SNAP Glazed Cinnamon Rolls

SNAP Glazed Cinnamon Rolls

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.

Tequila rose cocktail with RHUBARB and Homemade Bitters




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.



  • A high-proof neutral base spirit, such as Everclear or vodka to provide the base for your infusions
  • Small, clean glass jars and droppers for infusing and blending
  • Bittering agents like wormwood, calendula flowers, dandelion root or leaf, citrus peel, angelica root, artichoke leaf, burdock root, cinchona bark, gentian root or mugwort.
  • Flavoring ingredients such as spices, herbs and flowers, nuts, fruits, and beans.
    —  Common spices are cinnamon, star anise, cardamom, fennel, ginger, cloves, peppercorns, celery seed, nutmeg, and vanilla beans.
    —  Ideal herbs and flowers are bay leaf, rose, lavender, chamomile, hibiscus, rosemary, sage, lemongrass, and mint.
    —  Strongly-flavored nuts such as black walnut and pecans are perfect for bitter infusions.
    —  Fruits such as fresh or dried citrus peels and dried fruits like figs, cherries, and berries are excellent additions.
    —  Beans like coffee beans or cacao beans provide further depth to infusions.

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:

  • Orange Bitters – 6 parts orange peel, 1 part cinnamon, 1 part clove, 1 part star anise
  • Coffee Bitters – 6 parts coffee bean, 2 parts vanilla, 1 part orange peel, 1 part calendula
  • Cardamom-Rose Bitters – 6 parts cardamom, 6 parts rose, 2 parts vanilla, 1 part sage, 1 part calendula
  • Lavender-Sage Bitters – 6 parts lavender, 5 parts sage, 2 parts wormwood, 1 part bay leaf
  • Six Spice Bitters – equal parts clove, star anise, cardamom, cinnamon, fennel, orange peel and bittering agent such as dandelion or calendula

Once you have created your library of bitters, there are unlimited options for cocktail combinations. Try one (or all) of the following:



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.

















Homemade Bitters (Revisited) 

Miami Chef Isaac Grillo Makes Jam with ROOT

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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.

See also: Isaac Grillo and Nick Nistico Win Miami USBG Legacy Cocktail Showcase

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.

Follow Laine Doss on Twitter @LaineDoss and Facebook.


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Repour Homemade Cocktails: Isaac Grillo Arrives at Albion Hotel 

Photos from the Starlight Pumpkin Harvest Dinner, at Delancey and Penn

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JAN. 20. 2015


After the holidays have come and gone, and things slip back into their normal routine, one is reminded in no uncertain terms of the realities of winter.  While – with its snowfall – winter can be beautiful, it is also long, dark, cold, and icy, and we have been known to keep a running countdown to springtime as a way to get through these days.  As a break from this, we are thrilled to be featuring a delightful Harvest Dinner Series this week on Delancey and Penn.  The dinner parties were hosted by Faunbrook Bed and Breakfast- an absolute gem of a local venue, and Sarah of Juniper & Dash gathered a veritable dream team of local vendors, including Alexandra Whitney Photography– who appealingly documents each and every lovely detail.  The unexpected interpretation of each season’s elements (early summer, late summer, and early autumn) and the oh-so-tempting menus motivate us to get through this winter and  count down a bit more enthusiastically until we can – once again – eat under the stars.  Enjoy every bit of today’s Starlight Pumpkin dinner … the cool tones, yummy drinks, and  pumpkin curry soup with marshmallows (!) have us looking through these dreamy images again and again.  And be sure to stop back again tomorrow for our next feature in this fabulous series!

From Sarah of Juniper & Dash:

When we first announced the theme of this Fall segment of our Harvest Dinner Series, we knew people would envision a Halloween setting full of orange, and lots of pumpkins… And while there were lots of pumpkins, none of them were orange!

 When designing this last dinner of the year with Sarah from Jackalope Heart, we thought it’d be fun to surprise people and veer from the typical and expected. We collaborated with Kati Mac Floral Design and Modern Relics to create tablescapes that focused on cooler fall colors — slate blue, sage, and white.  Alexandra Whitneycaptured everything amazingly as usual and wowed us with how she saw things through her lens!

 Triple Fresh Catering coordinated with The Farm at Doe Run and Cakes and Candies by Maryellen to create this pumpkin-centric menu that highlighted the versatility of the star ingredient throughout each course. Who knew pumpkin could be used so many ways?   Our speciality cocktail of the evening — Pumpkin Spice Kombucha with SNAP — from Inspired Brews and Art in the Age, kept everybody warm and toasty! With the gorgeous Fall light and leaves falling around us we couldn’t have asked for a better evening.  This great team of artisans and vendors created a stunning event that I’m still having dreams about!


Toasted Brioche, Pumpkin Butter, Candied Walnuts, and Sage

Smoked Prosciutto, Dried Local Apple, and Pecan Involtini

Herbed Goat Cheese Polenta Cake with Maple Yogurt, and Granny Smith Apple

Pumpkin Cream and Ricotta Cheese Dumpling

Farm at Doe Run Cheese Plate


Curried Pumpkin Bisque with Toasted Marshmallow


Arugula Greens, Mulled Pear, Toasted Pumpkin Seeds, and Cranberry Vinaigrette


Duck Two Ways:

Seared Duck Breast with Pomegranate Gastrique;

Duck Confit with Pumpkin Fritter and Parsnip Puree


MaryEllen’s Warm Bourbon Pumpkin Bread Pudding


Inspired Brews Pumpkin Kombucha with Art in the Age SNAP

Iron Hill Brewery Pumpkin Ale

Photography: Alexandra Whitney Photography // Planning:  Juniper & Dash// Branding: Jackalope Heart // Venue:  Faunbrook Bed & Breakfast // Catering: Triple Fresh Catering // Florist:  Kati Mac Floral Designs // Dessert:  Cakes & Candies by MaryEllen // Cheese: Farm at Doe Run // Spirits:  Art in the Age// Kombucha:  Inspired Brews // Rentals: Modern Relics // Beer:  Iron Hill West Chester




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Winter Herb Garden

Winter Herb Garden

Having fresh herbs all year long is nothing short of a luxury. Herbs aren’t just for seasoning a dish, we like to keep a selection of herbs on hand for cocktail mixing at home. Here’s a look at what we are growing in our herb garden this winter.

But first, some growing tips, so you can find the best spot in your home to grow your greens:

  • Herbs thrive in bright light, so a windowsill is best. Pick a south facing window so the afternoon sun doesn’t burn them up.
  • If your house has radiators right under the windowsills (like many old homes do) pick another spot away from the heat of the radiator that still gets plenty of sun.
  • Plant your herbs in 4 inch pots with drainage holes (so the herbs don’t rot). This size fits well on most windowsills.


  • Needs at least 6 hours of sun a day.
  • Mix equal parts soil and sharp sand for a sandy soil mix in a well draining pot.
  • Water ever few days when the top soil is dry to touch.
  • Once the stems are 6 inches trim as needed for cooking and cocktail mixing. The stems will grow back.
  • Mixing: SAGE & Tonic


  • Needs at least 6 hours of sun a day.
  • Requires a well drained sandy soil mix.
  • Water every few days after the top soil drys out.
  • Mixing: SAGE Cranberry & Thyme


  • Needs 6-8 hours of sun a day.
  • Does best with a well drained sandy soil mix.
  • Water once a week once the top soil is dry to touch. Oregano is prone to root, so don’t over water!
  • Make a delicous Oregano Pesto or use as a garnish in a chicken dish.


  • Choose a south facing window with a good 4-6 hours of sunlight.
  • Chives do well when surrounded by other pots that provide humidity. If standing alone, lightly mist your chives every few days to provide it the humidity it desires.
  • Water twice a week when the soil is dry to the touch on the top.
  • Once the plant is 6 inches tall cut the leaves as needed, leaving 2 inches of growth above the soil.
  • Consider making a Chive Martini or a chive butter spread or chive cheese with your fresh chives!


  • Needs 4-6 hours of sunlight a day.
  • Plant in a pot with good drainage with lots of room as mint loves to grow wild.
  • Harvest the springs after the first month. Don’t take off more than half of the foliage over the winter season.
  • Mint prefers to stay moist but not overly wet. If the upper soil is dry to the touch the it’s in need of some good watering! Make sure to keep in a pot with good drainage so it doesn’t rot.
  • Mixing: ROOT Mint Julep Popsicles or a SAGE & Mint Pink Lemonade

Art in the Age namechecked in HotPads’ “Top 10 Reasons to Move to Philadelphia”

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Philadelphia is the dark horse of East Cost cities, often bypassed for New York,Washington, DC andBoston. But that’s good news for those in the know, because money here goes a long way. Check out our top reasons to consider a move.

1. Rents are cheap.

You know how people complain that American and international gentrifiers push prices up in New York and DC? Well, those outsiders skip right past Philly, leaving more choice for you and me. You can rent an entire house in Center City for the cost of a Brooklyn studio. According to the Zillow Rent Index, the median monthly rent in Philly for June 2014 was $1,134, or $0.80 per square foot. In New York, the average monthly rent is $2,196 ($1.75 per square foot); in DC it’s $2,474 ($2.04); and in Boston, it’s $2,469 ($2.26).

2. It’s rich in culture.

The Philadelphia Orchestra is one of the best in the country. Wunderkind Yannick Nezet Seguin became musical director in 2012, energizing the city as well as the musicians. A few blocks away is the Curtis Institute, one of the country’s best music schools, which puts on regular free recitals. On the Benjamin Franklin Parkway, you’ll find three artistic heavy-hitters in a row: the Philadelphia Museum of Art, the Barnes Foundation and the Rodin Museum. Murals are everywhere.

3. It’s a lot like Brooklyn.

Think of Philadelphia as Brooklyn without Manhattan attached. All the local/artisanal/DIY clichés apply. You’ve got community gardensa crafts scenea night marketindie music clubs and farmers markets aplenty. Hipsters abound in neighborhoods likeFishtown and East Passyunk. But it’s not as affluent or self-conscious as the famous borough, so things are more laid-back.

4. You can eat insanely well.

Forget about cheesesteaks. Philly is filled with excellent, innovative and affordable restaurants—and you can actually get a table without making reservations months in advance. Stephen StarrMarc Vetri and Jose Garces run justifiably famous mini-empires. The superlative vegan cuisine at Vedgehas received national acclaimLa Colombe Coffee and Capogiro Gelato supply the country’s best restaurants. And there’s no better lunch than a South Philadelphia hoagie.

5. Many restaurants are BYOB.

Thanks to Pennsylvania’s strict liquor laws, liquor licenses are expensive here. So many proprietors do without them, a boon for impecunious diners. You’ll find lots of excellent BYOBs around Center City, most of them small and family-run. The only catch is that you’re limited to state-run liquor stores, but their selection has improved over the years.

6. It’s a craft-beer mecca.

Philadelphia is one of the best beer cities in the country, evidenced in its annual beer week. Residents have a particular fondness for pubs—gastropubs, if you must, but of the inexpensive and unpretentious variety. Drafts often come from breweries within the state, like the city’s own Yards Brewing Company. And with pints running around $4 or $5, it’s like happy hour all day long.

7. The parks are beautiful.

When William Penn mapped out Philadelphia, he planned it around four squares. That emphasis on green space continues today. Two of his original parks, Rittenhouse andWashington Squares, are lush and well-kept, anchors of their respective neighborhood. Park land around the Schuylkill Rivercontinues to grow, with miles of bike paths and picnic space. At over 9,200 acres, Fairmount Park is one of the largest urban parks in the country.

8. It’s got historical character.

You know the basics: Founding Fathers, Declaration of Independence and all that. While the city is proud of its role in 1776, it’s the more unassuming history that gives life here its texture. A walk around Center City is filled with characterful details: the cobbled alleys of Society Hill, iron hitching posts and boot-scrapers, carriage houses, the wood-frame storefronts of Old City and the worn floorboards of 100-year-old Reading Terminal Market. The Preservation Alliance promotes and protects this architectural legacy.

9. It’s a great place to shop.

Philadelphia’s low rents makes it a welcoming place for artists and designers to have studios. Many sell their wares in boutiques in Northern Liberties or Old City, neighborhoods packed with independent, artsy shops. You can pick up curiosities at places like Art in the Age of Mechanical Reproduction, terrariums at City Planterand vintage finds at Vagabond. Not to belabor the point, but all of this is more affordable than it would be in other cities.

10. It’s liveable.

Though it’s the fifth-largest city in the country, Philadelphia’s downtown is compact, easy to get around by foot or bike. The city has recently expanded its network of bike lanes and hopes to introduce a bike-share program soon. Neighborhoods are distinct, even within a few blocks, and each one can feel like a small town. You run into people you know. World-class attractions plus a sense of community? Philly ticks all the boxes



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Top 10 Reasons You Should Move to Philadelphia 

Saveur makes ROOT Beer Floats

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Thanks to a bit of free time, the SAVEUR Test Kitchen team cleared out shelves and shelves of liquor. Here’s what they found, and what they subsequently made.

Yesterday, with a bit of spare time on their hands, the Test Kitchen team set out to organize their many shelves of booze. Every bottle came down from the shelf, was inspected, and got clustered together with similar bottles. Duplicates were “married” and the obscure, we’ll-never-use-this-again stuff was organized into a “please take me home lest I suffer a very sad fate” section.

The key takeaway: There’s a whole lot of booze in that kitchen. Here’s a rundown of what we found, and a few things we learned along the way:

COUNTED: 180 bottles, total—including 15 bottles of whisk(e)y, 3 bottles of velvet falernum (more on that below), 8 bottles of amaro (including all of these), one lonely bottle of tequila, and 8 bottles of coffee liqueur*.

MINUTES SPENT DISCUSSING THE ORIGINS OF A BOTTLE OF HYPNOTIQ: Five. And yes, wehave a recipe that uses it. (It’s Hawaiian! They get a free pass!)

TASTED: Homemade crème de menthe (leagues better than the stuff on your great aunt mildred’s bar, but you already knew that); homemade Transylvanian caraway brandy that our food editor Kellie Evans plans to pull out at a party someday. (Great hostess move: “Oh that? No big deal, just some Transylvanian brandy I whipped up the other day.”)

NOT TOUCHED WITH A TEN-FOOT POLE:Yogurt liqueur, origins unknown, never opened.

IMPORTANT SKILL LEARNED: Art director Adam Bookbinder came to our rescue when nobody could open a bottle of (not homemade) crème de menthe whose cap had somehow fused to the bottle with such sticky gumption that we thought we’d have to trash it. His solution? Take a plain rubber band, wrap it tightly around the bottle cap, and use that friction as leverage to twist the bottle open. Success!


And about those floats. We had resolved to make something with a more-than-half-full bottle of Root, a spirit made by the crazy people at Art in the Age that’s reminiscent of root beer.  Since we had received a big ice cream delivery earlier that day, our minds immediately went to floats. We had no root beer, but we did have a fridge full of actualbeer, and so pulled out two pint glasses, a bottle opener, and an ice cream scoop. Here’s our make-a-float-with-anything strategy:

Plunk two big scoops of ice cream into a pint glass. Top with an ounce of something strong and boozy (this step is optional but recommended), like Root. Fill the rest of the glass with beer (we used Brooklyn Brown Ale for a darker float) or ginger beer (highly recommended) or regular old root beer. Find a spoon and a straw. Dig in.

*The abundance of coffee liqueur is still a bit of a mystery, but Food and Prop Stylist Judy Haubert likes adding some to her White Russians. We think this might become a trend.

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What We Found While Cleaning Out the Saveur Liquor Cabinet 

Feb First Friday: Wolfgang Roving Market


We’re excited to welcome The Wolfgang Roving Market, a collective of Philadelphia makers, to the Art in the Age store for January and February. This month and a half long in store pop-up features quality goods from Honest Alchemy, Good Wear Co, Forager Co, Custom Lifestyle and Bombyx Vintage. Join us for a drink and meet the makers on First Friday, February 6th from 6-8pm.