This Wine Is I’m jet-lagged and making my way to the supermarket, which is on my list of things to do. I’m glad I made it. Yesterday, I was pleasantly surprised and wished I had known about it sooner. There was a tasting at Erewhon Market. This wine is clear. This wine is garnet. This wine is dark fruit. This wine is an Old European soul biodynamic New World California Syrah. This wine is you need a case for your personal cellar. This wine is don’t forget to tell your friends after you have secured all the bottles you can hold. This wine is 2015. This wine is Chateau Bellevue 1881. This wine is. This wine pairs well with mustard greens, as well as vegetable and meat pâtés. It also pairs well with pasta, cheese and charcuterie boards, herbed ricotta with toast and fish and Thai dishes. This wine retails for about $88 USA dollars. Drink now. Where to buy bucket glasses, wine openers and wine pumps? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible purchases. Thank you.
On a Whim! Smoothie 8/21 Maybe because I always want ice cream? This is the quelque chose de spécial smoothie. Aka, the something special smoothie. What is that taste? Tart tangy and sweet. Not too sweet. And the texture? Well, I used goat milk. Rich creamy smooth chewy (thanks to the dried mulberries) and crunchy (thanks to the cocoa nibs). It’s a goodie. You’re going to love it! On a Whim! 8/21 Smoothie 11/2 cup frozen passion fruit cubes 1 cup frozen black cherries 1/2 cup ish of frozen mango chunks Tablespoon of honey Pinch of ceremonial matcha for earth, teeny tiny 1 cup of goat milk Pinch pink salt 1 scoop Sakara chocolate protein metabolism smoothie powder 1 scoop Agent Nateur Holi (mane) Blend until smooth. Top with dried mulberries and cocoa nibs. Glass: Bucket Glass Garnish: Dried Mulberries and Cocoa Nibs Chef Notes: both the protein powder and collagen powders come with scoops. Where to buy the goods? Protein powders and glasses and stuffs? Blonde Behind the Bucket Storefront of course.
Ruinart Blanc de Blanc tasting This wine is straw-pale yellow. This wine is clear. This wine is flowers and pears. This wine sparkles with a light golden effervescence that playfully tickles and prickles the tongue. This wine is a classic let’s say continuously eccentrically a popping of delicate bubbles that almost instantly dissolve. This wine is Old World or as they say now, European. This wine is subtle chalk terroir. This wine is purity. This wine is art. This wine is stratification of creativity. This wine is easy. This wine is a mastery. This wine is champagne. This wine is resemblance to…This wine is Chardonnay grapes. This wine is Blanc de Blanc. This wine is the perfect dinner date. This wine is recognizably Ruinart Blanc de Blanc. This wine is. This wine pairs with caviar, oyster and seafoods, extra creamy pasta dishes, cheeses and sour cream cake with vanilla frosting. And popcorn. This wine retails for $80 USD. Drink now. Where to buy the goods? By goods, I mean wine glasses, plates, cake stands and champagne stoppers? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you so much!
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.
Juice Glass Berries Smoothie Smoothie 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 .
The Flower Star The day I received the email was the last day to enter the contest. The Bombay Sapphire Creativity contest. I didn’t read the fine print? I worked on the cocktail for a week, maybe two. Gin and non-gin drinkers tested all the drinks. This recipe a winner. Working title: The Flower Star Ingredients 2 oz of Bombay Sapphire1/2 oz Hibiscus Syrup1/2 oz of Green Chartreuse1/2 oz of Fresh Lemon Juice2 Bar Spoons of Agave Method Add all ingredients to a mixing tin. Add ice. Shake and fine strain. Glass: chilled Coupe glass Garnish: Gold dipped hibiscus flower or edible gold glitter hibiscus flower (gold leaf is best) *the how-to for this garnish here **agave should be fluid dilute with little water if needed sparkling hibiscus Please drink responsibly Where to buy? Blonde Behind hthe Bucket Storefront ***I may receive commissions from eligible purchases I originally posted this October 2022. An evergreen flashback Friday! Cheers! Cheers!
The Sunshine Glass Smoothie The Sunshine Glass Smoothie Ingredients 1 cup of fresh mango from Erewhon market or your local farmers market or favorite supermarket 1/2 cup of Whole Foods 365 brand frozen pineapples chunks 3/4 cups of Pitaya Foods frozen passion fruit chunks 2 tablespoons of hemp hearts shelled hemp seeds -the protein comes from these babies. The recommended serving size is 3 tablespoons 1 tablespoonful of Manukora MGO 200+ manuka (or any of your favorite manuka honey) Manuka honey that I use is from New Zealand 1 tablespoonful of a local honey (I use Topanga honey with honeycomb. Fun fact: taking a small dose of honey helps with some allergies) 1 scoop of Agent Nateur & Dr. Will Cole holi (mane) hair ski nails supplement 1-2 tablespoonful of La Tourangelle Avocado oil 3/4 cup of unsweetened almond milk 5-7 Whole Foods 365 brand mango passion fruit fruit bites for the garnish and eating while making the smoothie. Let’s be real. This will happen. At least for me it did. Method Add all ingredients to the Cuisinart To-Go blending cylinder. Blend on the smoothie setting until the mixture is smooth. If you don’t have a Cuisinart, any blending machine should work. Pour into a glass and garnish. Bar Chef Notes: a pinch of saffron is great too. I tried both ways, with and without. Glass: glass bucket glass Garnish: several passion fruit mango balls Passion Fruit Pineapple Mango Protein Smoothie Protein Smoothie Protein Smoothie Where to buy the goods: Blonde Behind the Bucket Storefront I may receive compensation for eligible purchases. Thank you.
Easy Bake Heart Do you remember the kids easy bake ovens? Inspired by childhood nostalgia, meet my easy bake heart garnish for my « clear intentions » cocktail. Or any cocktail really. I had a recipe in mind when preparing this garnish. Clearly, not really. You can make any shape you want to make though. The heart cookie cutter is what I have and was the inspiration here. You don’t need a cookie cutter either. In pastry school I did some free form stuffs on the silpat. Have fun. Be creative. Cheers to making a successful sugar garnish for your drinks! Ingredients and Tools Caullet Glucose Syrup – 2.2 lbs by Banshee Heart shaped Wilton cookie cutter Pam cooking spray Kitchen scissors Baking tray and silpat silicone mat Method Add syrup inside a free form and inside cookie cutter/mold Preheat the oven. Place a silpat in a baking sheet. Oh and a silpat is a silicone baking mat used to line a baking tray making the stickiest of the stickiest sugary treats easy to remove. Spray the inside of your heart cookie cutter with a non stick baking spray. Set on top of the silicone mat. Pour glucose syrup into the mold. If using a spoon or spatula, spray that too so the glucose syrup doesn’t stick. Some may ooze outside. Don’t worry, this is normal. I didn’t measure. I eyeballed. Not too thick not too thin. How is that for professional measuring. Bake 356 degrees Fahrenheit until bubbles. About 25-35 minutes. Let it cool slightly. Not too much as the shape will break. Use scissors to trim the excess hardened baked sugar. Carefully. Side note: dash of vanilla and food coloring flavorful and fun ways to elevate your easy bake garnish Carefully remove the cookie cutter and trim around the edges using kitchen scissors Where to buy some of the goods seen in this post? Uhm, Blonde Behind the Bucket Storefront of course. * I may receive compensation for eligible purchases. Wash sil Pat and leave to dry..
Could’ve Been Smoothie Could’ve Been Smoothie Ingredients 3 tablespoons of carob powder 1/2 cup of frozen blueberries 1/3 cup of raw cashews 1/2 teaspoon of vanilla extract or scrape a vanilla pod 3-5 pitted dates (size varies) 1 1/2 frozen bananas 1/2 of a frozen green apple without skin 3 tablespoons of hemp seeds 2 tablespoons of cacao nibs 1 cup of unsweetened vanilla almond milk 2 tablespoons of Ancient Nutrition multi collagen protein 2 tablespoons of agave or honey Method Reserve a few slices of bananas and some cocoa nibs for garnish. Add all ingredients to a blender. Combine until smooth. Pour into bucket glass and garnish. Glass: bucket glass Garnish: fresh slices banana and cacao nibs Bar Chef Notes: Carob is often used as a substitute for chocolate, especially by those who are sensitive to chocolate or caffeine. The flavor of carob is earthy and not as bitter as chocolate, with a slight natural sweetness. It has a distinct taste and is often lower in calories than chocolate. Where to buy the good? You know bucket glasses, blending machine, carob powder and stuffs? Blonde Behind the Bucket Storefront *I may earn commissions from eligible purchases
almond liqueur in a bucket Today’s drink? Amaretto on the rocks with an orange twist. Essentially, it’s an almond liqueur. This liqueur is made in my California kitchen, not in Italy. Despite that, I still feel a little Italian when I enjoy it. You may feel the same way too. Before we start making it, what is amaretto? Amaretto is a nutty, vanilla-tasting liqueur with a slightly bitter flavor and a cherry finish. The first amaretto was said to be made in the 1500’s by a couple in Saronno, Italy. It is recommend to be consumed as a digestif or shaken with an egg white for a sour cocktail. It can also be served neat, on the rocks (my choice today), alongside coffee, or with scotch (one of my favorites). Making your own amaretto can impress your guests. I have brought this and my Irish cream (premium content recipe coming soon) to many a dinner parties and given them as hostess and holiday gifts. The rich bottled goodness could be mistaken and rival those on the shelves in our markets, proving a perfect toast to perfection. If I so say so myself.. For the almond liqueur Ingredients: 1 gallon water 6 cups of sugar 1 x 16 ounces of dark corn syrup 1 Tablespoon of decaf coffee 2 ounces of vanilla 3 ounces of almond extract 2 pints of vodka Method: Combine water, sugar and corn syrup and boil for 50 minutes. Add instant coffee and cool. When cool add extracts and vodka. Store in a glass jar with a lid or vessel of choice. For the drink 2 ounces of almond liqueur Orange twist Pour 2 ounces of almond liqueur over ice. Express twist and rim the glass. Toss peel into glass. Glass: bucket glass Garnish: neatly trimmed orange peel (show and tell making of orange peel garnish click here) Please drink responsibly and be of the legal drinking age Where to buy the goods? Blonde Behind the Bucket Storefront. *please know I may receive commissions for eligible purchases, thank you so much.