Photo courtesy of Maya Chai

Chai. It’s all the rage—more than just a rich Indian drink, chai is now used in coffeehouses across the country. And it is used to flavor foods (think breads, oatmeal, and even ice cream.) But before chai became a craze, before it was even a household term, a young Manish Shah was sipping his mother’s own chai recipe in his family’s kitchen. The aroma of the spice combinations—vanilla, saffron, coriander, pepper, anise—was a source of comfort to Manish. Fifteen years ago, still before the infatuation with chai, Manish wanted to bring his mother’s recipe to the American people. He created a tea that maintained the integrity of his mother’s recipe and began selling it at local farmers’ markets. Growing with the demand, Maya Chai was soon created, and today you can buy Manish’s concentrated versions—Original or the spicier Devi—for your coffee shop or restaurant. The 11:1 concentrate is efficient and economic, and the flavor is authentic.

The post Maya Chai: Before the Rage appeared first on Houston's Blog.

Now that your taxes are completed (or, at least, should be completed), let’s take a minute to toast this day of obligation with an Income Tax Cocktail:

• 1 ½ ounces gin
• ¼ ounce sweet vermouth
• ¼ ounce dry vermouth
• ¾ ounce freshly squeezed orange juice
• 2 dashes Angostura® bitters
• Orange wheel or twist for garnish

Or if gin isn’t your cup of tea, try one of these options:

• The Soother: http://www.imbibemagazine.com/The-Soother-Recipe
• The Bitter Pill: http://www.imbibemagazine.com/Bitter-Pill
• The Pain Killer: http://imbibemagazine.com/Recipe-Painkiller

The post Tax Day – Inevitable & Unavoidable appeared first on Houston's Blog.

Photo courtesy of Libbey.

The Moscow Mule was dreamed up in 1941 by Cock ‘n’ Bull creator Jack Morgan and Smirnoff vodka distributor John Martin, two businessmen struggling to promote their product.  Combining “the extra ginger soft drink” with not-yet-popular “white whiskey” and a squeeze of lime was a tasty success, but the decision to serve the beverage in the copper mugs inherited by a mutual friend was a stroke of marketing genius.  It wasn’t long before the newly-created Moscow Mule became one of the most popular cocktails of the 1950s and early 1960s.

Although the popularity of the drink waned after just a few short years of success, it is making a strong comeback in today’s bar and restaurant scene.  With the spicy edge of the ginger beer, complemented by the bite of limey citrus, the drink will wow you from first sip.  And the mug…well, it just makes the drink!

Recipe

• 1.75 oz vodka
• 0.5 oz lime juice
• Cock n’ Bull Ginger Beer
•  Lime wedge for garnish
• Mint sprig for garnish

Directions:

1. Fill a Moscow Mule Copper Mug or Cup with ice.
2. Pour vodka and lime juice over the ice, then top with ginger beer.
3. Garnish with the lime wedge and mint sprig.  Enjoy!

Things to know about the copper mugs:

• The retro look is both stylish and authentic.
• Stainless steel base with solid copper plating.
•  The mugs are not machine-washable.  They can, however, be washed with a submersible glass washer and a mild detergent.

The post Copper Makes the Perfect Moscow Mule appeared first on Houston's Blog.