Doogh 2.0 Doogh 2.0 Years ago.. I’m talking twenty plus years I met a friend on a random job in NYC.. we became friends after a few hours and went to shop at Bloomingdale’s for swimming suits after work that day….When I moved to Los Angeles, she came to visit. We went to a restaurant in Westwood and after my first doogh I was hooked..I bought mint a few times but it went bad as I was working on something else…today I finally made it. I blended some ice and mint with plain non fat yogurt (this one is cow as I ate the vanilla sheep yogurt the other morning at 4:am). I added dried rose petals sugar and a raspberries rose probiotic drink and of course rose water… If you want alcohol you can use sparkling Crémant rosé.. it’s excellent without it though..Yogurt works with the spicy foods from Middle East Africa and India ..Garnish with mint and sugar. I highly recommend a rose petal sugar rim.I bought the rose petal sugar at Surfas Culver City, CA location which if you are local to Los Angeles this could be great news. I will put a similar one in my store Blonde Behind the Bucket storefront if you aren’t though. AND No! No! no..This drink is not sweet and isn’t meant to be although it translate to mean« treaty »..Maybe that’s what I will do with my mangoes… Doogh 2.0 Ingredients 6 oz of plain nonfat yogurt (this Norr organic sure does taste full fat to me) 10 sprigs of mint (and one for the garnish so 11 sprigs of mint) 1 cup of ice 2 oz raspberry rose probiotic drink 2 Tablespoons of agave or honey one for the drink and one for the sugar rim Pinch of fine salt (think Maldon because it is a fine flakey sea salt and dissolves almost instantly) Dried edible rose petals to mix with sugar or premade rose petal sugar Method Place rose petal sugar on a saucer. Add honey or agave to the rim of a glass. Roll glass in the sugar mixture and set aside or refrigerate. The remainder sugar in saucer can be used to top the drink. Add all ingredients to a blending machine except sparkling water and one sprig of mint. The sparkling is the topper and that one extra mint sprig is for the garnish. Blend until see a crushed ice consistency. Kinda slushy like. Pour into rose petal sugar rimmed glass. Top with sparkling raspberries rose water. Top with rose petal sugar sugar and mint. Glass: bucket glass Garnish: dried rose petals sugar and mint sprig
Mint Cacao Nibs Smoothie #1T If you like a mint and chocolate flavor profile, this is the smoothie for you. Packed full of antioxidants and does a body good goodness. Hemp seeds, flax seeds, pumpkin seeds.. you don’t need to worry about adding all that FYI. Sakara Protein + Greens has you covered; All in one scoop in fact. And since our largest organ, our skin, radiates starting from the inside out, why wouldn’t use want to add the Agent Nateur pearl collagen calcium hair skin and nails powder supplement? Mint is for freshness. Kale because we need our greens. Cocoa nibs adds a bitter chocolate flavoring and which plays off the sweetness of the banana and pineapple’s acidity. Not to mention crunch. No added sugar with the unsweetened vanilla almond milk. Duh. There is a skosh of blue agave syrup though. Think if it as a balancing ingredient rather than sweet. Cinnamon a warming spice and blood sugar friendly. Mint Cacao Nibs Smoothie #1T Ingredients 1 1/2 cups of Whole Foods 365 brand frozen kale 1 small chopped frozen banana (or half if it’s larger size) 1/2 cup Whole Foods 365 brand frozen pineapple chunks 1 cup of Signature unsweetened vanilla almond milk 1 scoop of Agent Nateur Holi (mane) Hair, Skin, Nails Supplement 1 scoop of Sakara Protein + Greens protein powder 1/4 teaspoon of ground cinnamon 1 tablespoon of Trader Joe’s blue agave Pink of pink Himalayan salt 10 fresh mint leaves or about three mint springs and a sprig for the garnish 3 tablespoons of Navitas cacao nibs and some for the garnish Method Add all ingredients to the blending machine. I recommend adding powders after the almond milk as they have a tendency to sink to the bottom and/or clump. Blend until smooth. Pour into a bucket glass. Garnish with the cacao nibs and mint sprig. Glass: bucket glass Garnish: cacao nibs and mint sprig Where to buy the goods? Blonde Behind the Bucket Strorefront * I may receive commission from eligible purchases
The Burgundy Slushy The Burgundy Smoothie 2 ounces of Campari 4 ounces of Rosé wine 2 tablespoons of agave 1/2 cup of frozen black cherries 1/2 cup of ice cubes 5 dashes to 1/8 teaspoon of rose water 1 edible flower Add all ingredients to a blender. Blend until smooth and slushy like. Glass: bucket glass Garnish: edible flower Where To Buy: Blonde Behind the Bucket Storefront *I may earn commissions on eligible purchases
C’est Bon Mocktail Reviewing photos for this post makes me want to dive into this mocktail and ride and ice cube similar to a Beth Haeckel original the more I look at them. And speak French. Doesn’t everything sound better in French anyway? Comment dit-on beautiful thought provoking tasty mocktail in French? à votre santé! 2 ounces of house made grenadine 1 tablespoonful of rose water 2 ounces of Pellegrino sparkling water 2, maybe 3 ounces if you have room in the glass of butterfly pea tea Method Add ice to your bucket glass of choice. Start with grenadine. Add Rose water. Then add sparkling water. Here comes the good part, all ingredients are good but this is my first time using this one. Add the beautiful vibrant blue tea. Top with dried butterfly pea flower buds. Admire before stirring to enjoy. Glass: bucket glass Garnish: 3 or 4 butterfly pea flower dried flowers Where To Buy: Blonde Behind the Bucket Amazon Storefront I may receive commissions for eligible purchases
Appletini 2.0 Appletini 2.0 2 1/2 ounces of fresh juiced apples (you will need 4 apples. 3 for the juicing and 1 for the slicing and munching while preparing the cocktail) 1 ounce of cinnamon simple syrup 1/4 ounce of fresh lemon juice 2 ounces of vodka of choice Method For the juicing In an Omega Juicer, juice three green Granny Smith apples. Set aside or chill in refrigerator until ready to use. The juice is best if used 24-48 hours after juicing when using a cold-pressed juicer. If the fresh juice isn’t cold pressed the recommended use time is immediately. For the cinnamon syrup In a sauce pan over medium heat dissolve equal parts beet sugar and water. Three ounces of water to three ounces of sugar, for example. Raise heat to a boil for about one minute. Add two tablespoons of ground cinnamon. Cinnamon sticks will work too but I only have ground cinnamon at the moment. Boil for another minute and then lower the heat to simmer for a few more minutes. Stir occasionally. Set aside to cool. Slice apples for the garnish. Dipping your slices in fresh lemon juice prevents browning from oxidation. Place on a sealable container and refrigerate until ready to use. A plastic wrapped plate will work too. Then, add all ingredients to a mixing tin. Add ice. Stir or shake. Usually shaking with citrus is the best choice but if you are unable to shake ingredients for whatever reason, a good stirring will do. Shake and strain into the glass. Glass: coupe (The glass used for this cocktail is a Crate & Barrel Camille Long-Stem Champagne Coupe Glass.) Garnish: apple slice Garnish: lemon juice dipped apple Bar Chef Notes: Lemon juice prevents the apple from browning due to oxidation. If you prefer, do a double strain which aids in removal of residual ice and pulp presenting a clearer cleaner cocktail. This one, pulp and ice crystal and all for me is best, surprisingly. A teaspoon of apple cider vinegar gives extra zing, should you be inclined. Please enjoy responsibly and be of the legal drinking age. Where to buy the goods? You know, stemware, juices, ground cinnamon and stuffs.. Blonde Behind the Bucket Storefront, of course. Please know I may receive commission from eligible purchases. Thank you.
DYTC Frozen Tequila date cocktail created: March 2022 DYTC Frozen Tequila What will you need? A blending machine, frozen pineapple chunks (I am a big fan of the 365 Whole Foods brand), water, rosemary, beet sugar, granulated white sugar, kumquats to make the 8-kumquat crystal sugar syrup, and one for the garnish (totaling 9 kumquats). Additionally, tequila, limes, smoked salt, rosemary sprigs, a pan, and a glass. A few spoons are also helpful. 2 ounces of Asombroso Silver Tequila 1/2 ounces Rosemary Simple Syrup 1 juice of fresh squeezed lime and the skin of that same lime 1 1/2cups of frozen pineapples cubes 3 pieces of kumquats and heaping tablespoon of crystallized sugar from that batch of 8 kumquats syrup For the 8 Kumquats Syrup 8 kumquats 1/2 cup of beet sugar 1/2 cup of water juice of a whole lemon (if it isn’t that juicy, use two or three) if you don’t have lemon lime is great too 1/8t of Himalayan pink salt (little more is better) You will need to boil the kumquats in water. After boiling for two minutes, they will need to be strained using a colander. Repeat this process several times – boiling, waiting two minutes, and straining. After that, add the softened kumquats (the reason for the boil/repeat) to the pan with sugar and water. Let them cook on medium heat until the sugar begins to crystallize or take shape. There is some science in cooking terminology here. Crystallize – what a great word. Reduce the heat to a simmer and squeeze a whole lemon. Stir well. The fruit and sugar will begin to form a thick jelly consistency. The sugar will be in larger, chunkier, and perhaps clumped-together sugar crystals. This crispy, chunky, gelatinous mixture is a good thing. This is how the syrup should look. After sitting in the cooling, seeds and all will be blended with the drink. many things happen almost always at once when making drinks For the Rosemary Syrup 4 ounces of water (1/2 cup) 1/2 cup white granulated sugar 3-5 sprigs of Rosemary. Depend on how full and how strong you would like your syrup. Place ingredients into a pan. Bring to a boil. Reduce heat and simmer for 30 minutes. Keep in mind the longer you steep the stronger the rosemary flavor. Strain your springs out of sugar water with a mesh drainer. Let syrup cool before adding to drink. Toss all ingredients into a blender and blend until smooth. Pour into a smoke salted rosemary glass. Glass: bucket glass of choice Garnish: three slices of a fresh kumquat Add smoked salt sugar and rosemary to a saucer. Mix together. Rim a glass using citrus or agave and dip the glass rim into the salt rosemary mixture until evenly coated. Toss a pinch over your shoulder. Right hand left shoulder. For luck. Where to buy the goods? Bucket glasses and blending machines? Blonde Behind the Bucket Storefront. *I may receive compensation for eligible purchases, thank you.