Recipe: Love You Berry Much Sparkler

The heat is turning up, and nothing refreshes like some fruit juice

Of course, it is much more refreshing with something sparkling in it.


Love You Berry Much Sparkler

3 oz VOGA Sparkling
.75 oz Strawberry Liqueur
2 oz Strawberry Puree
0.5 oz Lemon Juice
1.5 Tsp. Sugar
Mint for Garnish
Combine VOGA Sparkling, strawberry liqueur, strawberry puree, lemon juice and sugar in a glass. Stir and garnish with mint. 

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Forbidden Taste Pop-up restaurant in Prague

First Prague´s pop-up restaurant Forbidden Taste (www.forbiddentaste.com) popped up for the first time last week. It opens every time in a different location (not known to the guests until the very evening)

Their pop-up restaurant is called Forbidden Taste and its first pop-up was on May 30th, 2013 for only one evening.  The guests are not invited automatically; first they need to write why it´s them who should be part of the next Forbidden Taste and whom they would take along. 

First forbidden menu: 
  • Amuse bouche: Veal tartar with zucchini salad 
  • First course: Grilled crawfish tail with pea purrée 
  • Soup: Asparagus cappuccino with confit tiger prawn and pecorino cheese 
  • Cranberry granite 
  • Sous vide pork Tenderloin with puy lentils and thyme juice 
  • Dessert (homemade by the host – Ivon): Cabernet & Camembert cake 

+ homemade bread and bread sticks baked by Ivon, the host 
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Big in Japan: Miranda Kerr for Lipton Limone

They say that Japan Inc. pays Western celebrities well for product endorsements, so making it big in Japan is a good way to go if you can get the work.

Case in point, this incredibly cute ad by Miranda Kerr for Lipton Limone

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Mimosa? No, “Mamosa”


Looking for a summer drink with a little bit more exotic flavoring? 
Try a mimosa with Hibiscus syrup and St. Germain liqueur. It’s called, the ‘Mamosa’.



MAMOSA

1 Wild Hibiscus Flower
1 oz St. Germain Elderflower Liqueur
1 oz Pink Grapefruit Juice
1/2 oz Wild Hibiscus Syrup
5 oz Dry Sparkling Wine
Place flower in champagne flute.  Shake next 3 ingredients on ice and carefully strain into champagne flute. Top with dry sparkling wine.  Garnish with long grapefruit zest.  Tip:   Twist the grapefruit zest and roll in plastic wrap.  Until ready to use, store in the freezer to keep its shape.

Recipe and image, courtesy of Wild Hibiscus Flower Co.

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The Gorilly Popup Mobile Showroom

When you think you want to take your new products on the road from neighborhood to neighborhood for people to see and try, then the new Gorilly Popup Showrooms are one way to do it.
Set up inside of a truck, these showrooms are as mobile as you can get.

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NOMINATIONS OPEN June 3rd for 5th Annual TASTE AWARDS




  • Nomination submissions open June 3, 2013 at www.TheTasteAwards.com

  • Launch Receptions in July 2013, Affiliated Events and Celebrity Appearances Year-Round

  • The establishment of the TASTE HALL OF FAME

  • New Award Categories including online video, television, film and documentaries, food & wine festivals and fashion shows, and music

  • New venues in San Francisco, Los Angeles, Oakland, Chicago and Seattle

  • More media and brand partners

    • The premier and pioneering industry award celebrating food, fashion and lifestyle television, film, broadband, radio and interactive programming. 


    See:The TASTE AWARDS
    TasteTV

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