Because you love them, and you want them to have the best – and because you can’t get them a sweater every year!
Post by Warren Bobrow
“You have to learn the rules of the game. And then you have to play better than anyone else.” -Albert Einstein
I wanted to lead off this week’s adventure with this quote from the Beekman Boys webpage. If you didn’t know, The Beekman 1802 Boys just won the Amazing Race on television. I don’t normally watch flashy reality shows but this one was much different. The characters were everyone types from all over the country except for one couple. The Beekman Boys. My friends, Brent and Josh.
I started writing for them after they did a book signing at Williams-Sonoma in Short Hills, NJ. I introduced myself as a cocktail mixologist/author and they asked me if I’d like to write for them.
The rest is lovely histories for myself and of course my alter-ego/gnome, Klaus, the Soused Gnome. Perhaps you’ve seen his fan page on Facebook?
He’s a good little guy who brings a smile to most. And this brings me back to the initial quote, “You have to learn the rules of the game.” I’ve discovered that if I can make just one person smile and share in the passion that is Klaus, then I’m truly a success. Certainly within Klaus’s tiny ceramic heart he is living a dream.
I often wonder what his life was like before I acquired him? I wonder if his former owners brought him around the world?
We’ve been to many places together in the past few months, Oregon, France, Ohio-twice, the Kentucky Derby, Charleston and of course New York. It’s been busy for the little guy. Even with all this traveling, he still stays very thirsty.
Klaus loves New York City and he loves going to new and exciting cocktail bars. One of these is named Milk & Honey. It used to be way downtown. Now- the coming weeks are ahead of us and with the rush to the New Year, Milk & Honey will soon be open. The new address is 30 East 23rd Street in NYC. It’s no longer in a tough neighborhood- you will feel comfortable visiting this new temple to the cocktailian arts because it’s located in a fabulous shopping district of Manhattan!
Avuá Cachaça invited Klaus to the soon to be reopened Milk & Honey for the pre-launch of their expressive liquors. Klaus was very thirsty for some delicious cocktails that spoke clearly of the passion of Brazil.
What Klaus would do for the chance to visit Rio in the winter? I shudder to imagine. It’s summer in Brazil and the drink of choice is Cachaça mixed with lime and sugar.
Klaus should be so lucky.
Summer in Rio Cocktail (each recipe makes two drinks)
Blood Orange rounds
Victoria’s Kitchen Almond/Coconut Water
Hand cut Mavea ice
Fresh lime juice
To a Boston Shaker filled ¾ with ice add:
4 oz Avuá Cachaça
6 oz Victoria’s Kitchen Almond/Coconut Water
1 oz Fresh lime juice
1 oz or to taste Simple Syrup
1 oz Blood Orange juice
Shake Shake Shake Shake Shake
Strain into a short rocks glass with one cube of hand cut ice. Garnish with Blood Orange ½ rounds. Prepare for a plane ticket to Rio!
Post by Warren Bobrow
I love Sake. From the moment the liquid caresses the tip of my tongue to the way it slides effortlessly down my throat, Sake is my go to for flavor. Sake is a most versatile intoxicant. No longer does the drinker need to tuck into a plate of Sashimi to enjoy the beguiling aromatics of Sake.
The Kill Bill Cocktail
Don’t drink too many on an empty stomach!
Danger Level 5 out of 5! I know.
-Hiro Junmai Ginjo Sake
-Cucumber Ice made from your Mavea “Inspired Water” Pitcher
-Bitter End Thai Bitters
-Rub the inside of a crystal cocktail glass (rocks glass) with a chunk of a European Cuke
-Pour about 1/2 shot of Hendrick’s Gin into the glass and roll around to coat the sides
-You’ve already frozen your ice with a slice of cucumber inside, so place this in the glass
-Pour 3-4 oz. of the Hiro Junmai Ginjo Sake over the top of your cucumber ice cube
-Finish with exactly two drops of the Bitter End Thai Bitters (spicy!!)
-Sip very carefully and eat some perfectly seared Florida Reds with scattered wild mushrooms. The soft nose of this Sake will raise the bar for flavor combinations.
All you have to do for a chance to win a pair of Mavea pitchers is follow @VitaminShoppe on Instagram and repost the image above, tagging it #VitaminShoppe. (SEE OFFICIAL RULES HERE.)
A gift for you and a gift for someone you love, now that’s the holiday spirit!
Clean, filtered water is not just a universal need, but a collective story. To help tell that story, Mavea’s sought out a diverse range of people, processes, and places that exemplify the many ways in which this most basic need affects our lives and the lives of those around us for a new original series, “My Water. My Life.”
Two weeks ago we met up with the founder of Four Barrel Coffee, Jeremy Tooker. And for this week’s episode, we talked to Comstock Saloon owner, Jonny Raglin, who explained the importance of quality ingredients in making quality cocktails – noting that the most important ingredient in nearly any cocktail is indeed water.
(Image and post via Foodista)
If I told you that I’ve become inspired, would you believe me? I hope so. Over the past year or so, any use of water at home for cooking gets filtered through my Mavea Inspired Water pitcher. You’ve heard me discus the soft texture of the filtered water and you’ve seen the nearly perfectly clear ice cubes.
But did you know that the Inspired Water is also great for making tea or coffee?
Instead of just drinking it in a glass, may I suggest using this Inspired Water to make some very inspired ice?
I’ve recently discovered a spirit by the name of Pama. Pama is pomegranate and spices woven into a dry, refreshing low alcohol aperitif. I love freezing it into ice cubes with water from my Mavea pitcher.
Sometimes I use Pama in my iced tea, made of course with Inspired Water from the Mavea Inspired Water pitcher.
And this is what I found to be a most unique adaptation of the Inspired Water and Pama… I do a 50/50 blend of Pama to Inspired Water in a braise of Pork Shoulder – cooked low and slow in the oven.
What? A pork shoulder with Pama and Inspired Water? How is this possible.
Fair readers, have I ever steered you wrong?
Pama Pork Slow Roast
-1 bottle of Pama
-6 to 8 pound pork shoulder roast
-carrots, celery and onion chopped (about 4 each)
-whole bulb of garlic with tops cut off
-2 cups Mavea Inspired Water
-3 to 4 bay leaf
-Kosher salt, freshly cracked pepper
-Preheat the oven to 400
-Place pork roast into a baking pan
-Rub with salt, pepper
-Add chopped vegetables, garlic and aromatic herbs to the baking pan
-After about 20 minutes drop temp to 225 and add 1 750 ml bottle of Pama
-Add 2 cups of Inspired Water from your Mavea pitcher
-Sit back and enjoy the aroma as it cooks low and slow for most of the day
-Add a bit more water as needed to keep roast moist. Yes you can baste!
-Remove from oven after a long while. Let sit for at least 10 minutes before slicing
-Serve with fresh Sauerkraut and whipped mashed potatoes
What was the water-to-coffee ratio Four Barrel Coffee Founder Jeremy Tooker talked about being the ideal proportion for brewing a quality cup of coffee in his My Water. My Life. video that we posted last week?
Tweet us (@MAVEAwater) the answer to that question with the hashtag #MyWaterMyLife and be entered to win a new Mavea Elemaris water pitcher – color of your choice!
Watch the video here for the answer and tweet us by 12pm EST, Monday, December 3rd, 2012, when a winner will be chosen.