A Lemon Drop Martini, with Limoncello Even for the most persnickety guest, this one will do. Summer in a glass, year-round. Why it works? Limoncello. If you want to make your own, comment below and I’ll get you a recipe. Hint: Seville oranges that taste similar to lemons are best. Otherwise, store-bought limoncello is fantastic. Lemon Drop Martini 2 oz vodka½ oz Cointreau¼ oz limoncello¾ oz fresh lemon juice¼ oz simple syrup Shake hard with ice Kold-draft ice. Fine strain into a chilled tini martini glass. Sugar rim optional. Preferred. Glassware: Tini martini glassGarnish: sugar rim/lemon twist Bar chef notes: Citrus before sweetness. Orange rounds. Bright and lemony. Toast. Taste. Train. Shop the post (may be commissionable)
SIT Vol. II Studies in Taste— Vol. II Confections — Chocolate Shop the Print—$32 Celebration — Champagne Shop the Print—$32 Culture — Parmigiano Reggiano Shop the Print—$32 Harvest — Pomegranate Shop the Print — $32 Ritual — Roe Shop the print— $32 Studies in Taste was created in a small format intentionally. A single 5 × 7 can be displayed framed on a shelf, in a kitchen, placed beside books, or hung as one small piece with presence. Think of them as little studies: individual works, or part of a larger collection. Perhaps displayed for inspiration as a layered, collected personal chic salon-style wall. Made from the details I notice first: structure, texture, color, repetition, and the ordinary things that become more interesting when you look a little longer. Available as digital downloads. Digital downloads are intended for small-format personal printing; 5×7 inches or smallish recommended with square works best suited for square formats. Larger prints may appear softer depending on the image, printer, and paper. $32 each For personal residential display only View Studies in Taste on the blog For hospitality, commercial, or bulk licensing inquiries: blondebehindthebucket@gmail.com © 2026 Tatum Lorraine Barnes. All rights reserved.Studies in Taste — Vol. IIBlonde Behind the Bucket® Toast. Taste. Train. Shop the Post
Blueberry Rye Reserve A test drink gone right. Russell’s Reserve Rye, Carpano Antica, blueberry jam, bitters, and saline. Stirred cold, fine-strained, finished with a Luxardo cherry. Blueberry Rye Reserve 2 oz Russell’s Reserve Rye1 oz Carpano Antica Formula1 bar spoon blueberry jam4 dashes Angostura bitters2 dashes tobacco bitters2 drops salineLuxardo cherry, for garnish Add rye, Carpano Antica, blueberry jam, bitters, and saline to a mixing glass with ice. Stir until well chilled and diluted. Fine-strain into a chilled coupe. Garnish with a Luxardo cherry. Bar Chef Notes: Optional: Muddle cucumber before building and serve over ice. Garbage dump or double strain. Shop the post. Toast. Taste. Train.
Before Dinner: A Campari Apéritif An apéritif comes before the meal. The word comes from the French apéritif, derived from the Latin aperire, meaning “to open.” An amuse-bouche prepares the palate for the meal. An apéritif wakes up the appetite and signals the beginning of the dining experience. Think Pastis, Campari Soda, Aperol Spritz, Select Spritz, Lillet Blanc, Negroni Sbagliato or Champagne. Each serves the same purpose: to mark the beginning of the evening and awaken the appetite. Today, I am featuring a Campari Soda, one of my favorites. For those of you who may not know, Campari is an Italian aperitivo known for its vibrant red color and pleasantly bitter profile. Produced in Italy since 1860, it has long been a staple of bars, cafés, and dinner tables. Served simply with soda water and a neatly trimmed orange or grapefruit slice, it remains one of the easiest apéritifs you can make. Fun fact: Campari’s signature red color originally came from carmine, a natural dye derived from cochineal insects. One of the things I appreciate most about the apéritif tradition is what it represents. It creates a pause between the day and the dinner table and what better way than a cold, crisp, bittersweet apéritif. A moment to gather, converse, relax and enjoy. Have one or two. Who’s counting? Campari Soda Ingredients 2 oz Campari 3–4 oz soda water Orange slice or grapefruit slice, neatly trimmed Ice Method Fill a glass with ice. Add the Campari Top with soda water Garnish: neatly trimmed orange or grapefruit slice Glass: A rocks glass, double old fashioned, or what I still call a bucket glass Bar Chef Notes The beauty of this drink is simplicity. There is an elegance in simplicity. Sometimes hospitality is not about doing more. Simple drinks often have the longest history. Lime offers a brighter, sharper citrus note than orange or grapefruit, should you choose. Some days a coffee cup instead of bucket glass is just fine too. In the end, it’s about creating space for people to slow down, enjoy what is already in front of them, appreciate the good company around them, and appreciate the simple ritual of beginning a meal together. Cin cin. Toast. Taste. Train. Shop the post Purchases may be commissionable.
The ISO Glass, Explained A glass can make a cocktail. It can absolutely make a wine. 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. Everything else is interpretation. Toast. Taste. Train. Shop the ISO glass This may be commissionable.
My Golden Milk: The Turmeric Tea You Didn’t Know You Needed It’s okay to cozy up with a warm cup of golden milk anytime. It’s earthy sweetness and creaminess does the body good. It’s nourishing and comforting offering a dose of anti-inflammatory wellness too. I chose goat milk for its tangy, subtly nutty flavors, but any milk will suffice. I can’t guarantee this recipe will taste the same, though. What a great yellow, don’t ya think? My Golden Milk 1 cup of goat milk 2 1/2 teaspoons of honey (local or Manuka) 1 oz fresh juiced from turmeric root 1 oz fresh juice from ginger root 1 edible flower a few turns of a pepper mill or 1/8 teaspoon ground black pepper 1/4 teaspoon of Diaspora pink garlic powder 1/2 teaspoon bee pollen for the garnish, just because Method Heat the goat milk until a skin forms and bubbles appear around the edges. Think summer. I used a Le Creuset for this task. Then using a KitchenAid mixer or frother to create some bubbles and incorporate air. Set aside. Pour the fresh juices into the mug. Add the milk, followed by the pink garlic and honey. The milk should be warm enough to dissolve honey. If it’s too cool warm again. I don’t have a microwave making this recipe. I haven’t had one in years. Once all ingredients in mug, stir with a wooden spoon, as metal can interfere with receiving the benefits from the honey. Add ground black pepper and bee pollen. Stir. Top with a dollop of foam and an edible orange flower. Glass: heat safe mug Garnish: bee pollen and edible flower Bar Chef Notes: Black pepper aids in turmeric absorption, so don’t skip this. Pink garlic is great for toast, pasta, stews, and more turmeric tea. Yum. Think of it as adding an umami flavor. There are many excellent powdered golden milks on the market too. If you feel like this is too much effort. Alcohol optional. Where to buy the goods? You know mugs and spices and wooden spoons and pots and stuffs? Blonde Behind the Bucket Storefront. *I may receive compensation from eligible purchases. Thank you.
Chic and Smooth: The Elegant Gris Smoothie Elegance in simplicity, as I often like to say. Though on many days, it might just be an excuse for my laziness. Then again, sometimes laziness is a good thing. This one is minimalist sophistication and balance. It’s chic (pronounced sheek). Who says healthy can’t look chic? iPhone photos Gris Smoothie 1 blue magik on the go blue spirulina single serve packet 1 Cup of filtered water 1 Packet epic vanilla protein single serve packet 20g protein 1 Cup of passion fruit cubes frozen 1 Coconut creamer single serve packet (a gym coffee station find) 1/2 teaspoon 4th & Heart Garlic ghee 1 Sambazon or PITAYA FOODS Açaí single serve frozen packet Method Blend all together until smooth. Add liquids fruits then powders for better blending results. Glass: bucket garnish: none Bar Chef Notes: A few frozen black cherries are optional. Keep in mind that too many will change the color. There may or may not be Agent Nateur marine collagen powder; it’s also optional. Oh, and gris is French for gray in English. Where to buy the goods? Blonde Behind the Bucket Storefront of course. *I may receive commission from eligible purchases Thank you
Get Cozy: Hot Chocolate 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. Bar Chef notes: Consider adding red wine. Where to buy the goods? BlondeBehindtheBucket Storefront *I may earn commissions from eligible purchases. Thank you.
Christmas Campari 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. Where to buy the goods? You know bucket glasses, juicers, sugars and stuffs. Blonde Behind the Bucket Storefront, of course. *I may receive compensation for eligible purchases. Thank you.
Chill Vibes: A Frosty Cherry and Passion Fruit Smoothie We can’t drink mulled wine and spiked eggnog for breakfast every day this holiday season. Enter my frozen cherry and passion fruit oat koji milk water-based smoothie. Pumpkin seeds and bee pollen add a delightful crunch, and it features some familiar ingredients from my corner that you can probably guess: Sakara Super Metabolism Protein powder and Agent Nateur marine collagen powder. This one is sweet and tart with a satisfying crunch thanks to the garnish. A smoothie bound to be a repeat offender in your smoothie rotation! I’m not sure if you can add booze to this one because of the supplements, so ask you health care provider or save the adult beverages for happy hour. Or tomorrow, if you want to switch back to that eggnog or mulled wine in your coffee cup. Does this look like my photo and recipe could be in a magazine? Do the photos make you want to drink this? Cherries Passion Smoothie 1 cup Pitaya Foods frozen passion fruit cubes 1 1/2 cups of frozen Whole Foods frozen cherries 1/4 cup Koatji Barista Oat + Koji Milk 2 tablespoons of local honey 1 scoop Sakara Super Fiber powder 1 scoop collagen powder from Agent Nateur 1 scoop of Sakara Super Metabolism chocolate powder 1/2 cup filtered water Couple pinches of Matcha powder Pinch/dash Himalayan pink salt Pumpkin seeds (salted unsalted roasted, doesn’t matter) Bee pollen Method Add all ingredients into the blender except pumpkin seeds and bee pollen. Liquids first. Blend until smooth. Add pumpkin seeds and bee pollen. Bar Chef Notes: Rim glass honey and cayenne powder (optional) I tried it both ways. Here is a test example of the two side by side. I will use the cayenne honey later this week with a drink recipe. I thought it worth mention. Cayenne honey rim Pumpkin seeds bee pollen Garnish: pumpkin seeds and bee pollen Glass: bucket glass Where to buy the goods? Blonde Behind the Bucket Storefront of course. I may earn commissions from eligible purchases. Thank you. Thank you!