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!
Tatooom’s Espresso Martini « The Thing ».That’s it’s nickname for my Tatooom’s espresso martini. Or « The Thing ». Tatooom’s Espresso Martini Ingredients 2 oz of Kettle One Vodka 1 oz of Mr. Black Coffee Liqueur (cold brew coffee liqueur from Australia) 1-2oz of Umbria espresso depending on size of glass (Umbria is from Pacific Northwest of United States and espresso pods papers are made from recycled pineapple pulp) 1-2 bar spoons of simple syrup if your espresso is bitter or you prefer a sweeter drink as the simple softens the sometimes harsh espresso flavor 3 drops Chocolate bitters (add cocoa nibs to rye whiskey and let it sit in a closed jar at room temperature until chocolate desire chcokatebflavornisnacjieved. Longer is better if you ask me. Coffee beans for the garnish Method Add all ingredients to a mixing tin. If your espresso is hot, add this to ice first and let it chill. Then add all ingredients and shake. Strain into a coupe glass. Glass: Coupe Glass Garnish: Coffee Beans Where to buy stuffs related? Blonde Behind the Bucket Storefront *** I may earn commissions from eligible purchases
Pink Smoothie Pink Smoothie Ingredients 1 Cup of unsweetened soy milk 1 frozen banana 1/2 Cup of chilled chopped red beets (cooked or raw) 1/2 Cup of frozen mango chunks 1/2 Cup of frozen pineapple chunks 5-8 Dates (pitted and soaked in water) 2 Tablespoons of cashew butter 2 Tablespoons of dark maple syrup 1 Tablespoons of coconut oil 1/8 Tablespoons of Himalayan pink salt 1/4 Tablespoons of turmeric A few dashes of fresh ground black pepper Handful of skin on raw almonds Very large handful of fresh washed and cleaned spinach leaves Large handful of coconut flakes Method Soak your dates in water to softer before adding to the blender. Add all ingredients to a blending machine. I use Cuisinart. Blend together until smooth. Voilà . Glass: fun colored glass (my glass is a vintage poppy trail china glass from 1970s) Garnish: toasted coconut flake, shaved beets, chia seeds, shaved cashews-whatever you like or no garnish at all Where to buy Cuisinart, ingredients and stuffs? Well, if you are going to visit Amazon.. Blonde Behind the Bucket Storefront has the goods. *** I may earn commissions from eligible purchases
Tatum’s Margarita! 2-1-1/2-squeeze. Salt salt salt. Repeat. 2-1-1/2-squeeze. Salt salt salt. That’s the margarita mantra. Some of your no salt margaritas made a photo though. Shoulda had salt. You’re gonna wanna drink two (or more). I promise. iPhone photos from the bar counter. Tatum’s Margarita 2 oz repo tequila 1 oz of fresh squeezed lime juice 1/2 oz agave syrup Squeeze a quater of an orange 1 or 2 dehydrated lime and/or lemon wheels Method Add coarse sea salt to a saucer. Diamond Kosher salt is great salt choice. If you can’t find Diamond, any medium to coarse salt will work. Set salt filled saucer aside. Cut a washed orange into quarters. Set aside next to saucer. Using a jigger, add all wet ingredients to a mixing tin. Order and quantity below. 1. 1/2 oz add agave 2. 1 oz juice of a fresh squeezed lime (rolling the lime at room temperature is best before juicing) 3. 2 oz Repo tequila of choice. I say Repo. Why Reposado? Because I said so. Lobos, Clasa, Casa, Patron, Don Julio, Fortaleza. Oh, and Reposado is aged from 2-12 months in case you were wondering what is Reposado. 4. Use the 1/4 piece orange to moisten the rim of the glass. Salt the glass by Turing the drinking side of the glass upside down and twisting the rim in the salt. Set aside. Squeeze the orange into the mixing tin with other wet ingredients. Toss inside after for the shaking. 5. Add ice to the salted bucket glass. Then add ice to the mixing tin. 6. Shake until tin feels cold or ice sounds like sand. Depends on the type of ice you are using for the sand sound. Kold draft vs regular 7-Eleven. Just shake shake shake the until cold. Glass: bucket glass Garnish: dehydrated lime or lemon wheel and salt That’s my margarita. Cheers! ** Bar Chef tips** if you don’t like salt or can’t have it for health reasons, I get it. If you want a stronger alcohol flavor double the tequila only. The longer you shake this drink the more bitter the lime juice and more butter the drink. *** jalapeño and Grand Mariner excellent additions to this recipe. Muddle the jalapeño and then follow order of ingredients and/or float the Grand Mariner on top. Please drink responsibly You can use a dehydrator you purchase from my Blonde Behind the Bucket storefront or place limes slices on a baking pan in a 200 degrees Fahrenheit oven for a for a few hours. Depending on your ovens calibration it could be a 2-7 hour process. Dehydrator is a little easier but both work. clean your dehydrator screen Where to buy bar stuff? Blonde Behind the Bucket Storefront Please note I may receive commissions from eligible purchases
a semi classic Whiskey Sour Creating sours for a contest produces drinks like this. I stray from my usual sweet tart version. This is a slight alteration of the classic whiskey sour. Gentleman Jack the base. I add gold to a clunky lemon and a red cherry. I don’t use either in my sours, clunky or not, 90% of the time. They sure are pretty though. You will want to try this one at home. Whiskey Sour Ingredients 2 ounces of Gentleman Jack 1/2 ounce simple syrup 1/2 ounce agave 1 ounce of fresh lemon juice 2-3 dashes of angostura bitters 1 egg white from a chicken egg 1 lemon wheel 1 cherry gold leaf for the garnishes Method Place gold in a bowl of water. Look at this foam Secure your fruit garnish to the end of a bamboo skewer and place it on the gold in the water and swirl. The gold will stick. Separate the yolk from the whites. Add the whites to the mixing tin. Save the yolk for something else or toss. Up to you. Remove the coils from the Hawthorne strainer. Dry shake the whites first. Add all other wet ingredients. Dry shake some more. Add ice. Shake some more. You can double fine strain the cocktail. I don’t. Strain over ice in a bucket glass. Squeeze a bit of lemon over the settled cocktail from the rest of that lemon. A couple of dashes of angostura bitters for the stirring. Add your gold lemon and cherry. That’s it. Creamy, smooth sour. Glass: bucket glass Garnish: gold lemon wheel and cherry Cheers! Please drink responsibly Where to buy the goods and stuff? You know glassware, jars of cherries, strainers and pre made egg white foams because you can’t be bothered? Blonde Behind the Bucket Storefront of course! Please know I may receive compensation for eligible purchases. Thank you!