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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!

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!

The Vera

This bottle of Ritual Zero Proof was gifted to me. Introducing the first of many recipes to come with this alcohol alternative. You won’t miss the alcohol. In case you were wondering. The flavors are specific and pronounced without being overpowering. Most certainly comparable to the spirit intended to mimic when mixed.

This summer slushy will be a go-to for sure for those I don’t feel like drinking for whatever reason days.

Cheers! The Vera!

The Vera

Ingredients

2 oz Ritual Zero Proof Tequila alternative

1 1/2 cups of Pitaya Foods frozen aloe vera chunks

1/2 cup of fresh organic cucumber and a ribbon to garnish

1/2 oz agave (I used a Whole Foods brand 365)

1 whole fresh washed green lime (only need half for this recipe)

Salt for the rim of the glass

Taste testing .. it’s good. It’s good.

Method

Wash cucumber. Using a vegetable peeler, carefully slide vertically from top to bottom of the cucumber with light pressure to create two or three ribbons. Refrigerate until ready to use.

Cut a lime in half. Use a lime to moisten the rim the glass. Add salt to a saucer and roll the glass in salt and set aside. Refrigerating your salt rimmed glass a superior choice. Put a cold thing in a cold thing keeps the original cold thing cold. Besides you know you love a frosted glass. Save the half for the finishing squeeze once the drink is in the glass.

Rough slice the cucumber. Skin on is my vote. Add to blending machine with all other ingredients. Blend until smooth slushy consistency. No ice needed as the frozen aloe vera chunks the « ice ».

Remove the glass and cucumber garnishes from refrigerator. Pour slushy mixture into the glass. Top with garnish. Squeeze the juice from the fresh lime used to rim the glass pre salt for brightness, over the drink.

Glass: Glass bucket glass. Melamine if pool side.

Garnish: Cucumber ribbons

Where to buy some of the goods in this post? Blonde Behind the Bucket

I may receive compensation for eligible purchases.

Hello Jellie Mocktail

To reiterate what is currently circulating on social media – Dry January doesn’t have to be boring. Inspired by the Japanese coffee jelly drink (some add milk to make it a beverage), I created my own jelly cocktail and mocktail. This post will feature the mocktail, with the cocktail coming next month. Remember, this is Dry January, so I sat around thinking about how to make it more exciting. I wanted to use vanilla extract, Collins maraschino cherry juice, Sadaf pomegranate molasses, all infused with saffron. And thus, my Hello Jello Mocktail was born.

It’s easy to make and delicious. This is more than cubes of jello in a glass. Cheers! You’re almost there.

Hello Jellie Mocktail

4 cups of still water (one reserved for the the gelatin sheets)

2 cups of white granulated sugar

17 gold leaf gelatin sheets

2 Tablespoons of vanilla extract (make your own here)

2 teaspoons of Collins maraschino cherry juice

1/2 teaspoon of Sadof pomegranate molasses

1 teaspoon of Cultures for Health citric acid powder

1/4 teaspoon (ish) of saffron (I eyeballed this one)

Video! What a beauty.

Method

Using a bowl, add 1 cup of cool water to seventeen 220 bloom gold leaf gelatin sheets. It’s ok to break the sheets up a little bit. All sheets should be covered completely or at least much as possible with water. Let the sheets bloom for about 5-10 minutes.

Meanwhile, using a pot (I use an oval Le Creuset Dutch oven), bring 3 cups of water and sugar to a simmer until sugar dissolved. Remove gelatin sheets from blooming water bath squeezing any of the excess water along the way. Add gelatin to the simmering water. Add vanilla. Add citric acid and syrups. Roll saffron in your hand to break it up a bit and toss into the mixture. Stir to blend then remove from heat. Let steep and for 5 to 10 minutes. Strain the saffron out or leave inside mixture.

Pour cooled mixture into silicone molds or container of choosing. Refrigerating overnight is best.

Remove from the molds once refrigerated and cut into desired shapes. I choose cubes. I love how the light reflects and the sharpness.

Glass: Bucket Glass

Garnish: None

Side note: If using silicone molds, spray with cooking spray or brush with a neutral oil and wipe with a paper towel. I used some silicone mold and my mixing glass. You can use a bowl or a pan. Any works as you will cut into cubes. Set aside.

Pro tip: to remove the jello, place silicone molds into warm water. The sides should release with a jiggle.

Some behind the scenes videos…

The end

Where to buy the goods? Blonde Behind the Bucket Storefront

The CCTB

Infuse your Campari with cacao nibs. This I call chocolate Campari. Recipe available on the home page under category bitters extracts and syrups..

The CCTB Cocktail

2 ounces of Campari cacao nibs infusion

1 ounce of Bauchant orange cognac liqueur

10 small ice cubes from an ice tray

5 dashes of angostura bitters (optional)

Method:

Mix all ingredients in a blender. Pulse until the ice melts, giving froth to the cocktail. Pour into a glass. Peel the orange with a peeler to create what is called the horse’s neck. Use a lighter to burn the orange peel. The heat will release the oils from the orange skin. Express and rub the peel on the edge of the glass, then add the finished cocktail. Enjoy.

Please drink responsibly

Where to buy the goods? Bucket Behind the Bucket Storefront.

*I may receive compensation from eligible purchases. Thank you.

Liquid Raspberry Birthday Cake

Liquid Raspberry Birthday Cake

Ingredients

2 egg whites

1/4 cup of beet sugar

1/8 teaspoon of cream of tartar

20 frozen raspberries

Dash of Himalayan pink salt

1 1/2 Ketel One Citron

1 1/2 Frangelico hazelnut liqueur

1/4 cup of chocolate chips

1 Tablespoon of edible confetti and edible sprinkles

1 sheet of gold

Isn’t it the cutest ?

Method

For the whipped cream

Take two room temperature egg whites and add to a mixing bowl. Mix using a Kitchen-Aid mixer with the whisk attachment (or by hand with a chilled bowl and chilled whisk or hand mixer) until soft peaks. Add pinch (or two) of cream of tartar and a dash of salt. Increase the speed of the mixture. Slowly add sugar as the foam begins to form stiffer peaks. Reduce speed and toss in some raspberries. Once mixture is a light pink stop mixing and set aside. Pieces of raspberries will be visible. Do not worry if you over whip. The more air the better. Sipping the liquid cake through the foam is the fun part.

For the shot glass coating

Melt chocolate chips in a double boiler (Ban-Marie) or microwave. Using a pastry brush, paint the chocolate onto the top of the glass. Let it cool slightly before adding sprinkles and gold. Don’t forget to sprinkle the raspberry sugar. Set the glass aside until ready to use.

For the shot

In a mixing tin, muddle raspberries. Add citron vodka and hazelnut liqueur. Shake and strain into the decorated shot glass. Place a zip lock bag into another empty glass creating a pastry bag for piping. Spoon in the raspberry meringue. Twist the top of the bag, punching all foam to the corner point that will be used for piping. Snip the end with scissors and pipe the meringue into a swirly cone. Have fun with it. Add sugar and gold to finish. Remember to use toothpicks to handle your gold. Stand away from the fan.

Where to the goods? Sprinkles, pastry bags, shit glasses and stuff? Blonde Behind the Bucket Storefront.

**I may earn commissions from eligible purchases. Thank you!