Tokyo style Chicken with Shitake mushrooms The word “teriyaki” comes from the Japanese words “teri” meaning “shine” and “yaki” meaning “broiled meat”. And who doesn’t like shiny, broiled meat? Hold the bottle up to any light source and watch it shine: just like a summer’s day at the foot of Mt. Fuji!

Beef with paprika and onions We like ours in the traditional Hungarian style: with loads and loads of paprika! That’s what accounts for the red brownish color. We also put an end to the debate over whether Hungarian Goulash is a soup or a stew: it’s neither! It’s a super-potent, yummy and delicious energy drink!

Duck sweet sour (with MSG) This dish was first prepared for the Emperor of China in the Yuan Dynasty. We bring that noble tradition to our drink and add a little modern sass! The best part is you don’t have to order it a day ahead of time! Just open fridge door. Remove cap. Guzzle your duck!

Garam Masala Chicken (garlic+ginger) A drink fit for a Raja! St. Louis and Kansas City have nothing on the traditional barbecue of the sub-continent. Made with Garam Masala, Turmeric and marinated in yogurt for extra tenderness. A great pick-me-up right after a Hot Yoga class!

Honey glazed Chicken wings, with German Potatoe Just in time for cookout season without all that messy charcoal! We take free-range chicken wings and slow cook ‘em over applewood and mesquite then glaze them with honey made by the healthiest bees this side of the Pecos! Then we capture that flavor in the smokiest, sweetest, poultryest sports drink on the market! And with a boiled German potato on the side, we got all the meat and carbs your body needs! Hey Bobby Flay! We’ll throwdown with you any day!

Tokyo style Chicken with Shitake mushrooms The word “teriyaki” comes from the Japanese words “teri” meaning “shine” and “yaki” meaning “broiled meat”. And who doesn’t like shiny, broiled meat? Hold the bottle up to any light source and watch it shine: just like a summer’s day at the foot of Mt. Fuji!

Pork butt ‘n liver, rice, garlic (cayenne) Who dat? Dat’s a sausage! BLOOD sausage to be specific! They say in the Big Easy that a true Cajun’s blood runs with Cayenne peppah! We think it should run with the deep red color of MeatWater’s new Boudin flava! Die-reck from Nawlins, dad! Our Cajun specialist, Sister Marcelle, likes to roll ‘em into balls and deep fry ‘em! But we like ‘em straight out of the bottle! Pop de top, stick in dat straw and let The Big Easy ease your survival with Boudin Flavahd MeatWater!

Slowly pulled pork with baked beans and slaw SOOOOOOOEEEEY! Gimme some o’ dat PIG! We got a Boston Butt cooked so slowly that pig thinks he’s just gettin’ a tan. At least that’s what it tastes like. With your choice of Tennessee Wet, Kansas City Dry Rub or North Carolina Vinegar based!

Smoked pork hocks, collard greens, potatoes. Solid, brutha! Now that we have an African-American as president, it’s time MeatWater embraced our inner soul brother! We scoured soul food joints from Memphis to Harlem to get real with the flava! You all be down with the New Year’s At-Home? Gon’ have some smoked ham hocks, collard greens and black-eyed peas fo’ luck and money! Hooo-EEE! Dat’s a dam fine Energy Beverage!

Mutton, bacon, potato, onions with mint jelly. Top o’ the Mornin’! Or evenin’! Or whenever you fancy a wee bite of some old fashioned stew, cooked in the same kettle given to yer Ma and yer Da as a weddin’ present by Father Murphy! Mutton is slow-braised to bring out the juiciness whilst Irish bacon and potatoes and mint jelly are added for that authentic taste of Ireland! The best part is that we do all the cookin’ so you can just knock it back like a pint of stout!

Mussels, fries, white wine, shallots (aioli) Belgians! They’re so confusing! Are they Flemish or Walloons? Will I offend one if I speak French or will I be beaten for speaking German? Although danger lurks behind every corner of this lawless, terrifying nation, one civilizing factor stands out: Moules Frites! That’s steamed mussels and French fries for you less linguistic types! MeatWater takes the danger out of your Belgian obsession by providing this new flavor to unite Belgium once and for all! And no unsightly shells to throw away!

Braunschweiger liverwurst on pumpernickel with cornichons (mustard) Did you know that Liverwurst is only about 15% liver? The rest is made from other parts of the pig including the yummy fat (for flavor!) and black pepper, marjoram, allspice, thyme. . . BUT WHO CARES? Spread this baby on a thick piece of black bread with mustard and pickles and you got a fatty, meaty treat that would make even a vegetarian like Hitler change his ways! And don’t worry about cutting the crusts off this sammy! We pulverized and liquidized and flavorized ‘er into a performance beverage that would make any steroid-enhanced swimmer jump out of the pool and shout “Prost, Mahlzeit”

Pork sausage, eggs, peppers, onions (tortilla) The U.S./Mexico border comes with its fair share of conflict. Between terrified drug mules and outraged Minutemen, the area can be a hotbed of unreported violence and despair. So we decided to bring these factions together with our new Breakfast Burrito flavor! We took the best of American and Mexican cultures and combined them in our multicultiest beverage ever!

Eggs, bacon, sausages and baked beans Nobody does a good fry-up like the English! Taste the runny yolk, the juicy sausages, the smoky bacon, and those yummy baked beans! Splatter the whole thing with ketchup (squirted out of a plastic tomato Limey Style!) and you’ve got the makings of a delicious breakfast. . . in a bottle!

Venison with morel mushrooms (port wine) We don’t know about your neighborhood, but around the MeatWater plant, we got tons of deer! They love to nibble on the clover and dandelions that grow on our industrial park. And that’s when we hit ‘em with the Compound Bow, baby! Thwak! Arrow through the neck! We lovingly hang the bifurcated carcass from a pair of trees then butcher that buck into lean and flavorful steaks. After a long braise with imported German morels and a port wine reduction we get the gamiest MeatWater of them all! You can really taste the meadow!