June 15, 2021
Mindful Living
1. Mindful News
The Daiquiri was supposedly invented by an American mining engineer named Jennings Cox, who was in Cuba at the time of the Spanish–American War. It is also possible that William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the Daiquiri to clubs in New York in that year. The drink became popular in the 1940s. World War II rationing made whiskey and vodka hard to come by, yet rum was easily obtainable due to U.S. President Franklin D. Roosevelt’s Good Neighbor policy, which opened up trade and travel relations with Latin America, Cuba and the Caribbean. Fast forward to 2021, and one of the most awarded alcohol-free brands in the world, ISH Spirits from Denmark introduced DaiquirISH, a pre-mixed mindful cocktail. It’s a new-school take on an old-school classic, minus the alcohol. It’s a simple yet delicate blend of RumISH, lime and raw sugar, resulting in a perfectly balanced sweet & sour cocktail experience. The Daiquiri is typically a short drink, so each can of DaiquirISH serves two, perfect for sharing with friends.
2. Mindful thoughts
On your left, Zoey Henderson, founder of Fungtn – a beer company on a mission to bring the Ancient wisdom back into everyday ceremony: “I wanted to create a product that involved mushrooms to introduce medicinal mushrooms to people’s diets. I wanted to find a food or drink that we consume regularly…and beer just seemed like the perfect partner.”
On your right, Eric Puro, founder of KÄÄPÄ Health, a company focussed on the origins of mushrooms. KÄÄPÄ Health started cultivating mushrooms in Eric’s backyard in 2014 and today, KÄÄPÄ runs a 20,000 log medicinal mushroom cultivation. At their outdoor mushroom farm, they learning from nature what mushrooms need in terms of their growing conditions – so they could mimic natural conditions to create the most potent products sustainably and on a larger scale.
Eric joined The M Word, a podcast and brainchild of Zoey Henderson deep diving on all things fungi, connecting to brands, growers, entrepreneurs and exploring the world functional fungi.
This must-watch episode of The M Word will immerse you not only into the world of cultivation of mushrooms, similarities between fungi & humans, but Eric’s relationship with nature, the mysticisms of mushrooms as well as the passion fuelling his work.
3. Mindful recipe – AMERICA NO.1
- Gather ingredients
- 3 cl UNDONE No.9 Not Red Vermouth
- 33 cl UNDONE No.7 Not Bitter Orange Bitter
- 1 x VEEN Effervescent Gentle Sparkling Water 330ml ice cubes
- Garnish
- Lemon zest
- Tools
- Peeler
- Glass
- Highball glass
- Steps
- Measure UNDONE No.9 Not Red Vermouth and Not Bitter Orange and fill one after another in the glass.
- Add ice cubes to the brim.
- Then fill up with VEEN sparkling water. Stir it carefully with a chopstick or straw.
- Peel some lemon zest off the lemon with a peeler.
- Squeeze the lemon zest a little and rub it on the rim of the glass. Finally, Garnish the glass with the lemon zest. Done!
4. Mindful place – NATURHOTEL FORSTHOFGUT
The history of the Forsthofgut dates back 400 years: in 1617, the Forsthof was not a hotel, but a simple forestry business and farm. The foundation stone for the hotel was laid in 1960, and since 2006, Christoph and his wife Christina have been running the Forsthofgut in the fifth generation: “We grew up on our parents’ farms in close harmony to nature. Now we celebrate and experience this harmony with nature together in the Forsthofgut. We are inspired by the idea of combining the power of our beautiful nature with the amenities of a cosmopolitan luxury hotel. We are not interested in higher, further or faster. Rather, we are concerned with dealing with traditions, with consciously experiencing special moments.” A true mindful place, Nature Hotel Forsthofgut is located at the edge of charming Leogang and directly on the slopes of the Asitz. In winter, the ski slope runs right past the hotel and the Asitz gondola is only 200 meters away. In summer, the flowering, 30,000 m² large garden with organic bathing pond and relaxation islands are difficult for anyone to resists. Forsthofgut features its own miniGUT children’s farm, the waldSPA concept, and several F&B concepts among which are a lakeside restaurant Mizūmi where Japanese and Austrian culinary art are combined, and the unusual Botanist bar, built in the style of a 20th century pharmacy.
