First Course Las Vegas

May 6th: Drink Better Tequila Day

Mon, 06 May 2013 12:04:00 -0400

Coming off the heels of Cinco de Mayo, many might be thinking twice about inviting tequila to the party. If your head hurts, your mouth is dry, and your liver is crying: you probably overdid it. Next time, celebrate in style with a luxury sipping tequila like Casa Dragones, your body will thank you.

Whiskey and scotch have some stiff competition these days. Luxury brands are crafting sipping spirits from rum to tequila that will easily compete with their caramel-colored counterparts. One of our favorites to hit the market is the high-end sipping tequila Casa Dragones.

No lime or salt should come near this refined tequila. Casa Dragones is flecked with hints of spice, illuminated by florals and goes down as a seriously smooth spirit. This tasty tequila has quickly become the darling of top chefs everywhere. From Thomas Keller to Eric Ripert and Daniel Boulud, serious toques are tipping their hat to Casa Dragones.

Each bottle of Casa Dragones is made from pure crystal that has been signed and individually engraved. While the packaging is stunning, the true gem lies within. Handcrafted in Tequila, Mexico, Casa Dragones is a small batch tequila made with 100% Blue Agave Joven. This innovative tequila was co-founded by Bertha González Nieves, the first woman ever to be accredited as a Maestra Tequilera. Each bottle is hand-finished by Casa Dragones’ Maestro Tequilero with an extra hint of añejo to balance out the platinum tequila.

Head to Casa Dragones’ site to check out their Select Chef Pairings series featuring exclusive Casa Dragones pairings from top chefs and restaurants, and see what pepper prince Bobby Flay has to say about this tasty tequila.

Kentucky Derby Round Up

Tue, 30 Apr 2013 18:31:00 -0400

This upcoming weekend kicks off the summer partying scene with Cinco de Mayo parties all over the country but there’s also another event worth celebrating this weekend that honors all things southern. The “greatest two minutes in sports” gives you an excuse to wear a ridiculous bonnet with feathers, tulle, and more while sipping on a traditional drink, the mint julep. Bad bets and thoroughbred racehorses aside, the 139th Annual Kentucky Derby is reason to celebrate with these events, drink specials, and snacks.

BarCrawls.com's Kentucky Derby Party:

Held at McFadden’s Saloon, the Kentucky Derby Party features food and drink specials happening from 2pm until 9pm. Tickets are $10 or purchase the Derby de Mayo All Access Pass for $15, With an All Access Pass you can hit up both the Kentucky Derby Party and the Cinco de Mayo party held at Public House. Check out Bar Crawls' website for the full lineup and details of all the great events going down this weekend, including a Cinco de Mayo bar crawl on Sunday afternoon. All events are 21+

Not located in NYC? Bar Crawls has events this weekend in Chicago, Philadelphia, Boston, Washington, DC, Hoboken, and Morristown, NJ.

Gotham Bar & Grill's Mint Julep:

Gotham Bar & Grill has teamed up with Black Maple Hill Bourbon, a small-batch, top-batch bourbon to make the ultimate Southern classic, the mint julep. Black Maple Hill Bourbon is bottled in small batches straight from Bardston, Kentucky’s Heaven Hill Distilleries and aged in oak casks. Kentucky's favorite libation has been associated with the Kentucky Derby since around 1938 and annually over Derby day there are an estimated 120,000 mint juleps consumed at Churchill Downs, the home of the Kentucky Derby. Served in a classic tin cup, this hard to find, limited supply bourbon will be offered to diners throughout the day of races.

Want to make your own? You’ll need:

3 sprigs of mint
2 oz. Black Maple Hill Bourbon
.5 oz. Simple Syrup

In a julep cup (or a highball glass) muddle 2 sprigs of mint with the simple syrup. Fill cup ¾ full with crushed ice. Add bourbon. Stir. Then fill remaining glass with crushed ice and a sprig of mint.

Devils on Horseback:

These little nuggets are on menus all over the city. With their unforgettable names and their delicious taste, devils on horseback are the perfect treat to serve guest while you’re watching the races. Stuffed with cheese and wrapped in bacon, these dates bring finger foods to the next level. Making your own a whole lot easier than trying to name a race horse something witty, here’s Martha Stewart’s recipe:

You’ll need:

24 large dates, pitted
12 slices bacon, halved crosswise
1/3 cup crumbled Stilton cheese (bleu or goat cheese are also good alternatives)

Preheat oven to 400°. Place 24 toothpicks in a small bowl filled with water; let soak 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack; set aside.

Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.

Place dates on prepared baking sheet. Bake until bacon is cooked through, 20 to 25 minutes.

Butter & Scotch’s Mint Julep Cream Pie:

Can’t get enough minty bourbon goodness? Head to Brooklyn Flea to get a slice, or full pie ($38), at Butter & Scotch’s stand. The girls behind Butter & Scotch specialize in boozy baked goods and their Derby-inspired pie is an all-butter crust filled with a rich mint and Maker Mark’s bourbon custard and a whipped cream topping. You can order a pie direct from their website as well, 48 hours in advance, to be picked up at Smorgasborg in Williamsburg at Kent Ave. and North 7th Street and on Sunday in Dumbo at Brooklyn Bridge Park.

Mint Julep Cupcakes:

Courtesy of The Baker Chick, these boozy cupcakes are filled with bourbon and the perfect size to nibble on all day during the races—espcially if you can't make it down to Brooklyn Flea to scoop up a Butter & Scotch pie.

You'll need:

1 cup butter
2 cups sugar
1 teaspooon pure vanilla extract
1 teaspoon pure mint extract
4 eggs
2 3/4 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 cup of bourbon (plus extra for tops of the cakes)

For frosting:
2 sticks butter, softened
4-6 cups of powdered sugar
1/2 teaspoon mint extract
1 tablespoon bourbon
1/4 cup of milk or cream
mint leaves for garnishing

Preheat the oven to 350°, line 24 cupcake tins with liners and set aside. In a small bowl, combine salt, baking powder, and 1 3/4 cups of the flour. In a large bowl, beat the butter, sugar, eggs, and extracts in a large mixing bowl until creamy. Gradually beat in the flour mixture until just combined. Add the milk and bourbon to the batter, and then the remaining flour (1 cup). Don't over-mix! Divide batter equally amongst the 24 tins. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool. Once cool, prick the tops of each cake with a fork and brush tops with bourbon.) For Frosting: Whip the butter until creamy and pale. Add the powdered sugar a cup at a time until thick and paste-like. (You may not need all 6 cups.) Add the extract and bourbon and then the milk- 1 tablespoon at a time until frosting is thick and creamy. Add additional powdered sugar or milk if the frosting is too wet or dry. Swirl or pipe frosting onto cupcakes and garnish with a mint leaf or straw. (Optional.)

From Smoky Mezcal to Spiked Horchata

Thu, 25 Apr 2013 16:00:00 -0400

For Cinco de Mayo don’t rely on the tired cocktails and beers designated for the holiday. There's so much more than icy lime margaritas, Corona bottles, and shots of Jose. Expand your cocktail repertoire! Tequila is a versatile spirit and can make an array of drinks using herbs, fruit, flowers, and more. Mezcal, tequila’s smoky cousin can be used in traditional-style margaritas or used to create a unique smoky punch. Don’t think that Corona and Dos Equis are your only options if you’re more of a beer drinker. The Mexican brand, Bohemia, is a delicious Pilsner-style beer that can be kicked up a notch with a simple rim of chipotle. For fans of the traditional chilled rice drink, Horchata, you’ll love it even more when it’s spiked with rum! Below you’ll find cocktails that everyone at your fiesta will love. Cheers!

The Oaxacan Punch (Courtesy of Tad Carducci)

37.5 oz. Averna Amaro
22.5 oz. Sombra Mezcal
15 oz. Grapefruit juice
15 oz. Lemon juice
7.5 oz. Agave nectar
45 oz. Ginger beer
7.5 oz. Water, cold

Add all the ingredients to a large punch bowl and fill with ice. Garnish with grapefruit and lemon slices.

Tequila Honeysuckle (Courtesy of Navarro Carr)

1.5 oz. Partida Resposado Tequila
.75 oz. Fresh squeezed lime juice
.75 oz. Honey syrup*
3 piece(s) Watermelon the size of an ice cube

Lightly muddle the watermelon and add Partida Resposado, lime juice, and honey syrup. Shake all ingredients over ice and strain into a chilled cocktail glass. Garnish with a lime wedge.

*Honey Syrup: 2 parts honey, 1 part water. Boil and cool before serving

Carpe Dia (Courtesy of Milagro Tequila)

2 parts Milargo Añejo Tequila
¾ parts Milargo Agave Nectar
1 part Fresh lime juice
5 Blackberries
2 Sage leaves

Muddle fruit and herbs in a cocktail shaker. Add other ingredients and shake vigorously with ice. Strain into a rocks glass with fresh ice and garnish with blackberry and a sprig of sage leaves.

Chipotle Michelada (Courtesy of Drink of the Week)

6 oz. chilled Bohemia beer (a Mexican Pilsner)
2 fresh Lime wedges, cut in half
Chipotle rimming salt*
1 Tbsp. Chipotle Hot Sauce or 1 tsp. pureed canned chipotles en adobo

Use a piece of the lime wedge to wet the rim of a tall glass. Dip the rim of the glass into the chipotle rimming salt. Squeeze the juice from the remaining lime pieces into the glass and then add the lime pieces. Stir in the chipotle hot sauce or pureed chipotles in adobo. Fill the glass with ice. Pour in the Bohemia beer. Mix gently. Garnish glass rim with a cucumber slice.

*Chipotle Rimming Salt: Thoroughly mix 2 tablespoons coarse kosher salt and 1 tablespoon ground chipotle chili powder in a small bowl. Pour out onto a small plate to use for rimming beer glasses.

QuiBiscus (Courtesy of Qui Tequila)

1.5 oz. Qui Tequila
3 oz. Hibiscus syrup*
.5 oz. Fresh squeezed lemon and lime juice

Mix ingredients including hibiscus syrup. Shake vigorously. Serve on the rocks along with an orange twist.

*Hibiscus Syrup:

1 cup Dried hibiscus flowers
3 cups Water
1 Orange Peel
1 cup Sugar

Bring to a boil and let simmer for 25 minutes. Let the ingredients stand for an hour off heat. Strain ingredients into a carafe or other container.

Iced Horchata (Courtesy of Mat Snapp of the Fox Restaurant, AZ.)

4 cups Water, hot
1 cup White rice, rinsed and drained
2 Cinnamon sticks
1 cup Granulated sugar
1 cup Coffee-mate Natural Bliss Sweet Cream (or similar brand of creamer)
4 oz. Spiced Rum

Combine water, rice, and cinnamon sticks in a large bowl; cool. Cover; refrigerate for two hours or overnight. Remove cinnamon sticks. Spoon rice into food processor or blender (reserve soaking liquid); cover. Process on high for 3 to 4 minutes. Add reserved soaking liquid and sugar; process for two minutes. Strain mixture through a cheesecloth or fine sieve into a pitcher, pressing the rice solids until only a dry paste remains; discard paste. Stir Coffee-mate and rum into mixture. Serve over ice and garnish with a sprinkle of ground cinnamon.

Fiesta Foods to Get You in the Mood

Wed, 24 Apr 2013 15:00:00 -0400

You’ve got the tequila, Coronas, and the frozen margarita machine packed with ice to kick off the first weekend of May. Chances are you bought maracas and the biggest sombrero you could find from the party store. The only thing missing is great eats to round out your Cinco de Mayo celebration. Here are five recipes to make your Cinco de Mayo unforgettable and probably help keep you off the floor after doing one too many tequila shots!

Appetizers:

Guacamole & Chips (Courtesy of Bon Appetit)

Ingredients:

5 Tbsp. chopped fresh cilantro, divided
1/4 cup minced white onion
1 large jalapeno, seeded, minced, divided
Kosher salt
6 medium or 4 large avocados (about 3 lbs. total), halved & pitted
3 Tbsp. fresh lime juice
1 tsp. lime zest
Tortilla chips (for serving)

Directions:

Combine 2 1/2 Tbsp. clinatro, onion, and 1 Tbsp. jalapeno in a mortar or a large bowl; season with salt and mash with a pestle or the back of a fork until a coarse paste forms. Using a small knife, cut flesh (not skin) of each avocado lengthwise into 4 strips, then crosswise 4 or 5 times, forming cubes. Using a spoon, scoop cubes out of peel and into mortar with onion mixture. Mash until slightly chunky. Mix in remaining cilantro and jalapeño along with the tomato, lime juice, and zest. Season to taste with salt. Serve with tortilla chips.

Mexican Grilled Corn (Courtesy of EatingWell.com)

2 Tbsp. low-fat mayonnaise
2 Tbsp. nonfat plain yogurt
1/2 tsp. chili powder
4 ear(s) corn, husked
4 Tbsp. finely shredded Cotija or Parmesan cheese
1 lime, quartered

Directions:

Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Entrees:

Easy Chicken Burrito with Mojo (Courtesy of Food Network & Tyler Florence)

Ingredients:

Mojo Sauce:
4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice,(follow link)
Spicy Black Beans, (follow link)
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish

Directions:

Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. For Yellow Rice and Spicy Black Bean recipe, click the link supplied below.

To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.

For the full recipe, click here.

Shredded Beef Tacos (Courtesy of CookingClassy.com)

Ingredients:

1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper
Juice of 1 lime

Serve with:

Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Sour cream
Fresh salsa
Cilantro
Freshly squeezed lime juice
Hot sauce

Directions:

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.

I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.

Sweet Treat:

Cinnamon Sugar Churros (Courtesy of Redbook.com)

Ingredients:

1 Tbsp. grated orange zest
1 cup(s) fresh orange juice
3/4 cup(s) buttermilk
1/2 cup(s) unsalted butter
2 tablespoon(s) sugar
1/4 teaspoon(s) salt
2 cup(s) all-purpose flour
4 large eggs
Vegetable oil, for frying
1 cup(s) sugar, (mixed with ground cinnamon)
1/2 tsp. ground cinnamon, (mixed with sugar)

Optional Accompaniments: store-bought dulce de leche (caramel sauce) and chocolate-mocha sauce, for dipping

Directions:

In a 5-quart Dutch oven, bring orange zest, orange juice, buttermilk, butter, sugar, and salt to a boil. Add flour, all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes. Add eggs, one at a time, beating until fully incorporated and dough is smooth and slightly elastic. Spoon dough into a 16- to 18-inch pastry bag fitted with a large star tip with a 1/2-inch opening. Line 2 large cookie sheets with waxed paper. Pipe dough into 3 1/2-inch-long strips onto prepared cookie sheets (you'll get about 60 strips). Place sheets in freezer 10 to 15 minutes to harden slightly; do not freeze solid. Wash out and dry Dutch oven; fill with 2 inches vegetable oil; attach a deep-fry thermometer to inside of pot. Heat oil over medium heat to 360 degrees F. Using a small spatula dipped in flour, transfer churros, 8 at a time, to hot oil and fry, turning with slotted spoon, until deep golden brown, about 4 minutes per batch. Drain on paper towels. Toss in cinnamon sugar. Fry remaining churros. Serve warm with dipping sauces.

Cinco de Mayo Cocktails

Thu, 18 Apr 2013 18:33:00 -0400

With a little over two weeks until Cinco de Mayo, Chef Antelmo Ambrosio from bustling Battery Park staple SouthWest NY shares three cocktails inspired by his hometown of Oaxaca, Mexico, to get you in the celebratory spirit!

All three hand-crafted concoctions will be served at the restaurant on the actual day of Cinco de Mayo along with a ‘Buffet del Mercado’ boozy feast featuring mojito-marinated skirt steak, margarita chicken breast, Guajillo-garlic shrimp, and much more for $22 per person.

Flora Roja

2 oz. Jamaica (hibiscus)-infused tequila

1 oz. Cointreau

0.5 oz. fresh lime juice

0.5 oz. agave nectar

2 dashes of chipotle Tabasco

Mix together all ingredients in a cocktail shaker. Shake well and strain. Serve straight up or on the rocks

Paloma

2 oz. Blanco or Reposado tequila

0.5 oz. fresh lime juice

Grapefruit soda

Mix together all ingredients and serve on the rocks with a garnish of grapefruit or lime.

TNT Cooler (Tamarind ‘n Tequila)

2 oz. Blanco or Reposado tequila

1.5 oz. tamarind puree

0.5 oz. simple syrup

Ginger ale

Mix together all ingredients and serve on the rocks with a garnish of lime.

SouthWest NY is located on 301 South End Avenue, New York, NY.

The Food Trends that Stuck

Tue, 16 Apr 2013 15:21:00 -0400

With each new year an abundance of publications and newspaper canons provide their predictions for the year ahead in food and gastronomy. Now, a quarter of the way through 2013, Joonbug lists 5 key trends that have emerged as more than just a flash in a pan.

Sunchokes: Also known as the Jerusalem artichoke, these root vegetables are not, as the name would imply, an artichoke, neither are they from Jerusalem. In actual fact they are the root of sunflowers and possess a complex nutty, potato/artichoke flavor. Find them at seafood haven BLT Fish where Chef Amy Eubanks serves them as an accompaniment to a Crispy Skin Mediterranean Branzino with fennel and saffron ($33).

21 West 17th Street, New York, NY

Nordic Naturalism: Embracing earthy flavors, a respect for colder climates, and sustainably sourced ingredients, the Nordic Naturalism trend is best sampled at Aska in Williamsburg, Brooklyn. Try their tasting menu for seven courses of inspired cuisine, each of which are announced and then described by the chef who escorts his dishes personally to your table ($65).

90 Wythe Ave, Brooklyn, NY

Gochujang: Long dubbed as the new Siracha, Gochujang is the latest Korean hot sauce on the block that is refusing to budge. Spicy and sweet simultaneously, the sauce is comprised of fermented soybean paste mixed with red chilli, salt, and sugar. Find it at authentic Korean hotspot Danji, where it accompanies Spicy Pork Belly Sliders with scallions and cucumber julienne ($12).

346 West 52nd Street, New York, NY

Ramps: Also known as wild leeks, ramps are a perennial onion with a garlicky, scallion-like flavor. One of the first green things to appear in the ground around April, they are now in the height of their season and, more often than not, are locally sourced. Take a trip to the Upper East restaurant, Hospoda, where Sheep’s Milk Ricotta Gnocchi with braised rabbit and pioppini mushrooms lie abed a rich emerald wild ramp liquid puree ($21).

321 East 73rd Street, New York, NY

Smoked Everything: For a one-stop food trend smoke stop, head to Fatty Cue’s either in Brooklyn or the West Village, where this 2013 trend is taken to the next level. From Smoked Mash Potatoes ($11) to Smoked Brandt Beef Brisket with braised collard greens and texas toast ($26), this joint packs a helluva lot of smoke. Such is their dedication to their low temperature smoke ‘baths’ that even the cocktails pack a smokey punch, for example, try the Smokin’ Bone which combines whiskey with smoked pineapple, lime, Tabasco and chocolate bitters ($13).

50 Carmine St, New York, NY or 91 South 6th Street, Brooklyn, NY

The Best Part of Wakin’ Up

Thu, 11 Apr 2013 18:09:00 -0400

When most people think about Haiti they unfortunately think of the devastating earthquake that rocked the island nation and the political and social unrest that seems to have plagued the island throughout its history. Many don’t know that at one time, Haiti was at the forefront of coffee production, before the title was taken by Brazilian coffee producers. Haitain coffee, revered around the globe as some of the best coffee in the world, is currently not represented by any of the consumer brands that coffee drinkers would find at their local market or coffee shop—until now.

A new online retailer and wholesale distributor, who will begin shipping orders next week on Tuesday, April 16th, KafePaNou.com, is hoping to change this with the introduction of Haitian-grown coffees in United States markets. Kafe Pa Nou’s mission is simple, increase demand and awareness for Haitian coffee by featuring blends of Rebo and Selecto coffees. Rebo, a 30-year-old recipe has a bold aroma with deep chocolate tones, light cinnamon, and earthy tones while Selecto has a more delicate aroma and an excellent flavor with chocolate notes. By increasing the demand for Haitian coffee, Kafe Pa Nou hopes to increase national production of coffee in Haiti which will boost their struggling economy all while supporting Haitian farmers and their communities. All coffee sold by Kafe Pa Nou is classified as Direct Trade, meaning that the roaster works directly with the farmer to increase the overall quality and value of the coffee. This model guarantees the social sustainability of the farmer, economic growth of the farm, and encourages environmental sustainability, and community development.

Founded by Fabien Dodard, Jean-René Faustin, and Jean-Sebastien Dodard, Kafe Pa Nou was created when one of the owners was drinking a cup of Haitian coffee, saw the potential of his native coffee, and wanted to have as many people as possible experience the unique taste. “Haitians have an appreciation for high-quality coffee and we want to bring that quality of coffee to people everywhere, no matter their location. Kafe Pa Nou allows people to do this, without having to buy a plane ticket to Haiti. Coffee-lovers are “contributing to a stronger Haitian economy, one cup at time” explains Fabien Dodard, CEO and Co-Founder of Kafe Pa Nou while also allowing the more than one million Haitians living in the United States to drink their native coffee.

For more information about the Haitian coffee blends available from Kafe Pa Nou and to place an order, head to their website.

Get Healthy This Spring!

Mon, 08 Apr 2013 12:00:00 -0400

With Summer right around the corner, it's time to get fit and healthy to get bikini body ready. The time for procrastinating is over! But don't worry, no need to diet and eat foods that have no flavor...there are somedelicious and healthy options out there for you to get on track. Check out some of our favorites below!

Sparkling ICE: Way better than any soda, Sparkling ICE gives you the same refreshing vibe, minus all the sugar and calories...minus all calories actually. This lightly carbonated drink has zero calories and uses Splenda for sweetener. It also contains plenty of vitamins and antioxidants, not to mention it comes in a variety of delicious flavors, such as Peach Nectarine, Crisp Apple, and Orange Mango. This thirst-quenching drink is available at a variety of retailers like Wal-Mart, Amazon, and Sam's Club for $1.19-$1.29.

Cascadian Farm: Most of you probably already love Cascadian Farm's granola, so to make you even more excited, they have recently introduced four new products and flavors in their line of organic cereal and crunchy granola bars. Start off your day with a bowl of Cascadian Farm new Berry Cobbler Granola ($4.29), made from a combination of whole grain oats and crisp rice, along with dried cranberries and blueberries. A serving size clocks in at only 230 calories, with 3 grams of fiber and 5 grams of protein. Supplement your day with the Cascadian Farm Crunchy Granola Bars ($3.99), which come in Oats & Honey, Peanut Butter, and Oats & Cocoa. These healthy snacks are the perfect way to keep you going all day long. Best of all, all of these products taste great!

ACTIVATE: Activate is a nutrient-enhanced water that utilizes unique twist cap technology to store vitamins separately from the water to keep them fresh. The flavored water contains zero calories and no sugar and is naturally sweetened with stevia. If you really want to glow this summer, try their Beauty/Defy line, which includes Exotic Berry Beauty and Blueberry Pom Defy to provide overall health and skin cell support. All ACTIVATE water sells for just $1.99 a bottle.

The Hotel Kitchen: After numerous requests and pleas for to-go containers, The Amway Hotel Corporation finally gave in to the demand for their mouth-watering salad dressings, salsa, and chutneys with The Hotel Kitchen. Under the direction of Executive Chef Josef Huber, the Kitchen has bottled some of its most popular recipes for people to savor in the comfort of their own home. The collection includes Citrette Dressing, Gingerette Dressing, Roasted Red Pepper Salsa in medium or hot, Summer Chutney Cherry-Jalapeno, and Autumn Chutney Apple-Poblano. All of the concoctions taste fresh, flavorful, and unique—the perfect accompaniment to any salad, chip, or cracker. The dressings sell for $5.99, while the salsas and chutneys sell for $6.99.

Ferrarelle: As Italy's #1 naturally sparkling mineral water, it's only logical that here in America, we enjoy it, too. There's no question why this drink is so popular over the sea—unlike artificially carbonated water, this one has a much more soft and refreshing taste. The water is loaded with bubbles that naturally formed over time in volcanic rocks and contains precious minerals such as potassium, calcium, fluoride, and silica bicarbonate. This completely unique sparkling water of superb high-quality retails for just $1.99 per one liter bottle.

Kate Farms: Kate Farms' flagship product, Komplete, is the world's first line of certified organic dairy-free, gluten-free, and soy-free meal replacement shakes. Vegans finally have a quick option for breakfast shakes that are packed with protein, vitamins and minerals, fruits, vegetables, and 21 super foods. Better yet, even non-vegans can enjoy these shakes because they come in three tasty flavors—Cocoa Fudge, Vanilla Bliss, and Jav'a Latte. Komplete shakes are available for $4.29 and will give you an energetic and healthy start to your day.

Mast Brothers Chocolate Adventure

Fri, 05 Apr 2013 10:56:00 -0400

With descriptions more often found on the back of a wine bottle than a bar of chocolate, Mast Brothers gourmet chocolate is no average candy bar. Available in 19 flavors and split into two categories, Single Estates Origins and Blends & Pairings, expect to taste the unexpected. From Vanilla and Smoke to Black Truffle and Moho River, no bar comes in with under 70% of organic cocao harvested from small farm cooperatives dotted around South America, and no, none of the bars come with a milk or white chocolate option as, to the gourmet chocolatier, either would be cocao sacrilege.

Each bar is individually hand-wrapped in thick paper printed on a restored printing press with differing designs of vintage building blueprints, anchors, graphical patterns, and flowers. Founding brothers Rick and Michael Mast bring an element of time-honored artisanal craft into everything they do. Describing their chocolate making process as a "voyage" with an "almost literary quality to it," the duo aim to elevate chocolate eating to both a sensual and mind broadening experience. By pairing the best ingredients with strange and unusual taste combinations Mast Brothers Chocolates encourages your brain to learn about new flavors and yearn for the next step in a Mark Twain-style chocolate adventure.

Although available at various retailers around the city and in desserts at Per Se and other up-market restaurants, the Mast Brothers headquarters is well worth a visit in its own right. Based in a former spice factory in the heart of Williamsburg, Brooklyn, the open-plan shop and factory run alongside each other. The shop sells not only the full selection of chocolate flavors but brownies and truffles, all as equally delightful as the next. In addition, the factory offers chocolate tours throughout the summer, allowing the hardened chocolate lover the opportunity to see the painstaking manufacturing process step-by-step.

So, whether you chose to read their lengthy chocolate literature or whether you care that their factory machinery was custom-built by a former aerospace engineer, what matters is the taste and with or without in-depth knowledge, one thing is for certain, Mast Brothers chocolate sure tastes good.

To place an order head to the Mast Brothers website—where you can order 5, 10, or 25 bars at a time.

Mad Men Cocktails

Thu, 04 Apr 2013 11:50:00 -0400

The highly anticipated Season 6 premiere of AMC's Mad Men is right around the corner and the best way to celebrate is toasting the show in the best way we know how...with one stiff drink. If you are in New York City, make sure to stop by this awesome viewing party to snag more delicious Draper-worthy libations.

Basil Hayden's Mad-Hattan
(Created by Damian Windsor)

2 parts Basil Hayden's Bourbon
3/4 parts Dolin Blanc Vermouth de Chambery
1 bar spoon Luxardo Maraschino Cherries
1 dash Orange Bitters

Add all ingredients to a mixing glass with ice and stir until combined. Strain into a rocks glass filled with ice. Garnish with an orange twist.

Basil Hayden’s Manhattan 2.0

1 1/2 parts Basil Hayden’s Bourbon
1/2 part Sweet Vermouth
1/2 part Dry Vermouth
1/2 part Maple Syrup
2 dashes of Bitters

Stir together the bourbon, vermouths, maple syrup and bitters over ice in a rocks glass. Garnish with a cherry and serve.

Man About Town
(Created by Scott Fitzgerald, Greenwich Project)

1 1/2 oz. Brugal 1888
1 oz. Sweet Vermouth
3/4 oz. Campari
1 dash Orange Bitters
1 dash Angostura Bitters

Stir all ingredients in a mixing glass. Strain and serve on the rocks, garnish with an orange peel.

Basil Hayden's Old Fashioned

(Created by Shawn Thompson, Chicago, IL)

1 1/2 parts Basil Hayden’s Bourbon
2 dashes of Bitters
2 tsp Demerara Sugar
1/8 Blood Orange (or Clementine Orange)
1 Griottine Cherry
Splash of Soda Water

In a rocks glass, muddle the cherry and blood orange with the skin removed in the sugar. Add bitters and Basil Hayden's and stir until the sugar is dissolved. Top with a splash of soda water and garnish with a slice of blood orange.

Quitini

(Courtesy of Qui Tequila & inspired by Draper's DOC The Harpoon Cosmo)

1.5 oz. of Qui Tequila

.5 oz. of orange flavor liqueur

1 oz. of pink grape fruit juice

Spash of agave syrup

Splash of lemon & lime

Champagne

Put all ingredients into a shaker, shake well. Strain into a martini glass and top with champagne. Rim martini glass with sumac and sugar.