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.
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!
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!
Mocktail Monday: Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler 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. Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler
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.
Rosey Berry The Rosey Berry This egg white berry mocktail might just be the mocktail of your dreams. If you’re here, you probably want to find out. And yes, you can enhance it with vodka, rum, tequila, mezcal, scotch, amaretto, or any base spirit of your choosing. Alternatively, you can enjoy it with Crémant sparkling wine instead of club soda. This recipe post focuses on the mocktail version, so stay focused. Rosey Berry First things first. Clean your strawberries. How do you do this? Add salt to water and let them babies soak for about ten minutes. Make sure the berries are completely covered with water. Rinse them well. Remove the green and proceed with making this drink. You could remove the greens before soaking. I thought it a better photo (or 8) to leave the stems. Ingredients 4-5 strawberries taste them for sweetness and size matters here so use your best judgement I say 5 and an extra one for the garnish so 6 strawberries 1/4 oz of rose water 1/4 oz agave 1/2 oz fresh squeezed lemon juice 1 egg whites from chicken egg save the yolk for baking or extra in omelette *Optional pinch of flakey sea salt think Maldon Sparkling water for the final splashes to the top Method Place a few fresh strawberries in a mixing glass or cocktail shaker. Use a muddler (muddle tool with the teeth works best here) or the back of a spoon to gently crush and release the juices of the strawberries. Continue muddling until the strawberries are broken down, but not completely pulverized. Set aside For the egg whites and the cocktail In a small mixing tin, add your egg whites. I recommend using chicken egg whites from an actual egg rather than the carton. If you are vegan, you can use aquafaba. I haven’t tried it with these ingredients, so that’s on you. Premade egg white foam is also available, but I recommend using egg whites from an actual egg. Add the coil from the strainer and shake your egg whites until they reach almost a soft peak. Then, add and muddle strawberries and incorporate all other ingredients. Dry shake all ingredients in two mixing tins without ice. You may need a kitchen towel, as the mixing tins don’t stick together as well when warm. Add ice and shake again. Double strain if you like. The lemon curdles the egg, but I still single strain. Pour over an ice-filled glass, preferably a chilled glass. Top with sparkling water and garnish with mandoline-sliced strawberries. Garnish: two strawberries slices Glass: bucket glass Where to buy glasses muddling tools tins salt mandoline and glasses? Blonde Behind the Bucket Storefront of course.
Goji Basil Tea As we find ourselves in the midst of the season, it’s the perfect time to indulge in a revitalizing and gratifying upgrade to our beloved iced tea: goji basil tea. You’ll soon be saying, “Iced green tea Arnold Palmer who?” What are goji berries, where are they from? Goji berries were born in China and are rich in antioxidants, vitamins, and minerals that does the body good. They are believed to enhance overall well-being and boost immunity. Goji berries are available for purchase in small or large quantities and do not require refrigeration but a sealed container. They serve as an excellent ingredient for mocktails, cocktails, herbal teas (here we are), and are a staple in my kitchen at all times. Introducing my goji basil tea. Goji Basil Tea For the goji tea Ingredients: 2 cup(s) Navitas dried goji berries 2 cups boiling water Instructions: Place the dried goji berries in a heatproof bowl. Pour the boiling water over the goji berries, making sure they are fully submerged. Let the goji berries steep in the hot water for about 10-15 minutes. Longer better here. The berries will get really plump and lose some color. Slightly and this indicates they are ready. After steeping, strain the goji berries from the water using a fine-mesh sieve strainer or cheesecloth. The steeped goji berries once removed from the steep can be enjoyed as is or used in various recipes like smoothies, oatmeal, dips, salads, or baked goods. The goji berry-infused water can also be consumed as a tea (because we are here) or used as a base or mixer for other beverages. Multi-functional little berries. Store any leftover steeped goji berries in an airtight container in the refrigerator for up to a week. Bar Chef Note: Steeping them in hot water helps to soften them and release their flavors, making them more enjoyable to eat or use in recipes. Although I do love the crunch when dried gojis are incorporated into a smoothie or combined with a frozen treat. For the ice cubes Repeat the tea making process. Allow the goji tea to cool to room temperature. Pour the goji tea and some dried and plump berries (not to waste) into ice cube trays and place them in the freezer. Let the goji tea freeze completely, usually takes about 4-6 hours or overnight. Once the goji tea ice cubes are frozen, remove them from the ice cube trays and transfer them to a freezer-safe container or bag for storage until ready to use. I use a two-part sphere tray for halves so that the gojis appear to be floating. For the Basil Syrup Ingredients: 1 cup water 1 cup white granulated sugar 1 cup fresh basil leaves Instructions: In a small saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, add the fresh basil leaves to the saucepan. Stir to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the basil flavor to infuse into the syrup. Remove the saucepan from heat and let the syrup cool completely. Once cooled, strain the syrup through a fine-mesh sieve to remove the basil leaves. Transfer the basil simple syrup to a clean glass jar or bottle for storage. The basil simple syrup can be stored in the refrigerator for up to 2 weeks. Bar Chef Note: This basil simple syrup can be used in various cocktails, lemonades, teas, or desserts to add a refreshing and aromatic basil flavor. Adjust the sweetness by adding more or less sugar according to your preference. For the drink Remove the goji ice cubes from the freezer and add them to a martini glass. Pour your chilled goji berry tea over the top. Garnish with a basil leaf. Glass: martini glass Garnish: basil leaf (or two) on a metal cocktail pick. Bonus points if you grow your own. Where to buy the goods? Ice trays, glasses, metal picks and stuff? Blonde Behind the Bucket Storefront **i may receive commissions from eligible purchases
A Garnish: Pears A garnish can elevate drink presentation and, more importantly, influence taste. Dehydrated fruit concentrates aroma, and adds texture without introducing dilution. Pears, in particular, are subtle. They are floral, and structural like the apple and easily read as decorative. I prefer to make garnishes myself whenever possible. Control matters: thickness, dryness, integrity. Dehydration can be done in the oven or with a machine; the method matters as does consistency and little bit of patience. Beyond cocktails, dehydrated fruit has real utility across the bar and kitchen — shelf-stable, intentional, and efficient. Today: pear. Dehydrated Pear Garnish Prepare the Pears – Wash and peel the pears (peeling optional) – Core the pears and slice them thinly and uniformly using a mandoline slicer. A knife slicing works too but the mandoline is more consistent. Oven Dehydration: – Preheat your oven to the lowest setting (usually around 200°F or 93°C) sometimes a little lower or higher depending on the oven and the calibration – Place the sliced pears on a baking sheet lined with parchment paper – Leave the oven door slightly open to allow moisture to escape. – Check the pears every hour and rotate the trays for even drying – Dehydrate for 2-8 hours or until the pears are dried but still pliable Dehydrator Method: – Arrange the sliced pears on the dehydrator trays in a single layer – Set the dehydrator to 110-135°F (depending on manufacturer times and temps) and let it run for 8-12 hours or longer if you prefer darker or crispier fruits/veggies – Check the pears periodically and rotate the trays as needed for even drying – The pears are ready when they are dried and slightly leathery Storage: – Allow the dehydrated pears to cool completely before storing them – Store the dried pears in an airtight container or resealable bags in a cool, dry place and don’t forget your moisture packets Dehydrated pears tend to disappear quickly — easy to eat like chips, often before they make the glass. Tools and supplies: Blonde Behind the Bucket Storefront Some links may be commissionable
The Cold Toddy: Chamomile Cooler Chamomile flowers are typically grown in warm and sunny locations, which may explain their happy appearance. They are known for their soothing and relaxing properties. Why not add vodka to the mix? Relaxation with an edge. This Chamomile Cooler soothes with just enough vodka to take the edge off. Sometimes more isn’t better? These happy dried flowers are suspended throughout the drink thanks to the ice. Use chamomile tea or water for the ice cubes (tea is best not to overwater the drink) and vodka of your choice for the base spirit. I like Grey Goose for this one. Add a squeeze of orange, a squeeze of lemon (both optional, but I certainly recommend), and a tablespoon (or two) of honey syrup.This is a cold toddy. This is one of the most fragrant cocktails I have ever made. Don’t tell the others. Certainly is pretty! Just look at it! I dare you to only have one. Chamomile Cooler Ingredients 1/2 ounce vodka 1 Tablespoon or two, to taste of honey syrup (3:1 honey to water) Squeeze of fresh lemon (optional) Squeeze of fresh orange (optional) Chilled chamomile tea For the honey syrup, add a 3:1 ratio of honey to hot water. Stir until the honey is no longer thick. Set aside to cool. For the ice cubes Ingredients: – 2 cups water – 2 tablespoons dried chamomile flowers 1. Boil the water in a saucepan. 2. Remove the saucepan from the heat and add the dried chamomile flowers. 3. Let the chamomile steep in the hot water for about 10-15 minutes. 4. Strain the chamomile-infused water to remove the flowers. 5. Allow the liquid to cool to room temperature. 6. Add more dried flowers to ice cube trays. Pour the chamomile-infused water into ice cube trays. WIBIMEN round ice cube trays my choice. Not so easy to wash by hand but the capability to create full or half-circle cubes is nice. Link below. The remainder of the chamomile tea can be used for the cocktail. 7. Place the trays in the freezer and let them freeze completely. 8. Once frozen, remove the chamomile ice cubes from the trays and store them in a freezer-safe container. The Chamomile Cooler In a glass, add chamomile ice cubes and then add 1/2 ounce of vodka Pour in the honey syrup made from a 3:1 ratio of honey to water Squeeze fresh lemon and orange juice into the glass (about a tablespoonful each) Top off the glass by filling it with chilled chamomile tea Stir gently to combine all the ingredients Glass: bucket glass (duh!) Garnish: none as dried flowers ice cubes are enough *bar chef notes: This drink can easily become a mocktail by omitting the vodka. Where to buy the goods Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you. Cheers! Please be of the legal drinking age limit and enjoy responsibly.
The Mint Basil Cucumber Drink Rated the best water. Don’t tell the others? Did you know there are water sommeliers? Doesn’t it look refreshing? With the weather being unpredictable these days, I am covering my bases. Yes, but who doesn’t want a refreshing, fancy water, especially if you struggle with meeting your daily recommended water consumption? Besides, I recently purchased a basil and mint plant, which are perched in my golden window box, basking in (seemingly) the only light in this apartment most days. The mint is growing out of control. This, a good thing. I can’t believe these little plants are still alive. I don’t have a green thumb. And now, please allow me to introduce, The Mint Basil Cucumber Drink. The Mint Basil Cucumber Drink Ingredients: 4-5 fresh basil leaves or 6 4-5 fresh mint leaves 1/2 lime, cut into wedges 1/4 peeled cucumber 1 small bottle of Topo Chico sparkling water Method In a glass or cocktail shaker, add the basil leaves, mint leaves, lime wedges and cucumber Use a muddler or the back of a spoon to gently muddle the herbs, lime, and cucumber together. This will release their flavors. Fill the glass with ice Pour the Topo Chico sparkling water over the muddled herbs and ice Stir gently to combine all the ingredients. Stirring release the bubbles Garnish with additional basil leaves, mint leaves, lime wedges, or cucumber slices if desired, I skip the cucumbers. Glass: Bucket glass Garnish: herbs lime Where to buy some of the goods from this post? Blonde Behind the Bucket Storefront of course! Please know I may earn commissions from qualifying purchases. Thank you so much.