Most of you will never drink this! It’s too healthy, bitter, and requires too much effort. Thanks for stopping by, though. Keep reading if you think you or your personal chef might make it. It’s cold-pressed kale with an Omega juicer. A tablespoon of honey syrup can be added if needed, like training wheels. A pinch of spicy ground cayenne is optional but adds a kick. Heart-smart, though! Oh, and for all the emails you received – apparently fifty-five in total – those were a mistake. Just like bar business, things can be sporadic and people and drinks can come all at once. Thank you for understanding. Cheers! To your health.
K-A-L-E
Ingredients
1 bag of kale (reserve one piece for the garnish) or bunch depending on your preference
1 tablespoons of honey syrup (1:1 ration honey to water)
Pinch of cayenne pepper
Method
Open the bag. Wash the kale. Add the kale into the Omega juicer chute. Stir in honey and cayenne if you choose
Glass: bucket glass
Garnish: kale leaf
Bar Chef Notes: Cold-pressed juice lasts about two to three days in the refrigerator. This method of juicing preserves more vitamins and minerals. Nutrients from the inside out.
1 cup 2 frozen mandarins (buy a bag of mandarins peel and freeze)
1 cup of coconut water or filtered water if you don’t care for coconut water
1 cup of cranberries
1 small knob of peeled ginger
1 scoop Vega Vanilla Vegan protein and greens protein powder
1/2 scoop of SAKARA protein and greens
1/4 teaspoon ceremonial matcha powder
Top with gojis add crunch
Method
Blend mandarin and coconut water or filtered, then pour the mixture into a highball Collins glass. Next, blend the remaining ingredients, excluding the goji berries, and pour this mixture on top. Finally, finish by topping with goji berries. The goji berries, when added to the cold smoothie, provide a delightful tart crunch.
Glass: highball Collins
Garnish: goji berries
Bar Chef Note: use a spoon to peel a ginger
Side Note: My camera app is still being persnickety, so this is a combo of shooting from the black viewfinder and the iPhone photo situation. Normal programming will return soon. Thank you for your patience.
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!
I had a great time this morning outsmarting my Nikon app. I didn’t use a tripod, and some of these photos were taken with my iPhone. I made a kiwi cooler with a little lemon, a little honey syrup, sparkling water, and kiwi filtered water ice cubes. Taking photos from the Nikon app without being able to see through the viewfinder was certainly a fun challenge. How did I do? Oh, in case you missed the news, my Nikon app won’t let me download photos from my camera to my app. I had to try a different way as I don’t tether. Back to the drink! You’re going to love it! Sipping poolside, lakeside, oceanside, or inside – wherever you are – in no time.
Did you know kiwi is a high vitamin C fruit too? Yes, more than oranges and grapefruits. And the color is beautiful, don’t ya think. This recipe is super easy and who can resist such sweet tart effervescent goodness? Cheers!
Kiwi Cooler
Ingredients
– 2 kiwis: 2 for the filtered ice cubes and 1 for muddling and garnish
– 1 oz honey
– 1/2 oz fresh-squeezed lemon
– Sparkling water: A small bottle of Pellegrino for drink refills on the side
– Tall glass
– Metal reusable straw (optional)
Method
1. Muddle a clean, peeled kiwi for the best health benefits, I considered keeping the skin but the drink would not look as good.
2. Cut one kiwi into triangles shapes and place in a silicone mold with filtered water for freezing. Skin off is best here too.
3. Cut the ends off the other kiwi off and then cut a wheel from each end, leaving the skin on. These will be the garnish. Peel the rest for muddling.
4. Carefully muddle the remaining kiwi in a Collins glass. Cut into rough squares to make easier if necessary. Add the kiwi ice cubes, honey syrup, and fresh lemon juice.
5. Top with sparkling water and garnish with the kiwi wheels.
Glass: tall Collins glass – this one from Crate & Barrel
Garnish: two skin on sliced circle kiwi wheels
Bar Chef Note: Honey syrup is made in a 1:1 ratio. To create the syrup, combine equal parts honey and warm water in the one ounce end of the jigger. Mix until the honey dissolves and forms a syrup. Add the ounce of honey syrup to the drink and then rinse the jigger with lemon juice for an added touch.
Where to buy the goods? You know muddler, glasses, and stuffs? Blonde Behind the Bucket Storefront. Please know I may receive commissions from eligible purchases. Thank you so much.
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!
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.
This morning’s smoothie is too good not to share. You’ll only find iPhone photos, though. Six months ago, I took on an overnight baking job in another luxury hotel from 2 am to 10:30 am after my regular luxury hotel bartending job, which is why you didn’t see many recipes here for a minute. Sixteen to seventeen-hour days didn’t leave much time. Then, it started raining in my bathroom during that time, and I had a hole in my ceiling for two months. Once they fixed that and I started to get organized, first the bathroom and then proudly began decanting my food into clear airtight labeled containers, then, it started raining in my kitchen. More leaking from the apartment above. I was already decluttering my closet by then and things were messy, and then I quit working overnight. I like making drinks and wine better. Now, with a few days off and a little more time, here we are, but I am swamped playing catch-up resulting in iPhone photos for this post.
This smoothie is fully loaded and tastes so good. It does contain sea moss, so if you can’t have sea moss gel because of any medical conditions, leave it out. You’ll still get all the goodness. Speaking of goodness!The sumac-rolled glass, though. The first time I ever had sumac in my memory was many years ago. A lady arrived with cheese bread topped with sumac. I ate way more cheese at the time, and I am glad I did. The sumac always stayed in my memory. As soon as I returned home, I found it at a local Middle Eastern market, and the love affair began. This morning, as I sipped my smoothie out of the Cuisinart cylinder with no intention at all of having a rimmed garnished juice glass photoshoot, I kept thinking something was missing. The sumac!! Sumac honey and some dried hibiscus leaves.
Sakara Metabolism is great for reducing bloating and keeping you feeling full. Turmeric is an anti-inflammatory and is better activated with black pepper. Cayenne adds a bit of spice and heat for heart health. Cinnamon helps maintain blood sugar levels and tastes so darn good. It’s cinnamon! What’s not to love? Water is hydrating and obviously not as caloric as a plant or cow milk, and the berries are mood-boosting with antioxidants galore. Ghee oils those joints, and collagen powder works its magic as listed in its name – for skin, hair, and nails. And my sea moss, sourced from St. Lucia, is conveniently available at my local Erewhon market. It is jam-packed with vitamins and minerals that support digestion and overall well-being. I notice a difference in my well-being when I don’t use it. I soak it for a few hours after rinsing, blend it, and have a gel stored in my refrigerator for four weeks.
Good day to you all and happy blending!You are going to love it! Sweet tart earth in a glass. Despite all the ingredients, it’s super easy! Cheers!
Smoothie
Ingredients
2 cups of frozen mixed berries (blackberries strawberries blueberries raspberries)
1 Sambazon Frozen Açaí packet
6-8 hibiscus tea ice cubes
1 scoop of SAKARA chocolate metabolism protein powder
1 scoop Agent Nateur holi (mane) hair, skin, nails marine collagen powder
1 cup of water (If you prefer a looser consistency adjust according berries to water ratio)
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon of turmeric
1/4 teaspoon of black pepper
1/4 teaspoon sumac (garnish)
1/4 teaspoon matcha powder
1 1/2 tablespoons honey (reserve some for the glass rim)
1 teaspoon of ghee
2 tablespoons of sea moss gel (I make my own following the manufacturer’s instructions or use the one you pre-purchased)
Dried hibiscus flowers
Method
For the hibiscus tea cubes
Steep dried hibiscus flowers in hot water, add honey to taste, cool, and freeze until ready to use. Ice tea cubes are always a good idea.
Prepare two saucers, one for the honey and one for the sumac. Dip the rim of the glass into the honey, then into the sumac sauce to create a flavored rim glass. Set it aside.
Add water to a blending machine cylinder, followed by all other ingredients. Blend until smooth, then pour into the rimmed glass and enjoy! It’s so good! You’re going to love the tart pepper with a slightly sweet finish.
Glass: bucket juice glass
Garnish: honey rolled sumac a few crushed dried petals optional of course
Smoothie
Where to buy the goods? You know glasses, blending machines, sumac, protein powders and other stuffs? Blonde Behind the Bucket Storefront, of course.
*I may receive commissions from eligible purchases. Thank you so much .
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.
I don’t know about you, but discovering edible flowers for the first time was a delightful surprise. Some are better than others; these beauties make me completely forget that I am about to indulge in something healthy. That’s why you are here, to add this and that to make this with flowers on top. Right?!
11/16 Smoothie: Call Me Flowers!
Ingredients
1 thumb size knob of fresh ginger
1 cup of fresh spinach
1 cup of frozen pitted black cherries
1 cup of pineapple juice
1/2 cup of vanilla oat milk
1 scoop of Agent Nateur & Dr. Will Cole holi (mane)
1 scoop Sprout Living Epic Protein vanilla lucuma protein powder
2 edible flowers jacobs farms
Method
Blend all ingredients until smooth. I use a Cuisinart blender with a smoothie cylinder and blend using the smoothie setting.
Glass: bucket glass
Garnish: 2 edible flowers
Where to buy the goods? Blending machines and protein powders and..
Let’s talk fat washing. It’s a surprisingly simple process that packs a flavor punch, uh-huh. Picture this: a few sizzling slices of bacon in a pan, the aroma filling the kitchen as I whip up a delicious sandwich to pass the time faster than you can say… Once the bacon grease has cooled just a bit, not too much, a bit, I mix it with tequila and let the magic happen. After a few hours of infusing on the counter in a sealed container, I label it and pop it in the freezer for a dayish. Voilà! An exciting bacon-infused tequila ready to elevate your cocktail game, almost immediately.
Why fat wash at all? What is fat washing?There are several reasons. Fat washing alcohol is a versatile technique that allows you to experiment with different flavors and create customized spirits for cocktails. Specifically, fat washing not only removes some color but also creates a softer,less potent, flavorful spirit and changes the mouthfeel of your drink. Various techniques exist for fat washing, including using agar agar (a vegetarian gel version), freeze-thaw methods with egg or meat fats, or clarifying with milks and acids. Or clarifying with milks and meat fats and so forth. I know! At the end of the day, you combine the fat with the alcohol and let them infuse. The fat is then separated from the alcohol, leaving behind the desired flavors. In fairness to my “it’s easy,” some are a little more complicated than others but that’s the gist and THIS particular version, making it easy. Bacon-infused tequila. I chose Reposado tequila for its age and translation. Reposado tequila is older than silver or blanco (aged for only two months) and younger than Anejo (aged for one to three years). Reposado tequila is aged in oak barrels for a period ranging from two to twelve months. The term “Reposado” translates to “rested.”
Used a couple of different types of bacon. All worked the same slight subtle flavors difference
This is a 4 oz bacon fat wash.
Cook bacon: Start by cooking a few (or eight) strips of bacon until they are crispy. Who’s counting? I don’t often eat bacon so when I do, I do. Remove the bacon from the pan and set it aside to cool on a cooling rack over a parchment or aluminum foil lined sheet pan is best to collect any drippings and for easy clean-up.
Collect bacon fat: Pour the bacon fat from the pan into a clean heat safe container that contains the tequila. Make sure to strain out any bacon bits or solids, as they can affect the final flavor and texture of the tequila.
Some say fresh hot bacon grease and some say slightly cool. Warmer is better. Just make sure it’s still liquid. Best for infusing the flavors. After you eat your sandwich half let’s say that’s a good time to combine the tequila and bacon fat. I use a quart deli container with a lid for storage. Little large but whatever.
Infuse the tequila: Let the tequila and bacon fat mixture sit for at least 2-4 hours, or overnight if possible on the counter. This will allow the flavors to wed together and infuse the tequila with the sweet yet smoky, savory taste of bacon.
Separate the fat: After the infusion period, place the container in the freezer for a few hours or overnight. I like a 24 hours day. The bacon fat will solidify and rise to the top, making it easier to remove. Check periodically. I did the first time I made it to make sure it was working.
Strain the tequila: One hunk of fat is removed from the top, then the liquid needs a strain. Using a fine-mesh strainer or cheesecloth, strain the tequila to remove any remaining bacon fat. This will result in a smooth and pale yellow bacon-infused tequila. The filtering process can sometimes be a repeat two to three times situation but after magnifique. Worth the extra effort.
Your bacon fat-washed Reposado tequila is now ready to be used in this cocktail or enjoyed neat or on a rock(s).
For the cocktail
I don’t have a name for this one. I’ll call it “The Quick Test.” You will either love it or hate it. If you have reached this far in the post, I’m guessing you’re going to try it and I’d say, love it!
Ingredients
3 oz of fat washed tequila
1 bar spoon of fresh squeezed lemon juice
1/4 oz maple syrup
1 bar spoon (teaspoon) of agave
Squeeze of orange to finish
1 stick of bacon
1 brûlée dehydrated orange
Method
Add a large ice cube to a bucket glass and set it aside. In a tin shaker, add all the other ingredients except the bacon strip and dehydrated orange. Give it a wake-up shake (or two) and pour it into the bucket glass. Squeeze a wedge of orange over the top, then add the bacon strip and dehydrated orange wheel.
Glass: bucket glass
Garnish: bacon dehydrated orange wheel
Bar Chef Notes: maple agave candied oranges are also a great garnish if having the fat washed tequila on ice only.
The fat clump that formed from the freezer can be removed by hand or using tongs.
