It’s a Boy: The Once and Future King of England is Born. Let’s Toast to that! EFFEN Vodka To the Rescue!

By on July 22, 2013

It’s A Boy!  For Kate and Will.  Born July 22, 2013.  8 lbs. 6 oz.

The good news is that baby and mother are both fine.  He was born in St. Mary’s hospital, London.  The Once and Future King of England is born.  Let’s toast to that!

And in his honor,  EFFEN vodka has invented a drink.  Not that the baby wants it but I’ll bet mum and dad would be glad for a quaff.

EFFEN® Mom’tiniEFFEN_Momtini


1 1⁄2 parts EFFEN® Vodka

3⁄4 part Pineapple Juice

1⁄2 part Agave Nectar

1⁄2 part Fresh Lime Juice

1 slice Fresh Jalapeño

1 cube Fresh Pineapple

Sprig of fresh thyme for garnish


Method: In a mixing glass, muddle jalapeño, pineapple, agave nectar and pineapple and lime juices. Add vodka and shake with ice. Strain into a chilled cocktail glass. Garnish with a sprig of fresh thyme.


EFFEN Vodka is as carefully made as a royal baby.


EFFEN® Vodka is made from premium wheat from Northern Holland. Of all base materials used to make vodka—grapes, potato, corn, soy grain, rye—wheat contains the purest kind of starch. The result is a silky, smooth liquid and the best vodka you can buy.


How many times is EFFEN® distilled? Hundreds of times, effectively, through a process called “continuous rectification”—perfected over many years—in which the liquid circulates within giant stainless steel columns. This distillation happens at lower temperatures than other vodkas to avoid carmelization (the harsh alcohol taste that can be caused by traces of burnt sugar).


EFFEN® Vodka undergoes a rigorous filtration process. The liquid is filtered five times through active carbon using a patented “bottom-up” filtration process. By pumping the alcohol up through the filtrate, the channels that typically develop are eliminated, optimizing the liquid’s contact with the filtrate.


The water used in EFFEN® Vodka goes well beyond the standard filtering process. Hydraulic pumps force pure spring water through a membrane at extremely high pressures. This process, called reverse osmosis, strips away all impurities and leaves water that is technically perfect. Then, to ensure a balanced, crisp vodka, the water is mixed with alcohols in tanks for several days prior to bottling.


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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”