Spring is in full swing here in Philadelphia and we’re teaming up with a bunch of locals to serve seasonal cocktails at some awesome events! Check out where we’ll be at below and make sure to mark your calendar.
SNAP Pulled Pork
2 tbsp olive oil
2 cloves garlic, chopped
2 cups good quality barbecue sauce
1/2 cup SNAP
2 cups pulled roasted pork shoulder
In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and SNP. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.
1 part RHUBARB Tea
3 parts sparkling lemonade
Garnish with lemon slice
Interested in trying Art in the Age? We’ve had some of the best bartenders from all around Philadelphia mix up some truly amazing cocktails for their Spring and Summer menus, ranging from complex to classic. Stop by one of these spots to check ‘em out!
Zavino West Philly
3200 Chestnut St, Philadelphia, PA 19104
Rotating featured cocktails each week:
901 N 2nd St, Philadelphia, PA 19123
1536 E Passyunk Ave, Philadelphia, PA 19147
Race Street Café
208 Race St, Philadelphia, PA 19106
Continental – Old City
138 Market St, Philadelphia, PA 19106
The distillery is the latest from spirits guru, Steven Grasse, who created Hendrick’s Gin, Sailor Jerry Rum and most recently, Art in the Age Craft Spirits. The Tamworth Distillery is located on the site of the former Tamworth Inn. Grasse bought the dilapidated Inn two years ago and was able to preserve one of the historic buildings, which will later be used as a farm to table restaurant. TDM will produce its own line of unique small-batch spirits, as well as very limited edition spirits for Art in the Age. The distillery and botanical kitchen will be highly experimental – a sort of Willy Wonka’s chocolate factory of the spirits world.
In the Tasting Room, which affords a view of the distillery itself, there is a retail shop that includes bottles of the spirits themselves, as well as a collection of barware, mixers, books, and other artisanal goods for the home and garden. For those who want to continue experimenting at home, the shop stocks whiskey barrel aging kits, as well as an apothecary-style bar of herbs, spices, and fruit for infusions.
Preparation: In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.
Preparation: Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this seep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.
Makes: 8 pops
Preparation: In a blender combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth. Pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours.
Preparation: First make the basil simple syrup. Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over a medium-high heat until the sugar is dissolved. Remove it from the burner and add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.
Combine the 1 1/2 cup raspberry lemonade, the 1 1/4 cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well. Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not too hard so it resists going in. Let freeze for 7-10 hours, then enjoy!
If you are planning a spring or early summer wedding and are looking for a signature drink (or two or three), these artisan cocktail recipes from Art In The Age will have your guests sipping seconds. Art In The Age crafts a line of historically-inspired and USDA certified organic 80 proof liqueurs in ROOT, SNAP, SAGE and RHUBARB Tea. Here are four fabulous spring cocktail recipes featuring these unique alcohol blends.
The Rhuby Rose Spring Wedding Cocktail
Strawberries reach their peak season in April, May and June, so what could be more refreshing than the taste of local strawberries and rhubarb tea in a tall glass for your spring wedding? This simple recipe brings out the natural sweetness of spring with a kick. The lush red color is also irresistible.
Juicy watermelon, fresh lemon, and sophisticated cucumber accents make this drink extremely refreshing on a hot spring day.
Directions: Muddle watermelon, lemon juice, cucumber and basil in a tall glass. Add in simple syrup and SAGE, top with club soda and pour over ice.
ROOT and Root Beer Wedding Cocktail
For root beer lovers, nothing could be simpler than this recipe. Blend your favorite root beer with this artisan root beer flavored alcohol and bam – you have an awesome and totally unique drink for your green wedding.
Directions: This drink keeps it simple. Combine ingredients and serve over ice. Enjoy!
SNAP Farmhouse Shandy
Shandies are typically made by blending beer and a non-alcoholic soda, carbonated lemonade, ginger beer, ginger ale, or juice. They are refreshing and a tad sweet, without being too “girly.” This shandy recipe is unique as you add a gingery twist with SNAP – and an additional alcoholic kick to an otherwise mellow drink. A sure crowd pleaser at your spring cocktail reception.
In Italy, Limoncello is known as the perfect “digestivo”, or after-dinner drink. Here’s our New-World twist on this Old-World classic, with a palate-tickling taste as inspiring as a sunset on the Amalfi Coast. Salute!
1 bottle of RHUBARB Tea Liqueur
7 oz Aperol
2 tsp Sugar
1 Rosemary sprig
5 Lemons cut and peeled
1 Standard 750 mL bottle
First peel all the lemons and add them to the bottle.
Then combine the rest of the ingredients in the bottle.
Let this ferment for at least 4 days and up until 1 month in the fridge.
Once it’s finished fermenting, strain and pour 2 parts into a cocktail and top with club soda. Add simple syrup to taste.
Philly, you will always have a special little place in my heart, even if we were to move a million miles away, I’d still love you and think of you often. Especially the food. Oh, the food.
Me and my husband have always made our dates about good food. Ever since we were dating, we were excited to finally be able to experiment with food, and after growing up in a rural area where TGI Fridays are considered fancy, we could choose to indulge ourselves with an incredible meal. We’ve essentially eaten our way through Philly, and what I love more that anything, is that we never seem to run out of amazing new spots to try.
Whether it’s super fancy, or casual bars with some kick-butt food, Philly has literally got it all, I swear. If you live around Philly and haven’t tried some of the amazing eats it has to offer, well shame, shame, I know your name.
This past weekend I had something crazy, and totally unexpected happen – I three days off in a row. Amazing, I know. I’m still basking in the glow of it.
Saturday, Frank and I decided to spend the day together and enjoy the city. We quickly realized that going anywhere past Broad street was pure mayhem. Between the Rittenhouse Festival, and all the events at the Art Museum, it was crazy. But that’s fine with us, because we adore East Philly. Walking through Old City always feels like I’m at home, and I think it may always feel that way to me.
We had lunch at Revolution House. We sat on the roof deck and enjoyed the beautiful weather. I had grilled cheese, he had a cheese steak (which he snagged a bite of before I had a chance to snap a picture. I don’t blame him at all though, it smelled amazing). Our food was delicious, the view was lovely, and the service was great. I spotted several diners around us with delicious looking drinks that still have me kicking myself for not getting one (next time, though).
After lunch we wandered through Society Hill. If you ever see two kids in their mid twenties walking around society hill, pointing and commenting on all the of the historic architecture, well, that’s us. We’re geeks.
We were excited because we were finally able to grab a tour of the Physick House, which we’ve been wanting to do for some time, but it always seemed to be closed when we were around.
It was lovely, and interesting. We were lucky to get on a tour with only two other ladies, so it was intimate. They have so much of the family’s original furniture too, which is fascinating. I also loved getting to meet the great great (great great great?) grandson of Dr. Physick which actually lives in the house today!
After the tour we did a little more walking, and got some drinks and relaxed a bit. PS - if you’re ever in the area and looking for your coffee fix, I love Menagerie Coffee, although Old City has plenty of other great cafes as well.
I’ve talked about before how I feel Old City has some of the best small boutiques in the city, and I still stand by it. So, of course, I couldn’t help popping in Art in the Age while I was in the area.
Last time I was in I wanted to check out their Warby Parker collection, but it was pretty packed. I was lucky this time though, and the shop was nice and quiet. I went ahead and tried on basically every pair, and fell in love with the ones below. I’m thinking I definitely need to order them, right?? Besides my obsession with a new pair of glass, I just always love to check out what brands and artist’s their carrying currently, because they’re always interesting.
How to explain Pizzeria Beddia? The whole operation seems to be two guys – one makes the pizza, the other takes the orders. They don’t have a phone, they don’t deliver, and they only make so many. You come in, you pay cash, and they tell you when your pizza will be ready. It was a Saturday night, and we got there around 6:30 and we’re told to come back at 7:40 for our pizza. It’s not fast food, it’s not convenient food, but it’s damn good pizza. Pardon my french.
They have two standing tables to eat at if you really want to dig right into your pizza there, but instead we grabbed some drinks from the grocery store across the street (which also looked pretty amazing, and I could see myself wandering around in and spending too much money at someday), and headed to one of the parks on water. We grabbed a bench, and munched on our pizza. The cheese, by the way, is just plain incredible, I may dream about it for weeks. We made some doggie friends, and were greeted by some unexpected, but totally welcomed, fireworks.
I couldn’t complain if I tried.