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The Aura – Tim Landis

Today on The Aura, Philly based photogrpaher Tim Landis talks about where his career started, one of his favorite countries to explore, and an important ingredient to telling stories through pictures.

 

1- How did you get started with freelance photography?

It’s been an interesting path! I started off shooting portraits and weddings with my wife, Staci. Then, I really got into this app called Instagram, ever heard of it? My photography and Instagram allowed me the opportunities to travel the world and photograph a ton of landscapes and people across the globe and here in the US. Becoming a freelance photographer was nothing I was looking for, but opportunity after opportunity has catapulted me into what I love to do and that’s to take pictures for a living.

 

2- What is your ideal project to work on?

I really enjoy shooting lifestyle or editorial campaigns. I think they are fun and allow me to use my strengths. But I really enjoy other projects that force me out of my comfort zone and challenge me. Those are the projects that help you grow.

 

3- Photography has taken you all over the world. What was your favorite place to explore and why?

That’s a really tough question! I guess if i had to pick one, it would be Turkey. It’s such a diverse place as far landscape, and the people there have this overwhelming passion for life! i’ve also done things in Turkey that I might never have done if I was anywhere else. Like paragliding, hot air balloon rides, and swimming in the Aegean Sea. But maybe my favorite is yet to come?

 

4- Who are some of the clients you’ve worked with and what projects were you most drawn to?

I’ve worked with Mercedes, Ford, US Army, Google, and Turkish Airlines to name a few. I love the projects that understand who you are as a creative and photographer. The ones that allow you to see the goal of the project and work to meet that goal.

 

5- How would you describe your photographic style?

I really like to tell stories through my photographs. I know that’s a very common thought or goal these days, but I don’t think everyone can achieve that. That’s my goal every time. To create an image that is going to make the audience feel an emotion from it. So to narrow it down into a style I would say that I have a photojournalistic style or lifestyle. I love creating environmental portraits.

 

You can view Tim’s work on Instagram: @curious2119 and on his website: timlandis.co

 


AITA in Philly – Summer Guide Part II

Welcome to Part II of our summer guide on where to drink AITA in Philadelphia. Summer is slowing but there is plenty of time to enjoy an Art in the Age cocktail. Plan a night out to one of these amazing Philly restaurants and bars and ask for the following drinks – you won’t regret it!

 

“Rum Smash” at Cresheim Valley Grain Exchange (Mt. Airy)

SNAP, rum, muddled lemon, mint, & fresh berries

Created by: Jess Graaf

 

“Lady Fallon” at Cresheim Valley Grain Exchange (Mt. Airy)

RHUBARB, St. Elder, & champagne

Created by: Jess Graaf

 

“Summer Sangria” at Cresheim Valley Grain Exchange (Mt. Airy)

RHUBARB, white wine, blackberry brandy, orange liqueur, & fresh fruit

Created by: Jess Graaf

 

“Rising Sun” at Sampan / Double Knot (Center City East)

RHUBARB, strawberry shrub, & bubbles

Created by: Zach Davis

 

“It’s Always Sunny” at Alla Spina (North Broad)

RHUBARB, Aperol, grapefruit, lemon, & saison

Created by: Brandon Cohill

 

“Standard SNAP & Stormy” at Ortlieb’s (Northern Liberties)

SNAP, ginger beer, & a slice of lime

Made with love by: Kyle Costill

 

“SAGE Gimlet” at Fishtown Tavern (Fishtown)

SAGE, gin, lime juice, & simple syrup

Created by: Josh Shemesh

 

“Lehigh Lemonade” at Fette Sau (Fishtown)

Jacob’s Ghost, RHUBARB, & fresh lemon

Created by: Jess Fox

 

 


Summer Sips

Summer Sips

Beat the heat with these refreshing Art in the Age summer cocktails.

The Purple Dragon

.5 oz AITA Black Trumpet Blueberry Cordial

1.5 oz gin

.5 oz simple syrup

.5 oz lime juice

2-3 oz club soda

fresh blueberries for garnish

Combine all ingredients except AITA Blueberry in a shaker.

Add ice and shake until chilled. Strain into a collins glass with ice. Fill with club soda and top with AITA Blueberry. Garnish with fresh blueberries.

SAGE & Pineapple Tonic:

2 oz. SAGE

sliced fresh pineapple

fresh sage leaves

Splash of fresh pineapple juice

Tonic water

Muddle pineapple and sage leaves in a tall glass. Fill glass with ice and add SAGE. Top with tonic and add a splash of pineapple juice. Stir to combine. Garnish with a pineapple slice.


AITA in Philly – Summer Guide Part I

There’s not much better than a cold cocktail on a summer night. We’ve put together a two-part list of Philly bars and restaurants where you can indulge in a delicious Art in the Age drink. Enjoy!

 

SAGE Gimlet at Fare

Hendrick’s Gin, Art in the Age SAGE, simple syrup, fresh sage leaf garnish

Created by: Amber Thompson

 

RHUBARB Hemingway at Fare

Bacardi, Art in the Age RHUBARB, lime, grapefruit

Created by: Amber Thompson

 

Pickle-Tini at MilkBoy Philly

Ketel One, Art in the Age SAGE, pickle juice

Created by Evan Maffiore

 

Hibiscus Aguas Frescas at Tattooed Mom

*Spirit of your choice-  try SAGE, Hibiscus blossoms, fresh ginger, fresh mint

Created by Adrian Mowry

 

Mom’s Mule at Tattooed Mom

Art in the Age RHUBARB, Canton ginger liqueur, Barritts ginger beer, lime

Created by Adrian Mowry

 

Birch Beer at Continental Old City

Art in the Age ROOT, house made chai cola, Amarena syrup

Created by David Tang

 

Straw-Barb Champagne Cocktail (Brunch) at Front Street Cafe

Art in the Age RHUBARB, muddled strawberries, prosecco

Created by Andrew Petruzelli

 

Stay tuned for Part Two of our summer guide to AITA in Philly!


Inspired Brews x Philly Foodworks + The Heads of State

For First Friday August we have a very special collaborative event!  Philly Foodworks & Inspired Brews have joined forces to create the kombucha flavor: ROOTED. Art in the Age has stepped in and is making it Boozy Booch! Stop by this Friday August 5th from 6-8pm for a free kombucha cocktail and brilliant search tone artwork by The Heads of State.

We’ve put together some unique recipes combining ROOTED kombucha and our artisan spirits. Enjoy and see you Friday night!

ROOTED Slushy:

8 oz ROOTED kombucha, 2 oz AITA RHUBARB (or SAGE), Fresh fruit and mint garnish

Fill a standard ice stray with ROOTED and put in freezer until frozen. Blend kombucha ice cubes with RHUBARB until slushy forms. Garnish with fresh fruit and mint.

 

ROOTED Cocktail:

8 oz ROOTED kombucha, 2 oz AITA RHUBARB (or SAGE), ½ tsp. Lemon Juice (option muddle mint leaves), ½ tsp. maple syrup, splash of club soda.

Muddle mint, maple syrup, and lemon juice in shaker. Pour ROOTED and RHUBARB into shaker with ice. Shake vigorously. Strain and garnish with mint.

 

ROOTED Popsicles:

16 oz ROOTED kombucha, 4 oz AITA RHUBARB (or SAGE) plus 1 tsp, 1 can of whole coconut milk, 1 tsp. of Vanilla Extract, 1 tbsp. of Maple Syrup

Place can of coconut milk in refrigerator over night to separate coconut cream. Mix ROOTED kombucha and AITA RHUBARB together and pour into popsicle molds. Remove only cream from can and mix with maple syrup, 1 Tsp of RHUBARB, and vanilla extract. Pour into popsicle molds on top of boozy kombucha. Place in freezer until frozen. Enjoy!

 


The Aura – Cory J. Popp

Welcome to this month’s installment of The Aura. Once a month, we’ll sit down with an artist, maker, or other creative who represents the Art in the Age philosophy.

When we started Art in the Age of Mechanical Reproduction, we were inspired by Walter Benjamin’s 1935 essay of the same name. One of the main theories he presents is that of the aura — a quality that a piece of art has that separates it from something mass-produced. There’s an inherent value in the handmade, the one-of-a-kind, doing it the hard way instead of the cheap or easy. As Benjamin puts it, ‘Even the most perfect reproduction of a work of art is lacking in one element: its presence in time and space, its unique existence at the place where it happens to be.’

Today on The Aura, Philly filmmaker and storyteller Cory J. Popp talks about Philadelphia’s unique perspective, capturing the movement of the city, and the creative community who inspires his work.

 

1- How did you get started with filmmaking?

I studied Journalism at Temple but started shooting video for real estate companies when I graduated. That was my first business. Slowly, I started testing the waters by blogging for those companies and pitching video blogs for the realtors. They were open to it so I did some stories about things going on in Philly for them. The first video had a really good response — A Very Philly Christmas — so I decided to keep making videos that were more about Philly. I’ve been shooting video for almost three years now, and have worked on dozens of project all over Philadelphia.

 

2- What is your ideal project to work on?

I really love unique perspectives of Philadelphia and capturing the different narratives within the city. I love doing stories about people who have a really interesting job or do something that can show the city in a different way. The videos I’ve done that show different people and what they do, proves to me how diverse and rich our city is.

 

3- Describe your photographic style. How does it translate to your moving images?

I love time lapses and capturing time, especially sunsets in Philadelphia. It’s a simple shot, 240 photos taken every two seconds for 8 minutes, but it makes a very stunning shot. Because they show movement through time, each timelapse I capture makes that one moment in time feel more alive.

 

4- How does Philadelphia shape your storytelling?

I love Philadelphia as a subject because it’s all around me and because there’s a growing sense of pride Philadelphians have for their city. I love being able to show it in the positive, real way, just as I see it.

 

5- Who or what inspires your work?

Philadelphia has an incredible creative community that has really inspired me. The photographers, videographers, designers, craftsman, bakers, and street artists I’ve had the privilege of working with inspire me daily.

 

You can learn more about Cory’s vision of Philadelphia through the short videos on his website: coryjpopp.com

Celebrate 4th of July weekend

Celebrate 4th of July weekend with a Blueberry Bourbon Smash

Bourbon gets some help from the garden in this smash cocktail, with Black Trumpet Blueberry cordial, mint, and lemon.

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Bourbon Smash
1 oz AITA Black Trumpet Blueberry Cordial
2 oz bourbon
1 tbsp fresh lemon juice
½ oz simple syrup
fresh mint leaves

Muddle mint leaves, lemon juice, and simple syrup in a cocktail shaker. Add ice, bourbon, and AITA Black Trumpet Blueberry, then shake until chilled. Strain into ice-filled rocks glass and garnish with mint. Enjoy!

 

Processed with VSCO with 6 preset

 

You can purchase Black Trumpet Blueberry at Tamworth Distilling, through special order in PA and in select retailers in NYC. For a full list of where to buy the AITA infusions from Tamworth Distilling visit: http://www.artintheage.com/order-aita-infusions-online/ 

 


Guide to AITA in PHL – Hotel Edition

Summer is here, and that means vacation! Philadelphia is our home base, so if you’re coming to visit (or simply a local, treating yourself to a night on the town) we’ve put together a list of where you can enjoy some of the city’s best Art in the Age cocktails.

 “Northeast Regional” at Bank & Bourbon, Loews Hotel. $12
ROOT, Maker’s Mark, simple syrup & an absinthe rinse
Created by: The bourbon master

 

 “Magic Gardens” at Square 1682, Hotel Palomar. $13
SAGE, thyme simple syrup, lime, celery juice, & dandelion bitters
created by: Dan Trotter

 “Wildwood Ave & Boardwalk” at Square 1682, Hotel Palomar. $15
ROOT, Bulleit, Ramazotti, Luxardo, & house made mole bitters
Created by: Dan Kulisek

In addition to these fine hotels, our spirits are available at Logan Hotel and always available and featured at Hotel Monaco‘s Red Owl Tavern. Check out their rotating specialty cocktails menu!