1 part SNAP
4 parts coffee
1 tablespoon coconut oil
1 teaspoon organic grass fed unsalted butter
1 teaspoon maple syrup
Pinch of ground cinnamon and ground clove (optional)
Directions: Put all ingredients in a blender or food processor. Mix on high speed for 20 seconds until frothy. Serve in a mug and enjoy.
A Cozy Cocktail Recipe: ROOT Hot Chocolate
Looking for a cozy cocktail with a unique twist and a kick? Art in the Age’s ROOT Hot Chocolate is it!
With a simple combination of hot cocoa and ROOT spirits, the end result is a warm beverage that’s sure to give you a spring in your step and have you coming back for seconds. Don’t forget to make your ROOT Hot Chocolate complete by adding some whipped cream on top as a final touch.
4 parts hot cocoa (1/3 cup cocoa powder, 3/4 cup sugar, 3 1/2 cup milk, pinch of salt)
1 part ROOT
In a small saucepan over medium heat, combine the milk, cocoa powder, sugar and salt. Do not boil or the milk will curdle. Whisk until the mixture is smooth and creamy. Remove from the heat and add ROOT. Pour the mixture into a mug and top with whipped cream and a garnish of cinnamon and nutmeg (optional).
Every other Saturday, the Urban Farmer bursts through the kitchen door in his decades-old Woolrich coat and snowy boots, and he raises a green bag into the air triumphantly. This prized green bag contains his CSA allotment (Community Supported Agriculture), and aside from supporting our region’s farmers, these bags of veggies have pushed us to cook more and to cook more creatively.
Each CSA share is like a cooking show challenge. Beets, turnips, celeriac…go! For this specific green bag, the Urban Farmer really had pie on his mind. As I began to muse, he interjected my visions of beet slice rosettes atop sweetly spiced squash, “No, I want to make a savory pie.” Before he had finished verbalizing his pie goals, he had already begun peeling and chopping, so we dove into his savory plan in that fluid style of cooking- a sprinkle of this, a dash of that, a slice, a chop and a vague recipe underpinning.
Recipe Notes: This recipe is very loose, and you can adapt it based on your winter vegetable bounty and personal preferences. We began with a large baking stone’s worth of roasted vegetables and had more than we needed for the pie, but that excess makes for easy, healthy dinners later in the week. I’ve been reading about sneaking vodka into pie crusts as way to combat the gluten formation that risks a tough crust. Rather than Vodka, I used a few Tablespoons of Art in the Age’s Sage liquor, hoping to avoid gluten and reap the benefits of the herb flavors. You can also experiment with the cheese, herbs and proteins. This would be delicious with salty shavings of pecorino, and next time, we’ll probably add a spicy sausage to the filling. Be inspired, get creative and go crazy!
p.s: We’re looking forward to this time next year when we’ll be making rustic root veggie pies from the fruits of the Urban Farmer’s labor. He’ll be farming his own land this spring!
Rustic Root Vegetable Pie with Blue Cheese & Herbs
For the Filling
Local & Organic Red Onion
Local & Organic Beet(s)
Local & Organic Parsnip(s)
Local & Organic Turnip(s)
Local & Organic Celery Root(s)
Local & Organic Garlic cloves
2 Tablespoons olive oil, divided
Freshly ground black pepper
Herbs de Provence
1/4 cup organic brown sugar
1/4 cup balsamic vinegar
blue cheese crumbles
For the Pastry:
1 1/2 cups whole-wheat pastry flour, plus extra for surface
Pinch of salt
3/4 cup organic, unsalted butter, chilled and cut into small cubes
5 Tablespoons water, chilled
2-3 Tablespoons Art in the Age Sage Liquor
2 teaspoons melted butter or 1 beaten egg
Preheat the oven to 425°F.
Peel and chop the vegetables into thick chunks, and spread on a stone baking sheet. Drizzle with 1 Tablespoon olive oil, and sprinkle with salt, pepper and herbs. Toss to coat. Roast for 40 minutes to 1 hour, until tender.
While the vegetables are roasting, make the pastry.
In a large mixing bowl, briefly whisk the flour and salt.
Using a pastry blender or your fingers, cut the butter into the dry ingredients, until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Combine the chilled water and Sage liquor. Drizzle the ice water mixture over the flour, a Tablespoon at a time, and mix just until the dough comes together. Do not overwork the dough or it will become tough.
Form the pastry into a disk, wrap in plastic wrap, and store in the refrigerator for at least 30 minutes, or until ready to use.
On a lightly floured surface, roll the dough into a round shape (rough edges are fine), about ⅛ inch thick. Transfer to a baking sheet lined with parchment paper.
Put the brown sugar and balsamic vinegar in a small saucepan on the stove over medium heat. Allow this to bubble for about 5 minutes, until it achieves a thick, syrupy consistency. Swirl the pot occasionally.
Place the roasted vegetables in the middle of the pastry round, allowing 1½ to 2 inches around the edges (you may have extra vegetables). Drizzle the balsamic syrup over the vegetables and season with additional salt, pepper and herbs.
Fold the pastry in toward the center, pleating the dough as necessary. Brush the dough with either melted butter or, if you prefer a more golden look, a beaten egg.
Reduce oven heat to 350°F, and bake for 30 minutes, or until the pastry turns golden brown.
Sprinkle with blue cheese crumbles, and serve warm or cold.
TGIF! At Lithe, we’re all about making healthy choices without sacrificing any of the fun. Next up in our Lithe Foods Skinny Heathen collaboration with Art In The Age spirits is the super decadent Heaven & Earthy, which is made with Lithe’s Cashew Milk and AITA’s RootLiquor.
ATIA has recreated a organic, pre-temperance, alcoholic Root Tea. An herbal remedy made with sassafras, sarsaparilla, birch bark and other wild roots and herbs. It’s interesting and earthy, but it’s not Root Beer flavored vodka or a sickly sweet liqueur.
Lithe’s Cashew milk is our delicious, high in protein & healthy fat, low-glycemic nut milk packed with soluble dietary fiber, vitamins, minerals and numerous health-promoting phyto-chemicals. With the perfect amount of sweetness and spice from cinnamon, vanilla, himalayan sea salt and coconut nectar, it pairs perfectly with Root! I like to think of it as a healthy, low sugar, protein-packed White Russian!
Yield: 1 serving
Image via Chaucee
We pretty much like to incorporate booze into everything in life, including breakfast. SNAP glazed cinnamon rolls are the best way to start your morning.
Use the recipe below for a SNAP glaze for your homemade cinnamon rolls.
4 tbsp butter
2 cups powdered sugar
1 tsp vanilla
2 tbsp SNAP
2 tbsp hot water
In a medium bowl mix in the butter, sugar, vanilla and SNAP. Add in the hot water 1 tbsp at a time until the glaze reaches the desired consistency.
HOMEMADE BITTERS (REVISITED)
JANUARY 21, 2015
In December of 2011, we started playing with bitters. Today, we explore how craft meets cocktail with Jesse Goldstein. Read on to learn how to make variations of your own of cocktail bitters and how to use this relatively simple ingredient to add complex layers to your own drinks:
It was in 1806 when the word “cocktail” was first defined in print. The Balance and Columbian Repository of Hudson, NY classified it simply as “a stimulating liquor composed of spirits of any kind, sugar, water and bitters.” Fellow cocktail enthusiasts may recognize this description as what we would call an Old Fashioned today; but it’s that last, often misunderstood, ingredient listed the lineup that has fascinated me for many years.
The term “bitters” typically refers to alcohol infused with a variety of botanical ingredients resulting in a somewhat bitter or bittersweet taste. There are really two classifications of bitters: digestive bitters like Campari are sipped neat or on the rocks after a meal; concentrated tinctures of cocktail bitters (often referred to as aromatic or potable bitters) like Angostura are used in drops and dashes in many classic and modern craft cocktails. I’ve often referred to bitters as the “salt and pepper” of cocktails, providing amazing depth and flavor that you can’t get from basic booze ingredients alone. But the more I looked into bitters, the more fascinated I became with their history, their variety and, eventually, the process of making them myself.
Though modern Americans are only recently regaining an appreciation of bitterness, our ancestors once embraced the taste of bitter flavors. Bitters were originally developed for medicinal purposes, with a history traced as far back as ancient Egypt. The proliferation of distilled spirits and an obsession with pharmacology led to even more concentrated varieties in the Middle Ages. The use of bitters for ailments continued for generations, often used as preventative medicine for everything from seasickness to heartburn.
Bolstered by the renaissance of craft cocktails, bitters have been gaining steam amongst cocktail connoisseurs for the past few years. The old standbys of Angostura and Peychaud’s have been joined by companies like Hella Bitters, Scrappy Bitters, and The Bitter Truth popping up all over the country—reimagining bitters in small batches with flavors created specifically for cocktails. These purveyors are joining classic bittering ingredients of gentian, quassia bark, dandelion, or wormwood with ingredients more commonly found in your kitchen spice cabinet. But these craft bitters are not cheap, often fetching more than $10 for a single ounce.
For just a few bucks and a little time, you can make your own cocktail bitters at home. While you can certainly mix the ingredients and infuse them together, I prefer infusing individual ingredients on their own and blending the finished infusions to make the final bitters.
You’ll need to gather a few items before starting the project. While some ingredients may already be sitting in your spice cabinet, others can be ordered online from Frontier Co-Op or Mountain Rose Herbs.
Start with infusing your ingredients. Each ingredient infuses at a different rate, but as a general rule, you’ll use 1 part dried botanical to 4 parts liquor or 2 parts fresh to 4 parts liquor. Crush or chop your botanicals to provide more surface area, but avoid using ground spices, as they’re harder to filter out.
Place your botanicals in the jar and add the liquor. Seal, label and date the jars and set in a cool, dark place. Shake the jars daily and allow them to infuse. Depending on the botanical, it may take as little as one day or as long as two weeks to extract the flavor. Regularly smell and sample each one, adding a few drops to an ounce or two of water. Once you can clearly smell and taste the ingredient, the infusion is ready to use. You can choose to filter your ingredients or allow them to settle and simply pull the clear infusions from the top.
The fun part really comes in the blending of flavors. Combining the infusions is much like seasoning a dish, adding ingredients that enhance each other with complimentary aromas. You can sample the blends by adding them to a small glass of water before mixing larger batches; just keep track of the process so you can replicate it. Each should have a balance of bitterness and botanical flavors.
I’ve created a few favorite blends you may want to try using your neutral based spirit of choice:
Once you have created your library of bitters, there are unlimited options for cocktail combinations. Try one (or all) of the following:
SIX SPICE OLD FASHIONED
The classic Old Fashioned is livened up with sweet spices, pairing perfectly with spicy rye whiskey.
1 dropper (approximately 10 drops) Six Spice Bitters
1 sugar cube
2 ounces rye whiskey
Place the sugar cube in the bottom of your mixing glass and saturate with bitters. Muddle the sugar cube and bitters before adding whiskey and filling with ice. Stir to chill and strain into a rocks glass with a single large cube.
Coffee and bourbon make magic when combined with the complex flavors of Meletti Amaro, demerara sugar, and pomegranate juice.
2 droppers (approximately 20 drops) Coffee Bitters
.25 ounces demerara simple syrup (equal parts demerara sugar and water)
.5 ounces pomegranate juice
1 ounce Meletti Amaro
2 ounces bourbon
Combine ingredients in a cocktail shaker with ice. Briefly shake to chill before straining into a rocks glass with fresh ice.
Bitters aren’t just for whiskey and bourbon. Softer flavors, such as the Lavender-Sage blend are ideal for enhancing the botanical nature of gin.
2 droppers (approximately 20 drops) Lavender-Sage Bitters
.5 ounces gomme syrup (or simple syrup)
1 ounce dry vermouth
2 ounces Hendrick’s Gin
Combine ingredients in cocktail mixing glass, fill with ice and stir to chill. Strain into a chilled cocktail glass and garnish with a sage leaf and a few lavender buds.
Often overlooked for craft cocktails, tequila can be incredibly versatile—especially when you add cocktail bitters.
2 droppers (approximately 20 drops) Cardamom-Rose Bitters
1 ounce Art in the Age Rhubarb
1 ounce Jack Rudy Small Batch Grenadine
.5 ounce fresh-squeezed lime juice
2 ounce good-quality silver tequila
Combine ingredients in a cocktail shaker with ice. Shake to chill and transfer to a rocks glass.
South Beach’s creative cocktail scene is growing with the announcement of Isaac Grillo’s Repour Homemade Cocktails at the Albion Hotel .
Grillo, who was named the Ultimate Miami Bartender by Magic City Casino, is opening his own establishment in the former Drogerie space at the boutique Lincoln Road hotel. The bartender-turned-bar-owner is doing a complete remodel to make the space homey and inviting. “My vision of having just a superchill environment is really taken from growing up in Colorado,” he says.
Grillo, best known for making extravagant liquid-nitrogen-infused and gold-plated cocktails at Haven, knows this is the right time and place for his new endeavor. “I’ve always wanted to open my own bar. I’ve been trying for years now, and this happened to work. It’s a great location; it’s a great opportunity. This is a new chapter for me. I’m pretty excited.”
The bartender says he and his friends and family did all the work on the space, which is scheduled to open February 2. “My friend Ruban cut down a lodge pole pine in Colorado. Right now there is a beetle killing these trees that will eventually wipe them out, but they also leave beautiful markings on the trees. Ruban drove the tree to Miami and hand-cut shelves that will hold all my liquor.”
Other personal touches include an old portrait of Grillo’s grandfather as a tribute. “Without his support, I wouldn’t have been able to open this business. He also drank Jim Beam for 80 years, and I have a special homage cocktail in his honor.”
In addition to that special cocktail, Repour will feature a tea service with cold tea cocktails for two, served in kettles alongside Grillo’s mother’s teacups and saucers. Accompanying this boozy tea will be liquor jams. “Right now on my shelf I have a strawberry ginger with AfroHead rum and Root liquor, and a mixed berry with Campari and sweet vermouth.”
Cocktails will also feature fresh herbs from the bar’s own garden. “I’m growing a variety of fresh herbs, including spicy basil, pineapple sage, and chocolate mint. I will be continually expanding this garden and exploring interesting ingredients.”
Ice is am important component of a well-made cocktail, and the mixologist will explore interesting ways to cool your drink, including using a sphere of coconut water in a glass of AfroHead XO rum and using Colorado river rocks to chill fine spirits. Grillo says the rocks are “like whiskey stones but in their raw form and will be frozen to take the place of ice cubes in our stirred cocktails from the garden.”
Cocktails will change monthly, and Repour will also feature a patio on which to enjoy your drinks. Although a menu isn’t set, expect cocktails to cost about $12.