 2 cups of raw almonds – 4 cups of water (extra 2 cups to add after final strain to create a thinner milk) – 1/8 tablespoon of pink salt – 1/2 teaspoon of vanilla paste Method: 1. Soak the almonds in water overnight or for at least 6-8 hours in a covered bowl in or out of the refrigerator. This helps soften the almonds for blending and improves the texture of the almond milk. Got time constraints? 4 hours will do, but 6-8 hours is best. 2. Discard the soaking water and rinse the almonds. 3. In a blender, combine the soaked almonds, 4 cups of fresh water, pink salt, and vanilla paste. 4. Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is smooth. 5. Strain the almond mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth into a bowl or pitcher. 6. Squeeze and press the almond pulp to extract as much liquid as possible. 7. Transfer the almond milk to a sealed container and refrigerate. Shake well before serving. Lasts 3-5 daysish. Bar chef note: Add extra 2 cups of water after straining for a thinner milk more quantity milk. Leftover almond pulp can be frozen and used in various food and drink recipes. Adding extra vanilla paste, salt, and date syrup are excellent options after straining. Note: There are some exceptional brands on the market (obviously), but I promise you won’t regret making your own almond milk. Where can you buy the goods? You know, wide-mouth jars, almonds, nut milk bags, bowls, and stuff? Blonde Behind the Storefront, of course. Please note that I earn commissions on eligible items. Thank you. Cheers!
Yellow Label: Veuve It’s one of the most recognizable labels in the world. This wine is a vibrant explosion of life with strong flavors of Pinot Noir grapes (its the dominant grape), followed by Chardonnay and the masterpiece of balancing blending grape Pinot Meunier. As I sit on my floor in my silk floral, shoveling heaping mounds of caviar topped with diced purple onions onto my blini and washing down each sip of this pale yellow nectar, each bubble exploding and dissolving on my tongue simultaneously, I am grateful, thinking about my life. I also, while mentally counting my blessing, took a moment to sip and spit. Just a moment, as it had taken us all night to get here. I stood on chairs, rearranged, changed lights, and used reflective paper to take photos of this group of eggs and vintage coupes with the bottle. Then, I begin, clearing my throat to call the wine. This wine is sparkling. This wine is pale yellow. This wine is apple. This wine is peach and citrus with toast. This wine is minerals and bright. This wine is crisp. This wine is Old World. This wine is Veuve Clicquot. This wine is nostalgia. I wouldn’t say that calling it for the Court of Master Sommeliers, or maybe. I had a made me think of that time drinking it while sitting on another floor across the country in my kitchen in NYC. I loved that apartment. This wine is a good idea always. It was then for me, it is now. There’s reason it’s been around for all the years. This wine is bold. This wine is promise. This wine is magic. This wine is luxury. This wine is history. This wine has been sparkling for 250 years. Madame Clicquot, also known as Barbe-Nicole Clicquot Ponsardin, played a significant role in the development champagne. Champagne was created in the 17th Century and while Madame was not responsible for inventing champagne but what she did do was create techniques to refine the champagne-making process known as riddling. Riddling is one of the processes which is responsible for the clarity and quality of champagne as we know it today. Riddling (remuage in French) happens after the fermentation (Millard reaction) and aging process. Over time, the bottles are rotated and tilted, enabling the yeast and sediment to shift towards the neck of the bottle. This action consolidates the sediment in the bottle’s neck, facilitating its removal. After the riddling process is finished, the bottle’s neck is frozen, and the sediment is removed through a procedure called disgorgement. Riddling mostly happens using machines these days; however, some houses do so by hand even today. This wine retails for around $70 USD for 750ml. Smaller and larger formats also available. Pricing of size and location varies. Drink now. Always drink now. Hold if you want to but my vote is drink now. This wine pairs well with or without food. This wine pairs perfectly with caviar, oysters, triple crème cheeses and toast, grilled and poached salmon, olive oil covered angel hair or penne pasta with Parmesan Reggiano and black pepper, crème brûlée, black truffle French fries, and duck. Side Note: if you haven’t seen the documentary Truffle Hunters, I certainly recommend. Please enjoy responsibly and of the legal drinking age. Where to buy the goods? Couple glasses, champagne buckets and stoppers and such? BlondeBehindtheBucket Storefront. Please know I may receive commissions from eligible purchases. Thank you. Labels from the Veuve Clicquot book I purchased while visiting the exhibition
Springtime In A Glass Springtime In A Glass I don’t know about you, but I am ready for a little Spring, linen wardrobe, later sunsets, tulips, daffodils, green peas, kite flying, and more of my Springtime In A Glass. Before we get to the recipe, here is a little bit about some of the ingredients included. What is St. Germain elderflower liqueur? St. Germain elderflower liqueur is a popular French liqueur made from elderflower blossoms. It has a delicate floral and slightly sweet flavor, making it a versatile ingredient in cocktails and mixed drinks. Yes, even mock-tails. What is rose water? It is a flavored water made by steeping rose petals in water. It is commonly used in cooking, baking, and skincare products for its delicate floral aroma and flavor. Rose water adds a subtle floral note to dishes and can also be used as a natural fragrance or toner for the skin. And, of course, cocktails. Lastly, what’s the difference between liquor and liqueur you ask? Mainly the production process and the strength of the liquid as a result. Liquor, also known as spirits, refers to distilled alcoholic beverages that are typically made from grains or fruits. Examples of liquor include vodka, whiskey, rum, and gin. Liquor is distilled to increase its alcohol content and is often enjoyed neat or in cocktails. On the other hand, liqueur is a sweetened and flavored distilled spirit that is often lower in alcohol content compared to liquor. Liqueurs are made by infusing fruits, herbs, spices, or other flavorings into a base spirit such as brandy or rum. In St. Germain’s case, elderflowers. Liqueurs are known for their variety of flavors and are commonly used in cocktails and desserts for their unique taste profiles. Other examples of liqueurs include Grand Marnier, Kahlua, and Amaretto. Springtime In A Glass Ingredients 1 oz St Germain Elderflower liqueur Bar spoon to 1/4 oz of freshly squeezed lime juice (double strain to remove the pulp optional) Bar spoon to 1/4 oz of honey syrup 3-5 dashes of rose water Champagne *optional a couple of tiny drops of orange bitters **Equal parts lime juice to honey syrup; the quantity depends on the desired level of sweetness Method For the honey syrup To make honey syrup using a 3:1 ratio of honey to water, follow these steps: Ingredients: 3/4 cup honey 1/4 cup water Instructions: In a small saucepan, combine the honey and water Heat the mixture over low heat, stirring constantly until the honey is fully dissolved into the water Remove the saucepan from the heat and let the honey syrup cool to room temperature Transfer the honey syrup to a clean jar or bottle for storage Store the honey syrup in the refrigerator for up to two weeks For the drink Add all ingredients, except the champagne, to a shaker with some ice. Shake gently to blend without watering down the mixture. Pour into flute stemware. Top with your choice of champagne. For a more delicate flavor, consider using Ruinart Blanc de Blanc. For a bolder taste and texture, opt for a Pinot Noir-forward Veuve Clicquot. Express a lemon and orange peel over the drink and garnish with a channel-cut lemon peel and a lavender (or any color) edible viola flower on top. iPhone photo on marble bar Cheers! Please enjoy responsibly under the legal drinking age. This photo taken by me in Paris, France #TatumsTinyKitchen Where to buy stemware and stuff for squeezing those fresh limes and jiggers for accuracy? Blonde Behind the Bucket Storefront *please know I may receive commissions from eligible purchases. Thank you Thank you.
Ruinart Blanc Singulier Champagne This wine is bubbles. This wine is delicate and crisp. This wine is slate and mineral. This wine is chalk and citrus. This wine is acidic and bright. This wine is an offering of subtle sweetness. This wine is vanilla and spices with pear. This wine is champagne. This wine is Reims, France. This wine is Ruinart Blanc Singulier. This wine is. This wine is a sweet, satisfying, lingering on the tongue finish, leaving me wanting more. This wine pairs well with pasta and parm, mushroom and pork, a crusty butter and jam-slathered baguette, French fries with Dijon mustard, oysters, and triple cream cheese doused in aged balsamic. Lemon meringues. In the early hours of New Year’s Day, I enjoyed it alongside a spaghetti noodles olive oil Parmigiana Reggiano and a Dom Perignon back. This wine retails for $150 USD. Hold or drink now. Best served chilled between 46-50 Fahrenheit. Find out more about this wine on the Ruinart website. Where to buy stemware, ice buckets and champagne stoppers (won’t need it with this one though) Blonde Behind the Bucket Storefront of course **I may receive commissions from eligible purchases** thank you