Here’s a look at the many fascinating benefits water has on your body:

Feeling thirsty yet?

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Help us get to 2,500 followers on Twitter and we’ll randomly pick TWO of our followers to win a new Mavea Elemaris pitcher! (Color of your choice, of course.)

Find Mavea on Twitter here: https://twitter.com/MAVEAwater

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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.”

To kick off our series we headed to San Fransisco to talk with the founder of Four Barrel Coffee, Jeremy Tooker, about the importance of using Mavea filtered water in his cafe’s famed artisanal coffee.

Subscribe to our YouTube channel to see more ‘My Water. My Life.’ videos, and follow us on Twitter/like us on Facebook for daily updates and insights on living an inspired life.

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Post by Warren Bobrow

If I asked you if you knew what the Buck’s Club was, would you know? This venerable British Club stands in London, England. Over the last hundred or so years, the Buck’s Club has sought to dispel the snobbish idealism that a “gentleman’s club” should be stuffy.

During the First World War, Captain H. J. Buckmaster RHG (sometimes “Herbert Buckmaster”, or erroneously “Maurice Buckmaster”) and some of his colleagues agreed that after the war it would be good to establish a gentlemen’s club that was somewhat less stuffy than those that currently existed. Indeed, they particularly wanted a club with an American Cocktail Bar, something then beyond the pale for most traditional gentlemen’s clubs.

The club was established in June 1919 and its American Bar was a focal point. American members were welcome although treated separately from a constitutional standpoint. The club for many years kept its tradition of sourcing members from the Household Cavalry regiments although its membership is now drawn from many walks of life.

The Club is probably best known for seeing the creation of the Buck’s Fizz cocktail in 1921 by its first bartender, Mr McGarry. (Barman from 1919 to 1941, sometimes “Malachy McGarry” or “Pat McGarry”, or spelled “MacGarry”, he is also usually credited with creating the Sidecar cocktail).

Renowned for its exuberance and the youth of its membership, it receives three mentions in the stories of P. G. Wodehouse; Wodehouse modeled in his fictional Drones Club after the Buck’s Club and the Bachelors’ Club, even naming his club’s barman “McGarry” too.

Some famous former members include Prime Minister Winston Churchill, politician Brendan Bracken, 1st Viscount Bracken, Sir Nigel Edward Seely, 5th Baronet, writer Guy Bolton, and actor Nigel Bruce.

I’ve created a fictional punch that I believe would bring the recently departed to their feet. It uses the brilliant Watershed Gin from Ohio, a Cast Iron-charred Cherry muddle, Cinnamon Stick, Chocolate dust, Bitter End Thai Bitters and Royal Rose Simple Syrup of Cardamom and Clove and hot water.

Of course the night would have to be the kind of cold and rainy night that makes the weather in London so famous! Imagine sipping this hot punch in large ceramic cups, the rims dusted in chocolate, a muddle of fire toasted cherries in the bottom and a slurry of Asian influenced spices in the mid-range. Of course there would have to be gin in this cocktail. What good British cocktail doesn’t deserve a healthy portion of Gin?

Not on my watch!

The Buck’s Club Punch

Pre-preparation:
-Char about a pound or more of good Washington State Cherries in a cast iron pan until uniformly dark and blistered, set aside
-Boiled filtered water for the punch- made with the Mavea Water Pitcher

Ingredients:
-Watershed Gin (from Ohio)
-Cinnamon Sticks
-Freshly grated nutmeg
-Powdered Bitter-sweet chocolate 80% Bitter
-Royal Rose Simple Syrup of Cardamom and Clove
-Bitter End Thai Bitters
-Boiling Water, first filtered through the exceptional Mavea Pitcher
-Orange Pinwheels

Preparation:
-Wet the lip of the (pre-heated) mug with lemon juice
-Roll lip in bittersweet chocolate dust
-Muddle the charred (pitted) cherries with some Royal Rose Simple Syrup of Cardamom and Clove
-Add at least 3 oz of Watershed Gin. Why so much? You won’t feel anything but warm after enjoying one of these punches!
-Fill to the rim with Mavea filtered water- heated to 200 degrees (just below the boil level, be careful!)
-Scrape some nutmeg over the top
-Stir with a cinnamon stick
-Add four drops of the Bitter End Thai Bitters to finish and a pinwheel of orange

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Post by Warren Bobrow

The other night we had a lovely dinner at the Blue Morel in Morristown, NJ. I haven’t enjoyed dinner as much in several weeks. The food, the service and the cocktails all were spot on. Especially the friendly welcome. After the week we’ve had here in NJ, a warm- smiling face means everything to us.

It’s been a rough 10 days since Sandy spoiled the party here in Morristown, NJ. For those of you who haven’t followed the news, we had a super-storm/ hurricane here in NJ. Most of the attention, and rightfully so has been on the shore and NYC/ Staten Islands and beyond.

Here in Morristown, we’ve been without power. That means no heat and no water. I’ve been up heating the house with the most marvelous Jotul Wood Burning Stove. A 602 N. (N for Norway, where they are required to have at least one woodstove in every home).

Downstairs at home it is a balmy 35 degrees. Upstairs where the stove penetrates deeply, it is nearly 70. I can live with 70.

Dinner at the Blue Morel was a lovely idea. The Duck Confit, a pleasure to sup- perfectly cooked Puy Lentils with a dark-duck demi glace and a tiny yet robust, lemon tinged frisee salad. In a word, exemplary.

The Calvados Sidecar washed this little teardrop (the shape of the plate) of confit down. Expertly woven of Calvados, Cointreau Orange Liqueur, Lemon Juice and a bit of orange on the side of the glass, this was the most perfect complement to the salad. It was fall in a glass. Very warming, potent. Slippery going down.

I want to personally thank Chef Kevin Takafuji for taking such good care of us last night and especially your marvelous service staff at the restaurant, who made us feel cared for and not hurried.

Thanks also to Thomas Ciszak for taking care of us in other ways. Thank you sir.

Most of all I’d like to thank Magdalena Spirydowicz of the MST Creative Group for suggesting that I dine at Blue Morel in the first place and for her brilliant suggestion for the Duck Confit, perhaps the best that I’ve had anyplace this year.

Now, why the Jotul wood burning stove? Because that little powerhouse has permitted us to live in our home for ten days without power or heat.

They know how to keep warm in Norway!

I must say that the greatest gift of all is the water that we drink. We’ve been forced to use town water because our well pump is electric. So no well water. I’ve been running all the town water through my Mavea pitcher. Amazing how close this fabulous filtration system makes my water taste to the water I’m accustomed to drinking.

When you burn wood for heat the air gets really dry, so many glasses of water from the Mavea pitcher makes the dryness go away. Thank you!

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Did you know that drinking water helps to moisten the tissues in your mouth, eyes and nose? Ending unnecessary winter dryness and irritation, just another great reason to stay hydrated!

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Did you know that Mavea filtered water can dramatically enhance the quality of your tea?

Mavea water filters provide for better tasting and smelling water by removing chlorine and bacterial contaminants, but that’s not the only benefit to using our filtration system. The water that flows from your faucet is hard water, which actually reduces the development of flavor and aroma in things such as coffee, tea, and other hot beverages.

Click here for a video that explains our point a little further.

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