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.
Ginger Cube Champagne Cocktail 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. Where to buy the goods, you know champagne stoppers, ice buckets and stuffs? Blonde Behind the Bucket Storefront of course. -*I earn commissions from eligible purchases More about ruinart from a previous post here. And here. And here. Blonde Behind the Bucket
From the Bar Top: The Ultimate Giffard Sirop Smash 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!
Chill Out In Slippers Weather: Frosé All Day 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. Where to buy the goods? Blonde Behind the Bucket Storefront. I may receive commissions from eligible purchases. Thank you.
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 syrup1 oz fresh lemon juice2 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.
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!
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!
Ruinart Blanc de Blanc tasting This wine is straw-pale yellow. This wine is clear. This wine is flowers and pears. This wine sparkles with a light golden effervescence that playfully tickles and prickles the tongue. This wine is a classic let’s say continuously eccentrically a popping of delicate bubbles that almost instantly dissolve. This wine is Old World or as they say now, European. This wine is subtle chalk terroir. This wine is purity. This wine is art. This wine is stratification of creativity. This wine is easy. This wine is a mastery. This wine is champagne. This wine is resemblance to…This wine is Chardonnay grapes. This wine is Blanc de Blanc. This wine is the perfect dinner date. This wine is recognizably Ruinart Blanc de Blanc. This wine is. This wine pairs with caviar, oyster and seafoods, extra creamy pasta dishes, cheeses and sour cream cake with vanilla frosting. And popcorn. This wine retails for $80 USD. Drink now. Where to buy the goods? By goods, I mean wine glasses, plates, cake stands and champagne stoppers? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you so much!
Wine Tasting: Murphy-Goode I will always taste this grape varietal. New World, Old World. Box, bottle, cork, or screw top. It doesn’t matter. This wine is conveniently fashioned with a screw top for easy accessibility. This wine is ruby. This wine is ripe fruit. This wine is a bit of jam. This wine is cherry strawberries plum. This wine is clear. This wine is soft and subtle with a clean finish. This wine is light to medium tannin with hints of vanilla and maybe a note of chocolate. This wine is approachable. This wine is New World. This wine is California. This wine is Alexander Valley. This wine is Murphy-Goode. This wine is. This wine is excellent on its own or paired with food. This wine pairs with fatty fish, red meat and game and pastas. It also pairs well with cheese and charcuterie boards. Together or separate. This wine retails $11-17$ USD. Drink now. Where to find the goods? Wine glasses and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases.