Popcorn Martini I was thinking about cereal milk the other day and decided to try something new. I saw some popcorn and milk, and I went for it! I steeped the buttered popcorn in whole cow’s milk for two days using this similar to movie theater popcorn. You could use butter extract for the cocktail (I’m guessing), similar to what would be used for butter tasting notes in a wine class. For the garnish, a fancy French buttered popcorn works best. That’s what I did anyway. I could have made an ice cream and done something affogato-style, but why not try something different. So here we are. A buttered popcorn martini. Your movie nights may never be the same. Buttered Popcorn Martini 2 1/4 cups of buttered popcorn (1/4 cup reserve for garnish and munching) 1 1/2 oz of vodka of choice 1 oz of honey syrup (1:1 ratio) 2 1/2 oz of popcorn milk Method Pop popcorn. Steep buttered popcorn for two days in an airtight container in the refrigerator. Strain with a fine mesh strainer. Pour ice and all ingredients into a shaker and shake, shake, shake until mixing tins are cold. Strain into a martini glass using a fine mesh strainer. Garnish with popcorn. Glass: Martini glass Garnish: Buttered popcorn Bar Chef notes: add a pinch of salt or add 3:1 ratio of honey for sweeter. Or both. Citric acid for clarification. Lemon peels for brightness, steep in milk. Where to buy the goods? Martin glasses popcorn and stuff? Blonde Behind the Bucket Storefront. Please know I may receive commissions for eligible purchases. By the way, do you prefer my storefront to be organized by recipe or set up for general browsing? Comment below! Thank you.
Classic Champagne Cocktail Try not to wince at what I am about to suggest. I didn’t invent it. Same stance with my post on Kir Royal. Sometimes there is a sometimes, and this is one of those times. Hear me out, this is one of the most elegant cocktails. I won’t try to sell it to you; the cocktail can do that itself. I chose Veuve Clicquot for this one because this wine has structure and finesse. This champagne is a Pinot Noir-forward champagne followed by Chardonnay grapes and Pinot Meunier grapes for balance. The honesty of the bitters and sugar cube with this wine creates a beautifully blended cocktail. It maintains bold bubbles bright minerality with spice and a hint of sweetness in the finish. This cocktail can be enjoyed anytime of day with or without food. I always picture it consumed in a sexy cocktail lounge bar. Poolside or at dinner. Basically anywhere anytime. I mostly prepare and serve them. The champagne cocktail pairs well with triple crème cheese and crusty baguette. This I know for sure, and I recommend you do too. Worth noting, this is one of the few times I drink champagne from a flute, if I can help it. Champagne cocktail recap: elegant, super simple. Just three ingredients. No excuse not to try this classic. Sugar cubes, bitters, champagne – that’s it! Build in glass, ready for serving. Classic Champagne Cocktail Ingredients Veuve Clicquot Yellow Label Sugar cubes A few drops of Angostura bitters Method Place a sugar cube at the bottom of a champagne flute (chilled glass recommended) and add a few drops of Angostura bitters. The sugar cube will dissolve as you pour in the champagne, creating a delicious aromatic drink with a touch of sweetness and spices because of the bitters. Glass: champagne flute Garnish: none Side note: Bitters are herbal and spice extracts that often include botanicals and aromatics. “Traditional Bitters” do contain alcohol, although there are some modern versions that don’t. They are used in many cocktails to add balance or create a low ABV option (lowest being bitters and soda for example), remaining a staple in many bartender and home bars. Bar Chef Notes: There are several renditions of this cocktail. Some include cognac, some use only a sugar cube and bitters, while others incorporate a twist of orange and/or lemon, with some including all of the above and so forth. I prefer this version. It’s the one I have made the most throughout my career. Here it is, this is it. Where to buy the goods? Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases. Thank you.
Mr. Boston’s The Americano Move over Aperol spritz! The oldest and greatest classic, The Americano, is here to beat the heat. What makes it greater? It’s made with Carpano Antica Formula. The first time I saw a red (seemingly) paper back but really hard copy dog-eared version was next to the cash register in an Irish pub. Probably an old hardcover copy. The book was there. I haven’t seen this book “Mr. Boston’s Deluxe Bartender Guide”since the late nineties; in person, until last week. I have decided to make a drink from it each month, starting with the Americano since the book is organized alphabetically. Yes, there are other drinks listed before this one. A is still the beginning of the American alphabet. Additionally, I have these ingredients in my possession, so that a bonus. And yes, you are correct! All recipes straight from Mr. Boston’s book. If you’re interested, you can purchase the book from my Blonde Behind the Bucket Storefront (shameless promotion, I know) and make the drinks with me. A- Z one drink each letter each week and then go back to A. For those who don’t drink and are here for the smoothies, I appreciate that too! Thank you! Before we get to the recipe, what is sweet vermouth? There are many different brands. I prefer the Carpano Antica formula. It’s one of the first and supposedly oldest sweet vermouths, born in Italy, as you may have guessed from the sound of the name. 1786 in fact. That’s vintage, right? It has notes of cinnamon, licorice, and cherry and is more robust and viscous than some others. Feel free to use any vermouth you have on hand, as the guide does not specify a particular brand, not even the Mr. Boston brand. The Americano Ingredients 4 oz Carpano Antica Sweet Vermouth 1 small bottle of San Pellegrino (unflavored) 1 lemon for a twist (skin on only skin) Method per Mr. Boston reads as 👇 below. Pour 4 oz. Sweet Vermouth into highball glass over ice cubes. Fill with carbonated water and stir. Add a twist of lemon peel. Glass: Highball glass Garnish: Lemon Twist Photography Note: Fun fact – the ice in the photos isn’t real; it’s made using Encapso K. While not safe for consumption, it certainly helps with hot lights and solves the melting ice problem. I forgot to spray water for condensation at one point. Sheesh. Anyway, if you are working on your photography game too it’s also available on the Blonde Behind the Bucket Storefront. And yes, there is a tiny piece of “ice” on the outside of the glass in one of the photos. That’s intentional. These are iPhone photos. Writer Notes: I know it’s not my recipe…if this is copyright infringement someone let me know via comments. Thank you. Where to buy the goods, you know glasses, stirring spoons and photography stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you. I had a real ice drink drinkable drink on the other side of these photos.
A Martini Tinytini This morning, I went down a rabbit hole instead of doing all the things that I need to do. It’s almost like the example given in “The War of Art” by Steven Pressfield. Can any of you relate? I’ll try to clothes or take a shower, or basically do anything and everything but what I had on my list to do or in my scheduled blocked time. My other excuse is, it is summer. Oh, and what about you ask? The martini. I know. Piggybacking on an earlier post; team stirred or shaken. Shaken, stirred, olive twist, dry rinse, classic, dirty, blue cheese olives, regular olives, a twist and onion, olives, a twist and onion olives, and no wait, three olives. One olive, two olives, caviar olives, and so on. Say that five times fast. For the record, onions and maybe onion juice and maybe a twist too make a Gibson. I’ll save that for another post and rabbit hole. According to Mr. Boston’s martini book, a martini is 1 1/2 gin and 3/4 vermouth with one olive. And an extra dry martini 2 ounces of gin and 1/4 ounce of dry vermouth. And then there is the vodka version. I have decided each week to make one drink from the Mr. Boston’s book and add a tab named Mr. Boston cocktails. The first of this series coming soon. This one and my soufflé martini series. Non related to this post, not the series coming. In case you’re wondering. I like the Tatum Barnes 2 oz alcohol split 1 oz gin 1 oz vodka a vermouth rinse blue cheese olives an onion and a pickle version with a side of caviar. Thats me. In case you’d like to try here it is: A Martini Tinytini 1 oz Bombay Sapphire Gin 1 oz Ketel One rinse of Dolin dry gin Cornichon pickle, cocktail onion, one house stuffed blue cheese olive. Petrossian caviar. Simple syrup (optional) Method Add ice to a mixing glass or tin. Rinse a chilled glass with vermouth. Add liquor to the mixing vessel and stir at least 10 times. Dash of simple syrup optional. Using a metal pick add onion blue cheese olive and pickle in no particular order. Pour into a glass. Glass: martini Garnish: cornichon pickle onion blue cheese stuffed olive and side of Petrossian caviar Bar Chef Notes: If you enjoy a Vesper martini, then you will like this. I know there isn’t any Lillet Blanc, so if you need a hint of sweetness, add a dash of simple syrup and a couple of dashes orange bitters. The blue cheese can be any type. Creamy crumbly, doesn’t matter. Where to buy the goods? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!
Stirred Not Shaken The elegance of a stirred martini or cocktail is its smooth and velvety texture. The methodical stirring process ensures a crystal-clear appearance (unless it’s dirty of course) and a harmonious integration of the spirits, generally speaking. Shaken drinks typically include citrus juices, jams, jellies, egg whites, and creams, making blending easier. Unlike stirring, which may cause ingredient separation with these types of ingredients, shaking awakens the drink, especially with citrus variations. Be careful not to over-shake, as citrus can turn bitter and creams may froth over. Negronis, old fashioneds, boulevardiers, and martinis are usually stirred; to name a few. Some prefer the shaken martini for the ice crystals on top and I imagine subconsciously the dilution and mouth feel. I have a regular guest at my bar who drinks a Negroni up instead of the classic on the rocks. Exceptions can always be made. However, excessive shaking can dilute a martini by about 5-10%. Stirring just enough opens up the spirits for a balanced cocktail. You can stir in a mixing glass or for a colder martini, use a mixing tin. There is less surface area by volume. Recently, some guests switched from shaken to stirred martinis, finding the stirred version perfect for them based on my suggestion. They have taken this up at home too. Yay! One for ‘team stirred’. The intention of this post post is that I wanted to highlight the difference between shaken and stirred cocktails and emphasizing the elegance of a stirred martini. Now, the only question is: dirty, olives or a twist? Bar Chef Notes: Although martinis traditionally combine gin and vermouth, the lots of vodka, no-vermouth versions are most popular these days. Global variations may serve vermouth on the rocks as a martini, deviating from the classic recipe most of us know today. Martinis used to be served in smaller glasses to keep cooler, as I like to call them “tiny tinis,” but we’ll save that for another post. Side Note: I had some fun with anchovies and capers garnish. If you haven’t seen that post yet, check it out here. Cheers! Where to buy the goods? You know martini glasses, shakers, stirring spoons anchovies capers garnish and stuffs? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you!
From the Bartop to the CounterTop: The Paloma I can’t be accused of using too many ingredients here. This one is super easy. You’re gonna love it! A Mexican classic drink for cocktail enthusiasts, bartenders, or anyone wanting an easy go-to drink. It’s a refreshing, lip-puckering, effervescent drink that’s perfect for the end of any kind of day. The Paloma 2 oz tequila 1/2 oz fresh squeezed lime juice 1/2 oz agave or simple syrup Add a topper of grapefruit soda, such as Sanpellegrino Pompelmo or Fever Tree grapefruit soda. I prefer SanPellegrino for this one though. Salt. (It’s not technically a Paloma without salt, but…) Grapefruit wheels or half wheels Method Add all ingredients to a glass filled with ice. Top with grapefruit Pellegrino. Glass: bucket glass or highball glass Garnish: grapefruit whole wheels or half wheels Bar Chef Notes: Take a clean saucer and add kosher salt to the plate. Use a slice of grapefruit to rim the glass, then add salt to half or the whole rim. The finer the salt, the faster it will dissolve. Smoked salt, rosemary salt, or rosemary smoked salt are also great options. For additional presentation, add grapefruit halves to the glass wall before adding ice. Then build cocktail. Where to buy the goods? You know, the bucket glasses, sea salt, grapefruit Pellegrino, and stuff? Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions for eligible purchases. Thank you! 
From the Bar Top to the Counter Top: Moscow Mule There is much power in simplicity. This is it: the Moscow mule. Simply a vodka-based drink with fresh lime juice and ginger beer. Fever-Tree gets my vote as it has larger bubbles, a bolder than most flavor, and complements the strength of vodka well. Any of your favorite ginger beers will do as they are your favorites. This happens to be mine. Keep in mind texture and flavor may vary recipe to recipe. If you are new to this party, ginger beer doesn’t contain alcohol. As for the copper mugs? They are for aesthetic and insulation. Cheers! Moscow Mule 2 oz vodka if your choosing Hey Ketel One Hey! 3/4 oz fresh lime juice 4 oz Fever Tree ginger beer Place pebble ice or chipped ice in a Moscow Mule mug. Add vodka, lime, and top it off with ginger beer. Garnish with a lime wheel and a trimmed lime wedge. Glass: mule mug Garnish: lime wheel and wedge Bar Chef Notes: Fill your mug to the top. Additional ice may be required after preparation before adding the garnish. The choice of ice depends on its melting rate. Photo Note: My camera will not allow me to download photos onto the Nikon app on my iPhone. I took pictures of the photos displayed on my camera monitor and a couple with my iPhone. Nikon photos are better. Welcome to my creativity! Where can you buy the goods? Copper mugs and other items? The Blonde Behind the Bucket Storefront, of course. Please note that I may receive commissions from eligible purchases.
Gold Hibiscus Flower Garnish I have done this before and it still took me a couple of times. Testing garnish floating questioning placement Gold Hibiscus Flower Garnish Ingredients 1 jar of hibiscus syrup with edible flowers 1 package of edible gold leaf sheet 1 bowl of room temperature water 1 bamboo skewer or toothpicks Method Fill a bowl with room temperature water. Separate one tissue paper gold sheet from the other tissue papered gold sheets, handling with care as these gold sheets stick to almost everything. Face the single sheet of gold still attached to the tissue paper gold side down towards the room temperature water. Bend the tissue paper away from the gold sheet to release it. Carefully remove it until the gold floats. I was able to use my finger with one sheet, but the other needed the help of a bamboo skewer. Once the gold is floating in the water, remove a hibiscus flower from the jar and secure it on the tip of the skewer by poking it. After securing the flower, slowly lower it onto the gold leaf resting on top of the water. As soon as the flower touches the gold, it will stick. Scoop the gilded flower out of the water and set it aside. Repeat the process for each flower needed. It is best to use the gilded flowers immediately, but they will keep in the refrigerator for a couple of days. I placed each one separately into small spice silicone pinch bowls, wrapped them loosely, and placed them on the refrigerator shelf to test their shelf life. Where to buy the goods? Blonde Behind the Bucket Storefront * I may receive commissions from qualifying purchases. Thank you.
Double Rum Mojito The Mojito is a Cuban classic that has withstood the test of time. This refreshing libation dates back to a long time ago. Artists and writers alike have been known to consume this cool crisp bright and refreshing drink. Rum is an alcohol made from molasses and/or sugarcane and distilled water. It isn’t designated to one origin to be called rum, and as a result, can be made anywhere. Many notable locations for rum production include the Dominican Republic, Haiti, Nicaragua, India, Panama, and Barbados, among others. Interestingly, much of the rum is also produced in the United States of America, particularly Florida and Puerto Rico. Ron Zacapa 23 used in this recipe is born in Guatemala. Double Rum Mojito Ingredients 8-10 fresh mint leaves for the muddled and 1 or 2 mint sprigs to garnish 2 ounces of Bacardi white rum and a splash 1 ounce of fresh squeezed lime juice 1/2 ounce of Demerara sugar simple syrup 1-2 ounces of club soda to top 1/4 ounce of Ron Zacapa 23 Centenario Rum final final top Lime wheels for the garnish Mojito Method For the Demerara syrup Add 1/2 cup of sugar to 1/2 cup of water in a saucepan. Bring to a boil, stirring occasionally. Once the sugar is dissolved, remove from the heat and let it cool before adding it to the cocktail. The syrup can be stored for up to three weeks in a sealed airtight container in the refrigerator. Don’t forget to label and date it for reference. Muddle the mint leaves with two to three turns of a muddler, being careful not to over-muddle. Add the wet ingredients, then the ice. Shake and add all ingredients (also known as garbage dump), including the ice, into a Collins glass. Top with club soda and finish with dark rum. Spank the mint to warm it up – place the mint in the palm of one hand and spank it with the other hand. Then, place the warmish mint sprig in the glass. Arrange lime wheels on top next to the mint sprigs prettily, you know photo worthy. Glass: Collins glass Garnish: two thin slices limes wheels and mint sprigs Bar Chef notes: need a similar mocktail? Click here⬅️ Cheers! Isn’t it pretty. If mint looks like this, please don’t use. I thought it worth the photo speaking of photo worthy. Please drink responsibly Where to buy the goods? You mixing tins, strainers, glassware and stuffs? Blonde Behind the Bucket Storefront, of course. I may earn commissions from eligible purchases. The page linked here has ingredients glassware some equipment and tools. There are other lists in category order should you need more information please let me know in the comment section below. Thank you.
The Flower Star The day I received the email was the last day to enter the contest. The Bombay Sapphire Creativity contest. I didn’t read the fine print? I worked on the cocktail for a week, maybe two. Gin and non-gin drinkers tested all the drinks. This recipe a winner. Working title: The Flower Star Ingredients 2 oz of Bombay Sapphire1/2 oz Hibiscus Syrup1/2 oz of Green Chartreuse1/2 oz of Fresh Lemon Juice2 Bar Spoons of Agave Method Add all ingredients to a mixing tin. Add ice. Shake and fine strain. Glass: chilled Coupe glass Garnish: Gold dipped hibiscus flower or edible gold glitter hibiscus flower (gold leaf is best) *the how-to for this garnish here **agave should be fluid dilute with little water if needed sparkling hibiscus Please drink responsibly Where to buy? Blonde Behind hthe Bucket Storefront ***I may receive commissions from eligible purchases I originally posted this October 2022. An evergreen flashback Friday! Cheers! Cheers!