There is something about Tales of the Cocktail, the huge spirits industry conference that has been held here every July for eight years, that leads one to make epic pronouncements about booze.

Take, for instance, this one from F. Paul Pacult: “Gin is such a lovely invention. There is the wheel, and then there’s gin.”

Pacult, a critic and the publisher of the influential newsletter Spirits Journal, made that observation during a session on how to “Hone Your Sensory Skills to a Higher Level.”

His seminar, in which we tasted six spirits, was a sort of refresher course, with basic reminders: Tasting spirits is different from tasting wine. Don’t swirl too much, and go for shallower, fast sniffs, with your lips slightly parted, rather than a long inhale. Take a small, quick sip to clear the palate before taking a larger sip for the actual sample. “Don’t overtax your palate,” says Pacult, who never attempts more than about eight spirits in a sitting. “Don’t think too much. Don’t over-analyze.”

Of course, he then passed out rating sheets specifying 49 criteria on which to grade each spirit. Ten minutes after we were taught how to smell, Pacult informed us that we should detect a hint of “eastern Speyside” in the Chivas Regal blended Scotch we were sipping. A bit later we tasted Martell XO cognac, which rarely retails for less than $120 a bottle. “How does it taste?” Pacult asked. “It doesn’t suck,” shouted someone from the audience.

Pacult’s instruction seemed almost quaint in comparison with the rest of Tales With reps from the the large liquor companies, public relations people and thousands of attendees swarming the Hotel Monteleone, and with all of the flashy promotional events - including a Cointreau-branded burlesque show by Dita Von Teese that kicked off the week and Diageo’s happy hour, with 51 bartenders serving 46 kinds of cocktails on three floors of the Louisiana State Museum - it was easy to forget that Tales of the Cocktail started as a small educational conference for bartenders and spirits industry folks.

It has been an essential gathering during an era when bartending has evolved into the “mixology” we hear so much about these days. It’s no surprise that an embarrassing old cocktail gets “buried” every year in an elaborate jazz funeral procession. The Appletini and the Red Headed Slut have been killed off in years past. This year: Sex on the Beach.

What mostly draws me to Tales now is the chance to get a sneak peek at emerging trends and new products we’ll be seeing on the local bar scene later this year. Hot item: It’s still tiki,tiki everywhere, including lots of new rums I’ll be writing about soon. And the bartender’s existential question of whether to embrace vodka was summed up by one panel: “I Hate Vodka, I Love Vodka.”

It’s clear that the speak-easy trend of the past three or four years is on the wane, so much so that a caricature of the speak-easy bartender has emerged and become an object of lampoons. “The bigger your beard, the curlier your mustache, the better bartender you must be,” sniped Angus Winchester, a London “global bar” consultant and a “brand ambassador” for Tanqueray gin, at a seminar called “Bartending Fun-da-mentals.” “Mustaches and arm garters do not make a bartender.”

(It should be noted that there were lots of both in New Orleans, in addition to trilby hats and seersucker suits.)

In his seminar, Winchester suggested that too many bartenders - in the race to elevate themselves to “mixologists” or “bar chefs” - have lost their sense of fun. He suggested that perhaps it’s time to get away from the sanctimony and remember why people go to bars in the first place: “Bartenders get paid to flirt with girls and boys all evening. It’s about hosting.”

As for new products, I nearly cried when I saw Zucca, the Italian rabarbaro (an amaro-like spirit that is infused predominantly with Chinese rhubarb) that I’d pined for back in April. Eric Seed, of Haus Alpenz, finally persuaded the company in Italy that produces Disaronno amaretto to let him import Zucca, which it also owns. “They were skeptical,” Seed said. “But I explained there is now an appeal for amari in the U.S.”

Beyond Zucca, I also tasted an amazing gin made from damson plums - a sort of American cousin of British sloe gin - that will soon be launched by DH Krahn. After the success of its Chairman’s Reserve rum from St. Lucia, Washington’s Team Spirits will soon introduce a new spiced rum. I’d never been a fan of spiced rums, such as Captain Morgan or Sailor Jerry, but Chairman’s Reserve was subtle and delicious. It has changed my opinion.

Finally, a product I hope we’ll see soon is Root, inspired by an 18th-century Pennsylvania recipe for root tea, the precursor to root beer or birch beer. At 80 proof, and with its complex maceration of birch bark, spices and herbs, Root is the opposite of a silly, artificial “root beer” liqueur. I would actually call it the first American amaro.

Going a step further, I would say that the product launches coming to liquor store shelves in 2010 might be the most exciting I’ve seen since I’ve been covering this beat. And because Tales of the Cocktail is the time of year for boozy pronouncements, I guess I can get away with saying that. 

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The Washington Post - 7.27.10

Tales of the cocktail is in full swing this week, and the william grant & sons house party saw over 800 attendees last night! here’s a look at some of the fun:

William Grant & Sons House Party at Tales of the Cocktail featured a Hendrick’s Croquet Pitch, a Citrus Grove with cocktails from Milagro and Solerno, as well as innovative cocktails from Lillet, Hudson Whiskey and Root.

Guests at the William Grant & Sons House Party enjoyed a variety of cocktails from across the range of William Grant products in the unique and enchanted surroundings of a Garden District Mansion.

Rachel Furman and Lisa Hare, Brand Ambassadors for Sailor Jerry Rum, in the Sailor Jerry Rum room at the William Grant & Sons House Party at Tales of the Cocktail.

Lisa Hare, Sailor Jerry Brand Ambassador, mixes up cocktails at the William Grant & Sons House party at Tales of the Cocktail.

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The Hungry Diva.com, 7.24.10

Already making the souped-up root beer hooch ROOT, AITA’s launching SNAP, using a colonial American recipe to make an 80-proof liquor capturing the full essence of ginger — presumably, no matter how long the booze’s in the sun, it’ll never get a tan(queray).

Clicking this link’ll tell you which PLCB shops carry the bottles.

Hitting up www.artintheage.com will get you cocktails and recipes that’ll let you use it. 

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Thrillist Philadelphia.com

Tales of the Cocktail  kicked into full gear today. The seminars on this first day are all “professional track,” geared toward industry professionals, with topics like “Raising the Bar: Spirited Media Skills for Cocktail & Industry Professionals.” I’m anything but a professional, so I did not attend any of these, but there was still plenty to do.

For example, I got to meet my fellow attendees (Cocktailians)? I hung out with Martha Stewart’s people and the guy who brought Pabst Blue Ribbon back from the dead, while enjoying an Oxley Breakfast Martini.

I also made the rounds of the tasting rooms and sampled a wide array of spirits from around the world. There were so many I lost count, but two stand out and are worth a mention: Root  and Bonal Gentiane-Quina. The former is a fairly new product from Pennsylvania which is about to get bigger distribution. I had it in a cocktail called a Root Flip which was out of this world. To compare the flavor of Root to root beer would give the wrong impression and kind of miss the point. It’s actually an attempt to recreate ye olde root tea, which is what root beer itself is based on. It really only tastes like root beer as I know it in the vaguest way; they describe it as “fairly clean on the palate with strong notes of birch, peppery herbaceousness, spices, citrus and vanilla bean.” As for the Bonal Gentiane-Quina, that’s an old aperitif from France, but I’d never even heard of it before. I gather it’s a quinquina  because it contains quinine. It also has plenty of gentian and other herbs. Decidedly bitter, wonderful stuff. It’s imported by Haus Alpenz . I even got to meet the legendary Eric Seed.

And of course I was there for the toast in front of the Monteleone. The official cocktail this year is Death in the South Pacific, invented by Evan Martin. It’s a complicated drink, but it’s most notable (to me anyway) for having an even more complicated garnish. Seriously, the recipe for the garnish is longer than the recipe for the drink itself. You essentially construct a little man out of fruit pieces who is then hung over the side. Obviously they couldn’t do this for the thronging masses in front of the Monteleone, but I’d love to have the full-on version someday. I should also note that it’s delicious.

Tomorrow I start hitting the seminars. I’ll report back here.

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B.rox Blog, 7.21.10

Ever since opening last summer, Blackbird (2124 Market Street) has been a welcome and busy addition to the Castro / Church Street environs, and one of the only truly mixed scenes in the neighborhood — though it remains mostly gay, especially at happy hour. Owner and bar program creator Shawn Vergara is on the third iteration of his house cocktail menu, and he’s got one on the list now made with a relatively new spirit: Root liqueur, which is sort of a classier version of DeKuyper’s Root Beer Schnapps, with rich spicy flavors that are still reminiscent of root beer.

Served over crushed ice and garnished with a stick of sugar cane, this makes for a tasty and original warm weather beverage.

The Root of All Evil

2 oz. Old Smuggler’s Scotch
1/2 oz. Root liqueur
1/2 oz. cinnamon syrup
One orange wedge

Muddle the orange with the cinnamon syrup in a shaker. Add ice cubes, scotch, and Root. Shake vigorously, and pour over crushed ice in an Old Fashioned glass. Garnish with a stick of sugar cane.

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SFist.com, 7.16.10

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Liqurious.Notcot.org, July 15, 2010

When I went to San Francisco recently  I had a small mission to accomplish: buy Root liquor . Root is a traditional spirit  produced by a group of Philly artists known as Art in the Age and they’ve created this root beer wallop from a recipe not seen since the early 20th century. It’s readily available in Philadelphia and in a few North Carolina locations  , but not at all available in Canada. Luckily, I found it at Cask , a great San Francisco shop filled with hard-to-find small-batch spirits. $40 later and it was carefully swathed into my luggage bound for Vancouver.

When I got it home, I was eager to give it a taste test to find out it the beautiful packaging outsmarted the flavour inside. Thankfully, the inside is just as beautiful as the outside. We had it over ice and it’s very root beer-ish but with nice herbal notes and it gives a pleasant chest-warming glow. It’s the perfect adult root beer. While I want to try it over ginger beer or mixed with a bit of club soda (there are a lot of great looking recipes & videos on the Art of the Age website ), I figured I could use this stuff in baking.

As for the root beer cake, I had been wanting to make this cake forever. The recipe is adapted from Baked: New Frontiers in Baking  cookbook which is a well-used cookbook in my kitchen (remember the clumpy crisp granola   & the white-out cake). While I followed the recipe for the cake I decided not to make the fudge root beer frosting, but try out a Root-flavoured whipping cream instead. I thought the whipped cream would be closer to the idea of a root beer float and would pair nicely with the Root liquor.

The cake was well-loved. It’s not too heavy on the root beer – in fact, the cocoa really over powers the flavour of the soda in the cake, so I think it would be safer to call this a really simple & delicious chocolate cake. However, with the addition of the Root cream (get your mind out of the gutter!), this cake is totally over-the-top awesome. If you can’t get ahold of Root, you could try subbing in some root beer schnapps or extract instead.

Want more boozy cake ideas? Try these beloved ones from my archive

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Everybody Likes Sandwiches Blog - 7.8.10

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Liqurious.NotCot.org

Destination | Art In The Age, Philadelphia

A little late in posting this, but I’ve been keeping pretty busy on the road.  Anyhow, we were in Philadelphia a week or so ago and I stopped by Art In the Age‘s flagship store in the Old City neighborhood (116 North 3rd St) by recommendation of Bob from Corkgrips.

The store has an impressive and well chosen, almost general store-like array of handmade or small-scale production goods…aka stuff that keeps it real.  Billykirk and other leather goods, Yuketen (saw the Maine Guide Boots for the first time in real life…YIKES), soaps, screen printed T’s, aprons, felt planters, misc clothing, etc.  We were even allowed to try a sample shot of their ROOT liquor, which I read about some time ago and have been wanting to try.  It was really tasty…suprisingly smooth and quite like a really yummy and earthy root beer, only alcoholic…which makes perfect sense.  The store isn’t allowed to actually sell you the liquor since they don’t have a license, but we were sent a couple blocks down to a liquor store that carried them.  Check out the video below for the short run down of the ROOT story.

If you’re in Philly, go pay them a visit.  They’ve got a really neat thing going that is well worth supporting.

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New Grass Blog, July 3, 2010

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FarmtoPhilly.com, June 28, 2010

Notes from the Weekend is a Monday feature that sees the members of Team Meal Ticket compiling all the food/drink highlights uncovered during prime eatin’ time, Friday to Sunday. Consider this a place for good deals, great dishes, wicked cocktails, recipe triumphs (and tragedies), bizarro conversations and more. We’re eager to share our notes, but especially excited to read yours. We encourage you to leave notes from YOUR weekend in the comments. Have at it! (View past NFTW installments at citypaper.net/notes.

Friday: Took care of an out-of-left-field hankering for South Street Souvlaki (509 South St.) — grubbed up some octopus, some htipiti, a Gyro platter and a couple bottles of Mythos, a Greek beer we ordered because our very sweet server Phyllis mysteriously identified it as “Greek beer” when rattling off her available brew selections. Why we don’t hunker down at SSS more often is beyond us — cheap, quick, tasty.

Do you need a part-time job? Do you have the ability to drop off a resume? Lastly, are you lovable? If you answered yes to all three of these questions, you should work at Chapterhouse (620 S. Ninth St.). They have a really cool ceiling fan inside, by the way.

Ended up at Southwark (Fourth and Bainbridge) Friday night, and kept our hands busy with some great clams, some great oysters and some ridiculous scallop crudo. Got our gin on (couple Last Words, couple Corpse Reviver Nos. 2), but the most interesting booze-based development of the evening occurred when a bottle of Art in the Age’s not-yet-released SNAP materialized in the crowd. We all got little tastes; it quickly proved to be a stratifying product, not unlike its big bro ROOT. Some folks hated it and weren’t shy about saying so; others loved it and cracked big smiles the second the 80-proof liquid gingerbread hit the back of their throats. Interested to see how this is implemented in a cocktail — hot applications like Toddys seem like job one, but Oyster House’s Katie Loeb, who happened to be sitting at the bar, suggested it might make an intriguing swap-out for Cointreau.

Don’t sleep on quickie hoagies from May’s Gourmet Café & Deli at 19th and Christian — nothing too fancy, but they’re cheap and do the trick in a hunger-pang pinch.

Saturday night: On-a-whim dinner at Han Dynasty (108 Chestnut St.) turned into a bit of a production because we forgot Old City would be a crowded mess thanks to the pre-4th fireworks show. After finally copping a parking spot, we ended up ordering a richer-than-rich steamed pork belly with preserved vegetables (a bit left in the fridge), and fish and soft tofu in hot sauce, garnished with deep-fried soy beans (A LOT left in the fridge). Han Dynasty is one of a select group of places in this city that lives up to every iota of its own food-nerd hype. Go there.

Sunday: Cooked at home for the first time in a minute! Aren’t you proud? Did a crazy-refreshing, tiny-bit-spicy chilled cucumber soup — real simple, as the recipe was from Real Simple — and some shrimp sautéed in olive oil with lemon, scallions, salt, pepper and red pepper flakes.

Not sure if Duane Sorenson would punch us for doing this or not, but Stumptown’s Indonesia Gajah Aceh makes awesome iced coffee if you brew it in a French press and stick in the fridge overnight.

Dare you to find better giant softy chocolate chip cookies than the ones from Ants Pants (2212 South St.).

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Citypaper Blog - 6.28.10

Not a shooter, not a cordial, not a digestif, and most importantly, not root beer, the spirit Root seems easiest to define by stating what it is not. In a category of its own, does this organic spirit stand scrutiny and join the realm of favorites, or take a back shelf to more familiar flavors? Let’s see.

So what is it? Root is from Art In The Age, a brand owned by William Grant & Sons, who have also brought you Sailor Jerry Rum and Hendrick’s Gin . Laura Price, of Art in the Age, states, “Root is inspired by an 18th century Pennsylvania folk recipe, which eventually evolved into Birch or Root Beer. It is the first true American liqueur since the Volstead Act in 1919.”

Like in root tea, 195-proof, distilled cane sugar is mixed with distilled water, birch bark, anise, cloves, cardamom, spearmint, and citrus. Root’s more aggressive flavors all macerate in the same pot while the water dilutes the 195 proof down to a manageable, accessible 80 proof.

The finished product is distinct. First time tasters are either struck with adoration or nose-wrinkling disrelish.

Served neat at room temperature, the spirit’s nose is full of bark. Root is clean and full of what Price describes as, “peppery herbaciousness.” Spice, citrus, and vanilla bean round into a full-mouth feel, while cane sugar imparts a vague sweetness. The sugars lightly embrace the tongue, resulting in a long medium-dry finish. The overall effect? Warm, spicy, and unique.

Falling for its flavor is only half the battle, for Root is still finding its niche in the cocktail scene. Jason Wilson, spirit columnist for the Washington Post, appreciates its potential as a digestif, calling it an American Amaro. But Root is less sweet than Amaro-Averna, and lighter in texture, lacking Averna’s tongue-coating caramel notes. Root is also more expensive at $32.99 a bottle. 64 proof Amaro is only $22.99. Is Root worth the higher price?

Christian Gaal, bartender for Noble American Cookery, has had little trouble justifying the spike. With a full beard, reminiscent of a Hindu guru, Gaal draws on a background as an informed cocktail nerd to incorporate Root’s unique flavor and high proof into clever cocktails. Suit jacket, maroon kerchief, and colorful button down, he glances over his dark-rimed glasses as he tosses knowledge across Noble’s handsome 400-year old Bubinga tree bar.

“You just cannot drop Root into a pre-existing recipe,” Gaal explained, “It must be something tailor made that will work with and not hide the flavors.” Ethanol, like fat, is an intensifier; Root’s high proof carries the flavors with strength, making it an excellent mixing spirit.

Use Root as an excuse to experiment and transform traditional cocktails. Combine vermouth, apple brandy, and Root (it will replace the bitters) for a quirky Manhattan. Its warmth compliments cherry, ginger, apple, and mango, so let its cinnamon stand in for the spice and spike your Sangria. Speaking of cinnamon, try splashing Root into a Zombie Tiki drink. Complimentary to white spirits such as gin, tequila, and vodka, dare friends to identify this uniqur flavor in their favorite cocktail.

Root’s flavors hold their own in the heat of the kitchen as well. Noble Chef, Brinn Sinnot, played on its notes of cinnamon to compliment mushroom in an asparagus dish, while its warming spice forms a toothsome unity with pork loin. Working surprisingly well with fat, whip it into a savory ice cream, swirl it into a milkshake, or put a splash in an emulsion sauce.

“There is a certain culture in the service industry that will encourage exploration,” advises Gaal. With more to offer than a shooter and with more mixing potential than a digestif, break down Volstead’s Berlin Wall with a glass served neat. An audacious spirit complimenting the brave, sip thrice to taste all flavors before you forgo the $33 plunge and fear of the unknown. The following two recipes are just another step in the right direction.

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Table Matters.com - 6.28.10

The New Taste of Tweed

Once a wintery, old-country-man-in-a-vintage-photograph kind of fabric, tweed is getting a new flavor: A little more cityfied, a little younger, fresher, and all in the form of the latest restaurant from Edward Bianchini (last seen on the French Riviera running the now-closed Michelin-starred Hotel Les Muscadins), Tweed. The restaurant, which opened earlier this month, is bringing country food to the city. Chef David Cunningham told Philadelphia Magazine that he wants all his ingredients to come from a 100-mile radius of Philly — his beef is from a cattle farm in Jersey, his eggs and dairy are from Newtown.

What else? If you’re a fan of Art in the Age’s Root, Tweed’s got it. And of course, there’s tweed everywhere: On the barstools, on the banquettes…

A look at this country food gone posh:

Magret Duck Breast, cornmeal ramp pancake and cider, espresso glaze; Orecchiette, sauteed wild boar sausage, broccoli rabe and garlic; Pan seared diver scallops, blood orange hazelnut vinaigrette, lovage and peas; Cookies & grass fed cow’s milk, chocolate chip, white chocolate, oatmeal and peanut butter.

Tweed, 114 S. 12th St, 215-923-3300

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Phoodie.info, June 24, 2010

By Lauren Russell

America owes numerous thank yous to Philadelphia when it comes to delicious foods and beverages, including the famous American-born soda, Root Beer.

Whether you are a history buff, fan of root beer or just plain curious, the Roots of Root Beer Exhibit at Art in the Age  is worth seeing. Running until the end of June, the exhibit hosts artifacts from Franklin Fountain  and displays facts about the drink, its history and its ingredients.

You won’t just get a written history of the popular beverage, you’ll get to explore old advertisements, popular brands, original ingredients and paraphernalia like old barrels, crates and kegs from the late 1800s—even an unopened, 1940s bottle of Hires root beer extract.

Did you know that Hires, the classic American –and oldest commercial– root beer and was made by a local Philadelphia pharmacist? Just thirsting to find out more? Stop by Art in the Age today.

Need something to wash it all down? Drop in June 22nd and receive some complimentary Root.

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Uwishunu.com, 6.21.10

Give your city habitat some rural flair with rustic finds from these design shops.

Philadelphia:Art in the Age

Steven Grasse owns a farm in New Hampshire, and at his boutique he sells antiques he finds in the neighboring towns along with chambray pocket squares and ROOT, a house made liquor.

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Details Magazine.com

SNAP, coming later this summer to Pennsylvania, and eventually, to a bar near you.

* Hot on the heels of news that William Grant & Sons has purchased Philly’s Art in the Age of Mechanical Reproduction brand, including its ROOT liqueur , AITA is now bottling its next organic spirit, SNAP, based on a Pennsylvanian Dutch black strap molasses ginger snap recipe. The bottles will be on Pennsylvania shelves later this summer; widespread distribution of both SNAP and ROOT to be announced.
* Craft beer fans (like myself) will sate their thirst and then some at this Saturday’s Fourth Annual New York Brew Fest on Governor’s Island. More than 300 styles of beer from more than 100 breweries from New York and beyond will be sampled from 3:30 to 8 p.m. Tickets are $55 and include water taxi to and from the island.
* It’s that time again–the New York Bar Show  is this Sunday and Monday at Javits Convention Center. Although last year’s show   seemed to highlight the clash between nightclub-style bartending and cocktailian bartending, it will be interesting to see if this year’s show will take itself a little more seriously. The agenda includes Le Cognac’s cocktail competition awarding $3,000 in prizes, USBGNY mixology demonstrations, and a cognac seminar led by Dale DeGroff, Dave Wondrich, and F. Paul Pacult. Tickets are $50 for the floor show and $150 for all-access to seminars.
* And on June 23, the Indy Spirits Expo rolls into town from 6:30 to 9 p.m. at Touch nightclub. [Odd venue for this, but the club is centrally-located.] The expo will feature tastings and presentations from some of the best artisanal spirits producers around. Tickets are $55.
* Earlier this week, the team behind Scottish gastropub Highlands got approval to turn the former Allen & Delancey space into their next concept, Mary Queen of Scots. Billed as “Highlands meets Vivienne Westwood and the Sex Pistols,” the brasserie will feature whiskey cocktails and is slated to open in the fall.
* Scientists are getting closer to growing livers, which is good news for those of us who may be beating them up more often than we’d like to admit. [No need to worry Mom, I take my milk thistle!]
* Summer cocktail season is upon us, and I was honored to contribute a write-up of the best summer cocktails in town for this week’s issue of Time Out New York . It was hard to choose from so many delicious drinks at so many of my favorite bars, but for you, dear readers, this is the kind of research I go to great lengths to do.
* In case you haven’t heard already, Albert Trummer, proprietor of Apotheke and the recently-unveiled Theater, was arrested Saturday night after undercover fire marshals witnessed his signature fire show at Apotheke. The Apotheke bartenders I’ve spoken with say given the size of the bar, it’s doubtful that the flames were six feet wide, and the bar also does not have curtains, as The New York Times reported. The bar, which does not have an open flame permit, reopened the following night. Trummer is facing charges of reckless endangerment and criminal nuisance, both misdemeanors. 

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The Dizzy Fizz Blog, 6.17.10

Restaurateur and hotelier Edward Blanchini has teamed up with Chef David Cunningham to bring you Tweed. Much like the fabric that inspired its name, Tweed Restaurant and Bar represents leisure and sophistication. Tweed will serve classical food with a modern twist using fresh, organic and local ingredients.

Tweed Opens

What: Chef David Cunningham turns out American staples like roasted chicken and meat loaf made with ingredients from local farms.
Why: Save room for sophisticated ice cream floats (Root liquor spiked, lavender honey).
When: Tues.-Fri., 11:30 a.m.-3 p.m. & 5 p.m.-midnight; Sat., 11 a.m.-4 p.m. & 5 p.m.-midnight; Sun., 11 a.m.-4 p.m.
Where: 114 S. 12th St. (215-923-3300).

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DailyCandy.com - 6.13.10

Restaurateur and hotelier Edward Blanchini has teamed up with Chef David Cunningham to bring you Tweed. Much like the fabric that inspired its name, Tweed Restaurant and Bar represents leisure and sophistication. Tweed will serve classical food with a modern twist using fresh, organic and local ingredients.

Tweed Opens

What: Chef David Cunningham turns out American staples like roasted chicken and meat loaf made with ingredients from local farms.
Why: Save room for sophisticated ice cream floats (Root liquor spiked, lavender honey).
When: Tues.-Fri., 11:30 a.m.-3 p.m. & 5 p.m.-midnight; Sat., 11 a.m.-4 p.m. & 5 p.m.-midnight; Sun., 11 a.m.-4 p.m.
Where: 114 S. 12th St. (215-923-3300).

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DailyCandy.com - 6.13.10

William Grant and Sons, the independent, family owned distiller that makes Glenfiddich amongst many other popular spirits, has acquired ROOT, the curious herbaceous concoction created by local adman-turned-booze-baron Steven Grasse, according to Meal Ticket. In addition to ROOT, the purchase includes Grasse’s Art in the Age of Mechanical Reproduction brand, which is said to be developing a full line of original, historically-inspired and certified organic spirits, the first of which is SNAP, an elixir that mimics the flavors of Pennsylvania Dutch black strap molasses ginger snap cookies.

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Grubstreet.com, 6.7.10

Art In The Age of Mechanical Reproduction is a long name for a company that makes craft spirits and other handmade merchandise. But William Grant & Sons, the family-owned distiller headquartered in in the United Kingdom, isn’t bothered by the unconventional name. They want Art in the Age’s leading product, ROOT, and ROOT they shall have, for they’ve acquired the company from Steven Grasse and his brand consultancy Quaker City Mercantile

ROOT is a rustic spirit with a full, rich smoky flavor, inspired by a Pennsylvania folk recipe, which eventually evolved into Root Beer. The recipe stems from Root Tea, an eighteenth century Native American recipe. Since its limited launch in 2009, ROOT has been adopted as a sipping drink and as a unique mixology ingredient.

Art in the Age will eventually feature a line of highly differentiated, organically certified spirits, and future releases are already in the works, including SNAP which, like ROOT, was inspired by a historical recipe: Pennsylvania Dutch black strap molasses ginger snap cookies.

The acquisition of Art in the Age by William Grant & Sons  marks the next step in the ongoing relationship between Grasse and the independent, family-owned distiller. In the past years William Grant & Sons has worked with Grasse to develop two of its core brands: Grasse was an instrumental player in the successful launch of Sailor Jerry Rum and then Hendrick’s Gin.

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Adpulp.com - 6.4.10

I can’t remember when I first read about ROOT but the idea has intrigued me for a while.  A small batch liquor made by by the fine artists at Art in the Age of Mechanical Reproduction.  I think my interest began with the simple design of the glass bottles or the maybe it was the story behind the liquor which is a revival of a pre-prohibition recipe root tea that eventually became root beer when alcohol was “out of fashion”.   It doesn’t really matter though because in Washington state you can’t get it.  In fact out side of Philly it can be tough to find.   As a part of a new breed of organic, hyper-local small batch liquors, regular and large distribution is hard to come by.  

During Maker Faire last week I sent one of my co-conspirers to Cask in downtown San Fran where they specialize in small batch liquors and fine bartending kit to look for a couple of bottles.  After a few days on the road myself I came home to this lovely 80 proof alcohol.  I have all sorts of ideas about how I could cook this down and make syrups to poor on various foods but more than that I have enjoyed sipping it over a little ice.  If you ever get a chance to try some I highly recommend it.

Also be sure to check out Art in the age of, they are a lot more than some hipster urban farmers.

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The Cubicle Punk.com - 6.5.10

Through my experience at Johnny Rocco’s, I’ve spent a good deal of time actively promoting, and working with the brands of William Grant & Sons, and for that I’m very lucky. I’d go as far as to say they have one of the best selections of spirits of any of the key players out there, and turns out that as of this week.. things are set to get a whole lot better.

Tuthilltown Spirits Hudson Whiskey
First came the news that the group would be picking up Tuthilltown Spirits’ Hudson Whiskey. Of the offerings at Tuthilltown, none have struck a cord quite so successfully as their Hudson line, and the product fills the much needed gap in Grant’s whiskey program. Tuthilltown spirits received a lot of attention earlier in the year for their barrels as Jeffrey Morgenthaler popularized “barrel aged cocktails”. For fans of the Hudson Whiskey brand, Tuthilltown will continue to produce the product themselves, but the rights to sales and distribution now belong to William Grant & Sons. Tuthilltown’s unaged spirits program will remain unaffected.

Art in the Age ROOT Liqueur
And now, it seems that the brand has also picked up Art In the Age’s most peculiar “Root” liqueur. In the press release that followed, Simon Hunt, Managing Director – North America, William Grant & Sons said, “ROOT’s highly unique story, presentation and taste, as well as the company’s past track record for success make this an extremely exciting time for us.  We see the potential for ROOT and the additional Art in the Age variants to be game-changing spirits, in the same way as Sailor Jerry Rum and Hendrick’s Gin redefined their categories.” ROOT is just the beginning though, already in the works, SNAP will pay homage to flavours unique to historical recipes for Pennsylvania Dutch black strap molasses ginger snap cookies, and the company continues to expand beyond that.

If you’re unfamiliar with their ROOT liqueur, check out this wicked, quick video on it’s origins and production.

What’s next? Who knows – but I know I’ll be keeping an eager, ever closer eye on William Grant & Sons to see how much bigger and better their portfolio can become.. What do you think the next step is?

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CocktailsandCordials.com, June 6, 2010

This First Friday, Art in the Age is unveiling their latest art exhibition… a documented history of Root Beer.

Partnering with Philadelphia’s own Franklin Fountain, Art in the Age has procured a number of Hires Root Beer artifacts, and will have them on display at the flagship boutique. Charles Hires, a Philadelphian pharmacist, was the first to introduce root beer extract at the 1876 Philadelphia Centennial Exposition.

The exhibit runs Friday through June 27th. For more information on the opening, visit Art in the Age’s official blog.

Art in the Age of Mechanical Reproduction
116 North 3rd Street, Philadelphia, PA 19107
(215) 922-2600
www.artintheage.com

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UWISHUNU.com, 6.3.2010

Hit AITA this Fri to gain knowledge on root brewing, used to make drinks from the eponymous “beer” to AITA’s own Root liquor.

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Thrillist Philadelphia .com

It’s Center City Sips, the first of the Wednesday night happy hours that pack downtown bars to the gills with the bargain seeking masses.

Then the Flyers play at 8pm. ROOT for the Flyers at a number of places where they will be pouring $4 ROOT cocktails.

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Foobooz.com, 6.2.2010

With a business model that combines sex, drugs and rock n roll with, quote, “cool shit”, you’d expect a talk by branding pioneer Steven Grasse to be provocative. But with a professional background in branding cigarettes and sneakers, you might not expect it to be particularly note worthy for TreeHuggers. However, you’d be wrong.

Because what do you do once you’ve made a fortune selling tobacco? Why, you move on to booze of course. But this is no ordinary booze. In fact, by combining ultra-local (and I do mean ultra-local!), sustainable agriculture with a love for cultural exploration and serious fun, I would argue that it is a beautiful example of where business should be headed. This presentation is worth checking out, whether you drink or not.

I already wrote about Grasse’s Root Liquor, which is a revival of a pre-prohibition recipe that eventually became root beer. But organic is just the start of where Grasse wants to go in terms of sustainability. Convinced that we are losing our “aura” through a culture of mass-reproduction, Grasse is looking for different ways to make money. And this path involves cultural creativity, environmental sustainability and a whole bunch of flavor and fun.

Grasse has closed his original branding agency, instead concentrating on building brands he has complete ownership of. He’s bought an early 20th Century farm in Pensylvania, complete with bowling alley. He’s restoring the fields. He’s getting certified to raise organic grains to use in his liquors. And he has set up a distillery that will eventually make drinks only from grains grown within a ten mile radius of the distillery. (He’s also building a print studio, restoring the local General Store as a lyceum, and is looking to revive the American transcendental movement.)

Now I hate to anticipate negative comments before they role in, but somehow I suspect there will be those who dismiss this kind of project as little more than hipster hobby farming, or an indulgence of the very rich. But that kind of cynicism misses the point. To me it represents an incredibly positive cultural shift.

As my friend and colleague Jerry Stifelman—who, in the interests of transparency, I should note does some work with Grasse—and I wrote in our Manifesto for Slow Business, it is high time that our culture rediscovered the art of doing things because they make us truly, genuinely happy and engaged. And Grasse seems to be doing just that.

Sure, not everyone can go out and buy a 70-acre farm and build their own artisan liquor brand. But I for one am mighty glad that we are living in a culture that increasingly encourages people to do just that. There was a time when the rich would display their wealth by buying mega-yachts, and many still do. Reviving organic agriculture and the local economy seems like a much more worthy thing to do.

As Grass says in the video below, “Talk about redemption. I went from the guy who branded cigarettes, to this.”

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Tree Hugger.com

ROOT was spotted in the Kitchen of Parisian Designer Couple Cherri Messerli and David Rager as featured on Design Sponge. Cherri’s accessory line CM, is sold at Colette and the Le Bon Marché.

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Design Sponge Blog.com

The creators of Sailor Jerry Rum and Hendrick’s Gin have teamed up with Philadelphia-based Art in the Age to produce what they’re calling “the first truly American liqueur since the preprohibition era.” ROOT ($32.99) is an 80-proof, 100% USDA-certified organic spirit inspired by a medicinal root tea consumed by Native Americans in the 1700s. Today’s concoction is a unique blend of earthy ingredients including birch bark, cloves, sugar cane and cardamom, that are flavorful and clean without an overwhelming sweetness. CONTACT: Art in the Age, www.artintheage.com - EM

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E-The Environmental Magazine.com

At first glance the bottle itself has a great design. Rounded with a cork, Root already distinguishes itself from most..err..ummm..whiskeys? No this is not really a whisky but a different type of liquor. Though its name eludes to a sweet taste, in actuality its not nearly as sweet as expected. It has a similar first taste as Jager but finishes different. More drinkable than jager, but more sweet than a typical whisky it has the possibility to be drank straight up or mixed. We prefer straight up with any real liquor. The man behind Root is Steven Grasse, the branding man behind Hendricks Gin, which we like. We also like Art in the Age of Mechanical Reproduction, the  company responsible for Root. AFK approves, we spent about 50 bones on this, it’ll probably be cheaper once its distributed more.  But we liked it as you can see its empty, and it was a good warm up for an evening in the Tenderloin.

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The Bearded Monk Blog

Getting to the ROOT

ROOT, a new herbal spirit from the Phialdelphia collective Art in the Age of Mechanical Reproduction, is garnering attention thanks to its mix of ingredients and nod to the past.

An alcoholic version of colonial-style root tea, Root was inspired by an 18^th century Pennsylvania Dutch folk/medicinal recipe.

            Before prohibition, root teas were widely used as herbal remedies.  Root liqueur is a certified organic, completely handcrafted product composed of birch bark, smoked black tea, cinnamon, wintergreen, spearmint, clove anise, orange, lemon, nutmeg, cardamom and pure cane sugar.

            Akin to Kentucky bourbon and without the sticky sweetness of many liqueurs, Root is a highly contemplative beverage weighing in at 80 proof.  It can be savored in a snifter or as a creative adjunct for mixology.  We love it in hot chocolate.

            Currently available in limited batches throughout the Philadelphia area, Root is expected to be available in New Jersey in the coming months. – Warren Bobrow

Artintheage.com

]]> http://www.artintheage.com/spirits-content/spirits-press/ediblejersey-magazine-hypes-root-042210-2/feed/ http://www.artintheage.com/spirits-content/spirits-press/my-jello-americans-hypes-root-041810/ http://www.artintheage.com/spirits-content/spirits-press/my-jello-americans-hypes-root-041810/#comments Tue, 20 Apr 2010 18:59:58 +0000 intern http://www.artintheage.com/?p=12620 My Jello Americans:

Weak In The Knees For My Jello Americans

Aired April 19th, 2010 on Liquor and Phoodies.5 Comments

Reader Tara M. just tipped us off to a fairly new blog written by two Fishtown girls, Moe and Cory. Right away, our patented crush-meter is off the charts. First off, the name of the blog is a terrific pun: My Jello Americans. You see, these girls photograph and write about the Jell-O shots they create: Not just any Jell-O shots, but exquisite, inspired objets d’art. Oftentimes, these shots have puns in their names. Also contributing to our high opinion of these ladies is their “About Us” section, which lets us know that they have a turtle named Sweet Pea, a tortoise (conscientiously distinguished from the turtle) named Lulu, two hermit crabs, Pinchy and Purple Claw II (how formal!), and a snail named Gary, who is a loaner. They also claim to get their inspiration and raw materials from just about every store with the word “Dollar” in its name: Dollar Tree, Dollar General, Dollar Plus, Dollar $, and Family Dollar (how logical!). Of course, all of this would be irrelevant if not for the quality of the shots, which is superb: Witness the “Rosie the ROOTveter” shot, which uses local fave Root; the “Bacon and Eggs” shot (pictured); and the “Winter Funderland” shot. Nearly all of the shots both look beautiful and sound delicious. Since starting in February, they have already posted over 30 kinds of shots, which bodes well for their future: If I Can Haz Cheezburger and Look At This Fucking Hipster could get book deals, there’s nothing stopping these girls (and their menagerie) from becoming a full-fledged phenomenon.
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phoodie.info ]]> http://www.artintheage.com/spirits-content/spirits-press/phoodieinfo-features-root-041910/feed/ http://www.artintheage.com/spirits-content/spirits-press/foo-boozcom-features-root-040610/ http://www.artintheage.com/spirits-content/spirits-press/foo-boozcom-features-root-040610/#comments Thu, 08 Apr 2010 19:43:31 +0000 intern http://www.artintheage.com/?p=12320 Tonight, Chopped Viewing Party

Posted by Foobooz on April 6th, 2010

Eric Paraskevas of terra and Mackenzie Hilton of Mercato are appearing on Chopped tonight at 10pm. You can ROOT on Hilton at a viewing party at Valanni starting at 9:30.  There will be  ROOT cocktails to help you cheer on the chef in the private dining room in the back.

Paraskevas will be busy at terra where he’s hosting a Victory Beer Dinner The dinner features 5-courses and 5-beers.

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Foo Booz.com

PSFK Conference Speaker Interview: Steve Grasse

Steve Grasse will be one of the speakers at our upcoming PSFK Conference 2010, taking place on April 9th. Steve is the revolutionary behind Art In The Age Of Mechanical Reproduction, who has at one time or another, worked in advertising, clothing design, retail and liquor production.

PSFK talked with Steve recently to see what he’s been up to.

What are you working on right now?

We sold Sailor Jerry to William Grant and Sons two years ago. We did really well with that deal. It really changed my life. And my business. We are still paid to manage it for them. It continues to be the fastest growing rum brand in America. And we are now launching all over the world. Nothing much has changed since the sale. We still run the show as we did before. We also continue to run Hendricks Gin, which we created 10 years ago. Hendricks is now in 74 countries around the world. Both these brands are great because the worlds we created for them are so complete. It’s fun to keep expanding on these worlds visually and conceptually.

The biggest change that has happened since selling Sailor Jerry is that after 17 years, we finally had the financial freedom to stop doing tobacco work.

The day we sold Sailor Jerry we also started on our new brand ART IN THE AGE OF MECHANCIAL REPRODUCTION. We basically took everything we learned from Hendricks and Sailor Jerry and put it into this new concept. It’s my favorite thing I have done to date.

What has been the most interesting response or reaction to your project?

I set out to create the most arcane, complex and difficult to categorize spirit ever. With a sprawling, insanely intricate back story. I really just wanted to see if it could be done. Everyone said I was nuts and that we wouldn’t sell any. But, I really liked it. And I thought…I bet there are people out there like me who will like it too. I guess there are, cuz the shit is blowing up! ROOT is doing really well….we are going to 11 states in 2011. And we already have the next Art in the Age spirit ready to come out in June 2010.  What I learned is, do cool shit, don’t compromise and it will find an audience.

What projects, people or ideas are currently inspiring your thinking these days?

Age of Wonder….How the Romantic Generation Discovered the Beauty and Terror of Science” by Richard Holmes. I read this book and it got me thinking about American Transcendentalist movement in the early 1800s. How it was a reaction against the first wave of the Industrial Revolution. I want to revive the philosophies of Emerson and Thoreau. I bought the general store in the town where my farm is in New Hampshire. I am creating a Lyceum…a garden of ideas. And across the street I am building a distillery that will use only stuff grown on my farm and my neighbors farms. I am in a totally “back to the future” mode right now. I want to make things using ancient techniques, but then use modern social networking to spread the word.

What developing trend, idea or technology makes you most excited or hopeful for the future?

I don’t really pay much attention to what other people are doing. I think that is why my projects tend to work out. I am a hermit. The things that tend to excite me, happened 200 years ago. I am excited, however, how social media has broken the stranglehold that mass media use to have over us all. It has definitely allowed more esoteric products to find their markets. To be honest, I was excited by the world financial collapse. It finally made all the bling go away…at least for a while. Hopefully Wall Street will continue to be unfashionable, but that might be wishful thinking.

Thanks Steve!

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PSFK.com

I have been cultivating a big love for all the DIY, indie craft, Hackerhouses, make it yourself, sell it and tell stories cultures that are springing up everywhere. We just got back from SXSWi where I went to a number of sessions talking about that kind of thing directly or tangentally.

And today I have a new passion. TO get a bottle of ROOT somehow here to Japan to serve in my tiny restaurant that will re-open in April. ROOT is made by the folks I just discovered, based in my hometown of Philly “Art in the Age of Mechanical Reproduction” they have a shop, make art, clothes, support artists AND make a great organic Liqueur. Gotta get me a bottle.

Other recent things I need to find out more about are WALKING-PAPERS.org and THE NEWSPAPER CLUB, as well as THE KAHANI MOVEMENT. People doing awesome stuff because they love it and because they can. I heard all these folks talk about their projects at sxsw and was truly inspired.

Gotta get going on the MAKE-O-MATTIC project. And do some more DIY ideas myself. My want to do list is getting longer and longer.

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Fancy Glass.com

Event organizer Lyla Kaplan of Down to Earth tells us “functional pottery by Jim Dugan, Mel Griffin, Ayumi Horie and Gwendolyn Yoppolo will be placed in the restaurant to be used by guests, creating an active environment where the common experience of eating and drinking becomes a celebration of the interdependence among pottery, food, cooking, and people.”

Guests are invited to sip a complimentary ROOT cocktail as they preview the collections from 7 to 8 p.m. A ROOT-infused, four-course dinner will be served family-style after the preview. (Full menu after the jump.) Here, guests may choose a plate from the artists to act as their first course’s substructure.

The $85 ticket includes the aforementioned cocktail and beer or wine with dinner. Part of the proceeds will be donated to Buy Fresh Buy Local’s PA chapter and other local food organizations. Call 215-568-7000 for reservations.

1ST COURSE (served individually on the potters plates)
GREEN ASPARAGUS, Serrano ham, poached egg with brioche crumbs, coffee and ROOT

2ND COURSE (served family style on platters)
DAYBOAT FLUKE, spring vegetables, shrimp jus flavored with ROOT

3RD COURSE (served family style on platters)
LANCASTER COUNTY DUROC PORK LOIN, spiced and roasted, parsnip, kale, sour orange, rice with chickpea and saffron

4TH COURSE “SWEET COURSE” (served on individual plates)
SEMOLINA DUMPLING, marinated blackberries, Nutella cream, vanilla ice cream, ROOT gelee

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City Paper.net ]]> http://www.artintheage.com/spirits-content/spirits-press/city-papernet-hypes-root-032410/feed/ http://www.artintheage.com/spirits-content/spirits-press/lost-at-seanet-hypes-root-032310/ http://www.artintheage.com/spirits-content/spirits-press/lost-at-seanet-hypes-root-032310/#comments Tue, 23 Mar 2010 20:58:24 +0000 intern http://www.artintheage.com/?p=11976 PRINTERESTING PRESENTS COPY JAM!

March 23, 2010

According to an industry report for Photocopying and Duplicating Services assembled by a research and IT data analysis firm called The Gale Group, over the course of the last decade “the number of quick-printing establishments was dwindling.” At the turn of this new century consolidation in the reproduction industry had growth in copy shops at negative 5.2 percent from the previous year, while “the volume of shipments in the quick-printing industry was on the rise… up nearly 13 percent from the previous year.” While the corner QuikCopy–the place to cut-and-paste garage sale fliers or print out resumes–was becoming a rarer sight, sales in the copy industry as a whole had been on a double-digit increase since as far back as 1994.

One of the reasons for both growth and consolidation in decades past was Kinko’s, the chain of 24-hour copy centers that was to paper what Starbucks was to coffee in post-grunge America. But with the proliferation of home computing and the accelleration of digital media and portable printing devices, the toner-rich tape-and-glue Xerox collages of yore might be going the way of Polaroid film. At its peak of success Kinko’s was consumed in an elaborate merger with FedEx, but the days since that corporate union haven’t been so sunny. A recent New York Times article, the snarkily titled “Paper Jam at FedEx Kinko’s,” says that in the past decades “profit margins at Kinko’s have fallen, revenue has barely grown and employee turnover, which was 42 percent in 2005, was still a daunting 27 percent last year.” Across the way at Xerox, one of Kinko’s major vendors, profits were up across the same period, but it was hardware diversification and commercial acquisitions, not the hard-slapping grindcore bassist running off reams of Rocket Red show fliers or the cute granola girl from the food co-op printing Goldenrod cardstock invitations for weekly vegan potlucks, stoking their stock prices.

Though it may seem as if a darkness looms like a cloud of toner dust over the copier industry, there are a few points of light for fans of warm, crisp photographic reproductions. Odd as it may seem on the one hand and perfectly logical on the other, a statistically inconsequential but spiritually rousing push for the copy industry is shaping up in the form of community art projects. Though it won’t likely keep Paul Orfalea’s curly hair from falling out on its own, one of those festive photocopying events is the upcoming Copy Jam! at Art in the Age of Mechanical Reproduction, the art collective, store, performance and exhibition space championing “high quality work marked by fine craft and intellectual rigor” on North Third Street in Philadelphia.

The gathering, taking place from 6-9pm on Thursday, March 25th, is a one-night-only “interactive print event” sponsored by Printeresting, the blog collective behind “the thinking person’s favorite online resource for interesting printmaking miscellany,” a group of guys and gals who probably find in Gary Hustwit’s film Helvetica the kind of encapsulating inspiration a Kevin Alfoldy finds in Transworld’s The Reason or Tiltmode Army’s Man Down.

Since the Copy Jam! is a one-off event, it is as much party as it is art show. During the evening “fifty works by fifty artists will be displayed in a grid on the wall” of the venue. The art of the more than four dozen artists participating in the show runs alphabetically from the letterpress prints of American to Icelandic television subtitle translator Abra Ancliffe to the toner lithographs of Kevin Haas to the silkscreen candy of Little Friends of Printmaking to the twisted chaos of Michaela Colette Zacchilli’s drawings.

The point of the evening is that the event is free, and “upon arrival, each guest will be handed a complimentary ticket that can be exchanged for one black & white photocopy of any work the guest chooses.” Copy Jam! comes on the heels of the similarly spirited Assembled Picture Library of New York City event at Esopus Space in New York that we wrote about last week, where for two weeks visitors participated in free-flowing collage workshops that churned out paper art from paper scraps via a set of rubber rollers and an overworked toner cartridge. While the photocopy reproduction was part of the creative process at that show, in the City of Brotherly Love the Printeresting crew will be moving the copier from the production floor to the finishing line.

Copy Jam! is affiliated with the Southern Graphics Council, the American Print Alliance member hosting the Mark Remarque conference from March 24-27. The Printeresting exhibition is part of the conference’s examination of the “traditional and digital print processes (marks) [and] critical discourse important to the field (remarks)” of printmaking. With a series of museum open houses, exhibition receptions and gatherings like Copy Jam! the conference aims to “consider the concepts associated with the historical print term remarque: rarity, testing, concept amplification, and boundary extension.”

That idea of rarity and individuality is what Copy Jam! hopes to foster. “There will be no sales,” the event’s announcement flatly states of the fifty pieces of art on display. “One ticket equals one copy,” and the copies are made ready-to-order in the gallery, Kinko’s style, for the three hours only. The act of making images may be “a paradigmatic artmaking process with the potential of recording all stages of the creative process” (those at the Assembled Picture Library can surely attest to the latter point), but it is also a means of creating tangible objects from fleeting moments.

Short-lived as it is individually, Copy Jam! is part of the larger Philagrafika 2010, the inaugural edition of a new annual international festival “celebrating the role of print in contemporary artistic practice.” A massive undertaking, the city-wide festival began on January 29th and continues until April 11th, during which time it will involve “more than 300 artists at more than 80 venues throughout the city of Philadelphia.

Philagrafika has been mounted as an “opportunity to see contemporary art that references printmaking in dynamic, unexpected ways,” and Copy Jam! certainly furthers the festival’s cause to try something out of the ordinary. Afterwards there will be $4 beverages during the Root Down Happy Hour next door at Charlie’s Pub. SEE ALSO: www.printeresting.org
SEE ALSO: www.artintheage.com
SEE ALSO: www.philagrafika2010.org
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Eric J Herboth
Eric J. Herboth is the founder, publisher and Managing Editor of LAS magazine. He is a magazine editor, freelance writer, bike mechanic, commercial pilot, graphic designer, International Scout enthusiast and giver of the benefit of the doubt. He currently lives in rural central Germany with his two best friends, dog Awahni and cat Scout.

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Lost at Sea.net

I was in Cask the other day and noticed a bottle of something called Root based on a root beer recipe.  I was tempted, but then dismissed it as probably being something nasty and artificial. I obviously forgot that I was in Cask and not BevMo because if Cask had it, it was probably worth checking out. When I got home I looked it up and was immediately intrigued enough to go back and buy a bottle.  It turns out that Root is an organic liqueur based on an alcoholic pre-prohibition “root tea” recipe, which eventually spawned the nonalcoholic root beer as we know it today (yeah, I know, go figure).  I could waste time writing about it or, I could go mix myself up a Root cocktail and you could watch this video instead.

I based the following cocktail on my favorite Heaven’s Dog Agricole Rum Punch. I used Root instead of the Allspice Dram and increased the quantity. I added a homemade vanilla syrup to the sugar cane syrup because root beer and vanilla…well, you know.

Root Ti’ Swizzle
* .5 oz Root
* 1.5 oz La Favorite Rhum Agricole Ambre
* 1 oz fresh lime juice
* .5 oz Martinique sugar cane syrup
* .5 oz homemade vanilla syrup (rich simple syrup infused with Tahitian vanilla beans)
Combine ingredients in a 12 oz highball or double Old Fashioned glass.  Add crushed ice to top and swizzle thoroughly until well mixed and chilled. Garnish with a lime wedge.

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The Antifogmatic League Blog, 3.19.10

Add ice, top with ginger ale. Shake, strain and pour over fresh ice in a tall glass.

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Drinkin’ and Dronin

Philadelphia Events and Diversions

SWILL
Root Down Happy Hour
What: Bartenders whip up concoctions with Root, Philly’s own herbal libation.
Why: Beer specials in case the 80 proof starts to kick your ass.
When: Thurs., 8-10 p.m.
Where: Standard Tap, 901 N. Second St. (215-238-0630).

SEE
Sex & the Single Singer
What: Karen Gross graces the stage with her sassy cabaret act.
Why: Prepare to be surprised; her show is ever changing.
When: Fri., 7:30 p.m.
Where: Tin Angel, 20 S. Second St. Tickets at 215-928-0770 or online at comcasttix.com.

TEND
Terrarium Workshop and Trunk Show
What: Julie Henderson demonstrates how to make gardens in tiny spice jars with moss and rocks.
Why: Score artwork, jewelry, and totes at the trunk show by Typhaney B. Jewelry and Mesa Enterprises.
When: Sat. Workshop, 10 a.m.-noon; trunk show, noon-6 p.m.
Where: JimmyStyle, 1820 E. Passyunk Ave. Register (by Fri.) at 267-239-0598 or e-mail info@shopjimmystyle.com.

SCHMOOZE
Yelp’s Philly Homegrown Party
What: A showcase of sustainable businesses like Sugarcube and Supper with free demos, drinks, and more.
Why: Mini manis, shoe shining, and mustache trims.
When: Sat., 8-10 p.m.
Where: Cityspace, 2200 Walnut St. R.S.V.P. (required) online at yelp.com.

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The Daily Candy.com

I love Gelato. No, not the commercial products that sometimes clogs store shelves either… Yes, there are some brands that I do enjoy, Ciao Bella has always stimulated my taste buds-only made in small batches.  They do it right on a national scale.

In comparison, they are a huge company with a major distribution network. Ciao Bella are in no way to be compared to Capogiro gelato company in Philadelphia, Pennsylvania.

Capogiro produces what I consider to be the best Gelato in America.  True, I have not tried ever single Gelato in America, but no matter, their product is unique in the fact that it is truly a locavore product made with mostly local ingredients, made from scratch, nearly every day by people who truly love food.

I brought five pints back from Philadelphia the other day.  Burnt Sugar, Fior de Latte, Turkish Coffee, Scuro (Black Chocolate), and the Sailor Jerry Rum.  They should last a few days at least.  (laughs)

Recently, I had a nice surprise.  Laura Price from the Quaker City Mercantile sent me an email letting me know that my cocktail submission had won the February cocktail contest for Root with an entirely new recipe called the Zombie Root Carousel.

Concocted of Root Tea, Tuthilltown Rye Whiskey, Fee Brothers Rhubarb bitters, Luxardo Maraschino cherries (Italian sweet cherries) and Ginger ale.

It’s a potent little hand held cherry-bomb. Be careful lighting that fuse.

A quick update: Root is USDA Certified Organic Root Tea.

What is Root Tea?  Back in the days before Root Beer (non-alcoholic) there were recipes for elixers that contained roots, herbs and other magical potions.  Root tea was used for healing and for relaxation purposes.  What followed was prohibition.  Charles Hires (back in the day) took the original recipe for Root Tea, removed the alcohol, added carbonation and created a new recipe called Root Beer.   Root Tea is not Root Beer.  Root- from Art in the Age of Mechanical Reproduction located in Philadelphia, Pennsylvania is not alcohol free.  It weighs in at 80 proof.  This product is not a sickly sweet liqueur, nor a vodka laden root beer flavored quaff.  It is unique in every way.  The original recipe dates back to the colonial period of American history and prior.   As a plus, all the ingredients are USDA Certified Organic.  That in itself caught my eye immediately.  Manufactured by Modern Spirits Company in California, Root Tea is alone in the marketplace.  No, you can’t go into a liquor store to buy it… Not yet anyway.  If you don’t live near Pennsylvania, you can find it on the internet.  Taste it, Root works great in a number of concoctions!

What about Tuthilltown?  Well, for starters they are the first producer since prohibition of American Whiskey in New York State.  That alone is reason enough to include them in the recipe, plus they produce in micro-batches just like Root.

What is a micro-batch?  How about three gallons or fewer per batch.  That is small production.  Add to that hand numbered bottles of 375 ml.  They are unique as Root Tea in the marketplace.  I submitted the Zombie Root Carousel to Tuthilltown and they were kind enough to publish my recipe on their website!

Many thanks to Luz Reid at Tuthilltown in Gardiner, New York.

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Wild River Review.com

3/17/2010

Tomorrow night, Standard Tap (901 N. Second St.) will host the second installment of three happy hours featuring $4 ROOT cocktails. (The first was last Thursday at Bar; the next is Thu., March 25 at Charlie’s.) Standard’s edition will run from 8 to 10 p.m., featuring bonus specials on craft beers for those who need a breather from the potent effects of 80 proof bespoke liqueur. (Read Trey Popp’s June ‘09 feature on ROOT.) Free T-shirts, courtesy of Art in the Age of Mechanical Reproduction in Old City, have been thrown in to sweeten the pot.

Check out Art in the Age’s Web site for more info on the spirit, recipes highlighting ROOT and more upcoming events highlighting the stuff, like the Useable Feast event scheduled for March 30 at Noble (more on this later).

Another ROOT Down series is highly probable for the month of April. We’ll keep you posted.

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Philadelphia City Paper

Was given a bottle of root recently, made from a root tea (pre-rootbeer) recipe. good stuff, nice looking too.

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David Rager.org

March 16, 2010

We were initially turned on to this via Bobby’s post.

Our bottle of Root liqueur by Art In The Age came in the mail today — the label, bottle and cork are all beautifully designed! After obsessing over the packaging and pouring through the little booklet attached to the neck of the bottle, we decided to have a taste. Pure delicious!

Let me preface by stating we’re by no means drink connoisseurs and our attempts at explaining such a wonderful beverage are feeble at best, but I digress. Before you take a sip, you immediately smell root beer and brown sugar, so you think it’s going to be sickeningly sweet. Once the good stuff hits your lips the first thing you taste is anise, then all the complex flavors hit you, all over different parts of your tongue. The bite is fairly light, akin to a nice gin and the finish is exceptionally smooth.

Interestingly enough, for such a complex drink, it’s not heavy at all. I could see myself mixing this with some tonic water (to fizz it up), but in truth I think it’s fantastic enough to stand on it’s own.

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Yasly Blog Hypes ROOT

Through the end of the month, three bars around Philadelphia will be hosting special Happy Hours centered around Art in the Age’s Root.

BAR, Standard Tap, and Charlie’s Pub are dishing out $4 Root cocktails, on alternating days for the next three weeks. In addition to the drink specials, Art in the Age of Mechanical Reproduction will be at each bar, giving away free swag from their Old City boutique.

Check out the schedule after the jump, and plan your Thursday happy hours accordingly.

Art in the Age of Mechanical Reproduction
116 North 3rd Street, Philadelphia, PA 19107
(215) 922-2600
www.artintheage.com

BAR
1309 Sansom St
Thursday, March 11th
7-9 PM

Standard Tap
901 North 2nd St.
Thursday, March 18th
8-10 PM

Charlie’s Pub
114 N. 3rd St.
Thursday, March 25th
8-10 PM

Every Tuesday, we put up a handy guide that includes a prix-fixe menu, special or a value-driven deal for every night of the upcoming week. We’ve wrangled all of the deals and menus that come our way into one convenient place for you, rather than firing them at you artillery-style as they come in. Click through to see what’s on deck for this week, from an outdoor happy hour to free wine on a Friday night.

Tuesday, March 9:  P&K is hauling out the outdoor tables tonight in light of the lovely weather; check out their happy hour $5 wines, $3 beers, $2 snacks and $1 oysters from 4 p.m. to 6 p.m.

Wednesday, March 10:  Supper allows customers to BYOB on Wednesdays for no additional charge.

Thursday, March 11:  ROOT is throwing a happy hour at BAR from 7 p.m. to 9 p.m. with $4 drink specials (made with ROOT, of course), plus craft beer specials. Parent company Art in the Age will be giving away merchandise. [BAR, 1309 Sansom Street]

Friday, March 12:  Blackfish BYOB in Conshohocken offers complimentary wine every Friday from 5:00 - 6:30 p.m. and after 9:00 p.m. with a different red and white offered each week. Limit of two glasses per person. 

Saturday, March 13:  Modo Mio’s “turista” menu is one of the best prix-fixe deals in town - pick four courses off of the menu for $33 per person, plus tax and tip. It’s available Tuesday through Saturday.

Sunday, March 14:  Square 1682, the Hotel Palomar’s restaurant, has launched a Sunday night six-course prix-fixe dinner for $45 plus tax and tip from 5:30 p.m. to 10:20 p.m.. Each week chef Guillermo Tellez explores the cuisine of a different Latin country.

Monday, March 15:  Check out Bitter Mondays at the Sidecar Bar, where all domestic pale ales and IPAs are $1 off from 3 p.m. to 2 a.m.

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Grub Street Blog Hypes ROOT

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The Hansen Family Blog

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Fader Magazine February/March 2010 Issue

Art in the Age is a store in Philadelphia’s Old City named for one of German essayist Walter Benjamin’s most famous works. It is the brainchild of advertising executive Steven Grasse. After reading two interviews with him this week, Mr. Grasse has fast become a hero of mine.

The man whom Philadelphia Magazine called, in the same breath, a Legend and a Mad Man, had some very inspired things to say.
“The new luxury is knowing where the stuff comes from and knowing that the person who made it got paid,” Grasse says. “That is the new luxury. Not the fancy packaging, or the glam, but the ethics of it, the sustainability and goodness of it.”

In addition to the fantastic profile in Philadelphia Magazine, Mr. Grasse was recently interviewed by Printeresting’s Jason Urban, where his opinions were more transparent.

“AITA is a reaction against the Walmartization of the world. Cheap shit from China is killing us. This is why we make soap, preserves, and small batch organically certified liquor… There is an art to living. If you live in a McMansion and spend your days at a strip mall buying cheap shit from China, dude, you have lost your fucking aura.”

In November, I had the opportunity to visit the store with Joe Gannon, and while we just missed an in-store performance by one of my favorite bands, White Denim, we were there in time for a tasting of Grasse’s most recent project, Root Liquer, a delicious organic, root-beer-flavored liquer made by a California distillery exclusively for AITA. There was even some artwork on display from Billykirk’s Kirk Bray. The store is very well laid out, and it showcases a well-thought-out curation of products, many of which are of their own creation.

If you haven’t yet, read the two profiles of Mr. Grasse. They explain his brilliance better than I ever could. For more of his worthwhile insight, follow Mr. Grasse on Twitter, @StevenGrasse.

For more Art in the Age, see their channel on YouTube.

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All Plaidout Blog

Art In The Age ROOT - Recipe: ROOT 76 from Art In The Age on Vimeo.

Check out Barman Doug Fitz, from one of Rittenhouse Square’s Snackbar, show off his skills and demonstrate making the ROOT 76 using ROOT, a certified organic pre-Temperance Root Tea.

Click here to find out more about ROOT and it’s history, along with more videos featuring Doug Fitz.

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Bar Business Magazine.com

A few hundred years ago settlers picked up the recipe for a beverage called Root Tea, which was the combination of roots, spices and herbs that fermented and became alcoholic. A couple hundred years later prohibition started to kick in so Root Beer was created to fill the gap of this product, recreating the flavor it lacked the alcholic contents. Cut to present day where Art in the Age have decided to start creating Root Tea again, alcohol content and all, calling it simply Root.

I actually tweeted about Root and the folks over at Art in the Age sent me an entire bottle to sample, which totally surprised me, I was expecting one of those tiny, hotel sized bottles. Upon opening the bottle I couldn’t quite place the smell, though it was frustratingly familiar. Of course that smell was root beer, but more like a full bodied, pungent root beer smell. You might even say it was a little magical, like something you might read about it in Harry Potter.

Tasting it is quite a treat, and though it’s similar to root beer, it’s nothing like it. Root beer is overly sweet and fizzy, while Root is deep and full-bodied to taste. I can definitely taste the anise, and maybe a bit of the lemon, though it’s really hard to put a label on the exact flavor. Honestly it tastes like herbs and roots, which is a wonderful thing to try. I’ve been drinking it with Hendricks, bitters and a bit of tonic water to even things out. The first night I had one of those I was warm and toasty for the rest of the night.

I think what’s really exciting about Root is that no one (to my knowledge) is making a product like this. I didn’t even know anything like this existed until a few weeks ago. This novelty is definitely a part of it’s allure, but I can definitely say that the flavor is amazing and something that’s worth trying.

Plus look at that bottle! How rad is the design? I think if you brought this to a party or gave this to someone as a present you’d win major bonus points. I’m going to have to bring my bottle to work, otherwise my co-workers might beat me up.

Bobby

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Kitsunenoir.com

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Werd.com

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Southwest Airlines’ Spirits Magazine

Made from Root Liqueur, cinnamon, anise, vanilla and citrus with dark chocolate ganache, John and Kira’s Root Chocolates might have slipped by you over the holidays when they debuted on the Art In The Age/Root website. But dear God, we’re not gonna let them pass us by again. According to the Piazza’s Facebook page, they’ll be available at this Saturday’s Piazza Farmer’s Market from 10AM-2PM. Duly noted.

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Phoodie.info

ROOT-daves-terrariums-04.jpgI came across these wonderful terrariums on one of my favorite retail sites, Art In the Age of Mechanical Reproduction. They were made by Dave, an inspired enthusiast of the new Pennsylvanian rose-gold herbal elixir, a finely crafted spirit called ROOT. Dave had a few empty bottles laying around after the holidays and liked the bottles so much, he decided to put them to good use. The end result is so beautiful! I thought that this would be a wonderful DIY project for terrarium admirers out there to work on. This project goes from 21+ to all ages in just 750 millilitres time.

To make one of these cool terrariums, you’ll just need a nice jar or bottle, marbles or small stones, carbon (charcoal) pellets, potting soil, a stick, a paper towel or napkin and sand (optional). Of course, the main attraction involves collecting several varieties of moss, which can be found on nearly every surface in Portland for FREE! Read the complete, simple instructions, HERE. These would be a wonderful addition to your dinner party table settings or nice in clusters as a part of wedding decorations.

If you are itching to try the ROOT libation, The Liberty Glass bar and restaurant in Portland is making some lovely cocktails with the liquor. For more ROOT info - check out my blog from a while back, HERE.

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Oregon Live.com

I had a chance to drink some ROOT over the weekend.  As you can see from the empty bottle, it was popular.  If you can find it, definitely pick up a bottle or two.  A nice video relating the history of the drink is after the jump.

“ROOT traces its heritage all the way back to the 1700s when colonists were first introduced to the Root Tea that Native Americans would drink as an herbal remedy. Brewed from sassafras, sarsaparilla, wintergreen birch bark, and other roots and herbs, Root Tea was used to cure a variety of ailments. As colonial settlers passed the recipe down form generation to generation, the drink grew in potency and complexity. This was especially true in the Pennsylvania hinterlands where the ingredients naturally grew in abundance. These homemade, extra-strong Root Teas were a favorite in colonial homes and public houses all over the northeastern colonies.”

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The World’s Best Ever.com

MARIA BOBILA

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Nylon Guys Magazine

Art in the Age of Mechanical Reproduction:
You may remember Steven Grasse from Gyro Worldwide, his flagship agency that made headlines worldwide with outrageous advertising campaigns. Now, instead of pitching other company’s products, Grasse is making and selling his own from a new store in Old City where the theme of the place is all about roots.

116 North 3rd Street
Philadelphia, PA 19107
215.922.2600
www.artintheage.com
EMAIL: info@artintheage.com

ROOT
If you’re interested in buying Root, go to the Art in the Age website and click on the Root tab. There you’ll find a list of state liquor stores that are carrying Root. Or you can order Root online @ HITIMEWINE.net and CASK STORE

Philadelphia location to purchase ROOT:
TOP OF THE HILL SHOP CTR
8705 GERMANTOWN AVE
PHILADELPHIA PA, 19118-2716
Phone: 215.753.4520

By Lauren Salkeld

As a lover of root beer, I was pretty excited when a bottle of Root arrived on my desk. This organic spirit, which is made by the Philadelphia art collective Art in the Age of Mechanical Reproduction, is inspired by root tea, the alcoholic precursor to root beer. According to the Art in the Age Web site, back in the 1700’s, root tea was an herbal remedy made with sassafras, sarsaparilla, birch bark, and other wild roots and herbs. Colonial settlers learned about it from the Native Americans and it was particularly popular in Pennsylvania where many of the ingredients were grown. When the temperance movement took hold, a Philadelphia pharmacist removed the alcohol from root tea and oddly enough renamed it root beer.

Read More http://www.epicurious.com/articlesguides/blogs/editor/2010/02/like-root-beer-try-root.html#ixzz0fpnqgq35

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Epicurious.com

Posted by: Joel // February 16 2010

If you haven’t tried ROOT by Art in the Age, then it’s time for a taste. ROOT has a very unique flavor, is very aromatic in the glass, and is exceptionally full-bodied. It’s not a Root Beer flavored vodka, a sickly sweet liqueur, or a dessert drink. While incredibly unique in flavor, it’s clean on the palate with strong notes of birch, spices, citrus and vanilla bean. ROOT is versatile enough in a cocktail, but nice and simple on the rocks too. (They even encourage a little experimentation.) 

For around $40, this truly unique liqueur is definitely a good buy. » Click here to learn more

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Slymiser.com

I first undertook the Rootini. While the name itself sends shivers down my spine (see Derek Brown’s Goodbye to ’80s Bartending Trends entry #1) I decided to give it whirl. Here’s the ingredients:

The Rootini

2 oz ROOT liqueur
½ oz Navan
Splash of heavy cream
Granulated sugar

Glassware: chilled martini glass

Begin chilling down a martini glass. In a shaker, add ice and 2 oz of ROOT liqueur. Add ½ oz of Navan and a splash of heavy cream. Rim the chilled martini glass with the granulated sugar. Shake the ingredients vigorously in the shaker and pour straight up into the martini glass.

So this cocktail received a mixed response. Some people hated it. Some people didn’t mind it. Those two reactions told me it wasn’t quite ready for prime time. OR this cocktail will need time for a little more experimentation to hit the right flavors.

I worked on this particular drink throughout the evening when I could. Then, as things began to wind down, I thought about the ROOT and ginger beer cocktail I’d seen. So I decided to start off simply putting ROOT with Gosling’s Ginger Beer. The result was great and it got a good reception from everybody. My bar manager, Doug, called it “a great summer drink.” So keep this in mind when the warm weather comes back to DC.  I’ll keep experimenting.

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Done Like Dundee, Gone Like Gandhi Blog

Ever wonder where root beer came from? Well, it used to be root tea, an alcoholic drink the settlers picked up from the Native Americans — but prohibition ended all of that, so it was drained of its alcohol and rechristened “root beer.” Now you can get a taste of the original, organic, and very alcoholic tea with Root. Made from birch bark, black tea, spearmint, sugar cane, and other natural ingredients, every sip is like a step back in time. Read more…
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Stupid Dope.com

And so now we get to the good part: Happy Hour’s food and the drinks, what we made and how we made it. The key word was “easy” because we were having this little shindig on a work night and had about 2-3 hours to prep before our guests arrived. We chose three appetizers–Pancetta Crisps with Pear and Goat Cheese, Portable Caprese, and Kors d’Oeuvres Spinach and Artichoke dip with crackers. All very delicious and deceptively simple. Our three drink options included Cherry-Lime Rickeys, Root ‘n Gingers, and Ginger, Cranberry, Apple Punch.

There’s nothing easier than store-bought dips, but this is not your ordinary store-bought dip. Kors d’Oeuvres is a line of dips and spreads handmade in Brooklyn by Korey Provencher and they are seriously next level. We had our first addictive taste(s) of Kors d’Oeuvres at the Brooklyn Flea where Provencher often hawks his goods. At the time he had six dips (the collection now features eight!) you could try with a pretzel, Frito, or chip from the pile laid out for sample dipping. It was love at first bite when we tried the Southern Blue Cheese and Herb spread, but it was love at second bite when we tasted the Spinach and Artichoke dip. That’s the one that did us in. We would’ve stood there all day, depleting his pile o’ chips and sampling all the dips but we didn’t want to seem rude (or starving) so we hurriedly bought our own tub. Of course we had to hide it from ourselves to make sure we didn’t snack it into oblivion before the get-together so if you’re gonna spring for a dip yourself (non-New Yorkers can get them on his web site), we highly recommend springing for two (this’ll set you back 16 bucks, but we consider it money well spent). One for your mouth, one for the party. The Spinach and Artichoke dip isn’t too rich and when heated up a tad before serving, it’s like the taste of comfort in your mouth.

We’re of the opinion that most everything tastes better with bacon so when we came across the recipe for these pancetta crisps topped with goat cheese in the new issue of Bon Appetit, we were sold. With just four ingredients, they were incredibly easy to make, but if you try them at home (which you totally should) be sure to keep an eye on the timer when baking your pancetta. The slices are so thin, a moment too long and they burn to a crisp. Once you top them with the cheese, a slice of pear, and a sprinkle of thyme, they are truly delectable. Not to mention kinda fancy and impressive-looking.

Now, these little suckers are genius. I mean all the makings of a caprese salad in one pop? C’mon, Mark Bittman’s bite-sized creation was calling our names. Not to mention, serving an app on a toothpick felt radly retro.

We needed a sweet to finish off all the fun savories, so Lisa baked up a batch of mini red velvet cupcakes with cream cheese frosting. Thanks to the help of Heather, they were all perfectly frosted.

Once we had the apps taken care of, we moved on to concocting cocktails. We’d made the GINger, cranberry, apple cider punch for our Thanksgiving day feast, and it was such a hit we decided to relive its glory. It’s also great for entertaining because you can easily make it ahead of time and have something to pour for your guests without breaking out the cocktail shaker.

A Root n’ Ginger is another adult bevvie that doesn’t require shaking. A little bit of Root (have you guys tasted this stuff? The sassafrassy organic liqueur came out last year from Philadelphia folks behind Art in the Age and it is taaaaasty) mixed with homemade ginger beer and ice and you’ve got something that tastes just like an extra delicious root beer…root beer that gets you tipsy, that is!

After sipping a black cherry rickey at our first venture to the Vanderbilt a few weeks back, we decided to tackle this old school cocktail on our own with a cherry lime twist.  For these rickeys you gotta break out the shaker, but the extra work is well worth it. They’re a perfect combination of sweet and sour and the grenadine makes them a festive shade of pink. We served ‘em up with vintage paper straws for added awesomeness. Unfortunately, in all the prep and booziness, we forgot to take photos of Root (which is truly a travesty as the bottle’s design is as lovely as the liqueur’s taste!) and the Cherry-Lime Rickeys. They were disappearing almost as soon as we made them, so you’ll just have to stock your home bar and have a happy hour of your own to see how pretty they are! To make your life, and your drinking, easy, here are all the recipes. Salud!

Appetizers:

Pancetta Crisps with Goat Cheese and Pear Slices (from Bon Appetit)

Makes 16

16 thin slices pancetta

16 teaspoons soft fresh goat cheese (from 5-ounce log)

2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices

Fresh thyme leaves

-Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.

Portable Caprese (from Mark Bittman/New York Times)

Skewer a small ball of mozzarella, a grape tomato and a bit of basil leaf. Sprinkle with salt and pepper, and drizzle with oil.

Red Velvet Cupcakes (from Paula Deen)

We suggest halving the frosting, we still have some left over!

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

For Cream Cheese Frosting

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups sifted confectioners’ sugar

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cocktails:

GINger, Cranberry, Apple Cider Punch (from Martha Stewart)

1/3 cup fresh cranberries

2 tablespoons sugar

1 1/2 cups fresh apple cider

2/3 cup chilled ginger beer

2 tablespoons fresh lemon juice

3 1/2 ounces (1/4 cup plus 3 tablespoons) gin, if desired

Muddle cranberries with sugar in a pitcher. Add apple cider, ginger beer, lemon juice, and gin if desired. Divide among 4 glasses. Serve chilled or over ice.

Root N’ Ginger (from Art in the Age)

You can purchase Root here.

2 oz ROOT
4 oz. ginger beer
ginger slice

Pour ROOT into a tall glass of chilled ginger beer. Garnish with sliced ginger.

Cherry-Lime Rickey

1 oz. cherry syrup (I used grenadine)

1/2 lime, cut into 3 slices

2 tsps of sugar

2 ozs vodka

4 ozs club soda

1 cup of crushed ice

Put lime and sugar into a cocktail shaker and muddle until juicy and fragrant. Add vodka, cherry syrup, and crushed ice.  Cover the shaker and shake vigorously until combined and chilled. Pour into glass and add club soda.

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Num Num Chronicles

If you’re a marketer who has steered clear of Twitter, your (non)strategy may be paying off! It’s possible that this Twitter thing may just take care of itself.

In the middle of last year, Twitter’s growth slowed from 7.8 million new users a month to 6.2 million, according to a recent study from RJ Metrics. That report also found that only 17 percent of Twitter users updated their accounts in December — an all-time low. An earlier study by the Nielsen Co. revealed 60 percent of Twitter users do not return from one month to the next. Taking that into account, it’s tempting to conclude that Twitter is following in the footsteps of another social-media ghost town, Second Life.

In fairness, the raw data may be deceptive. Twitter’s proponents argue that its numbers appear low because so many people access Twitter via ways other than its Web site. But some marketers are ready to write the microblogging service off. “I’m not a big fan of Twitter,” says Joel Ewanick, group vp of marketing for Hyundai. “My Twitter meter has gone down.” Ewanick says he finds Facebook, which has copied most of Twitter’s best features, to be a superior platform. “[Twitter has] become the butt of a joke. You start seeing in popular culture people making fun of Twitter.” Geoff Cottrill, CMO for Converse, seconded that.

“Twitter is a little bit overrated,” he says. “There will be a new media toy that will replace it in a year or two.” Meanwhile, according to VentureBlog, Procter & Gamble execs recently told venture capitalists that they didn’t think Twitter was “particularly relevant to what they’re doing on the brand-building and advertising side” and that “they do not believe that Twitter will ever approach what they get out of a Google or Facebook.” (A P&G rep declined comment on the report.)

Like Second Life, Twitter has become a wasteland for brands. Verizon, a company that spent more than $1 billion on advertising in 2009, has around 5,000 followers — about 0.3 percent the amount that Perez Hilton has. Coca-Cola has 15,000. Apple’s not even on Twitter. And some corporate Twitter accounts suffer from prolonged neglect. Delta Airlines’ Twitter page went from June 17 to Dec. 22 last year without a single update. Delta reps could not be reached for comment.

Sienna Farris, director of social media marketing strategy for New York agency Strawberry Frog, says that Twitter isn’t for everyone. Farris, like other experts contacted for this article, says that all marketers should be mining the real-time mentions of their brands on Twitter, but otherwise, there are just a few areas where Twitter makes sense for marketers — customer relations management, the hawking of deals and as a vehicle for promotions. (Twitter also seems to be a great venue for smaller, lesser-known brands.)

When it comes to Twitter’s success among large brands, Dell is the exception that proves the rule. The PC maker not only has a large following on the platform, but also has some ROI to show as well. The brand claimed $6.5 million in Twitter revenues in 2009. About half of that came from @DellOutlet, a Twitter account dedicated to announcing deals at the company’s factory outlet (the rest of the revenues come from international Twitter accounts). Richard Binhammer, senior manager of corporate affairs better known by his Twitter name “RichardatDELL,” says that with its permission-based, real-time nature, Twitter makes sense for that brand. “At Dell Outlet, we don’t know what our inventory’s going to be from day one to day two,” says Binhammer. “It’s pretty unpredictable. It’s an outlet store, so it’s open-box specials.” @DellOutlet, at this writing, has close to 1.6 million followers.

@DellOutlet is actually one of dozens of Dell Twitter accounts. Some of those are dedicated to customer service, which raises the question: Is this CRM or PR? Binhammer says that’s irrelevant. The real goal, he maintains, is reaching consumers: “It’s not about us launching a customer support channel, and that channel happens to be Twitter. What happens is, we go wherever our customers are on the Web. Some of our customers happen to be on Twitter. Where they are is where we need to go.”

Dell’s success didn’t go unnoticed. Comcast, which suffered the same kind of blog-based complaints over customer service as Dell has, now operates a successful Twitter CRM program. In July, Best Buy also launched Twelpforce, a Twitter-based customer-relations management plan that was meant to blur the lines between customer service and marketing, according to company CMO Barry Judge. “Clearly, Twelpforce has the potential to be a resource for our customers in helping them do the things they aspire to with technology,” Judge wrote on his blog. “Secondly, I think Twelpforce can be a catalyst to think very differently across our company about customer service. No longer do we need to passively wait in our channels for people to come to us. With Twelpforce specifically and social media in general, we can actively seek out the conversations that increasingly are happening outside our channels.” Despite Best Buy’s commitment, though, to date the company’s Twitter page has only about 19,000 followers.

Looking at the astronomical follow rates of celebrities like Ashton Kutcher or Oprah Winfrey, it’s tempting to conclude that unless you’re peddling deals like Dell Outlet, the best strategy is to hitch your brand to a personality. That’s what Ford did with Scott Monty, a former advertising exec-turned-Twitter gadfly who is now the head of social media for Ford Motor. As a sort of living representative of Ford, Monty, who has about 37,000 followers, has appeared on the Adam Carolla Podcast and at BlogWorld Expo. “We’re getting a ton of listeners or attendees who wouldn’t think about Ford or a Ford product,” Monty says. Jim Tobin, president of Ignite Social Media, a Web 2.0 marketing consultancy, says Ford benefits greatly by the association with Monty. “He’s a Ford employee,” explains Tobin, who believes Monty has more credibility than a celebrity endorser. “Everyone knows that Tiger [Woods] is getting paid to promote whatever he’s promoting.”

But Monty appears to be an anomaly. Other brands that have tried to launch a persona on Twitter have failed to win many fans. Adam Denison, Monty’s counterpoint at Chevrolet, has 2,300 followers. Denison says the company decided in December to switch its Twitter focus to its Chevrolet account — which had about 1,600 followers at last check.

Chevrolet is having more luck on Facebook, where its official site has more than 62,000 fans. David Berkowitz, senior director of emerging media and innovation for interactive shop 360i, says anemic Twitter accounts and robust presences on Facebook will be the norm. “For some brands, just maintaining their turf [on Twitter] with the occasional update might be enough,” he says. “A bigger danger is to go in and make it clear they’re going to get involved [in Twitter] and then ignore it.” Not too many brands are doing the former these days.

At first blush, a greeting-card company like Hallmark would seem to have it all over an outfit like Someecards. The 99-year-old Hallmark has its own corporate campus in Kansas City, Mo., and employs 14,000 people — 700 of whom are full-time writers and artists. By contrast, Someecards has been in business less than two years. Its full-time staff numbers five — and the company president doubles as the chief writer.

But when it comes to Twitter, the profile reverses itself. Hallmark has 2,017 followers. And Someecards? Try 1.7 million. “And we’ve only been using Twitter a little over a year now,” adds CEO Duncan Mitchell.

Witness a curious dichotomy of social media: While most brands are now tweeting as a way to reach consumers, the biggest ones with the most resources are often left in the dust by the indie brands with a fraction of their market share.

There are several theories behind this twist. To be effective, marketers say, tweets don’t just have to be brief, but cool and snarky as well — two traits that seldom come easy to a buttoned-up, publicly traded corporation. Another reason is that upstart brands are more readily associated with entrepreneurial personalities, who can in turn use Twitter to convey the mood and swagger of their brands better than a large PR department. Whatever the reasons, it’s the up-and-coming brands that seem to have squeezed the most marketing juice out of Twitter.

“It gives my brand a greater reach. It helps to extend the bounds of a small business,” says Javier Alfonzo, CEO of OddFit, a custom T-shirt company based in Providence, R.I. Like many brands, OddFit tweets various special offers and new products, but Alfonzo — who has some 4,800 followers at present — takes it a step further.

“I like to use Twitter to express my creative personality,” he says. Some of his tweets feature snippets of wisdom, the likes of which OddFit will put on a T-shirt (e.g., “Until you make peace with who you are, you’ll never be content with what you have”). Others have nothing to do with T-shirts — at least literally — such as the link Alfonzo recently tweeted for an online tutorial on breast enhancement using Photoshop. Accompanying it was the line: “Here’s how they do it, girls!” (It’s tough to imagine getting a tweet like that from, say, Procter & Gamble.)

Duncan Mitchell of Someecards also sees value in sardonic content for his tweets, and the medium seems ready-made for his company. “We believe in short-form communication,” Mitchell says. “Our cards match our tweets in size.” Plus, since his business partner Brook Lundy is already writing new cards daily, “faster than we can produce a card, we can produce a tweet. It’s not a lot of extra effort to write short, snarky one-liners.”

Someecards uses shortlinking service Bitley to tweet linkbacks to the company site where visitors can see its latest cards, but the reason for its huge following is doubtless its content, which ranges from reliably funny to uniquely outrageous. (Case in point, a Jan. 21 tweet: “Reminder! Order Valentine’s Day cards and gifts by Feb. 1 for on-time delivery and a better chance of oral sex.”) This stripe of humor is possible because Twitter is an opt-in medium, so only “interested parties,” as Mitchell terms them, are going to receive his quirky one-liners.

Meanwhile, some small brands don’t boast massive followings, but nonetheless say that Twitter is a marketing lifeline — quick, targeted and (best of all) free. Russell Whitmore runs a small vintage jewelry shop in Brooklyn, N.Y., called Erie Basin. He uses Twitter to notify his 640 followers (if that number seems small, consider that diamond-giant Zales has only 471 followers) about the new estate pieces he gets in.

“I tend to tweet things that I personally like or find interesting,” Whitmore says. The feeling that a ring or brooch has been personally selected or chosen adds to the appeal of the tweet. Whitmore’s linkbacks bring followers to his blog, where they’ll find item photos that he puts a great deal of effort into. “If you post a link to a picture of something pretty, it’s likely that people will retweet the image,” Whitmore says. “So you end up getting a following from other people’s followers.”

But does any of this really generate hard revenue for a brand? Some say yes; others not quite. “We definitely have sales directly from Twitter,” Whitmore says. “Several times, Twitter users have messaged me asking to buy a specific item.” Ditto for Someecards — which generates revenues from advertising, not the sale of cards. “I am 100 percent convinced that we have won pitches for ad business that we wouldn’t have gotten without our Twitter following,” Mitchell says.

Then there’s Root, a small-batch, craft liqueur made by Philadelphia-based Art in the Age of Mechanical Reproduction. Root has only 400 Twitter followers, but they’re all “fans of the brand,” according to Web strategist Michael Feldman. “We don’t approach [tweeting] from a marketing or advertising perspective,” he says. “It’s not necessarily a numbers game for us. It’s more important to have a small, active following than a large, passive one.”

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BrandWeek.com

“The spirits business is a business of telling stories,” Steven Grasse, the creator of some of today’s most iconic spirits brands (Hendrick’s Gin, Sailor Jerry Rum), is telling me as we discuss his latest creation, Root, a 100 percent USDA certified organic extraordinary liqueur, which, you guessed it, is inspired by root beer—which Grasse has taken to a whole new level.

Grasse’s Pennsylvania Dutch and Mennonite, um, roots and his love of American history have everything to do with the inspiration to create Root, a spirit like no other in the marketplace that traces its heritage to the 1700s, when native Americans taught the settlers to make the very potent, highly intoxicating root tea brewed from sassafras, sarsaparilla, wintergreen, birch bark and other roots as an herbal remedy—and because at the time it was dangerous to drink the water.

During the temperance movement, Charles Hires, a pharmacist living in Philadelphia, created a beverage that removed the alcohol from root tea and made what we know today as root beer and introduced it at the 1876 Philadelphia Centennial Exhibition.

Grasse decided to make a spirit to replicate the flavors of the original root tea. Because the FDA banned sassafras root in 1960, he has worked out a special essence of sassafras made from citrus, wintergreen and spearmint. This mixture is married to orange and lemon peel, along with black tea, birch bark and a mélange of spices using 100 percent organic ingredients—and the result is spectacular.

When I raise the glass to smell the bouquet it is completely and overwhelmingly that of root beer, yet with notes of birch, cinnamon and spices. It’s smooth, and all the various components, like vanilla bean and citrus, single themselves out in perfect harmony. I was worried it would be too sweet, but instead it is a perfect balance of flavors and textures. The finish has a very complex, smoky-cigar kick, which I love. Honestly, I’ve never tasted anything like it and became a fan immediately.

Grasse, being a former ad man, decided to produce a spirit that didn’t fall into any category—and to do it in Pennsylvania, one of the most restrictive states in the country. He used the most generic bottle he could find; his point being that the bottle doesn’t matter, the story does. His story is authentic through and through, and he is set on a course to build a brand around America’s first original liqueur.

I asked Grasse what his favorite way to drink Root was. “I’m not a fancy cocktail person,” he said, “so I drink mine with Pennsylvania Dutch Birch Beer. During the holidays, I was adding some eggnog.” Yum. Grasse has provided Root to some of the best cocktailians in the country, like Preston Eckman of APO Bar + Lounge in his hometown of Philadelphia.

Preston’s Root in Sand (see video below), a spin on the old Blood and Sand cocktail, is one drink I’m dying to try. Bartenders must be having so much fun concocting drinks with a liqueur that they have never had available to them before.

In the meantime, here are a couple of recipes definitely worth trying at home:

Root Miner: A twist on the classic Martinez
an original cocktail by Nicholas Jarrett

1 ½ ounces Hendricks gin
1 ounce Root
1 ounce Martini & Rossi sweet vermouth
Dash of Rhum Clément Créole Shrubb
Dash Regan’s Orange Bitters

Stir over cracked ice and strain into a chilled cocktail glass.

Root and Birch
by Art in the Age

2 ounces Root
4 ounces Pennsylvania Birch Beer

Serve over ice.

Next up for Grasse is a spirit inspired by his grandmother’s gingersnap-cookie recipe, whose possible name will be Snap, that will hopefully be coming out around June. He tells me he thinks he loves this more than Root. He also has bought a farm in New Hampshire, where he will building a distillery and will be growing everything on the property that they put in their bottles. I personally can’t wait for his next story to unfold…or pour for that matter. Available at Wally’s, 2107 Westwood Blvd., Los Angeles, 310-475-0606, wallyswine.com —Lora Zarubin

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Cocktail Confidential

The first Friday of every month, Philadelphia comes alive with gallery openings, performances, talks and copious free booze. Check out Street’s picks for some shows to check out this Friday and beyond.

Art in the Age

116 N. 3rd St.

artintheage.com

6:00­ — 8:00 p.m.

Traditional galleries aren’t the only ones getting in on the fun ­— Old City boutique-cum-storefront art space Art in the Age of Mechanical Reproduction hosts exhibitions throughout the year. Browse through their selection of handprinted shirts, homemade soaps and high-end apparel and accessories while getting your visual art fix.

The store, which is committed to a local and DIY mentality has even gone as far as to acquire a farm. The 72-acre outpost in rural Tamworth, New Hampshire is manned by Penn grad Robin McDowell (C ‘08) who, before moving to the snowy wilds of the northeast, had no experience driving a tractor, cutting down trees or refurbishing a 200-year-old farmhouse. Instead, she was more familiar with the inside of an artist’s studio. McDowell combines her newfound skills with her old through this documentation of her work in this new exhibition of photographs, found objects and letterpress prints. If you’re lucky, AITA will be serving up cocktails made with their new ROOT liquor, which is only available in small batches and exclusively in the Philadelphia area.

The exhibition opens tomorrow, February 5 and runs through March 21.

Space 1026

629 N. 2nd St.

space1026.com

7:00­ — 10:00 p.m.

Font geeks and bicoastal hipsters, unite! This First Friday, Street favorite Space 1026 presents It Was Good While It Lasted, a joint exhibition by graphic design darlings Blake E. Marquis and Justin Van Hoy. Marquis and Van Hoy met six years ago at the Los Angeles-based design firm Studio Number-One, became besties, and after leaving the firm, individually established themselves as some of the hottest names in printmaking and design. Now a Brooklyn expat, Marquis has designed everything from illustrations for the Wall Street Journal (a surprising move for the perennially stuffy business rag) to posters of Margaret Cho for MySpace’s Secret Show comedy series. When he is not busy organizing This, an L.A. based artist collective, Van Hoy has published and produced books on print, designed campaigns for Mini Cooper, Obey Clothing and Atari, and acted as art director for America’s least favorite hipster photographer, the Cobrasnake.

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34th Street Magazine

Art in the Age of Mechanical Reproduction opens a new exhibition today,
entitled The Farm. Created by Robin McDowell, the exhibit “documents
daily life and new initiatives at the Art In The Age Farm in Tamworth,
NH through personal anecdotes, photographs, salvaged objects, and
letterpress prints.” Expect fancy cheese and ROOT cocktails.

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UWishUNu.com

Art Star is accepting applications for their 7th annual Art Star Craft Bazaar. The rules say that up to two artists may share a booth, but collectives are allowed to apply as a group. It would be awesome to see some collectives and more art-orientated artists showing works at the popular event which always gets lots of press and foot traffic. To apply, go here.

Have a fabulous idea for a show but no place to exhibit it? Pterodactyl has an open call to curators right now. Information on their website. You need to have a solid concept, an idea of what artists might go in the show, as well as images of artists work. They also accept ongoing artists submissions.

In booze news, Art in the Age is looking for ROOT recipes yet again. Got a nummy one? Make a quick video of yourself and post it to their blog. Press release here. As always with ROOT, you could win more ROOT.

This entry was posted on Wednesday, February 3rd, 2010 at 9:03 am and is filed under Happenings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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Art In Bars

Posted on February 3, 2010 by jaime in ten for two

Back in October a friend of mine came up to NY from Philly, and with her she brought me a very lovely hostess gift: Root Liquor made by Philly collective of sorts, Art in the Age of Mechanical Reproduction. It’s been sitting on my counter for months (I have been waiting for a special occasion to open it), and well, yesterday seemed appropriate.  Plus, the Times wrote a little blurb on it a few days ago, so I figured I may as well write about it now before it becomes passe.

I don’t know about you, but I loved root beer floats as a child.  I have very vivid memories of drinking them on humid summer afternoons while visiting my grandma in Chicago.  The website for this Root stuff has a bunch of different recipes, but I wanted to make a classic root beer float, which is just root beer and vanilla ice cream.

I used the Root liquor as a syrup base (as if I were making a soda) and combined it with seltzer water. Then I gently mixed the two together (if you stir it too much your glass will over flow), and added ice cream. The result: root beer float for adults.  As far as the flavor goes, the Root has a strong sassafras flavor, but also has a slight bitterness due to the alcohol content (the sweetness of the ice cream really cancels out any bitterness, so don’t let that scare you away).  I recommend making one of these if you want to feel like a kid again.  I will definitely be ordering more of this stuff come summer time…..

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glasses glasses.org

Pittsburgh Magazine Hypes Root Liqueur in its Bits & Bites section by Kate Chynoweth.

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Pittsburgh Magazine, February, 2010

He used shock ads (Charles Manson, anyone?) and a punk attitude to flip the city’s advertising community on its ear. So why is Steven Grasse now trying to return Philly to the days of the powdered wig?

By John Marchese

 It’s always cocktail hour somewhere in the world, and right now, though the clock has yet to chime five, Steven Grasse is mixing up an unusual, and surprisingly tasty, concoction at the kitchen counter of his sprawling farmhouse. His ingredients include a simple six-pack of root beer, ice, and a generous portion of a thin brown liquor called Root, which he pours into four big beer mugs from a squat clear-glass bottle that looks like it was procured from an apothecary shop a century ago.

A daylong rain has drenched the rocky earth outside Grasse’s newly acquired 72-acre estate, which spreads out along a hill above the tiny postcard-New–England hamlet of Tamworth, New Hampshire. There’s already the steady sound of a swirling breeze, and winds up north in the rugged White Mountains will push southward and pound the red-painted, cedar-shingled house through the night. But inside, Grasse fills the glasses in the bright, modern kitchen of the 100-year-old, 14-room manse, and passes the mugs to his pretty, stylish and significantly younger-looking wife, Sonia, and then to his road-weary guests.  “It’s really good,” he promises. “You’ll like it.”

Then Mister Grasse, 45, fit as a fiddle and bald as a billiard ball, takes a seat in a worn wingback chair in front of a blazing hearth and enjoys a healthy quaff of his drink. After 20 years as Philadelphia’s rebellious, profane, punk-rock-inspired — and most famous, if not notorious — advertising man, he’s trying on a new guise. Steven Grasse will go forward by going back — back to the days of mercantilism and manufacturing, to the days when men made things and sold them fair and square. Of course, some of those men got remarkably rich by controlling all aspects of production and distribution and not being exactly fair and square, their rapacious efficiency earning them the title “robber barons.” “That’s what I want to be,” Grasse says with his trademark delivery, which manages to combine a few jiggers of sincerity with a dash of smirk.

His first major step on this new path toward plutocrat is the tangy 80-proof brown liquor now swirling in our glasses. Root, purportedly based on a concoction created by Pennsylvania’s indigenous people and passed on to the early settlers, is a Grasse production from start to finish: recipe to bottle to labeling to promotion. After an initial launch limited to Pennsylvania’s state store system, he’s ready to roll out nationally. And new products are in the pipeline at the Old City company he calls Art in the Age of Mechanical Reproduction, which in turn is part of a newly minted agency called Quaker City Mercantile. All he needs now is to grow some muttonchops and buy a top hat.

Yes indeed, says Grasse: “I want to be a robber baron. But a benign one.”

To read the rest of “The Mad Man’s Next Act,” pick up the February issue of Philadelphia, on newsstands now.

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Philadelphia Magazine

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The New York Times

Retooling Industrial Sites is an exhibit that is part of Infill Philadelphia and will showcase the work of over 50 design firms in transforming old industrial sites back to productive use.  Leading examples of industrial reuse in Philadelphia and inspiring projects from cities across the country will be on display from February 5 through March 26.

The exhibit will serve as a forum for the growing interest in industrial sites and urban manufacturing. It will also highlight the important role of design in making industry a new and positive part of urban neighborhoods.  The featured projects pay homage to the industrial past and provide a vision for a new industrial and urban renaissance.

Meet the designers and celebrate these innovative projects at the First Friday opening reception on February 5, 2010. The folks from Art in the Age will be on hand for a tasting of Root, an organic liqueur that recreates the pre-temperance alcoholic Root Tea that was popular in Pennsylvania.

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Bustler.net

Thursday, January 21, 2010

After the holidays, it got impossible to buy Root on the shelves of our local liquor stores. FINALLY that situation has been rectified and Wine and Spirits is back in stock. You can purchase Root at these locations:

2nd Street
12th Street
19th & Chestnut
Society Hill
17th & JFK
Manayunk Main Street
South St

If you haven’t already found your favorite Root recipe, try some of the recipes features on the Art and the Age of Mechanical Reproduction website HERE.

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Philly To Farm.com

I’ve got a post coming up for you soon about my (fairly) recent trip/eating binge in San Francisco with Foodbuzz. For now, since it’s a holiday and holiday’s deserve cake, I thought I’d take you on a small picture-heavy tour of what has been coming out of Baker E’s kitchen lately.

Home-made lime curd (available for purchase at Green Aisle Grocery!) is sandwiched between layers of moist vanilla cake, topped with a light vanilla frosting and more lime curd, then decorated with strawberries.

Dense devil’s food cake is layered with rich chocolate American buttercream, filled with marshmallow fluff. The whole thing is frosted with more chocolate buttercream and garnished with graham cracker crumbs and additional marshmallows.

Light chocolate cake is frosted with caramel cream cheese frosting, then drizzled with more caramel and finished with chocolate shavings.

This cake should only be attempted with blackberries are at their finest. Moist vanilla cake is frosted with Vanilla buttercream and stuffed and topped with ripe blackberries.

Mashed sweet potato added to vanilla buttermilk batter gives this cake a tender crumb and seasonal flare. Frosted with cream cheese frosting and garnished with pecans or walnuts.

White cake, marshmallow fillings and peanut butter buttercream.

Lime flavored cake, stuffed with home-made lime curd, covered with lime buttercream and garnished with graham cracker crumbs.

A classic birthday cake: Yellow cake with dark chocolate frosting and rainbow sprinkles.

Perfect for special occasions, mini red velvet cupcakes look exquisitely cute and taste just a nice. Look for my mini red velvet cupcakes spiked with Root Liqueur at Art in the Age, starting Feb 10th.

Best when strawberries are in season, layers of white or yellow cake are stuffed with a whipped vanilla frosting and tons of berries!

If you’re in need of a cake, box of cookies or special dessert for any occasion, I would love to make it for you!

Please e-mail me at ContactBakerE@gmail.com. My website is coming soon!

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Foodaphilia.com

Pour some over ice. Over ice cream. Add a little in your Root Beer float next summer, or this winter preferably by a fireplace. Read all about it here. Get it here.

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Hip Hip, Gin Gin

In their December issue, Fine Cooking features an interesting blog that was new to us: TheOldieFoodie.com.  On the site, author Janet Clarkson writes about food history and historic recipes. The recipe archive is astounding, with titles like “To dresse a Hare or Cunny in brothe, with a pudding in their bellyes (1588).” We’re adventurous cooks, but we’re steering clear of that one.

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The Bitten Word

In the 1700s, sassafras, sarsaparilla, birch bark, and other wild roots and herbs were brewed by Native Americans and early Pennsylvanians into an herbal remedy called root tea.  Over the years alcohol was added, the removed when Charles Hires of Philadelphia developed root beer in the 1800s. In 2009, Stephen Grasse, owner of Art In The Age brand of Philadelphia, released Root, an updated version of this unique tasting beverage—plus alcohol. Reminiscent of the 1700s product, the beverage has a bold, clean taste, smooth and dark with a hint of vanilla.  It is certified organic and made in limited batches to control the quality and taste. Mixologists and consumers across PA are adding it to cupcakes, grilling it on ribs, and experimenting with cocktail recipes.

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Susquehanna Life Magazine

For better or worse, our notions of democracy and capitalism are often intertwined. Both place value on the importance of individual freedom and the power of choice. Both celebrate one person’s ability to make a difference regardless of class or status. Citizens are consumers but they are also entrepreneurs; they have the right to vote with a ballot… and with their wallet. Art in the Age of Mechanical Reproduction (AITA) is a Philadelphia-based retail, brick and mortar store, gallery, and brand that sell a range of micro-produced products, from prints and t-shirts to soaps and alcohol. There is an emphasis on limited edition objects coupled with an obsession for their history. As their name implies, they use Walter Benjamin’s famous essay, Art in the Age of Mechanical Reproduction, as a point of departure. From a printmaking perspective, Benjamin’s text is a rare example of pertinent required reading for printmakers. It seemed worth investigating this twenty-first century, commercial interpretation of the much-discussed document. The following is series of questions posed to AITA owner Steve Grasse and his responses

JU: Does Art in the Age recognize any distinction between art and design or between art and fashion?

SG: In our context, “art” is a way of life… it is a lifestyle. Anything that fits into that lifestyle is featured. It goes way beyond fashion… it goes into what you eat, drink, read, smoke, etc. The art that you do everyday… living well. Living morally, ethically, is an art form unto itself. This is what we strive for.

JU: In Benjamin’s essay, which was written in 1935, he refers to an artwork’s authenticity as its “aura” and laments the loss of this aura through reproduction. Do you share this glass-half-empty view or do you see an upside to the multiple?

SG: Yes, I agree with Benjamin regarding the loss of aura. This is why the brand’s focus is on returning to a simpler time of micro-production and craft. We apply the “loss of aura” to people’s overall lifestyles… AITA is a reaction against the Walmartitization of the world. Cheap shit from China is killing us. This is why we make soap, preserves, and small batch organically certified liquor… There is an art to living. If you live in a McMansion and spend your days at a strip mall buying cheap shit from China, dude, you have lost your fucking aura…

JU: Benjamin also states, “mechanical reproduction of art changes the reaction of the masses toward art.” How does Art in the Age define “the masses” and in what way, if any, is it affecting its reaction to art?

SG: Essentially, we are agreeing with Benjamin… mechanical reproduction isn’t the culprit. MASS REPRODUCTION is the culprit. Our aim is to restore the “aura” of everyday life through everyday objects. There is an art to growing organic produce. There is an art to the way things were done before the world went mad on hedge funds and cheap credit.

JU: One more quote from Benjamin… reproduction creates a situation where “instead of being based on ritual, [art] begins to be based on another practice – politics.” Does Art in the Age have a political agenda?

SG: I wouldn’t say that AITA has a political agenda… it is more of a lifestyle agenda… or even a spiritual agenda. I am firmly convinced that the world is going to hell in a hand basket. And those with the basic skills… the craftsmen are going to be the ones who survive. AITA is a vision of that future. The purpose is to celebrate people who actually make things. And to connect the dots between today’s artists and the craftsmen of yore. This is why we have partnered with people like the Historical Society of Pennsylvania and the community supported agriculture (CSA) group Greensgrow, to name a few.

JU: With museum stores playing an ever more important role in the museum’s economic life and more small retailers selling “fine art” art objects, is the gallery/boutique hybrid the future of art venues?

SG: To me, it is merely a space that we have rented. I ask myself, what are all the things I can do in that space that I can have fun with, that bring my concept to life… and help me pay the rent. If I just do a gallery, I might fail because that is a tough business. If I just sell products, 

JU: While Benjamin’s essay is obviously the source of much inspiration for Art in the Age, in many ways Warhol’s “cult of personality” and the merging of art and life seem equally influential. Would you agree and to what extent do you see art as an extension of lifestyle?

SG: AITA, as a brand, is totally a lifestyle… but not in a Warhol way. Not at all. I see Warhol as a “cult of personality”… where the personality becomes the brand or product. AITA has a totally different vibe. What we have done that is very Warhol is the Arcadia Project. What we have done with AITA is almost a reaction against the Warhol “pop will eat itself” ethos…I am not living up to my mission… the idea to me was to create a space that I personally would want to spend time in…. I am not sure if it is the future or not… Most stores are so focused on the bottom line that I bet they wouldn’t “get” why the gallery makes sense… that is because most stores have no fucking “aura”!!!!

JU: Some of your t-shirts carry the tag “Art in the Age of Limited Edition.” Only a few years ago, the notion of a limited edition t-shirt didn’t exist. Can you talk a little about this phenomenon?

SG: It goes back to “aura”… the more something is reproduced, the more it loses its aura, don’t you think? How much can you recreate something before it loses it power? JU: What kind of relationship does Art in the Age have with its artists… is it a collaborator, a facilitator/patron, an agent?

SG: Pretty much all of the above… except agent. We provide income by buying their work. Give positive exposure for their work and provide a space to show their work. They get a lot out of the arrangement, so do we. Artists like to work with us because we pay fairly and we let them do their work.

JU: How important is the artist and the artist’s hand in the work? Do you credit digital technology with a resurgent interest in handmade objects?

SG: I credit the impending doom of global collapse with the resurgent interest in handmade objects… Again, I think the world is going to hell in a hand basket… What has been true for our entire lives is now collapsing… People want something real, something they can believe in. They sense the end is near. The fear is real. Yes, the internet makes it easier to access what people are doing all over. And people can work remotely (for example, I am writing to you from my farm in New Hampshire).

JU: What is the number one deciding factor in choosing artists to work with at Art in the Age? Do you find artists and then decide on a project, or do you have projects in mind and then decide which artists might work well with a given framework?

SG: A little bit of both……

JU: As a proudly Philadelphia-based endeavor, can you speak a little to the role the city’s history plays in your projects? Why is Philadelphia the right place for Art in the Age?

SG: Philadelphia was the birthplace of the American industrial revolution. There are vast swaths of the city that are industrial ghost lands from the 19th century. It is awesome. It makes a world of sense that a new kind of thinking would be born here… where it all began in the first place. I think that people have forgotten their history… I see a role in educating… I feel it is important. I am very earnest about this. History is a key to regaining what has been lost. Plus, it is cool as shit.

JU: Can a somewhat exclusive shop/brand (in terms of price and/or cultural cache) like Art in the Age speak to the general public?

SG: I think as the world continues to change, meaning as it gets crazier out there, our values become less radical and a more “general” public will discover us. To go after the “general” public would be a mistake. It is interesting, the spirit that we just came out with ART IN THE AGE ROOT… has a very broad appeal… which is really wild since it is organically certified and therefore expensive. I guess everybody can relate to the “art” of tasty booze… for instance, my 70 year-old dad loves ROOT… but I don’t think he’ll be wearing one of our shirts any time soon or coming to one of our gallery shows. But he is totally buying into the ethics of the brand at large… which goes back to my point of it being a lifestyle and movement.

The AITA brand is “inspired” by our interpretation of the Walter Benjamin essay. We have taken our interpretation of what the essay is saying and applied it to an overall lifestyle philosophy… creating our own unique ideology.

JU: What would Walter Benjamin make of Art in the Age?

SG: I think he would dig it. It is not like we are just exploiting his name to build a brand. To us, it is a lifestyle, a movement and a calling…

Related Links:

http://www.artintheage.com
The Art in the Age of Mechanical Reproduction’s website

http://www.thearcadiaproject.net

http://ornamentandcrime.blogspot.com
Artist Robin McDowell’s Blog

http://www.hsp.org
he Historic Society of Philadelphia

http://www.greensgrow.org
Non-profit Promoting Urban Farming in Philadelphia

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The Mid America Print Council Journal - Volume 17, Numbers 3 & 4, 2009

A little while ago I stumbled across Art in the Age of Mechanical Reproduction’s new (old?) spirit, ROOT. This video sums up exactly what ROOT is –

I had to get some. Usually I’m a bourbon drinker, but something about how ROOT was described, along with its compelling back-story, drew me in. And the fact that it was developed by Steven Grasse, the maker of Hendrick’s Gin, couldn’t hurt. However, the $40 per 750mL bottle price tag kept me from getting ROOT (damn tuition…) – but luckily I got some for Christmas. And now that I have a bottle, I love it.

Art in the Age claims ‘it is not a sickeningly sweet liqueur,’ and they are right. It is a dark, almost bitter spirit that would not appeal to people who prefer to mask the alcohol in their drinks. It smells like a spiked root beer, but the complexity of the 13 separate flavors creates a drastically different taste. The flavors are up-front and vocal. A straight shot brings out mainly the anise (licorice), wintergreen and spearmint, with a strong finish of birch bark and sassafras (root beer). It also bites a lot more than you would expect from an 80-proof liqueur, all of which I enjoyed.

On the ROOT website they have a large number of cocktails and drink recipes already up, partly due to the proliferation of the spirit through Philadelphia bars. Since I’m savoring this, my only bottle, I’ve only tried two of these mixed concoctions.

First I had the New Hampshire Maple Toddy;
1 tbls. Grade A amber maple syrup, 2oz. ROOT [place these in the bottom of a mug], and 6 oz. hot but not boiling water [poured on top, then stirred to dissolve syrup and ROOT]. This was a basically sweetened and diluted flavor of the straight ROOT shot. Still very strong, the hot water caused a release of some of the aromatics and alcohol, resulting in an even more intense initial anise taste, and finishing a bit smoother due to the syrup. Recommended for people who like strong toddies.

Next I had the ROOTnog;
Simply 6 oz. eggnog (I used 4 oz. eggnog and 2 oz. whole milk – straight eggnog is a bit thick for my liking) and 2 oz. ROOT mixed together. This is AMAZING. It brings out a lot more of the sassafras, nutmeg, and birch, and effectively mellows the anise and overall strength. I felt like I preferred it over a traditional rum-based eggnog, so I performed a head-to-head test. The ROOTnog complements the flavors in the eggnog much better than the rum drink, and provides a more satisfying holiday feel. And it just tastes better.

In the few weeks I’ve had it, ROOT has become one of my favorite spirits, and I plan to keep a bottle of it on hand whenever possible. Hopefully this inaugural year brings them enough success that they might be able to expand production and bring ROOT to stores outside of Pennsylvania – specifically, to stores near me.

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The Sounding Post BlogSpot

PROOF: 80 (40%)
TYPE: Liqueur, Herbal, Organic
AGE: N/A
PRICE: $32.99 750 ML

Notes: Frankly this is not a product I would have bought at a store if I heard of it in passing. Most “Root Beer ” alcoholic products I have come across in the past inspired contempt if not outright loathing after tasting them. It did not as a concept sound promising till we did some digging into it’s background and were able to set aside past experience. An interesting liqueur that arguably is one of the few liqueurs that has true American origins. Inspired and based on Root Tea which was a decoction of herbs that our forefathers learned to make from Native Americans, it would in its day be considered a tonic. While there is some argument as to whether the preparation was alcoholic or to what extent - many of the herbs used are best extracted in alcohol - not to mention the use of alcohol to as both a sterilizing agent and inducement for someone to drink their medicine.

In any case when prohibition descended in a choking killing fog on the drinks industry, a non alcoholic and carbonated version was created by a Philadelphia druggist called Hires, who dubbed his concoction “root beer.”

This is a 80 proof variation on the original root tea. One of the few certified organic liqueurs in the United States in a sector of the drinks trade that otherwise seems to swim to the bottom when it comes its willingness to use cheap chemicals, sweeteners and artificial colors.

Using organic ingredients and organic sugar cane as a base, with no artificial colorings of preservatives it seems to be for people with taste, conscience, and concerned about what they are introducing to their bodies.

Appearance: Light even coating on the glass with legs and droplets forming.

First Impression:They seem to have captured the smell of a great birch or root beer spot on. Quite impressive feat. Alcohol while present is in the background, very much subdued and behind the heady scent of all the other organic spice ingredients.

Taste: A entertaining mix of sweetness and intense herbaceous ness with hints of alcohol provides a kaleidoscope of flavors vying for attention.

Vanilla, anise, cardamom, seemingly the entire nutmeg spectrum (nutmeg, allspice, mace) cinnamon, varieties of mint, citrus, a spectrum of flavors. Black tea and a few other herbs balance out the sweetness and keep it in check without making it overly bitter. Very smooth with a medium body and mouthfeel and a pleasantly long finish.

Drinks: They have some very creative and well thought out recipes on their webpage. Think of it more like a Chartreuse or Benedictine equivalent (for mixology) rather than a root or birch beer and you may have more ideas for cocktails. We had some fun making a Bronx variant with it swapping out the vermouth for Root which brings up another possibility- try using it instead of vermouth in some recipes- such as a Blood and Sand or playing with Scotch.

Bottle: Clear glass apothecary type bottle with rounded shoulders and heavy glass foot to bottom. Clear neck wrap and a composite cork (better seal if a touch unromantic) with a wooden top with their logo carved on the top .

Final Thoughts: An excellent product with a very green and healthy approach to liqueurs. Given the proof (3 or 4 times many other liqueurs or low octane schnapps and infinitely better tasting) and amounts that you will use due to its intensity - it actually works out to be a helluva steal for what you get. It is a very interesting (if a touch challenging) and well made liqueur that not only tastes great but is fun to work with.

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Spirits Review

Soda pop. It was inevitable, just as coffee and tea entered the realm of connoisseurs, so, too, has the carbonated beverage. Chicago pastry chef Gale Gand created Gale’s Root Beer, with cinnamon, ginger and vanilla. Naha Restaurant (Chicago, IL: naha-chicago.com) whips up its own cherry coke, with fresh tart cherries, as well as homemade Concord Grape Spritzer and Birch Bark Beer. Backstreet Café is using peach, pineapple and blueberry gastrique to make its own sodas. At Mizuna (Denver, CO; mizunadenver.com), things go one step further, with a homemade tonic. Not all grownups sodas are for teetotalers, either. Looking for a kick? Try the 80-proof Root (artintheage.com/spirits-aita), a birch bark beverage that tastes nothing like A&W.

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Wine Enthusiast Magazine

“A spot of this in your tea is a pleasant way to end the evening”

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Dirt Rag Magazine

Root Cocktails

BY CHRIS YOUNG

Few spirits come served with a lesson in American history. Then again, not many are inspired by 18^th-century Pennsylvania folk recipes. 

Root, however, is an exception. Created by Steven Grasse (maker of Hendrick’s gin), the 80-proof organic liqueur is a tribute to root tea, a pre-Temperance American spirit with roots — no pun intended — in Pennsylvania. In the late 1800s, root tea became, ironically, root beer after a Philadelphia pharmacist stripped the spirit of its alcohol. Grasse’s creation, thankfully, brings the booze back.

Root was released in June by Philadelphia-based Art in the Age of Mechanical Production, and is available only in Pennsylvania. Made with ingredients like birch bark, cinnamon and spearmint, it boasts a distinct root-beer scent and a strong, smoky flavor. 

“It’s technically a liqueur, but it really drinks like a whiskey,” says Grasse. “Then we have the fancy mixologists making all kinds of stuff with it.”

Late last month, Pittsburgh bartenders did exactly that. On Nov. 24, Art in the Age hosted a Root cocktail competition at Bossa Nova, Downtown, challenging seven city barkeeps to create the best mixed drink using the new rose-colored liqueur. Alana Bly, owner of the Strip District’s Firehouse Lounge/Embury, served up the night’s winning cocktail. 

Her Root Champerelle — made with Root, yellow Chartreuse, Courvoisier, orange Curacao, lemon and simple syrup — balances Root’s bitterness with the sweetness of the Chartreuse. 

“It’s a clean, refreshing cocktail,” she says, emphasizing the drink’s honey and lemon notes. “This drink stood out because it didn’t taste like root beer.” 

One second-place cocktail, however, maintains much of the birch flavor. Summer Voelker, a bartender at Yo Rita, on the South Side, tied for the runner-up position with her Root Malta — a mixture of Root, rum, Malta syrup and vanilla soy milk, garnished with grated nutmeg.

“It’s really good,” says Voelker, noting that the root-beer flavor of the liqueur is complemented by the nuttiness of the soy milk. “We put it on our drink list because we liked it so much.”

Whether you like your Root mixed in fancy, award-winning cocktails or simply straight-up with ice, Grasse recommends getting a little festive with his newest liquor this time of year. 

“For the holidays,” he says, “Root-nog is awesome.”

www.artintheage.com

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The Pittsburgh City Paper

I have been a lucky girl lately and have been blessed with some great interviews. Adding to my great run, I spoke with Steve Grasse, the owner of ROOT liquor, a new liquor with more sass then sassafras I tried at the Whiskey Festival. I did not, however, realize I would be speaking with the legend that created Hendrick’s Gin and owned Sailor Jerry. I feel like a cad, but he was lovely despite my lack of research and apparent penchant for ’40s terminology.

THIRSTY GIRL: How did ROOT get started?
STEVE: I’ve been in the business for a long time and I created Hendrick’s Gin which I don’t know if you’ve heard of and then I also traded and owned Sailor Jerry Rum. We just sold that a year ago and it was very successful. So we decided we were really up for a challenge and wanted to try something really different. In the liquor business, everything is in such a regimented category like tequila or rum or gin and we wanted to try something that sorta broke that. Even things like absinthe, there’s now like 40 of them. So what happens if you don’t play the game and you do something really different. People we told this to said, “You’re crazy!” cause they won’t know where to put it on the shelf. We wanted to have the most different type of liquor we could and we also wanted to put it in the most generic bottle possible to prove that no one cares about the bottle. If people are paying 50 bucks for something, they don’t need a fancy bottle. 

I’m also really into history, particularly Pennsylvania history. I was always fascinated by root beer because I knew it was started in Pennsylvania by Charles Hires in 1876 in Philadelphia. When I researched it I found out it was originally called “root tea” and it had been around since the early settlers. In fact, the Indians used to make it and they taught the early settlers how to make it. It was mildly alcoholic. Its what they called a “small beer” and it was drunk as an herbal remedy. This was back in the days when it wasn’t safe to drink water so people would drink things that had been fermented. We took liberty and greatly increased the alcohol content as I wanted to create something that drank more like a whiskey. We researched ancient root tea recipes and came back with a list of ingredients and then experimented.

THIRSTY GIRL: I tried it at the Whiskey Festival and it has very different flavors.
STEVE: Yeah, its like nothing else out there. Usually things that are root beer flavors are liqueurs or vodkas and its all done with synthetic syrups as opposed to botanical ingredients. And of course we wanted to take it a step further and make it organic. The thing we found out though is that what was in all these recipes was sassafras and you’re not allowed to use sassafras anymore because safrole oil is a known carcinogen. Who knew? What we did is experimented and found out that wintergreen, spearmint, orange and lemon peel mixed together creates the same flavor. That’s the one thing that’s not historical is me having to take out sassafras but i think wintergreen, spearmint, well they all sound really tasty.

We have a store for Art in the Age in Philadelphia. We opened the store a year ago, six months before ROOT came out. We have monthly gallery openings so months before people could sample it before it was for sale so it really started a buzz and when if finally came out it sold out in every store it went into. In Philly we’re everywhere. In Pittsburgh we’re starting to be. We’re in PA for now and in the new year we’re expanding to a lot more states.

We have new flavors and new varieties coming out. We have a new one that’s very exciting that I just tasted the other day.

THIRSTY GIRL: And?
STEVE: I’m not going to tell you anymore. Its got the same very original Pennsylvania Dutch story to it.

THIRSTY GIRL: What a tease! You’ve been in Pennsylvania for a long time.
STEVE: My family’s been in Pennsylvania since 1703.

THIRSTY GIRL: So you really know about the PA liquor laws. How do you feel about them?
STEVE: Yes! Its interesting because they’ve really benefited us. I think Pennsylvania has a reputation for being the most difficult state to work with in the whole country. However, being a local company, they bend over backwards for us and really went to bat for us and I can’t say enough nice things about them. I think its interesting because when you look at beer, Pennsylvania is the only state in the country where Budweiser is not number one. I think Yuengling, which is I think the second biggest American owned brewery after Sam Adams, owes all its success to Pennsylvania’s ridiculous liquor laws. You can’t go into a super market and buy a case of beer, you have to go to a beer distributor. So that really discouraged supermarket sales, so Bud and  Miller can’t do their normal tactics. And I think to a certain degree, this has been true in PA states stores. I was excited about was how much the state helped the local business and I’m hoping what worked for Yuengling will help us as well.

What we’ve done by being just in Pennsylvania is we’ve built up a lot of demand outside of the state. We hear stories all the time of people taking the train down from New York and buying several cases of ROOT and taking it back up cause they can’t get it.

We’ve sold a lot online, but through the blogs, we see people talking all the time about they can’t wait till it comes to their state. Pennsylvania being restrictive has actually helped us.

They’re also the biggest single buyer of spirits in the world. So its like, okay its got some clout. And what I hear from other distributors in other states is “How did you get it listed in Pennsylvania?” They think it must be good cause Pennsylvania took it. And I say “Yeah! It is good. But its also because they have a policy of helping local business.

THIRSTY GIRL: You should just stick with the “Yeah, its good.”
STEVE: Haha, yeah I just say “Yeah, its just really good.”

THIRSTY GIRL: Is there one thing you would like to see the PLCB implement?
STEVE: Well, I own a farm in New Hampshire, which is also a control state. I’m building a distillery in New Hampshire. At my distillery, I’m allowed to sell it on premises if I make it on premises. What I don’t sell in my store, the state will buy from me and sell in their stores. So, I think that would be really cool if PA let you do that. That would take the micro distilling thing to a really great place I think. In NH you can’t drink in the store, but you can taste in the store. You can take a little sip and then buy a bottle and take it home.

I don’t mind the system ‘cause i think it helps the state stay solvent. Fiscally, Pennsylvania is in better shape then most states partially because they have the revenue from the Liquor Board. As a consumer, I can see it limits choice. It would be nice if the state had key super stores where they brought in more brands and experimented more with good brands.

THIRSTY GIRL: Besides ROOT, what is your favorite liquor?
STEVE: I really like Hudson rye whiskey. I love the packaging. I love how they make it and the whole story. I think its great. I’m a big fan of Hendrick’s, but I guess that’s biased.

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Thirsty Girl’s Whiskey Rebellion

Celebrate Festive Wednesday starting at 5 p.m. at Reward boutique (55 North 2nd St.) and Art in the Age of Mechanical Reproduction (116 N. 3rd St.) in Old City, with extended holiday shopping hours, cinnamon and nutmeg-infused Root cocktails, free parking, free gift wrapping, and plenty of one-night only specials.

Reward’s fashion-forward designer labels, include the hippest jewelry and accessories all in a stress-free shopping environment. Historic Art in the Age of Mechanical Reproduction carries a carefully selected collection of the highest-quality accessories from local, national, and international artists, including great totes and messenger bags, scarves, belts, ties, and home accessories. This week’s special is 20% off all accessories and fragrance for men and women.

Reward
55 North 2nd Street
Philadelphia, Pa 19106
Ph: 267-773-8675
Email: info@rewardproject.com
Web: www.rewardproject.com

Art In The Age of Mechanical Reproduction
116 N. 3rd Street
Philadelphia, PA 19107
Ph: (215) 922-2600
Web: www.ArtintheAge.com
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The Examiner Philadelphia.com

New Year’s Eve: Style Deals

Style deals to help you ring in the New Year.

By LILLIANA VAZQUEZ

HOT CHOCOLATES: Local chocolate makers John & Kira’s strive to use local ingredients from area farms and support their community while creating a delicious product.  In their search to utilize new and creative ingredients, John & Kira’s has joined forces with Art in the Age to create limited edition, holiday ROOT chocolates. $18 available at Art in the Age, 116 N. 3rd Street, Philadelphia, PA, (215) 922-2600

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NBC Philadelphia.com