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FP Me celebrated two years with RHUBARB spiked cocktails in hand

Art in the Age spirits served at the Edible DC Drinks Invitational 2015

02/27/2015
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EDIBLE DC DRINKS INVITATIONAL 2015

SUBMITTED BY LUKE ON FRI, 02/20/2015 – 10:07

We went to Edible DC’s Drinks Invitational last night at Longview Gallery on 9th St NW, near the convention center. Jenny had heard about this event through our friend, Jane, who knows one of the organizers. We splurged and bought the VIP tickets, which also got us into an after party at the excellent little coffee roasters around the corner from the gallery, La Colombe. They even gave us VIP types fancy gift boxes, filled with goodies to match the ‘winter picnic’ theme of the event:

 

Over 25 distilleries, breweries, bars and restaurants were at the event. Three of DC’s distilleries were there, including my friends at Catoctin Creek and New Columbia Distillers, as well as relative newcomer, One Eight Distilling. Catoctin Creek’s table had owners Scott and Becky Harris serving up delicious Hot Buttered Rye drinks – I wish I had the recipe for this one, but basically a delicious riff on a hot buttered rum? John Uselton, one of the founders and maker of Greenhat Gin, debuted their Navy Strength Gin & Tonic, made with an amazing tonic syrup from True Tonics. Another favorite of mine, Art in the Age, was also on hand, with their excellent craft spirits, and one of my favorite cocktails of the night, the Greenhouse Gimlet.

The food options were impressive, too, especially, since most of the liquid refreshments were nearly full-size cocktails. Our favorite was the incredible taco from Chaia with Market Mushrooms with Feta + Red Sauce. Yum! There were also some tasty ham biscuits from José Andrés’ America Eats Tavern.

All in all, this was a great night, and a great opportunity to try some amazing products from some exciting new vendors in the DC area.

 

Salud!

 

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Art in the Age spirits served at the Edible DC Drinks Invitational 2015

Art in the Age spirits served at the Edible DC Drinks Invitational 2015

02/27/2015
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EDIBLE DC DRINKS INVITATIONAL 2015

SUBMITTED BY LUKE ON FRI, 02/20/2015 – 10:07

We went to Edible DC’s Drinks Invitational last night at Longview Gallery on 9th St NW, near the convention center. Jenny had heard about this event through our friend, Jane, who knows one of the organizers. We splurged and bought the VIP tickets, which also got us into an after party at the excellent little coffee roasters around the corner from the gallery, La Colombe. They even gave us VIP types fancy gift boxes, filled with goodies to match the ‘winter picnic’ theme of the event:

 

Over 25 distilleries, breweries, bars and restaurants were at the event. Three of DC’s distilleries were there, including my friends at Catoctin Creek and New Columbia Distillers, as well as relative newcomer, One Eight Distilling. Catoctin Creek’s table had owners Scott and Becky Harris serving up delicious Hot Buttered Rye drinks – I wish I had the recipe for this one, but basically a delicious riff on a hot buttered rum? John Uselton, one of the founders and maker of Greenhat Gin, debuted their Navy Strength Gin & Tonic, made with an amazing tonic syrup from True Tonics. Another favorite of mine, Art in the Age, was also on hand, with their excellent craft spirits, and one of my favorite cocktails of the night, the Greenhouse Gimlet.

The food options were impressive, too, especially, since most of the liquid refreshments were nearly full-size cocktails. Our favorite was the incredible taco from Chaia with Market Mushrooms with Feta + Red Sauce. Yum! There were also some tasty ham biscuits from José Andrés’ America Eats Tavern.

All in all, this was a great night, and a great opportunity to try some amazing products from some exciting new vendors in the DC area.

Salud!

 

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Edible DC Drinks Invitational 2015 

 


DrinkUpNY creates new cocktail that uses ROOT

DrinkUpNY creates new cocktail that uses ROOT

02/26/2015
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MONDAY, FEBRUARY 23, 2015

Cocktail: The New Visionaries

 

 

By Warren Bobrow, Cocktail Whisperer

There’s a lot of great small-producer, craft bourbon on the market and I have my favorites.  Four Roses does some pretty amazing stuff with their single barrel offerings, Hudson Spirits was my first love in the rye category (as well as their bourbon) and I’ve always had a soft spot in my heart for FEW SPIRITS, as well along with Catoctin Creek, Stranahan’s and Koval- just to name just a very small number of what I love to drink.

I’ve written about each one and feel very strongly for their flavors and the people behind the brands.

One in particular stands out as unique because each expression of the whiskey changes, completely!  Each batch is different and I think that’s what makes it truly authentic.

Barrell Whiskey #001 is the whiskey that is not the same old thing from batch to batch.  Please don’t get too comfortable with each new release because they are constantly changing with each organic turn of the tides.  And with limited production, this sometimes creates certain disappointment if you cannot get what you desire.  So order up now before they are all gone.

I’ve been playing around with Barrell Whiskey in my own way.  I’m not afraid of mixing it, nor should you be afraid of diluting it a bit.  You really cannot mess it up because I’m going to try to make things really simple for you to follow along.

Barrell Whiskey has all the stuffing at 122.5 Proof.

I think that bartenders and even home aficionados are experimenting more with whiskey cocktails.  They just know that whiskey, especially a fine-EXTREMELY mixable (hint, hint) whiskey like Barrell, just calls out for experimentation.

But as in all good things in life there will be that one customer who will just dribble a touch of branch-water over the top of his Barrell Whiskey and call it a day.  For this person I commend you.  That’s how I like to drink my whiskey.  Sure I enjoy “mixing it up” and that’s a good thing because it’s all about the balance in these drinks.  Plus, I’m attracted to flavor and clarity.  If you use too many ingredients it becomes like a Long Island Iced Tea.  After two, I’d never be able to taste the top shelf ingredients.  Not that this is a bad cocktail, far from.  I just wouldn’t make one with Barrell Whiskey! (Unless you want to of course!)

They’d be like a lost sailor who’s been too long at sea.  Why? Because I don’t have to explain why… you will just know.

Barrell Bourbon sits well with my experimentation and I hope you enjoy my art.

I’m also really fond of a gorgeous, USDA Certified Organic product from another liquid driven visionary in the field of liquor crafting.  This Renaissance man reminds me in many ways of the fine folks who bring Barrell Whiskey to the market. He is attracted to the loud, the profane, the explosive and the brilliant.

I know that he can appreciate the value of time to discover the future, and his spirits show this commitment to quality, I know he has great dreams for creativity, just like the folks at Barrell Whiskey.

The first thing I tasted from this man is named Root.  It’s brilliant and historic.  I’m a huge fan of root beer and while I gush on about just how mixable Root is, please allow me the honor of attempting for just a moment to discover how perfectly Root mixes with Barrell Whiskey. Root rolls in at 80 Proof, and the Barrell Whiskey comes in at 122.5. Take heed, they taste like much less mixed into my cocktails.

This unique spirit (Root) is the basis of what I’m trying to achieve with Barrell Whiskey.  Root and Barrell, they just work well together.  And a bit of the Bitter Truth Chocolate Bitters, melds them together along with the finish of a pinch of brightly aromatic, orange peel.  This citrus driven foundation makes the careful drinker seek his or her own vision of the future.  Each sip is enlightenment because the energy of these passionate blends shine through.

You’re lucky. This drink has never been tasted outside my lab. Yet. Enjoy and tell your friends. Or better yet, make them a drink.

The New Visionaries
Ingredients: (for two thirsty explorers of the perimeter- where there are no stars…)
2 oz. Barrell Whiskey #001
1 oz. Root (USDA Certified Organic Root Tea)
4 oz. Plain seltzer (between the two glasses, roughly 2 oz. apiece)
2-4 shakes of Bitter Truth Chocolate Bitters
Hand cut orange zest, no peeler!

Preparation:
In a mixing glass, fill ¾ with ice
Add the Barrell Whiskey
Add the Root tea
Mix together until nicely chilled
Pour with a Hawthorne Strainer over one 2×2 rock of ice in two Old Fashioned glasses
Top with the seltzer
Garnish with a paring knife cut orange zest.

Pinch the zest over the top and rub it on the lip of the glass
Dot with the Chocolate Bitters and serve, start another set, as they go down really easily.

Cheers from DrinkUpNY!

About Warren Bobrow
Author of: Apothecary Cocktails-Restorative Drinks from Yesterday and Today- Fair Winds Press- Beverly, Massachusetts. Apothecary Cocktails was nominated for a Spirited Award, 2014 Tales of the Cocktail.  His forthcoming book, Whiskey Cocktails will be released October 14.  Bitters and Shrub Syrup Cocktails follow with publication in spring ’15.  Warren is a master mixologist for several craft liquor companies.

Warren consults about mixology and spirits, travel, organic wine and food.  He’s written for web-blogs and magazines like: Williams-Sonoma, Whole Foods: Dark Rye, Distiller, Total Food Service Magazine, Beverage Media Group, DrinkUpNY, Edible Publications, Foodista, Serious Eats, Mechanics of Style and Beekman1802. He was in the Saveur-100 in 2010.

Warren is a former, mostly self, trained cook from the pot sink on up.  J&W and ACF were thrown in for good luck.  Warren was the former owner/co-founder of Olde Charleston Pasta in South Carolina: *Dissolved his business after Hurricane Hugo in 1989* – to a career in private banking, (nearly 20 years; “a very grand mistake”) to this reinvention in 2009 as the Warren he’s finally become.

Warren is available to do highly personalized, interactive mixology events, local, national and international.

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Cocktail: The New Visionaries 

DIY Floral Ice Cubes

DIY Floral Ice Cubes

Spring may not be in the air, but it’s in our cocktails.

Add a little something special to your libations with this simple recipe for Floral Ice Cubes made with edible flowers. Follow this DIY and mix them into the RHUBARB Fizz for a botanically inspired apéritif.

DIY Floral Ice Cubes

ICE CUBES:
2 packs of Edible Flowers
Distilled water
Ice cube trays

COCKTAIL:
Rhubarb Tea
Prosecco
Simple Syrup
Fresh Lemon Juice

DIY Floral Ice Cubes

Step One:
Fill ice cube trays half way with distilled water. Place edible flowers face down in the tray and freeze. Once the cubes have frozen, fill the tray to the top with the remaining water and freeze.

DIY Floral Ice Cubes

Step Two:
Once your ice cubes have frozen, assemble floral cubes in a glass.

DIY Floral Ice Cubes

Step Three:
Pour in 2 parts RHUBARB Tea, 1 tbsp fresh lemon juice, 1 tbsp simple syrup and top with 4 parts Prosecco.

DIY Floral Ice Cubes

 

Cheers!


1794 The Whiskey Rebellion uses SNAP in Fireside Punch cocktail

1794 The Whiskey Rebellion uses SNAP in Fireside Punch cocktail

02/26/2015
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What to drink at 1794 the Whiskey Rebellion: Out with Sara

Earlier this month, 1794 The Whiskey Rebellion opened on the street level of the Comfort Suites Hotel in downtown Carlisle after a several-month renovation.

I attended a preview event a couple night before the public opening to sample cocktails and hors d’oeuvres.

1794 The Whiskey Rebellion is a sister restaurant to Gigi’s Restaurant & Wine Lounge in State College, and both employ the “farm to shaker” concept at the bar, selecting high quality — and, whenever possible, local — ingredients to match with artisan spirits and their collection of more than 50 whiskies.

Their list of “Friends & Farmers” includes Big Spring Spirits (Bellefonte) and Big Hill Ciderworks (Gardner). Big Spring Spirits distills a variety of vodka, rum, gin and whiskey.

Find it in cocktails like the Fireside Punch, using Big Spring Spiced Rum, orange juice, Crabbie’s Citrus Ginger Beer and Art in the Age (Ginger) Snap, which we thought was delicious.

Honey Bee’s Knees is a pretty popular artisan gin cocktail these days, here combing Big Spring Gin with Tait Farm (Centre Hall) lemon shrub (a vinegar-based syrup infused with fruits, herbs and/or spices), honey, champagne and lemon.

The Pennsyltucky Mule pokes fun at the area but brings a potent punch to this copper mugged classic. Big Spring vodka is topped with Crabbies Ginger Beer (which is alcoholic, by the way, unlike standard ginger beers — You’ve been warned!), muddled lime and fresh mint. Or, try this as the Copper Bulleit with Bulleit bourbon in place of vodka.

Because I’m still a sucker for a good (and it has to be good) Cosmo, I’ll probably try the Carlislepolitan on my next visit: Big Spring vodka, Tait Farm cranberry shrub, Combier and fresh lime.

I adored the First Lady, which features Bulleit bourbon, Lillet Blanc, Combier, house sours, lemon and fresh mint.

The waitstaff was eager for me to try the Charred Stonefruit, a combination of Buffalo Trace bourbon, duck egg white, Tait Farm apricot preserves, lemon juice, simple syrup and lemon. The verdict: impressive.

Also on my future “to do” list: Pickled Molly, 1794′s version of a Bloody Mary. Made with Tito’s vodka and vegetable tomato juice, this is kicked up with Torchbearer Sauces (Mechanicsburg) hot sauce, lemon, spices and pickled vegetable. Yes,  please!

The cocktails are inventive and well-made. The staff clearly has been trained, and so long as both quality ingredients and workmanship are maintained, 1794 The Whiskey Rebellion will be a destination for craft cocktails in Carlisle.

The craft beer selection at 1794 The Whiskey Rebellion also errs on the side of local. Find a somewhat IPA-heavy bottle list that includes the likes of Troegs, Victory, Susquehanna Brewery, Otto’s, Yards and Lancaster Brewing Co. Here, you’ll also find Big Hill Cider Works available in a shareable 22 oz bottle.

Wines also are available by the glass or bottle, including white, red, sparkling and dessert varieties.

The kitchen at 1794 The Whiskey Rebellion is run by veteran Chef Jeff Utzman, whose name you may recall from a few otherwise failed Harrisburg restaurants.

My early call is that Chef Utzman seems to have found his groove in Carlisle, focusing on simple, but high-quality locally sourced or otherwise sustainable products.

We were most blown away by a bone marrow bar, but I can’t find this reflected anywhere on the menu. A very close second was a bite of the General Utzman Crabcake, so full of lump Chesapeake blue crab that it crumbled upon touch.

Other highlights sure to entice you are the Amish Kasespatzle, basically a skillet-baked mac’n cheese with local cheese and house-cut Amish bacon. Oh sure, add lobster for an extra $8.

Steak is the name of the game here, as well (though I wish there was a “petite” filet option, too) featuring a variety of cuts cooked on 1794′s wood-fired grill.

1794 The Whiskey Rebellion open at 4 p.m. Monday through Saturday. The dining room closes at 10 p.m.; the bar closes at midnight.

 

Happy Hour runs 4-6:30 p.m. Monday through Friday and features $1 off draft beer, $2 off glasses of wine, and $3 off Low Country Whiskey Jars.

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What to drink at 1794 the Whiskey Rebellion: Out with Sara 

Spodee and Art in the Age Spirits team up with Tattooed Mom to celebrate Jack Kerouac’s birthday

Spodee and Art in the Age Spirits team up with Tattooed Mom to celebrate Jack Kerouac’s birthday

02/26/2015
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Jack Kerouac’s Birthday Party At Tattooed Mom

Thursday, March 12 5:00 PM to 11:00 PM •
Tattooed Mom
530 S. St. Philadelphia, PA 19147
In honor of American Novelist Jack Kerouac’s birthday, Tattooed Mom’s teams up with Spodee and Art in the Age spirits for a night of drink specials themed after the author’s book, On the Road.
Tattooed Mom Philadelphia
Tickets: $5 drink specials
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Jack Kerouac’s Birthday Party At Tattooed Mom 

Art in the Age mentioned on Shoppist

Art in the Age mentioned on Shoppist

02/26/2015
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10 Best Things to Buy in Philly Stores Right Now

Wish lists.

BY EMILY GOULET  |  FEBRUARY 24, 2015 AT 1:26 PM

 
As a shopping editor here in Philly, I spend the bulk of my time scouring local stores, their social media pages and their web shops to find the best of what’s out there, right now. This means I see a lot of stuff — and that my shopping wish list is usually a mile long.

This week, I found some great standouts — for her, him, home and the kids. Here are the 10 things topping my shopping list right now, all from some of the coolest shops in Philly.

 

1. A giant bear-sloth stuffed animal with sprinkles all over it.
I have so many baby showers coming up, and this plush toy is so quirky and cute. (Plus, the kid won’t grow out of it in three months.) Craftholic hugging cushion, $48 at Omoi Zakka Shop, Rittenhouse. Buy here.

 

2. A simple, modern tote.
I carry a ton around every with me each day, so I need a super-roomy bag. This Monserat de Lucca black leather tote is minimalist (the fringe can be detached, but why would you want to?) and totally luxe. $310, coming soon at Vagabond, Old City. 

 

3. A Bario-Neal ring.
The designers behind the Queen Village jewelry boutique just released three new styles. I love this delicate morganite ring. Starting at $418 at Bario-Neal, Queen Village. Buy here.
4. A vintage fish belt/necklace!
This vintage Judith Leiber chain is adjustable (there’s a hook-and-eye closure) so it can be worn as a belt or necklace. I’m obsessed. $110 at Malena’s Vintage Boutique, West Chester. Buy here (if you must).

 

5. Dom Streater art prints.
Yes, you recognize Dom’s name: She’s the Philly designer who won Project Runway. And though I love her collections, I’m equally smitten with her graphic paintings, available in limited-edition prints. $15 each at Dominiquestreater.com.

 

6. Boardshorts for him.
Spring’s creeping up, which means summer can’t be all that far behind. I’m updating my husband’s swimwear with these solid-color boardshorts, which are short enough to feel modern (below-the-knee trunks are out) but not so short that he’ll balk at them. $64 at Art In The Age, Old City. Buy here.

 

7. A multipurpose towel.
This super-soft and lightweight towel, from one of the best Japanese import shops in town, does triple-duty: It’s great as a blanket, bath towel or a beach towel, so it’s perfect to bring along on warm-weather trips. From $86 at Rikumo, Spring Garden. Buy here
8. A zebra rocking toy.
I don’t have kids, but I still want this in my house. (Is that weird?) $269 at Millésimé, Old City. Buy here.

Trending: The Edit: 8 Non-Boring Men’s Shirts to Buy Now

9. Vintage Moroccan pillows.
I adore the bright colors and patterns — and each is a completely handwoven vintage piece, so no two are the same. They give a home an eclectic, well-traveled feel (even if you’ve never been to Morocco). From $78 at Mushmina, Rittenhouse. Buy here
10. Mukluks!
It’s cold out there. These wool booties have leather soles, and they’re the cutest way to keep your toes toasty. (Oh, and science says you should probably wear them to bed, too.) $14 at Adorn Boutique, Fishtown. Buy here. (Note: All pairs are different; send them an email to request a specific color.)

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10 Best Things to Buy in Philly Stores Right Now 

SNAP is used in cocktails to warm you up this winter

SNAP is used in cocktails to warm you up this winter

02/26/2015
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Cocktails to warm you up this winter.

By Kristin Crane · On February 18, 2015

 

We all survived the Blizzard of 2015, and every snow storm that’s blown in since then, not to mention the freezing cold temps that are preventing anything from melting. Need some help warming up? Cozy up to one of the bar and warm up with one of these cocktails.

Stop into Aurora to try the Karate Punch. A tiki take on a classic rum punch recipe, this one will warm you up and has the added bonus of making you daydream about palm trees. Made with rum, green tea, citrus, nutmeg, vermouth and bitters.

 

Over at Gracie’s, head bartender Kristin Little created The Hand Warmer. Made of Art In The Age ‘Snap’, Frangelico, steamed honey-cinnamon milk and  chai spice bitters. Perfect night cap after your dinner, or just pop in for one to warm you up for the walk home. Photo by JWessel Photography.

 

Local 121 has an assortment of hot toddies that will warm you up. From left to right, we have the classic hot toddy, made with Bulleit Bourbon, honey syrup, lemon, cinnamon stick, lemon peel. Next up, the RumChoddy made with Rumchata, Sailor Jerry Spiced Rum, mole bitters, Angostura whipped cream and finally the El Camino, made with Espolon Anejo, agave syrup, Hellfire Shrub Bitters, cinnamon orange. Feeling a little under the weather with a cold, looks like your Irish grandmother was right and a hot toddymight be just the thing to help you feel better.

 

Over at Figidini, Colin Lewis is serving up a new drink called the Alternating Currant. According to Colin, they “start by infusing white rum with apricots and black currant, then I made a lime bitters with lime zest and herbs. The drink is the infused rum, Contratto Bianco vermouth and lime bitters. It’s delicious, and (while you wouldn’t know by tasting it) it’s essentially a glass of rum, so it’ll definitely warm you up in this weather.”

 

Aurora, 276 Westminster Street
Gracie’s, 194 Washington Street
Local 121, 121 Washington Street
Figidini, 67 Washington Street

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Cocktails to warm you up this winter.