You need to be making beautiful water cocktails. Fresh pineapple. Oranges. Passion fruit. Lemon zest. Pomegranate. Real sea salt. You can simply use beautiful ingredients to make water cocktails that deeply quench your thirst. Hydration has never tasted this good!
All this with water as the BASE. Good water. Water without microplastics. Water without forever chemicals. Water with balanced minerals for elite hydration. Water so good it’s a joy having it on its own. Loonen is water as it should be. Offered in both Still & Sparkling. Tested for over 350 contaminates.
Here’s three cocktail recipe variants you can use - each centered around a beautiful fruit.
Pineapple
This is the cocktail you should enjoy on spring break, or perhaps after. And it’s so easy to make. All you need is a few chunks of ripe pineapple and a squeeze of lime.
Ingredients:
Fresh pineapple, cut into chunks
1 lime, halved
Pinch of sea salt
Method:
Add the pineapple chunks to a mason jar and lightly mash them. Squeeze in the juice from half a lime. Sprinkle in a pinch of sea salt. Pour Loonen Still water over everything until the jar is full. Give the jar a good mix and let the flavors mix.
Passionfruit
A good passionfruit is one of the most underrated fruits in the world. I love the crunchy texture. Those little seeds pop in your mouth and they’re excellent in a water cocktail! You’ll make a water cocktail that looks as beautiful as it tastes.
Ingredients:
1 lemon
1 passion fruit
Ice
Method:
Squeeze fresh lemon juice into a mason jar. Cut your passion fruit in half and scoop those gorgeous seeds right in. Pour Loonen Still water over everything. Add ice to the top. Seal the jar and give it a good shake to bring it all together.
Orange
Still have a ton of citrus left over from Winter? Make your own spritz! It’s perfect to sip on as the days get warmer. Even better if you garnish your glass with orange peel.
Ingredients:
1 fresh orange (the best you can find)
Ice
Orange slice and a straw for garnish
Method:
Fill a beautiful glass with ice. Pour Loonen Sparkling water over the ice until the glass is about three-quarters full. Cut your orange in half and squeeze it directly into the glass by hand. Let the juice and pulp flow right in. Give it a gentle stir, then garnish with a fresh orange slice and a straw. Best enjoyed sun-kissed!
What’s your favorite water cocktail recipe?
The real superfoods
It's crazy how ANYTHING is a superfood these days. Everyone always talks about nuts, seeds and grain but nobody mentions the real foods that actually move the needle.
This is a selection of foods that deserve the superfood title (relax, don't judge the affogato selection until you've tried one - it has the unique ability of changing the trajectory of your day 🤭).
Superfoods in my opinion are foods that make you feel AMAZING after you've consumed them. They're foods you want to have in your rotation. They nourish you deeply and give your body the right building blocks for better health.
Why would you ever eat cereal?
A great breakfast is unmatched. The way butter spreads on toasted sourdough. Custardy egg yolk. Great cheese. Fruit. Honey. Sips of freshly pressed orange-pomegranate juice. A beautifully brewed cappuccino 17 minutes later. Pain au chocolat if you deserve a treat (you do). Breakfast is the best meal of the day. By far.
Foods to recover
Sometimes, you just need to recover. Use this weekend to recharge. Coconut water and real french fries for potassium. Citrus, watermelon and pineapple for elite hydration. Homemade broth for your gut. Black seed oil for the remnants of Winter flu. Fatty ribeyes and good eggs for your muscles. Sourdough raw (rare) honey breakfast. Liver pâté. Six oysters. Fatty fish. Lucky blueberry. And of course, a slice of basque cheesecake for your soul.
“As part of my recipe development process, I do a lot of research, whether related to ingredients or techniques. One of my favorite things to look into are cuisines that I am not closely familiar with. It’s always exciting to think about the flavor combination treasures to be found in parts of the world, that I haven’t been fortunate to know. Toffee banana is one of those – I made a note of it some time ago and recently got around to playing with the idea.
Toffee bananas are a Chinese dessert, which consists of deep-fried bananas, generously topped with toffee and garnished with sesame seeds. You’ll see that the tart I came up with has very little to do with the original idea, but it’s those kinds of things – recipe titles, ingredient pairings, or even color combinations, that often give me a push to come up with new dishes that I’m excited about.
The thought of cooking whole bananas has always intrigued me, but my fear was that the already sweet fruit would become unbearably saccharine. This tart turned everything around for me – the cooked bananas are sweet of course, but they also get a heavenly, creme brûlée-like caramel crust and become even more buttery and tender.”
❋ The Victorian Catalogue of Household Goods
“For readers fascinated by everyday life in the nineteenth century, this book opens a window into the Victorian home. It answers the curiosity about how people furnished their rooms, prepared their tables, and filled their households with objects that blended practicality with ornament.
Inside, detailed line drawings and vintage catalogue reproductions reveal everything from ornate teapots and porcelain dishes to sewing tools, lamps, furniture, and decorative household items. The illustrations capture the craftsmanship and decorative style of the period, with intricate patterns, carved details, and elegant forms that defined Victorian domestic life.
✨ Many of the illustrations in this book are based on authentic nineteenth century mail order catalogues. These catalogues were once used by households across Britain to purchase furniture, clothing, and household items long before modern department stores existed.
A fascinating collectible for lovers of social history, vintage design, and books that reveal the hidden beauty of everyday objects from the past.”
❋ How to Make Your Home Feel Like a Boutique Hotel | Part One by paige kershaw
“If a living room were a hotel, it would be the lobby. The main space. The place everyone passes through and eventually settles into.
In a great hotel lobby, the furniture is arranged in little vignettes that encourage conversation. Nothing feels accidental. There’s usually a breathtaking fireplace. Beautiful coffee table books. Plenty of small tables so no one is awkwardly balancing a drink. It’s comfortable, but curated.
The lobby is the face and heart of a hotel. Your living room should feel the same.” — paige kershaw
“These Mini Orange Flan Cakes are my new favorite dessert. The combination of the creme caramel and the orange fluffy chiffon cake makes this dessert really special. There are three important steps to making this zesty, sweet, custardy cake – Caramel, Creamy Custard and Fluffy Chiffon Cake.”
> I would personally use a good avocado oil as the neutral oil in this recipe :)
❋ March Favorites by Ella Henry
“There is really no such thing as a “breakfast” food or a “lunch” food. Once you realize those invisible barriers don’t really exist in adulthood a whole new world of opportunities opens up lol. I have realized that I love a warm and savory breakfast in the morning, and that is coming from someone who used to eat smoothies and fruity oatmeal and yogurt bowls every day. Now I find myself craving more warming, nourishing, meals like soups, porridge, congee, stew. I have been loving a traditional Japanese breakfast as well—some rice, miso soup, salmon, pickled veggies. So delicious and makes me feel so good going about my day.” — Ella Henry
❋ Chocolate Hazelnut Marjolaine
“This classic French dessert is an absolute show stopper whenever it’s on the menu. And while it might seem a little daunting to make at first, when broken down into three or four components it is much more approachable. First make the hazelnut meringue. Once that is in the oven, make the pastry cream, then chill that before you beat some softened butter into it to make buttercream. The ganache is quite simple to make.
Assembling the marjolaine can take a little patience and skill, but with practice and perseverance you can look forward to wowing all you serve it to.”
More links:
❋ Nettle: The Herb for Spring by Vitally Melanie
❋ How to Properly Peel Mandarin Oranges
Articles worth paying for:
❋ How to Have a Nutrient-Dense Diet by Kaya
❋ 2026 Spring Reset Guide by Valerie Ribon
Have a beautiful weekend! New digital issue dropping soon :)
— Rocky
❋ All our digital issues are free to peruse. Explore our latest:
❋ WARKITCHEN March 2026 Spotify Playlist
❋ Winter 25/26 Coffee Table Book (Print)
❋ Explore the full WARKITCHEN archive here.
❋ Got an article or recipe in mind? We’d love to hear more! Please send your pitch to rocky@warkitchen.net.
I absolutely loveeee making sparkling water cocktails! Makes water taste soooo much better and much more fun!
Love the idea of a water cocktail! And I’ve never made a marjolaine but now I might. That one is so beautiful! 🤩