VEEV'S CARTER REUM KEEPS GUESTS' DRINKS INTERESTING WITH A COCKTAIL HERB GARDEN
Here's a gardening tip for a mixed drinks maven. Carter Reum, co-founder (with his brother Courtney) of VeeV Açaí Spirit, grows herbs specifically for cocktails at the duo's shared home on a winding canyon road in upper Beverly Hills.
Carter Reum, co-founder of VeeV Açaí Spirit, in his cocktail herb garden.
PHOTO: DAVID GADD
Although the mild Southern California climate allows for year-round gardening, Carter's herbs and aromatics are planted and grown according to the season. At any given time, guests who are lucky enough to be invited chez Reum for VeeV-based cocktails might find any one of these edible items in full flower on the sunny south side of the house:
- chocolate mint
- shisho leaf
- thai basil
- lemon balm
- mojito mint
- pineapple sage
- blue basil
"When people come over for drinks," Carter says, "I invite them into the garden to pick their own herbs, according to their own tastes and preferences. We can make a cocktail around any of them."
Brothers Courtney (left) and Carter Reum, co-founders of VeeV, mix cocktails in their kitchen.
PHOTO: DAVID GADD
VeeV, the world's first açaí spirit, is a natural match for both sweet and savory aromatics. (Açaí is a superfruit that Courtney and Carter discovered on a trip to Brazil—higher in antioxidants and vitamins than most other fruits.)
The new line of VitaFrute Cocktails by VeeV, although ready to pour and drink over ice straight from the bottle, can also be enhanced by the addition of garden-fresh herbs. It never hurts to have garden-fresh herbs at your fingers no matter which spirits your cocktails are made from.
Tropical Sage Advice
2 ounces VeeV Açaí Spirit
1 ounce fresh lime juice
1 ounce simple syrup
5 pineapple sage leaves
Shake all ingredients well with ice and strain into a chilled cocktail glass. Garnish with a floating sage leaf.
To read the feature story on VitaFrute Cocktails by VeeV in our December 2012 issue, click here.