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.
Big Green Apple Juice It’s apple juice! Yes, it’s cold-pressed juice made from Granny Smith apples. It’s sweet, tart, and clean. Vodka is always optional. Remember that Appletini 2.0? An apple cider vinegar float adds a zing. You can also add a jalapeño or two for spice, or maybe some fresh ginger. You could add lots of things. Today, I’m only voting for apples—good ol’ (classic) apple juice. Because sometimes you don’t want orange juice. Before we get to it, you may be wondering: what is cold-pressed juice, and why cold-pressed? No heat, for starters. It’s just better for you. Nutrient retention. The shelf life is 2-3 days when refrigerated. Drinking it immediately isn’t necessary, although I recommend it. Your cocktails and mocktails will thank you too, and the guests will enjoy them, of course! Big Green Apple Juice Ingredients 6 Granny Smith apples Method Thoroughly wash the Granny Smith apples under warm running water to remove any wax, dirt or residue. Sometimes I use a spoon to scrape the apple shiny coat. If they have one. Cut the apples into smallish pieces, removing the stems and seeds. Leave the skin on as it contains nutrients and adds flavor. Set up your cold-press juicer according to the manufacturer’s instructions. Feed the apple pieces into the juicer. Place a container under the juicer’s spout to collect the freshly pressed apple juice. My juicer comes with two containers. One nestles up against the base of the juicing machine. The other in front of that. If: Strain the apple juice through a coffee filter, fine-mesh sieve or cheesecloth to remove any residual pulp or floaty solids. I love it. Probably won’t be much anyway. Optional. Once the apple juice is ready, refrigerate it for a few hours to chill or serve it immediately. Note: Cold-pressed apple juice may separate slightly, with a layer of foam on top. Simply give it a gentle shake or stir before serving. Where to buy the juicer and other tools?? Blonde Behind the Bucket Storefront, of course. I may receive compensation for eligible purchases. Thank you.
Plaid Napkin Smoothie I am addicted to Sakara products! I also have one or two smoothies a day. Sometimes, or most of the time, I don’t have time to sit down for a meal, so that’s when the smoothie comes in. This one is made with tiny blueberries from Maine, matcha, dragon fruit, and cocoa nibs for crunch and antioxidants, just because they are simply good. Other goodness is included as the recipe shows. You’re gonna love it! Plaid Napkin Smoothie Ingredients 1 1/2 cups of little blueberries (Wyman’s of Maine my choice) 1 Pitaya Foods frozen dragon fruit packet 1 scoop of Agent Nateur holi (mane) marine collagen powder 1/4 teaspoon Hikari ceremonial matcha powder 1 tablespoon Ceylon ground cinnamon powder 1 scoop Sakara chocolate metabolism protein powder 1-2 tablespoons honey (both great depening on desired sweetness) 1 cup of water (1/2-3/4 if you like thicker) 1/2 frozen banana Professional pour of cocoa nibs for the drink and garnish Method Add all ingredients to blending machine except some of cocoa nibs for the garnish. Blend all ingredients until smooth. Pour into bucket glasses. Top with coca nibs. Glass: Bucket glass Garnish: Cocoa nibs Bar Chef Notes: Making smoothies at home is less expensive, even with the cost of some protein powders. Once you have the ingredients, you can create delicious smoothies just like that. Where to buy the goods? Protein powders, blending machines, collagen powders and bucket glasses and stuffs? Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases. 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.
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! 
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.
Bacon Fat Washed Tequila for the The Quick Test Drink 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. Where to buy the goods? Strainers, tins, cheese cloth, bar books, and stuff? Blonde Behind the Bucket Storefront of course. *please know I may receive commissions from eligible purchases Last look. Isn’t it a beauty! Please be of the legal drinking age and please drink responsibly.
The Campari Smash Don’t you want to dive into this glass? A burst of berry goodness awaits with this Campari Smash. It’s a vibrant, not-too-sweet, and refreshing cocktail ready to be enjoyed. This drink could have gone a couple of ways: one with only sparkling water and two (what I chose) is to add a little sparkling water and top the rest of this baby off with a brut champagne. Billecart-Salmon brut champagne is my choice for this one. While it may be tempting to skip the sparkling water altogether, keep it. It’s a good addition. Cheers to this summer’s patio pounder! Before we settle into the patio chairs and cheers, let’s discuss Campari for those of you just joining the blog and may not be familiar with it. Campari is a popular Italian aperitif, similar to its cousin Aperol. Campari is more vibrant in red color compared to Aperol, which is more orange, and has a slightly higher alcohol content, offering more complexities with hints of citrus and considerably more bitter notes. Some say it’s an acquired taste, but I find it to be divine really. You’re going to love it! The Campari Smash Ingredients 1 cup of mixed strawberries and blueberries 2 ounces of Campari (I always pour this one with the heart) 1 can of sparkling Pellegrini top off 1 bottle of champagne (I use Billecart-Salmon brut for this one) to top it all off, noting that you won’t use the whole bottle for one drink, I mean..depends the size of the glass maybe 1/4 slice of an orange to squeeze over the finished cocktail Method In a mixing tin add your berries. Muddle berries with a muddler until they are a chunky mush. Add Campari and ice. Shake and garbage dump all contents into a glass. Top with 1/2 ounce sparkling water and fill the remainder of space in the glass with champagne. Squeeze and orange over the contents of the glass. Garnish: None other than the berries in the glass, okay, maybe one more blueberry (for the photo opportunity!) with the optional sugar rim. Glass: Bucket Glass Bar chef note: To muddle means to mash or extract, in this case, juices from the berries into a glass or mixing tin to enhance the flavors of the concoction. Typically, a long, slender stick, preferably one with teeth (I prefer the wooden ones), is best. Testing drinks: one with sparkling water, one with white champagne, one with both, one with more fruit, one with less fruit, and one where I forgot the fruit. Check out the video featuring the drink where I forgot the fruit. Where can you buy the goods? Muddlers, shakers, ice cube molds, coasters, and more? Blonde Behind the Bucket Storefront, of course. **I may receive commissions from eligible purchases- thank you. Oh! And if you haven’t found me on social media, please do. I look forward to seeing you there. #blondebehindthebucket Related Posts about Campari: Campari Sparkling Water Chocolate Campari Please drink responsibly and be of the legal drinking age. Thank you.
My Tequila Rosearita Lately, I have been in a freezy frenzy, making so many frozen drinks. While I haven’t been spending too much time beachside, I have been enjoying experimenting with different flavors and ingredients to create unique and refreshing beverages aka (mostly) boozy smoothies. And recently, I also acquired another new machine that had me squealing with excitement upon purchase and I can’t wait to share more about it with you soon. I hope you are (and will be) as excited about these drinks as I am. As for this drink? It’s frozen raspberries blended into a hibiscus honey tea (brewed by me of course using dried hibiscus flowers and honey simple syrup), fresh squeezed lime juice, rose water, Lillet rouge, Angostura bitters, silver tequila, smoked salt, dried rose petals, honey with some more dried rose flowers, and a couple of lime wheels for the garnish (more for the photo than functionality and maybe for chewing the last bit of drink out of). I considered a mezcal tequila split but I was all out of mezcal. Despite the absence of the mezcal in this rendition, it’s just fine as it is. The white non-aged tequila offers a clean kick that allows the tartness of the berries to really shine, raising the question of whether there is any alcohol in this little concoction at all. I’ll let you be the judge. Before we dive into the recipe, you may ask, “What is white tequila?” Allow me. It is aged for about 2 months in stainless steel barrels and comes from the agave plant. It offers a cleaner less robust than when it’s aged. All tequila is made in five states in Mexico. Guanajuato, Jalisco, Nayarit, Michoacán and Tamaulipas. Because of laws, if tequila isn’t made in these states, it can’t be called tequila. Similarly to that of some wines. Now, what is Lillet Rouge? It’s a red aperitif originating from Bordeaux, slightly bitter in taste with notes of citrus peels and honey. Delicious! Delicious! Although I prefer the yellow Lillet and then the rose Lillet on their own, because you wanted to know, this one isn’t bad on its own either but is superb when mixed. Although they could be substituted here, lets don’t mess with a good thing.. My Tequila Rosearita 2 oz (and a splash) of white tequila 1 oz Lillet rogue 1 1/2 oz oz of honey syrup hibiscus tea blend (think Southern sweet tea style) add more or less for desired fluidity and perhaps sweetness 1 1/2 cups of frozen raspberries 1/2 oz fresh squeezed lime juice A few dashes but less than a tablespoon of rose water (make your own or purchase – recipe for making your own from Tatum’s Tiny Kitchen coming soon. Also an excellent skin toner, FYI). Handful of crumbled dried edible rose petals for the glass Two whole edible dried rose buds for the garnish Smoked rock salt and some honey for the glass Method To make the honey syrup, combine a 3:1 ratio of honey to hot water and add a few dried hibiscus flowers. Stir until the honey is no longer thick. Set the mixture aside to cool. Once it has cooled and/or before using, strain out the hibiscus flowers. Using tape, create a V shape in the glass. With a silicone brush (or your use your clean fingers), apply honey between the pieces of tape. Set aside. Pour smoked salt into a saucer and crumble some dried rose petals – they are brittle, so this step should be relatively easy. Then sprinkle the salt rose petal mixture onto the honey area between the tape on the glass, allow to settle a bit and tap to secure adhesion. Remove the tape and set the glass aside once more. Tap again if needed. Add all other ingredients to blending machine and blend until smooth. Pour into garnished bucket glass. Chilled glass is even better but not necessary. Glass: bucket glass Garnish: honey adhesive smoked dried rose petals **Whatever doesn’t fit in the glass can be consumed directly from the blender cylinder. Yup, I was drinking straight from the cylinder contemplating whether to decant it into a garnished glass. #appeovedbytheblonde Where to buy the goods like jiggers, saucers, smoked salt and blending machines? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Please be of the legal drinking age and drink responsibly.
The Best Smoothie Ever Today Recipe the best smoothie ever today recipe 1 cup of Costco Kirkland’s Signature unsweetened vanilla almond milk 1 cup Whole Foods 365 frozen pineapples chunks 1 cup of Whole Foods frozen cherries (I love the Whole Foods 365 brand frozen fruits) 1 frozen Sambozon original açaí packet or two who’s counting ok me, just one 1/4 teaspoon ground cinnamon 1/8 teaspoon of ground cayenne pepper 1 1/2 scoop of Agent Nateur holi (mane) collagen a powder 1 heaping scoop of Sakara protein and greens protein powder Blend until smooth. Pour into coupe glass. Gold stars and candles optional. Where to buy the goods? Blonde Behind the Bucket Storefront *i may receive commissions on eligible purchases