Upcoming Art in the Age Events

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.

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SNAP Pulled Pork & Rhuby Lemonade

SNAP Pulled PorkSNAP Pulled Pork

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
Sandwhich rolls

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.


Rhuby Lemonade
1 part RHUBARB Tea
3 parts sparkling lemonade
Garnish with lemon slice

AITA Cocktails in Philadelphia

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:

  • SNAP & Half – Muddled ginger, iced tea, fresh lemonade, SNAP – $6
  • ROOT Tea Soda - Tahitian vanilla bean, ROOT, club soda – $9
  • Tipsy Grandma – SAGE, honey, lemongrass simple syrup, club soda – $6
  • Rhuby Blush – Freshly squeezed grapefruit juice, RHUBARB Tea, pink peppercorns – $6

AITA cocktails at Standard Tap

Standard Tap

901 N 2nd St, Philadelphia, PA 19123

  • Rum & Rhubarb – RHUBARB liquor, rum ginger simple syrup, lemon lime juice, Peychaud Bitters, orange bitters, lime – $10
  • Cucumber Fizz – SAGE liquor, vodka, ginger, citrus, sugar, cucumber water, soda – $10

AITA cocktail at Stateside Philly


1536 E Passyunk Ave, Philadelphia, PA 19147

  • Rhubarbara Bush – RHUBARB Tea, strawberry shrub, club soda – $10

AITA Cocktails at Race Street Cafe

Race Street Café

208 Race St, Philadelphia, PA 19106

  • Dark & Snappy - SNAP liquor, ginger beer, club soda, lime wedge – $10
  • Parisian Spring - SAGE, St Germaine, grapefruit juice, club soda, lime – $10
  • RHUBARB Negroni - gin, RHUBARB Tea liquor, sweet vermouth, orange twist – $10
  • RHUBARB Fizz (Brunch Menu) – $10

AITA Cocktails at Continental Philly

Continental – Old City

138 Market St, Philadelphia, PA 19106

  • ROOT ‘n Birch - house made chai cola mixed with ROOT and fresh lemon juice – $11
  • Rhubarb Smash - muddled strawberry, lemon, simple syrup, RHUBARB Tea, chili liquor and fresh mint garnish – $12


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With a farm-to-bottle approach, Tamworth Distilling & Mercantile (TDM) in Tamworth, NH just opened.

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.

SNAP Spiced Coconut Popsicles


  • 3 tbsp. SNAP Liqueur
  • 3 1/2 cups Coconut Milk
  • 1/2 cup Toasted Coconut
  • 1/2 cups + 2 tbsp. Organic Cane Sugar

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.

ROOT Mint Julep Popsicles


  • 2 1/2 cups Water
  • 1 cup Demerara Sugar
  • 1 cup Mint
  • 1/3 cup ROOT


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.

SAGE Cucumber Ginger Basil Popsicles

Makes: 8 pops


  • 2 oz. SAGE Liquor
  • 1 cup Reed’s Ginger Beer
  • 1 Large Cucumber
  • 2 Limes
  • 2 oz. Simple Syrup


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.

RHUBARB Strawberry Basil Lemonade Popsicles


  • 1 1/2 cups Raspberry Lemonade
  • 1 cup Fresh Strawberries
  • 1 cup Sugar
  • 1 cup Water
  • 5 Fresh Basil Leaves
  • 1/4 cup RHUBARB Tea

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!



4 Artisan Organic Cocktail Recipes For Your Spring Wedding

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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.

  • 2 parts RHUBARB Tea
  • 2 parts organic strawberries
  • Dash of Rose Water
  • Club Soda
  • Directions: Muddle strawberries, RHUBARB, and rose water in a tall glass. Add ice and club soda. Scale based on how many people you want to enjoy this special wedding drink for spring!SAGE Farmer’s Market Spiked Lemonade

    Juicy watermelon, fresh lemon, and sophisticated cucumber accents make this drink extremely refreshing on a hot spring day.

    • 1.5 parts SAGE
    • 3/4 parts fresh lemon
    • 3/4 parts simple syrup
    • Muddled watermelon
    • Cucumber
    • Basil
    • Splash of club soda

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.

  • 2 parts ROOT
  • 4 parts Root Beer

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.

Directions: Combine ingredients and pour over ice in a tall glass. Garnish with basil.
4 Artisan Organic Cocktail Recipes For Your Spring Wedding 

Rhu-Paul Cocktail at Mile High Gay Guy

Rhu-Paul Cocktail at Mile High Gay Guy


5.19_1 Mile High Gay Guy

5.19_2 Mile High Gay Guy
The finale of RuPaul’s Drag Race is on May 19, and the fine folks at Art in the Age have put together the perfect cocktail to sip whi
watching the contestants

RHU-Paul’s Orange Tic Tac
1 part Art in the Age RHUBARB
1 part orange juice
2 parts sparkling wine
Splash cranberry juice
Flamed orange peel
(optional) Teaspoon of Galliano
Mix RHUBARB and orange juice in a glass, over ice. Top with sparkling wine and a splash of cranberry juice, and garnish with a flamed orange peel. For extra 70’s disco flair, stir in a teaspoon of Galliano liqueur.
Inspired by the lunch that RuPaul shares with finalists (a single orange Tic-Tac), this fruity, fizzy cocktail is fabulous.
Posted by 
Cocktails: RHu-Paul’s Orange Tic-Tac 

RHUBARB Limoncello DIY

RHUBARB Limoncello Recipe

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!

RHUBARB Limoncello Recipe

You’ll need:
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

RHUBARB Limoncello Recipe

First peel all the lemons and add them to the bottle.

RHUBARB Limoncello Recipe

Then combine the rest of the ingredients in the bottle.

RHUBARB Limoncello Recipe

Let this ferment for at least 4 days and up until 1 month in the fridge.

RHUBARB Limoncello Recipe

Once it’s finished fermenting, strain and pour 2 parts into a cocktail and top with club soda. Add simple syrup to taste.

RHUBARB Limoncello Recipe



An Afternoon in Philly: Grilled Cheese, Pizza, Art in the Age, and a House

An Afternoon in Philly: Grilled Cheese, Pizza, Art in the Age, and a House

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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.