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Heart Beet Cocktail

Edgar Allen Poe wrote “The Tell-Tale Heart” here in Philly in 1843. Our Heart “Beet” cocktail is of a more loving (and boozy) nature, like a love letter in a glass.

Mix one up for the one you love (or hey, even yourself) this Valentine’s Day.

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The Heart Beet

1 part AITA Beet Root Vodka

1 part bourbon

1/4 part simple syrup

a squeeze of fresh juice from a lemon

Kosher salt

1 sprig fresh tarragon

 In a shaker, combine AITA Beet Root vodka, bourbon, simple syrup, lemon juice and a pinch of salt. Fill with ice and shake until chilled. Strain into an ice-filled rocks glass and garnish with a sprig of fresh tarragon.


Looking for our Beet Root Vodka?
Buy it online through Winfield Flynn, at select retailers in NYC or make a road trip of it and get it at the source – Tamworth Distilling! 

Click here for a list of online retailers where you can buy our AITA infusions from Tamworth Distilling



DIY Allspice Dram

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Allspice Dram, originating in Jamaica, is an allspice flavored liqueur that goes great with cold weather & tiki cocktails. It’s been a rare find in the States since they stopped importing it in the ’80s, but we’ll show you how to make this under-the-radar liqueur on your own to add a Caribbean flair to your drinks.

Scroll below for pictures and step-by-step instructions.

Ingredients:
1 cup of light rum
1/2 cup whole allspice berries
1 cinnamon stick
1 1/2 cups water
2/3 cup brown sugar

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Crush the allspice berries with a mortar & pestle or in a spice grinder. The pieces should be coarse and large and not fine.

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Place crushed berries in a sealable glass jar.

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Pour the rum on top of the berries.

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Seal the jar and shake well. Steep this mixture for 4 days, shaking daily.

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On day 5, break up the cinnamon stick and add it to the mixture.

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Let steep for another 12 days.

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After 12 days, strain out the solids with a fine mesh strainer. Strain again through a coffee filter into your final bottle.

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Heat water and sugar on medium until it boils, stirring occasionally to dissolve, for 5 minutes. Let the syrup cool then add it to the strained mixture.

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Shake and then let it rest for 2 days before using. Enjoy your new batch of DIY Allspice Dram!


Where to Drink AITA in Lancaster

A few of of favorite cocktails in The Red Rose City. Lancaster, PA.

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ANNIE BAILEY’S

RHUBARB FIZZ
RHUBARB Tea, Pama pomegranate liquor, house made Tea bitters, fresh lemon juice, topped with seltzer.

TILLER’S TODDY
SNAP, Bunratty honey mead, house ginger syrup, fresh lemon, topped with hot water.

COFFIN NAIL
ROOT, brown sugar syrup, house made chocolate bitters, half & half, topped with fresh hot coffee.

 

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FEDERAL TAPHOUSE

SAGE PEAR GIMLET
SAGE, Absolut Pear, fresh lime juice, in-house rosemary botanical simple syrup, & club soda)

 

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POUR

DELUXE POP DELUXE
ROOT, Thistle finch black pepper rye whiskey, Luxardo liqueur, Cherry Herring, Benedictine, & a Luxardo cocktail cherry.

 

 


A Taste Of What’s To Come

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As with everything we do, we look to each season as an inspiration when developing new spirits. In this way we’re able to create spirits that are attuned to nature’s full flavors and natural ingredients.

Since releasing our autumnally inspired Chicory Root, Beet Root and Sweet Potato vodkas, we’ve been back in the AITA Test Kitchen up at Tamworth Distilling, this time experimenting with the New England summer harvest. Here’s a look at what’s to come.

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Stay tuned for more info on this new spirit by following our Facebook, Instagram and Twitter!


SNAP Ginger Fizz

Bosc pears are russet in color and give off a honeyed aroma with a hint of fall spices. Mixed with the sweetness of crisp apples and our ginger SNAP liqueur, this cocktail will warm you up in no time.

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You’ll need:

2 oz bosc pear puree
4 oz apple cider
3 oz SNAP liqueur
Freshly grated cinnamon
top with ginger beer

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First combine the pear puree, apple cider and SNAP into a cocktail shaker over ice. Grate a little bit of fresh cinnamon over top and then vigorously shake.

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Strain into glass and top with ginger beer.

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Enjoy!


SAGE Rosemary Fizz

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Out with the old, and in with the new. Our SAGE Rosemary Fizz is the perfect way to say goodbye to one year and usher in the next.

Cheers to you and yours. We’ve got a good feeling that this is gonna be a good one.

Happy New Years from AITA!

1 part SAGE
1/2 part lemon juice
1 part rosemary simple syrup
Top with club soda

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Beet Gin Fizz

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Let’s get to the root of the problem. It’s Friday, and you need a cocktail with a little bit of everything. Crisp, refreshing, and full of flavor. We’ve got you covered:

1 part Beet Root
1 part Hendricks Gin
1/2 part lemon juice
2 parts simple syrup
Top with club soda

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Two Local Charitable Happy Hours

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This holiday season we’ve teamed up with the Heritage Bar & Restaurant and the Hotel Monaco to host to special happy hours benefiting local charities.

Heritage Happy Hour
Wednesday, Dec. 16
6 p.m. to 8 p.m. | $9 per cocktail
Heritage
914 N. 2nd St.
(215) 627-7500

Join us for a happy hour with a seasonal cocktail featuring each Art in the Age spirit – ROOT, SAGE, RHUBARB Tea and SNAP. A portion of the proceeds go to benefit CHOP.

  • Snap and Cider: snap, apple cider, cinnamon and orange peel
  • Autumn Leaves: Sage, Four Roses bourbon, bitters, lemon juice and grapefruit juice
  • Rhuby Poinsettia: Rhubarb, cranberry juice, champagne, cranberry and mint garnish
  • Hot Buttered Root: Goslings Rum, Root, brown sugar butter, house made whipped cream, Jack Rudy ROOT Cherries

“Mind Body & Spirits” at Hotel Monaco
Monday, Dec. 21
6 p.m. to 8:30 p.m. | $30 per ticket
Hotel Monaco
433 Chestnut St.
(215) 925-2111

Join Mariel Freeman, DJ Abbey Klein, and our friends at the Hotel Monaco for yoga, music, Art in the Age Craft Spirits, and surprise raffle prizes! In the spirit of giving and community, proceeds will be donated to Broad Street Ministry to serve those in need. Tickets are $30, and are available for purchase here.