I was reading in the New York Times (which I won't bother with since by now it's probably pay-per-view only) an article in the dining section about how more restaurants are offering "drink pairings" -- that is, non-alcoholic alternatives to wine pairings with courses, and it described a bunch of the crazy drinks that the chefs had come up with so they didn't lose any money to tee-totaling pregnant women and recovering alcoholics and any other people who might not want wine with dinner. I can't remember if they had savory drinks, but I'm sure that they did, and this seems to me to be a concept worth popularizing to a wider audience through a line of drinks, like Gatorade, or Snapple, or Tazo (those beverage companies have some pretty slick websites, don't they?).
This line of Mary's Savory Waters (wow -- that sounds kind of disgusting, doesn't it?) would offer a variety of still and sparkling waters infused with flavor such as:
- basil
- bay leaf
- hot pepper
- green pepper
- smoked something (maybe just smoke? call it gunpowder)
- cheddar/parmesean
- soy
- ranch
I'm deliberately leaving off the meat flavors because that would just be cold bullion.
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