The Good Reverend’s Universal Bitters


“Bitters were first known as elixirs and come to us in a wide variety of flavors, but loosely speaking, they’re all essentially the same: herbs, spices, and other natural ingredients preserved in alcohol. As time wore on, certain elixirs would become essential, taking on the name “bitters” as they slowly but surely worked their way into the kitchen cabinets, family know-how, and so on. Their role one day as an accessory to the cocktail would become inevitable.” — Colonial Spirits

Flavored or aromatic bitters are easy to make and can take your cocktails to another level. We’ve asked our friend The Good Reverend for some help with this DIY recipe.



The Good Reverend’s Universal Bitters

Zest of 3 oranges, no pith

1 Tbsp Gentian Root

1 Tbsp Wild Cherry Bark

1 Tbsp Quassia (optional)

1 Tbsp Cinnamon stick, crushed

12 oz. Universal Spirit (or a clear, neutral spirit of your choice)

Directions: In a pint sized jar add all ingredients. Seal jar and store in a dark place for 14 days, shaking the jar daily. Strain the mixture into a clean jar, discarding the solids. Seal the jar and store at room temperature.




AITA Sweet Potato Thanksgiving

This Thanksgiving try a Sweet Potato Pie cocktail!






Sweet Potato Pie

2 oz. bourbon

1 oz. AITA Sweet Potato

1/2 tbsp. lemon juice

1/2 oz. brown sugar syrup

4 dashes orange bitters

one large marshmallow



Directions: Combine bourbon, AITA Sweet Potato, lemon juice, and brown sugar syrup in a mixing glass. Add ice, stir and strain into a rocks glass. Place a large chunk of ice in the glass and garnish with a toasted marshmallow and a dusting of nutmeg.




Beet Root Blackberry Smash

Beet Root Blackberry Smash
2 oz. AITA Beet Root Vodka
1 oz. Fresh lime juice
.5 oz. Tippleman’s Burnt Sugar Syrup
5 Fresh blackberries
Boylan Heritage Club Soda
blackberry and lime garnish

Muddle blackberries, lime juice, AITA Beet Root, and syrup in a cocktail shaker with ice. Shake and pour into glass. Garnish with blackberries and a lime.

Things you’ll need:
Art in the Age Beet Root vodka. Purchase here.
Muddler. Purchase here.
Tippleman’s Burnt Sugar Syrup. Purchase here.
Boylans Club Soda

The ROOT of All Evil

It’s Halloween weekend and we’ve collaborated with our friends at New Liberty Distillery to give you a hellishly good cocktail to try: The ROOT of All Evil. Enjoy!



½ oz. ROOT

2 oz. Kinsey Whiskey

¾ oz. Cinnamon syrup

An Orange wedge

Directions: Combine all ingredients in a shaker. Add ice, shake and strain. Garnish with an expressed orange peel.


Cran-BEET-Smash cocktail

Enjoy our scratch made Beet Root vodka in the “Cran-BEET-Smash.” Visit the Art in the Age store for the tools you’ll need to make this cocktail at home.



2 oz. AITA Beet Root

1 oz. Fresh Lime Juice

½ tbsp Cranberry Juice

½ oz. Simple Syrup

Club soda

Lime Wheel


Directions: Mix the first four ingredients in a rocks glass over ice. Top with club soda and stir gently. Garnish with a lime wheel.



Beet Root

Our Beet vodka is a tribute to the fruits of the fall. We’ve blended sweet beets, tart New Hampshire cranberries, and cidery apple pomace. It is immediately striking for the beet’s rich, magenta color, which is backed up by the smooth, earthy taste that the roots are known for. The addition of tarragon, honey, and salt ties these fruit and vegetable components together, for a harmonious blend of savory and sweet. Here is where you can buy a bottle of your own!



Autumn Cocktails – SNAP & Ginger

Autumn cocktails are finally here!

Pick up everything you need to make a delicious SNAP & Ginger at the Art in the Age store in Old City or shop our great bar selection online: here.

SNAP & Ginger
2 oz. SNAP
1 oz. Pickett’s Ginger Beer Syrup
Top with Boylan club
Fresh apple and cinnamon garnish
Directions: Fill a rocks glass with large ice cubes. Add SNAP and ginger beer syrup, and stir with a bar spoon. Top with club soda. Garnish with fresh apple slices and cinnamon stick.

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:


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