Mouthpiece

Straight From Our Mouths: 8 Standout Staff Picks
Mouth Team, August 26, 2016

Here are a few of the indie goodies that our team has been obsessing over this summer! DANI, DESIGN TEAM: BLUEBERRY...

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{"id":195003209,"title":"Straight From Our Mouths: 8 Standout Staff Picks","created_at":"2016-08-25T10:52:26-04:00","body_html":"\u003cp\u003eHere are a few of the indie goodies that our team has been obsessing over this summer!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDANI, DESIGN TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/blueberry-popped-tart\" title=\"BLUEBERRY POPPED TART\"\u003eBLUEBERRY POPPED TART\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“A much more acceptable (and tasty) option when I crave a toaster pastry. And I’ve got a lot of cravings lately (yep, that kind) so I try to keep a few in my bag, just in case.” \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBRENT, TECH TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/blueberry-vanilla-energy-bars\" title=\"BLUEBERRY VANILLA ENERGY BAR\"\u003eBLUEBERRY VANILLA ENERGY BAR\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“I’m a big fan! I can be pretty bad about forgetting to eat, so meal replacement bars are a godsend, and it’s probably the best-tasting energy bar I’ve ever had.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eANTHONY, OPERATIONS TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/vegan-marshmallows\" title=\"VEGAN MARSHMALLOWS\"\u003eVEGAN MARSHMALLOWS\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Animal-friendly marshmallows are not easy to find! Perfect for making vegan s’mores – at the fire pit, even the meat Mouths love ’em. And they make a great snack when smashed into a peanut butter sandwich.” \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJEFF, SPIRITS + WINE TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/gruner-veltliner-wine\" title=\"GRÜNER VELTLINER\"\u003eGRÜNER VELTLINER\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“The perfect summer wine and a food-friendly badass! Its medium body and bright acidity pairs with almost any meal, but especially shines with grilled asparagus and cold poached salmon. And it’s from Washington State, not Austria.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOPHIE, CUSTOMER HAPPINESS TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/dark-chocolate-toffee-pistachios\" title=\"DARK CHOCOLATE + TOFFEE PISTACHIOS\"\u003eDARK CHOCOLATE + TOFFEE PISTACHIOS\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\"I love everything with pistachios. These are no exception. The chocolate-y, toffee goodness satisfies my sweet craving one morsel at a time.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMOLLY, HAPPINESS GURU: \u003ca href=\"https:\/\/www.mouth.com\/products\/mole-poblano-sauce\" title=\"MOLE POBLANO SAUCE\"\u003eMOLE POBLANO SAUCE\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\"I’ll find any excuse to try a restaurant that has chicken mole on the menu. Now I’ve got a mole poblano sauce at home that gives the New York dining scene a run for its money? I may never leave home again.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMIRANDA, INTERN: \u003ca href=\"https:\/\/www.mouth.com\/products\/bourbon-smoked-sea-salt#variant=207230535\" title=\"BOURBON SMOKED SEA SALT\"\u003eBOURBON SMOKED SEA SALT\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\"This smoky sea salt is summer in a tin. It’s not just an amazing rub for grilled meats, it’s my favorite rimming salt for a Bloody Mary. It's also a great way to add a hint of smoky, grilled flavor to some freshly picked corn.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMARIANNE, MARKETING TEAM: \u003ca href=\"https:\/\/www.mouth.com\/products\/watermelon-pickles\" title=\"PICKLED WATERMELON\"\u003ePICKLED WATERMELON\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“The end of summer means saying goodbye to my favorite fruit: watermelon. Luckily, these jars pack the same sunny sweetness as the real deal. And the cinnamon-spiced brine adds a layer of cozy fall flavor.”\u003c\/p\u003e\n\u003cp\u003eGulp, fall?\u003c\/p\u003e","blog_id":35247813,"author":"Mouth Team","user_id":48867525,"published_at":"2016-08-26T12:53:00-04:00","updated_at":"2016-08-26T13:22:18-04:00","summary_html":"","template_suffix":null,"handle":"straight-from-our-mouths-5-standout-staff-picks","tags":"","image":{"created_at":"2016-08-25T11:33:18-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/StaffPicks-August2016_Mouthpiece_A.jpg?v=1472139198"}}
Mix It Up Series No. 1: Let Them Eat Cake!
Megan Stocker Headley, August 24, 2016

Cake. Everyone loves it, yet it rarely appears outside the confines of baby showers, kids’ birthdays and weddings. And let’s...

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{"id":194964745,"title":"Mix It Up Series No. 1: Let Them Eat Cake!","created_at":"2016-08-23T12:54:05-04:00","body_html":"\u003cp\u003eCake.\u003c\/p\u003e\n\u003cp\u003eEveryone loves it, yet it rarely appears outside the confines of baby showers, kids’ birthdays and weddings.\u003c\/p\u003e\n\u003cp\u003eAnd let’s be honest, we don’t always have time to bake from scratch, and yet, don’t necessarily want to admit we used a mix.\u003c\/p\u003e\n\u003cp\u003eWell, Beaverton, Oregon-based \u003cstrong\u003e\u003ca href=\"https:\/\/www.mouth.com\/collections\/vendors?q=Julie%27s%20Original\" title=\"Julie’s Original\"\u003eJulie’s Original\u003c\/a\u003e\u003c\/strong\u003e has a white cake mix to end all cake mixes. It’s ready in a jiffy. It bakes up tender and light. It’s gluten-free and vegan. Perfect for days when unexpected guests (or expected ones with unexpected dietary restrictions) turn up.\u003c\/p\u003e\n\u003cp\u003eAnd leave it to Julie – an extraordinarily accomplished woman with nine cookbooks as feathers in her baker’s cap – to create a mix so endlessly versatile that you basically get an entire bakery case of goodies in one box. For first-timers, \u003ca href=\"https:\/\/www.mouth.com\/products\/gluten-free-cake-mix\" title=\"here's Julie's basic recipe.\"\u003e\u003cstrong\u003ehere’s Julie’s basic recipe\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eWe’ve been diligently stirring our way through Julie’s treasure trove of recipes that use \u003cstrong\u003e\u003ca href=\"https:\/\/www.mouth.com\/products\/gluten-free-cake-mix#variant=17815284037\" title=\"her mix\"\u003eher mix\u003c\/a\u003e\u003c\/strong\u003e as a base and here are our findings thus far. (Yes, this is a hard job.)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBLACKBERRY COBBLER:\u003c\/strong\u003e Bake a cobbler that makes use of late summer berries (plus the ones you had the foresight to freeze for dark days in January). Just follow the basic recipe, but scatter 5 rounded cups of fresh or frozen (not thawed) blackberries over the batter in the baking dish along with a sprinkling of granulated sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAPRICOT ALMOND CAKE:\u003c\/strong\u003e This is \u003cem\u003ealmost\u003c\/em\u003e too pretty to eat. Just cut 4-5 medium apricots in half, remove the pit, then cut into slices. Arrange them in concentric circles around the top of the cake before baking, and then very lightly press into the batter so the cake will rise around them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePEACH CINNAMON SUGAR MUFFINS:\u003c\/strong\u003e These we would call cake if we didn’t fully support that their shape and name makes them perfectly passable as breakfast. For this, just combine the mix, milk, oil and vanilla until smooth, then stir in slices from 1-2 medium-sized peaches (peel them if you like). Scoop batter into prepared muffin tins. In a small bowl, mix ¼ cup coarse or organic sugar and ½ teaspoon ground cinnamon. Sprinkle the mixture on top of the batter in each muffin cup and bake in a preheated oven for 25 to 35 minutes.\u003c\/p\u003e\n\u003cp\u003eCarpe diem, carpe cakem.\u003c\/p\u003e","blog_id":35247813,"author":"Megan Stocker Headley","user_id":49204101,"published_at":"2016-08-24T09:30:00-04:00","updated_at":"2016-12-14T15:26:12-05:00","summary_html":"","template_suffix":"","handle":"mix-it-up-series-no-1-let-them-eat-cake","tags":"hacks","image":{"created_at":"2016-08-23T13:51:56-04:00","alt":null,"width":1000,"height":667,"src":"\/\/mouth.com\/cdn\/shop\/articles\/blackberry-cobbler-1000x667.jpg?v=1471974716"}}
George Motz’s Ultimate Indie S’mores Hack
Mouth Team, August 15, 2016

When we got together with our good friend, hamburger expert George Motz, to watch him cook and curate the Great...

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{"id":121060869,"title":"George Motz’s Ultimate Indie S’mores Hack","created_at":"2016-08-05T14:06:17-04:00","body_html":"\u003cp\u003eWhen we got together with our good friend, hamburger expert \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=George%20Motz\" title=\"George Motz\"\u003e\u003cstrong\u003eGeorge Motz\u003c\/strong\u003e\u003c\/a\u003e, to watch him cook and curate the \u003cstrong\u003eGreat American Burger Collection\u003c\/strong\u003e, we brought along some extra goodies for him (and our daughters) to have a bit of fun with for dessert. Well, we had no idea George also happened to be \u003cstrong\u003ean expert s’mores hacker\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eA lot of inspired, chaotic experimentation ensued – with many suggestions from said daughters – along with a few sadly unsuccessful combinations (tip: do not, repeat, do not use bacon jam on a s’more). \u003c\/p\u003e\n\u003cp\u003eMany taste tests later (thanks, girls), George landed on a truly pig out-worthy twist. Behold, here are his step-by-step instructions for disrupting the classic campfire treat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 1. Update The Graham\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e “Swap in cookies for the graham! I grew up with these \u003cstrong\u003eChocolate Chip Cookies\u003c\/strong\u003e – we knew Kathleen (the maker) when I was growing up in Quogue, back before it was called \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Tate%27s%20Bake%20Shop\" title=\"Tate’s Bake Shop\"\u003e\u003cstrong\u003eTate’s Bake Shop\u003c\/strong\u003e\u003c\/a\u003e. This IS a chocolate chip cookie. Period.”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 2. Choose An Offbeat Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“\u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Nutty%20Steph%27s\" title=\"Nutty Steph’s\"\u003eNutty Steph’s\u003c\/a\u003e \u003ca href=\"http:\/\/www.mouth.com\/products\/milk-chocolate-peanut-butter-bar\" title=\"Milk Chocolate Peanut Butter Bar\"\u003eMilk Chocolate Peanut Butter Bar\u003c\/a\u003e \u003c\/strong\u003eis one of the greatest combinations ever…next to bacon and mayo, of course. Or, go whole hog with \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Chuao%20Chocolatier%20\" title=\"Chuao's\"\u003eChuao’s\u003c\/a\u003e \u003ca href=\"http:\/\/www.mouth.com\/products\/maple-bacon-chocolate\" title=\"Maple Bacon Chocolate Bar\"\u003eMaple Bacon Chocolate Bar\u003c\/a\u003e\u003c\/strong\u003e. I’ve been eating chocolate-dipped bacon forever, and I think it’s funny that people have only recently discovered it’s a great combo!”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e 3. The Puff Piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e“Most artisanal marshmallows never melt the way they should. These \u003ca href=\"http:\/\/www.mouth.com\/products\/vanilla-bean-marshmallows\" title=\"Vanilla Bean Marshmallows\"\u003e\u003cstrong\u003eVanilla Bean Marshmallows\u003c\/strong\u003e\u003c\/a\u003e from \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Three%20Tarts\" title=\"Three Tarts\"\u003e\u003cstrong\u003eThree Tarts\u003c\/strong\u003e\u003c\/a\u003e react to heat just like jumbo, store-bought marshmallows do, but obviously with much better ingredients.” \u003c\/p\u003e","blog_id":35247813,"author":"Mouth Team","user_id":48867525,"published_at":"2016-08-15T09:30:00-04:00","updated_at":"2020-08-26T13:16:49-04:00","summary_html":"","template_suffix":"","handle":"george-motz-s-ultimate-indie-s-mores-hack","tags":"hacks","image":{"created_at":"2016-08-05T14:06:17-04:00","alt":"Smores Hacks","width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/GeorgeMotz-Smores_mouthpieceB.jpg?v=1564071380"}}
It’s True: My Love For Hot Sauce Is More Than Skin Deep
craig kanarick, August 10, 2016

When I moved to Boston after college in the 90s, it was the first time I really started going out...

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{"id":121816389,"title":"It’s True: My Love For Hot Sauce Is More Than Skin Deep","created_at":"2016-08-10T14:33:26-04:00","body_html":"\u003cp\u003eWhen I moved to Boston after college in the 90s, it was the first time I really started going out to restaurants and bars and discovered Chris Schlesinger’s awesome place in Cambridge, \u003ca href=\"https:\/\/www.bostonglobe.com\/lifestyle\/food-dining\/2016\/01\/08\/east-coast-grill-close\/UheUxzUkfLjnyOQseK6yoK\/story.html\" target=\"_blank\" title=\"East Coast Grill\"\u003e\u003cstrong\u003eEast Coast Grill\u003c\/strong\u003e\u003c\/a\u003e. It was unique at the time, when open wood grilling restaurants weren’t on every street corner. \u003cstrong\u003e\u003ca href=\"http:\/\/www.nytimes.com\/2012\/04\/01\/magazine\/the-corn-bread-matters-most.html?_r=2\"\u003eThe New York Times\u003c\/a\u003e\u003c\/strong\u003e raved that it was \"bringing the Boston restaurant scene to life.\"\u003c\/p\u003e\n\u003cp\u003eIt wasn’t exactly a “hangout” back when I was at MIT down the block, because it was a little too expensive. But it was definitely an upscale date destination and a great place for beers. Then there was the hot sauce. They had this incredible hot sauce. I try not to use the word ‘addictive' because that’s actually a word with serious meaning, but it’s fair to say that I became addicted to this hot sauce. \u003c\/p\u003e\n\u003cp\u003eBack then, what were your hot sauce options? Tabasco? Pete’s? Or that El Yucateco Green Habanero Hot Sauce? That’s what you got. The mustard aspect of this one was a cool twist.\u003c\/p\u003e\n\u003cp\u003eI poured it on scrambled eggs. I mixed it into Bloody Marys. I put it on everything. When I moved to New York, it wasn’t easily available and I basically nursed the three bottles of it I brought with me, and that was it. There was no e-commerce, remember, back in 1994, and certainly not FOOD e-commerce!\u003c\/p\u003e\n\u003cp\u003eLater down the road (when the world changed!), any time a new hot sauce came online, pre-Google, pre-Lycos, mind you, I would be online searching for it. But I was not able to get it for about a decade. And then in 2010, I found out Chris Schlesinger was going to be doing a \u003cstrong\u003e\u003ca href=\"http:\/\/dinersjournal.blogs.nytimes.com\/2010\/05\/26\/chris-schlesinger-on-grilling\/\"\u003eQ\u0026amp;A with The New York Times\u003c\/a\u003e\u003c\/strong\u003e, and that he was going to be taking questions. He was just going to be giving grilling tips, but I went and asked him about the hot sauce – I decided to ask him for the recipe and he gave it to me right there. Boom!\u003c\/p\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\n\u003cstrong\u003eQ. \u003c\/strong\u003eWhy can’t we get Inner Beauty Hot Sauce anymore? It was my favorite! Can you share a home-brew recipe?\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\n\u003cstrong\u003eA. \u003c\/strong\u003eFor the first time in culinary history, I will release the original recipe for your summer grilling pleasure. Remember to warn your guests. It looks a little like mustard. Recipe will keep two to three weeks in the refrigerator.\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 pint Scotch-bonnet peppers, stemmed and chopped, seeds O.K.\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 cup cheap yellow mustard\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 ripe mango chopped\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e½ cup orange juice\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e¼ cup brown sugar\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 teaspoon curry\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 teaspoon cumin\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 teaspoon ground coriander\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 teaspoon salt\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003e1 teaspoon pepper\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003ePur\u003cem\u003eé\u003c\/em\u003ee all ingredients in a food processor.\u003c\/div\u003e\n\u003cdiv style=\"padding-left: 30px;\"\u003eYield: 3 cups.\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSchlesinger said that it was the first time he was revealing the ingredients, but it turns out \u003cstrong\u003e\u003ca href=\"http:\/\/www.seriouseats.com\/2007\/02\/chris-schlesinger-gets-saucy.html\"\u003eSerious Eats did an interview with him\u003c\/a\u003e\u003c\/strong\u003e a few years prior featuring a framed picture of a scribbled, stained recipe for his Inner Beauty Hot Sauce. But it’s a little different – it doesn’t feature the mango in The Times version. It also calls for papaya juice, pineapple juice, molasses, turmeric, allspice and vinegar, which he omitted in 2010. Apparently, he gave them a condensed, simpler recipe. \u003c\/p\u003e\n\u003cp\u003eAnyway, after this (gulp) 25-year obsession of mine, the sauce is being bottled again and we’re able to finally offer it at Mouth.\u003c\/p\u003e\n\u003cp\u003eThe ingredients listed on the bottle are mustard, distilled vinegar, Scotch bonnet peppers, papaya juice, pineapple juice, sugar, orange juice, mango, vegetable oil, honey, molasses, and spices. So it’s much more like the original recipe on the napkin Chris had framed.\u003c\/p\u003e\n\u003cp\u003eMy eggs have been forever rescued.\u003c\/p\u003e","blog_id":35247813,"author":"craig kanarick","user_id":1386282,"published_at":"2016-08-10T15:42:00-04:00","updated_at":"2016-08-10T16:22:28-04:00","summary_html":"","template_suffix":null,"handle":"todd-s-inner-beauty-a-love-for-hot-sauce-that-s-more-than-skin-deep","tags":"","image":{"created_at":"2016-08-10T15:42:18-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/ToddsInnerBeautyHotSauce_mouthpiece-FINAL_afdf6764-e108-4cd5-a5b9-f58f7bed33e7.jpg?v=1470858138"}}
Bacon Caesar: You Won’t Be Able To Leaf This Recipe Alone
Mouth Team, August 9, 2016

Fried chicken sandwiches, ancient grains, kale – food trends come and go in relentless waves of listicles, tweets and posts,...

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{"id":121063877,"title":"Bacon Caesar: You Won’t Be Able To Leaf This Recipe Alone","created_at":"2016-08-05T15:46:37-04:00","body_html":"\u003cp\u003eFried chicken sandwiches, ancient grains, kale – food trends come and go in relentless waves of listicles, tweets and posts, but no trend has been able to dethrone the most beloved fascination of all: bacon. At Mouth, we have lots of ways to amp up dinner at home with our products, and this insider tip involves yet another way for bacon to take over: Caesar dressing.\u003c\/p\u003e\n\u003cp\u003eSure, you could just add some bacon to your salad and toss it all with dressing, but you’d never get an even distribution of bacon flavor. So here’s a sizzling news flash: add \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Skillet%20Street%20Food\" title=\"Skillet Street Food's\"\u003e\u003cstrong\u003eSkillet Street Food’s\u003c\/strong\u003e\u003c\/a\u003e \u003cstrong\u003eFennel + Black Pepper Bacon Jam\u003c\/strong\u003e (you can use their straight-up bacon jam if you don’t dig fennel).\u003c\/p\u003e\n\u003cp\u003eThe result: Slightly smoky, slightly sweet, definitely salty, delicious and evenly distributed bacon flavor in \u003cem\u003eevery \u003c\/em\u003ebite.\u003c\/p\u003e\n\u003cp\u003eCaesar has to be considered one of Americans’ top five favorite dressings, but it’s not in every home cook’s repertoire – most likely because the recipe typically calls for raw or coddled egg yolks (for the uninitiated, that’s just fancy for “gently warmed”), and we do get squeamish about the raw egg thing because of salmonella.\u003c\/p\u003e\n\u003cp\u003eSo, just to make it easy, sub in mayo for the eggs, which is a handy trick since, after all, mayonnaise is just an emulsion of oil with egg yolk and lemon juice or vinegar.\u003c\/p\u003e\n\u003cp\u003eTo make this dressing you’ll need a jar of Skillet’s Bacon Jam. It’s also ideal with a tablespoon of \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Tin%20Mustard\" title=\"Tin Mustard\"\u003e\u003cstrong\u003eTin Mustard\u003c\/strong\u003e\u003c\/a\u003e (either \u003ca href=\"http:\/\/www.mouth.com\/products\/smooth-whole-grain-mustard\" title=\"smooth\"\u003e\u003cstrong\u003esmooth\u003c\/strong\u003e\u003c\/a\u003e or \u003ca href=\"http:\/\/www.mouth.com\/products\/tin-mustard\" title=\"whole grain\"\u003e\u003cstrong\u003ewhole grain\u003c\/strong\u003e\u003c\/a\u003e), one of the best products we’ve ever tasted, and \u003cstrong\u003eHeirloom Lemon White Wine Vinegar\u003c\/strong\u003e from \u003cstrong\u003eMikuni Wild Harvest\u003c\/strong\u003e in Seatac, Washington. But if you’re \u003cem\u003eonly\u003c\/em\u003e looking to get your Bacon Jam on, this time, feel free to use the Dijon on the door of your fridge and plain old white wine vinegar. (Bonus points for going whole hog by using \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Empire%20Mayonnaise%20Co.\" title=\"Empire's\"\u003eEmpire’s\u003c\/a\u003e Bacon Mayonnaise\u003c\/strong\u003e!)\u003c\/p\u003e\n\u003ch6\u003e\u003cstrong\u003eSkillet Street Bacon Jam Caesar Dressing\u003c\/strong\u003e\u003c\/h6\u003e\n6 cloves garlic, mashed (more if you love garlic!)\u003cbr\u003e1 ½ tablespoon Tin Mustard\u003cbr\u003e1 tablespoon white vinegar\u003cbr\u003e2 tablespoons mayonnaise\u003cbr\u003e4 tinned anchovy fillets, coarsely chopped\u003cbr\u003e1 tablespoon Skillet Street Foods’ Fennel + Black Pepper Bacon Jam\u003cbr\u003e½ cup olive oil\u003cbr\u003ejuice of 1 lemon\u003cbr\u003esea salt\u003cbr\u003e\n\u003cp\u003efreshly crushed black peppercorn \u003c\/p\u003e\n\u003ch6\u003eDirections\u003c\/h6\u003e\n\u003cp\u003e1. Combine garlic, mustard, vinegar, mayonnaise, anchovies and bacon jam in a cup or small bowl and with an immersion blender on high until smooth. (A food processor or blender works too.)\u003cbr\u003e 2. Add olive oil and lemon juice and blend on low until creamy.\u003c\/p\u003e\n\u003cp\u003e3. Season with sea salt and freshly ground black pepper to taste.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":35247813,"author":"Mouth Team","user_id":48867525,"published_at":"2016-08-09T13:41:00-04:00","updated_at":"2019-07-25T11:54:04-04:00","summary_html":"","template_suffix":"","handle":"bacon-caesar-dressing-recipe","tags":"food recipe","image":{"created_at":"2016-08-09T13:41:39-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/JaqsCaesarDressing-BaconJam_mouthpiece.jpg?v=1470764499"}}
FEED + MOUTH: Summer Gifts That Give Back
Mouth Team, August 8, 2016

Once again, we partnered with Lauren Bush Lauren (yes, isn’t that the coolest name?) who founded FEED, a social business...

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{"id":121065285,"title":"FEED + MOUTH: Summer Gifts That Give Back","created_at":"2016-08-05T16:09:12-04:00","body_html":"\u003cp\u003eOnce again, we partnered with Lauren Bush Lauren (yes, isn’t that the coolest name?) who founded \u003ca href=\"https:\/\/www.feedprojects.com\/\" title=\"FEED\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eFEED\u003c\/strong\u003e\u003c\/a\u003e, a social business with a mission to \"create good products that help FEED the world.\" After traveling with the \u003ca href=\"http:\/\/www.wfp.org\/\" target=\"_blank\" title=\"World Food Programme\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eWorld Food Programme\u003c\/strong\u003e\u003c\/a\u003e as a student spokesperson in college, Lauren saw firsthand the effects of hunger and malnourishment, and she came up with an idea to help – every product FEED creates has a donation attached to it providing meals or micronutrients to children and families in need. (To date, the brand has provided more than 87 million meals globally!) \u003c\/p\u003e\n\u003cp\u003eTogether, we curated these totes \u003ca href=\"http:\/\/www.mouth.com\/collections\/feed-mouth\" title=\"awesome collections of small-batch goodies\"\u003e\u003cstrong\u003eawesome collections of small-batch goodies\u003c\/strong\u003e\u003c\/a\u003e packed in stylish FEED bags:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Summer Host \u003c\/strong\u003eWe’re all about getting together with family and friends during the summer – preferably at THEIR place! But it gets a little old to bring the same bottle of wine or bunch of sunflowers every year. So this is an absolutely perfect host gift, whether it’s an afternoon BBQ or full-on weekend mooch.\u003c\/p\u003e\n\u003cp\u003eWhy perfect? Because it's loaded with some of our all-time favorite products: The life-changing (yes) \u003ca href=\"http:\/\/www.mouth.com\/products\/farmhouse-crisps\" title=\"farmhouse crisps\"\u003e\u003cstrong\u003efarmhouse crisps\u003c\/strong\u003e\u003c\/a\u003e (one taste and you’ll know why). An equally awesome \u003ca href=\"http:\/\/www.mouth.com\/products\/classic-grain-mustard#variant=588302881\" title=\"whole grain mustard\"\u003e\u003cstrong\u003ewhole grain mustard\u003c\/strong\u003e\u003c\/a\u003e that they’ll be thanking you for, for years to come. A \u003ca href=\"http:\/\/www.mouth.com\/products\/fig-olive-tapenade\" title=\"wonderful tapenade\"\u003e\u003cstrong\u003ewonderful tapenade\u003c\/strong\u003e\u003c\/a\u003e and \u003cstrong\u003ebottle of blackberry vinegar\u003c\/strong\u003e – not something they’d buy for themselves but that they’ve just got to try. And a \u003ca href=\"http:\/\/www.mouth.com\/products\/diy-cold-brew-coffee-kit\" title=\"DIY cold brew coffee kit\"\u003e\u003cstrong\u003eDIY cold brew coffee kit\u003c\/strong\u003e\u003c\/a\u003e so they can easily sip New Orleans-style iced coffee all weekend long. \u003c\/p\u003e\n\u003cp\u003eIt all comes packed in FEED’s Voyager, a stylish cotton tote (with a handy zipper pouch inside) they’ll be using long after the goodies have been devoured.\u003c\/p\u003e\n\u003cp\u003ePlus: Each purchase provides 35 school meals for children around the world.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePicnic In A Bag \u003c\/strong\u003eIt’s summer, and all we want to do is find more ways to eat outside. Whether it’s the porch, beach, park or fire escape, we’re out and about, with snacks at the ready. So here, we put together a few favorites for a snacky summer picnic, wherever you’re heading, in FEED’s lightweight burlap bag.\u003c\/p\u003e\n\u003cp\u003eMunch on three of our must-haves: \u003ca href=\"http:\/\/www.mouth.com\/products\/margarita-caramel-corn\" title=\"boozy margarita caramel corn\"\u003e\u003cstrong\u003eboozy margarita caramel corn\u003c\/strong\u003e\u003c\/a\u003e, the most \u003ca href=\"http:\/\/www.mouth.com\/products\/bjornqorn\" title=\"addictive sun-popped popcorn\"\u003e\u003cstrong\u003eaddictive sun-popped popcorn\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"http:\/\/www.mouth.com\/products\/potato-chips\" title=\"the best potato chips you’ve ever tried\"\u003e\u003cstrong\u003ethe best potato chips you’ve ever tried\u003c\/strong\u003e\u003c\/a\u003e (not kidding). We’ve also thrown in \u003ca href=\"http:\/\/www.mouth.com\/products\/chocolate-chip-blondie\" title=\"a buttery chocolate chip blondie\"\u003e\u003cstrong\u003ea buttery chocolate chip blondie\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePlus: Each purchase provides 25 school meals for children around the world.\u003c\/p\u003e","blog_id":35247813,"author":"Mouth Team","user_id":48867525,"published_at":"2016-08-08T09:30:00-04:00","updated_at":"2020-09-10T11:28:44-04:00","summary_html":"","template_suffix":"","handle":"feed-mouth-summer-gifts-that-give-back","tags":"","image":{"created_at":"2016-08-05T16:09:12-04:00","alt":"Mouth Feed Summer Gifts","width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/FEEDsummergifts2016_mouthpiece-FINAL.jpg?v=1564071521"}}
Tony Coturri: Steward Of Grapes
Brent Bailey, August 3, 2016

We had a chance to sit down and chat with Tony Coturri, custodian of Coturri Winery, who made clear one...

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{"id":120918661,"title":"Tony Coturri: Steward Of Grapes","created_at":"2016-08-02T12:24:53-04:00","body_html":"\u003cp\u003eWe had a chance to sit down and chat with Tony Coturri, custodian of \u003ca href=\"https:\/\/www.coturriwinery.com\/\" target=\"_blank\" title=\"Coturri Winery\" rel=\"noopener noreferrer\"\u003e\u003cstrong\u003eCoturri Winery\u003c\/strong\u003e\u003c\/a\u003e, who made clear one thing – he doesn’t consider himself a winemaker. Huh? We’ve all been trained to think that those who create wine are indeed winemakers, but Tony, a pioneer of the natural wine movement, explained, “It’s impossible to \u003cem\u003emake\u003c\/em\u003e wine, it’s an agricultural process!” This got us thinking. And taking another sip of wine while thinking.\u003c\/p\u003e\n\u003cp\u003eWhat is natural wine, anyway? It’s wine made organically or biodynamically without chemicals, additives and very minimal intervention. Tony produces wines that are made from just grapes using a completely natural process without any manipulation or additions – not even sulfur dioxide! His winery has had this philosophy for more than 30 years, long before “natural wine” was part of the mainstream vocabulary.\u003c\/p\u003e\n\u003cp\u003eWe were eager to learn more about Tony’s process and how it all began.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOW DID YOU FIRST GET INVOLVED IN WINEMAKING? \u003c\/strong\u003eI started with my dad in 1963. It was simple, making wine at home with the idea that it was going to be part of our diet, so chemicals wouldn’t be added.\u003cstrong\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWHAT IS YOUR FAVORITE PART OF WINEMAKING? \u003c\/strong\u003eI love to go to the vineyard and work with the families who are taking care of the grapes and then continue the process at home to translate the grapes into wine. Again, it’s impossible to “make wine;” it’s an agricultural process. Instead, I see myself as the steward or custodian or shepherd of the grapes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWHAT MAKES YOUR WINES DIFFERENT? \u003c\/strong\u003eThe wine is an expression of the environment. If there’s an issue or a problem, I wait and see what happens, as it’s all part of a normal progression. I allow the wine to be, to essentially grow on itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTHE TERM “NATURAL WINE” HAS BECOME MORE POPULAR AND TRENDY! WHAT DOES THIS MEAN TO YOU? \u003c\/strong\u003eIt’s such a broad category – there are so many options: natural yeast, biodynamic, a little sulfur, etc. There’s absolutely \u003cem\u003enothing\u003c\/em\u003e added to our cuvées. You know a wine is natural from a certain quality in the nose from the natural yeast. The ultimate goal is to get away from the term \u003cem\u003enatural \u003c\/em\u003eand talk about the regional varieties, traditional methods and philosophy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTONY GOES ON TO COMPARE WINE TO PERFUME AND TO READING A BOOK:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfume:\u003c\/strong\u003e While each individual scent might not be appealing, it’s all the scents together that make the fragrance. Wine is the same.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA book:\u003c\/strong\u003e Sometimes you don’t really get a book that you’ve been reading until the last page – then you understand how everything came together. When you take a sip of wine, that’s when the parts connect, then you can understand how everything came together. Stepping back to see the total composition can lead to a pleasurable beverage.\u003c\/p\u003e\n\u003cp\u003eReady to try one of Tony’s intense, earthy wines? If you've never tasted a natural wine before, well, it might take some getting used to, but we think if you embrace the funkiness, the bold flavor will win you over!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYOUNG CARIGNAN RED WINE\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e:\u003c\/strong\u003e This young wine is \u003c\/span\u003eearthy, ripe and jammy, like drinking straight grape juice. (After all, it is \u003cem\u003ejust\u003c\/em\u003e grapes.) Only 50 cases were made in 2015, so get some while you can!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCARIGNANE RED WINE 2010\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003eThis is a big wine. There's beautiful fruit up front, but then a just-right sweetness balanced by noticeable tannins and a nice, tart finish. Enjoy a bottle and pair it with an aged, grilled steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSANGIOVESE SONOMA 2009\u003c\/strong\u003e\u003cspan\u003e: \u003c\/span\u003eThis Sangiovese has a huge personality (huuuuuuuge). It's intense, earthy and somewhat funky – totally different from Chiantis. We love the way its sweetness is balanced by rougher flavors of leather and a bit of barnyard mustiness (yes, we mean that in a good way!). We're sure it's like no other Sangiovese you've tasted. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e\u003cem\u003eNote:\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cem\u003e We recommend decanting these bottles shortly before serving, as the contact with oxygen will open up the flavor and soften the wine. Don’t have a decanter? No problem! You can use a vase, mason jar or any empty container you have around the house. \u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":35247813,"author":"Brent Bailey","user_id":23116578850,"published_at":"2016-08-03T15:30:00-04:00","updated_at":"2020-08-26T15:23:50-04:00","summary_html":"","template_suffix":"","handle":"tony-coturri-steward-of-grapes","tags":"","image":{"created_at":"2016-08-05T15:18:19-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/CoturriWinery_mouthpiece6.jpg?v=1470424699"}}
Worth One's Salt...
Brent Bailey, August 1, 2016

Summer foods — so drool-inducing, so short-lived — deserve to be completely and utterly worshipped. Shower them with a salt...

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{"id":120878341,"title":"Worth One's Salt...","created_at":"2016-08-01T10:08:26-04:00","body_html":"\u003cp\u003eSummer foods — so drool-inducing, so short-lived — deserve to be completely and utterly worshipped. Shower them with a salt that makes it clear just how special they are. Here are seven salts that will shake up dinner each beautiful and balmy night of the week.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMonday:\u003c\/strong\u003e You won’t miss a thing on Meatless Monday if you let corn-on-the-cob sprinkled with \u003cstrong\u003e\u003ca href=\"https:\/\/www.mouth.com\/products\/white-truffle-sea-salt-jacobsen-salt-co\" title=\"White Truffle Sea Salt\"\u003eWhite Truffle Sea Salt\u003c\/a\u003e\u003c\/strong\u003e run the show. The truffle’s umami more than satisfies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuesday:\u003c\/strong\u003e Putting a dent in your annual squash glut is a pleasure when a quick \u003cstrong\u003e\u003ca href=\"https:\/\/smittenkitchen.com\/2007\/08\/my-favorite-side-dish\/\" title=\"“zucchini almondine”\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e“zucchini almondine”\u003c\/a\u003e\u003c\/strong\u003e gets topped with \u003cstrong\u003eLemon Sea Salt\u003c\/strong\u003e. Grill some chicken and you’re eating (darn deliciously) in 20 minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWednesday: \u003c\/strong\u003eCelebrate the hump by throwing a few steaks seasoned with \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/bourbon-smoked-sea-salt#variant=207230535\" title=\"Bourbon Smoked Sea Salt\"\u003eBourbon Smoked Sea Salt\u003c\/a\u003e\u003c\/strong\u003e on the grill and opening a bottle of \u003cstrong\u003eCalifornia-grown Nebbiolo\u003c\/strong\u003e. So much better than a night out.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThursday: \u003c\/strong\u003eCall a healthy portion of tomato and mozzarella salad — quirked up with this \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/herb-salt#variant=251839728\" title=\"Herb Salt\"\u003eHerb Salt\u003c\/a\u003e\u003c\/strong\u003e — dinner. You’ll need to employ some garlic-scraped toast slices as delivery vehicles, of course. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFriday:\u003c\/strong\u003e Raise a \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/meyer-lemon-salt#variant=11025486213\" title=\"Meyer Lemon Salt\"\u003eMeyer Lemon Salt\u003c\/a\u003e\u003c\/strong\u003e-rimmed glass to the weekend and then promptly fill it with ice, two parts \u003cstrong\u003eFour Peel Gin\u003c\/strong\u003e and two parts \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/grapefruit-hibiscus-cocktail-mixer#variant=3393254597\" title=\"Grapefruit Hibiscus Cocktail Mixer\"\u003eGrapefruit Hibiscus Cocktail Mixer\u003c\/a\u003e\u003c\/strong\u003e for a take on a salty dog. Gulp and repeat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSaturday:\u003c\/strong\u003e Be the talk of your picnic by baking brownies (we’ll have an awesome new gluten-free mix available soon) and then adding a flurry of \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/finishing-sea-salt#variant=4624625733\"\u003eFinishing Flake Sea Salt\u003c\/a\u003e\u003c\/strong\u003e to their crackly tops while still warm from the oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSunday\u003c\/strong\u003e: Eke out the weekend with an al fresco supper — grouper or mahi coated with this one-stop-shop \u003cstrong\u003e\u003ca href=\"http:\/\/www.mouth.com\/products\/the-kitchen-sea-salt-1#variant=11104860549\" title=\"Sea Salt Spice Blend\"\u003eSea Salt Spice Blend\u003c\/a\u003e\u003c\/strong\u003e that combines sea salt with pepper, garlic, onion, paprika, celery salt and lemon. Rice pilaf and green beans can come too.\u003c\/p\u003e\n\u003cp\u003eFar from exhaustive, we hope you’ll take our recommendations with a pinch of (indie) salt.\u003c\/p\u003e","blog_id":35247813,"author":"Brent Bailey","user_id":23116578850,"published_at":"2016-08-01T10:16:00-04:00","updated_at":"2020-08-26T15:33:19-04:00","summary_html":"","template_suffix":"","handle":"worth-ones-salt","tags":"","image":{"created_at":"2016-08-01T10:08:26-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/WorthOnesSALT_mouthpiece.jpg?v=1470060506"}}
Brew, Baby, Brew: 3 Eye-Opening Cold Brew Hacks
Mouth Team, July 29, 2016

Here’s a brewed awakening: it’s pretty clear we’re all a bunch of Grady’s Cold Brew addicts around Mouth HQ. We...

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{"id":120644805,"title":"Brew, Baby, Brew: 3 Eye-Opening Cold Brew Hacks","created_at":"2016-07-25T11:47:06-04:00","body_html":"\u003cp\u003eHere’s a brewed awakening: it’s pretty clear we’re all a bunch of \u003ca href=\"http:\/\/www.mouth.com\/collections\/vendors?q=Grady%27s%20Cold%20Brew\" title=\"Grady’s Cold Brew\"\u003e\u003cstrong\u003eGrady’s Cold Brew\u003c\/strong\u003e\u003c\/a\u003e addicts around Mouth HQ. We just can’t get enough, and some of us have to hold ourselves back from multiple doses in the late afternoon (otherwise we’d be up all night). But most Mouths are dedicated caff-einds, constantly finding new ways to work Grady’s chicory infused elixir into our routine, morning ‘til night.\u003c\/p\u003e\n\u003cp\u003eThree cold brew hacks we’ve been loving this summer:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-Octane Smoothie:\u003c\/strong\u003e \u003ca href=\"http:\/\/www.mouth.com\/products\/cold-brew-coffee-concentrate-1\" title=\"Grady’s\"\u003e\u003cstrong\u003eGrady’s\u003c\/strong\u003e\u003c\/a\u003e + \u003ca href=\"http:\/\/www.mouth.com\/products\/peanut-cocoa-butter\" title=\"Big Spoon Roasters Peanut Cocoa Butter\"\u003e\u003cstrong\u003eBig Spoon Roasters Peanut Cocoa Butter\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eBlend 1 oz cold brew with 1 banana, 2 Tbsp nut butter and 8 oz milk of choice. Serve over ice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDash of Cold Comfort:\u003c\/strong\u003e Grady’s + \u003ca href=\"http:\/\/www.mouth.com\/products\/aromatic-bitters\" title=\"Hella Bitter Aromatic Bitters\"\u003e\u003cstrong\u003eHella Bitter Aromatic Bitters\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAdd two to three dashes of bitters to your cold brew, then sweeten with a little simple syrup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerked-Up Cocktail:\u003c\/strong\u003e Grady’s + Coffee Liqueur\u003c\/p\u003e\n\u003cp\u003eMix 1 oz Corretto and 1 oz vodka with 2 oz cold brew. Fill with ice. Top with cream. Yes, cream. \u003c\/p\u003e","blog_id":35247813,"author":"Mouth Team","user_id":48867525,"published_at":"2016-07-29T13:30:00-04:00","updated_at":"2019-07-25T12:08:26-04:00","summary_html":"","template_suffix":"","handle":"3-eye-opening-cold-brew-hacks","tags":"hacks","image":{"created_at":"2016-07-29T13:34:39-04:00","alt":"Cold Brew Hacks","width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/Gradys-CoffeeHacks_Mouthpiece_5d0d5d96-df7b-4b1b-aac4-12a8b954c506.jpg?v=1564070897"}}
#mouthsummerspirit: The Green Light
Nancy Kruger Cohen, July 28, 2016

Cucumbers and lime – it’s a combination with great, ahem, a-peel. This gorgeous green simple-to-mix cocktail is sweet, tart and...

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{"id":120695365,"title":"#mouthsummerspirit: The Green Light","created_at":"2016-07-26T14:08:25-04:00","body_html":"\u003cp\u003eCucumbers and lime – it’s a combination with great, ahem, a-peel.\u003c\/p\u003e\n\u003cp\u003eThis gorgeous green simple-to-mix cocktail is sweet, tart and super refreshing. And it never fails to makes us feel like we’re on vacation.\u003c\/p\u003e\n\u003ch5\u003eThe Green Light\u003c\/h5\u003e\n2.25 oz \u003ca href=\"http:\/\/www.mouth.com\/products\/old-new-orleans-crystal-rum\" title=\"Celebration Distillation White Rum\"\u003e\u003cstrong\u003eCelebration Distillation White Rum\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e.5 oz fresh lime juice\u003cbr\u003e.5 oz fresh cucumber juice\u003cbr\u003e.5 oz light simple syrup (1 part sugar, 2 parts water)\u003cbr\u003e\n\u003cp\u003ecucumber slice for garnish \u003c\/p\u003e\n\u003ch5\u003eDirections\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5;\"\u003e1. Combine all ingredients in a cocktail shaker with ice.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"line-height: 1.5;\"\u003e2. Shake vigorously for 20 seconds.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"line-height: 1.5;\"\u003e3. Fine strain into a coupe glass and garnish with cucumber slice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt wouldn’t be an exaggeration to say that the Mouth team was fighting over the leftovers in the pitcher after our photo shoot. Hey, it was 5 o’clock and green means go, right? \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","blog_id":35247813,"author":"Nancy Kruger Cohen","user_id":1523042,"published_at":"2016-07-28T09:37:00-04:00","updated_at":"2016-07-28T09:37:55-04:00","summary_html":"","template_suffix":null,"handle":"mouthsummerspirit-the-green-light","tags":"","image":{"created_at":"2016-07-26T14:15:42-04:00","alt":null,"width":730,"height":538,"src":"\/\/mouth.com\/cdn\/shop\/articles\/ThreeSummercCocktails_mouthpieceC3.jpg?v=1469556942"}}
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