3. Snap
Art in the Age out of Philadelphia has set back the cocktail clock by creating a unique Ginger Snap Liquor. Weighing in at a hefty 80 proof, this is not a sickly sweet cordial, nor does it resemble some corn syrup laced vodkas. It is akin to the flavor of true American craft whiskey with crushed ginger snap cookies in the mix. Truly distinctive and aromatic, the culinary and cocktail opportunities abound!

—
12most.com, 1/4/12

—
spiritmag.com, December 2011

Bands In The Backyard Photo Set

Bands In The Backyard Video

If you’re on the path of organic eating, finding booze that fits the bill can be a chore. That’s not to say beer or wine made from toxin-free ingredients is impossible to find—you have to know where to look.

So we did some digging. Below, you’ll find a list of local bars and restaurants with tasty organic cocktails and liquor stores stocked with organic ingredients to start mixing at home. Here’s to guilt-free imbibing!

If You’re Hitting the Town …
Six sure-fire spots that sling clean—and delicious—drinks.

Fare
2028 Fairmount Ave., 267-639-3063.

This Fairmount restaurant offers a nice variety of organic cocktail choices—all for $8. The menu includes the Really Clean Martini, made with Tru Lemon organic vodka, white grape juice and organic green grapes. Other ingredients you’ll see are Thatcher’s Dark Chocolate Organic Liquor, Papagayo Aged Organic White Rum and Juniper Green Organic Gin.
Fare also sells house organic malbec and torrontes wines. The organic beer list includes Central Waters Shine On Red Ale from Amherst, Wisconsin. And a bonus: They have a gluten-free beer called Lake Front New Grist from Wisconsin.

Brew/Ultimo
1900 South 15th Street, 215-339-5177.

A coffee bar where you can order a beer ? Yeah, South Philly is getting that cool. Try Ultimo’s Sam Smith Organic Hard Apple Cider from the UK.

White Dog Café
3420 Sansom Street, 215-386-9224.

Located in West Philly, White Dog offers a large variety of organic wines by the bottle and glass. We like the Sauvignon Blanc-Parducci from California, or if you’re more into the reds, the Pinot Noir-Parducci.

Talula’s Garden
210 W. Washington Square, 215-592-7787.

This Steven Starr restaurant located on Washington Square has several organic wine options by the glass and bottle that are comparable in price to the nonorganic options (we hate up-charges). Two good options: the Castoro Cellars Muscat Canelli and the Acrobat by King Estate Pinot Gris.

Positano Coast
212 Walnut Street, 2nd Floor, 215-238-0499.

This Italian eatery has an entire organic cocktail menu, offering interesting concoctions like Italian with an Accent made with fennel-infused dry gin, Vin Santo, Domaine de Canton, fresh lime, aloe syrup and—get this—egg white. For something sweeter, try the Rye on Walnut with Four Roses bourbon, amber maple syrup, Nux Alphina walnut liqueur, roasted hazelnuts and old fashioned bitters.

The Standard Tap
901 N. Second Street, 215-238-0630.

This NoLibs bar allows you to be an inconspicuous organic-liquor snob, but you’ll likely rather have all of your friends dying to mimic your body conscious ways when they get a taste of your drink. Standard Tap offers the Philly native organic ROOT liquor in both root beer flavor and ginger root. No mixers necessary. Try it neat or on the rocks.

Earth Bread+ Brewery
7136 Germantown Ave., 215-242-6666.

Beer-lovers should check out this cafe-cum-brewery in Mount Airy, where brewmasters handcraft brews and breads with earth-friendly (read: organic) ingredients. They put a special emphasis on local products and ingredients.

If You’re Staying In …
Here’s where—and what—to buy if you’re drinking at home.

• Root liquor, developed in Philadelphia, is 100 percent organic, crafted by the makers of Hendrick’s gin and Sailor Jerry Rum. The recipe of herbs, citrus, spices and pure cane sugar is developed from an early Native American recipe for root tea. Hit up your local Whole Foods or health-food store for organic cream soda and make a yummy root beer float cocktail.

• Several state liquor stores offer varieties of organic wine and saki:

>> 724 South Street, 215-560-6900

>> 1218 Chestnut Street, 215-560-4380

>> 326 S. Fifth Street, 215-560-7064

• Organic oenophiles are in luck—one of the only two totally organic wineries on the East Coast, Villa Milagro Vineyards in Finesville, New Jersey, is just a bit over an hour away from Philadelphia. Call 908-955-2072 for more details.

• Doc’s World of Beers (701 East Cathedral Rd., 215-482-4338) boasts the biggest selection of microbrewes in Manayunk and carries several organic varieties. Stock up with a 24-pack of Peak Organic Variety.

Be Well Philly, 10.19.11

Chef Massimo Bruno, well-known for his spirited Italian supper clubs held in his kitchen studio in downtown Toronto, is headed south to Philly next week to put on a show at Cook (253 S. 20th St.). Scheduled for next Thursday, Oct. 27, the multi-course meal will highlight the cuisine of Bruno’s home region of Puglia, with plenty of educational breaks sprinkled throughout. (Get a taste of the chef’s jovial style below.) The dinner, which is being put on in partnership with Art in the Age (handling cocktails), Teaspoons and Petals (after-dinner tea) and Mavea Inspired Water (each guest will leave with their filtration pitcher), is a private affair, but Meal Ticket’s landed a pair of seats that we want to give away to a hungry and deserving reader.

All you need to do is leave a ONE-SENTENCE COMMENT on this post convincing us why you deserve these sweet tix. Make it funny, make it pithy, make it weird, make it stand out. (In other words, don’t write “I deserve to win because food is awesome!”) YOU HAVE FROM NOW UNTIL 5 P.M. THIS WEDNESDAY, OCT. 19. When commenting, be sure to register/log in with an email address you check frequently, as this is how we’ll alert the winner. Happy sentencing, good luck, mangia!

City Paper, 10.17.11

Leaf Magazine Flavor: Grilled White Peach Rumble from Leaf Magazine on Vimeo.

Leaf’s Inaugural video!  We hope you enjoy a Rumble…

LeafMag.Tumblr.com, 10.17.11

Inventive liquor purveyors Art in the Age of Mechanical Reproduction are celebrating the post-season with a special “Root for the Phillies” promotion at several area bars.

During the games, the Pub on Passyunk East will be serving $3 Root, Snap and Rhuby cocktails. Also at the POPE, score Art in the Age t-shirts and shot glasses while you cheer the Phils on. Walnut Street bar Alfa is also getting in on the gametime promotion with $5 Root drinks or shots.

At Midtown Village pizza house Zavino, the deal continues all month: during weekday happy hour (4:30–6:30 PM), Root Bean Soda and Snap-n-Half cocktails are just $5 each, throughout the month of October.

So Root, Root, Root for the home team, and drink up!

DrinkPhilly, 10.5.11

I’m cold. Not just cold from the coming Fall, but from the drinks that seem to do little more than make me buzzed.  I want to drink things that warm me up inside.  This is not to say that warmth only comes from alcohol.  Far from.  What I want is creativity through the use of great ingredients.  This warms me up inside!

As I like to experiment with new liquors to the market- I’m also interested in using liquors that are familiar to me in a new and interesting manner.

The first drink I call the Zombie Root Carousel.  It’s a creative little slurp that uses USDA Certified Organic Root- the alcoholic precursor to Root Beer is woven into this drink.  It’s a creative drink- quite interesting in a way not yet discovered by all.  Only a few have discovered Root.  That’s what makes it very interesting!

In a cocktail shaker, mash several home-made maraschino cherries to a pulp
2 oz. of Tuthilltown Manhattan Rye Whiskey  It comes in small bottles topped with wax.  Good stuff!
1 oz. Root USDA Certified Organic Liquor
Finish with a shake or two of Fee Brothers Rhubarb Bitters and some freshly scraped ginger root.

Add ice, top with a good cane sugar ginger ale.  I recommend Q-Ginger Ale. Shake until frosted, strain and pour over fresh ice in a tall glass.

The next cocktail uses bittersweet chocolate. (Just a bit of the 75% extra-bitter chocolate)

Jockey & Hollow Cocktail

This magical cocktail gains its inspiration from the place of a hidden spring where water flows sweet and clear.

3 oz Root (USDA Certified Organic Root Beer Liquor)  80 proof

2 oz Botran Solera Rum (amazing, find it!)

Freshly scraped bittersweet chocolate 75% bitter or more.

6 oz hand drawn Club soda (you can make it yourself with one tablespoon of fleur de sel in the bottle of water)

Ice made from that hidden spring (crushed)  Think branch water!

Bitter End Thai Bitters  (These bitters are TRULY amazing, I recommend ordering some today!)

Maraschino Liqueur (just a splash!)

Preparation:

Add fresh ice to a cocktail shaker, add the liquors and the bitters (about four drops or to taste) Add the chocolate shavings and the Maraschino Liqueur.  Shake and strain into a short rocks glass where 2 -3 Ice Cubes are in place. Top with club soda from an old-fashioned seltzer bottle with a bit of added salt.

Garnish with a home made brandied cherry.  Scrape a bit more bittersweet chocolate over the top.

Makes two lovely, very exotic drinks.

If you use those dyed red cherries in a jar- go to the back of the room, no drinks for you!

Finally, Root and Hot Chocolate seems to hit that warming spot where the heat of the liquor is the basis for the soft elegance of hot chocolate.

This hot cocoa is certainly NOT for the kiddies!

ROOT Hot Chocolate

Hot Chocolate for a cold day

4 Ounces of the best hot chocolate you can find.

2 shots Root-The USDA Certified Organic Neutral Spirits with North American Herbs and Pure Cane Sugar

1 shot Branca Menta Amaro (super intense mint liquor from Milano, Italy, makers of Fernet Branca)

freshly whipped cream

(there REALLY is no substitute for the real whipped cream, throw out those cans of chemical fluff they call whipped cream)

Prepare a mug with boiling water to heat through and through.

Pour out the water, the mug should be really hot.

Add Branca Menta, then the Root liquor, then top with Hot Chocolate-finish with a large spoonful of freshly whipped cream.. Scrape some fresh nutmeg over the top and reflect on your fine manners by offering your friend a cup first.

… sip and enjoy!
Warren Bobrow

Foodista.com, 10.5.11

6 Cups Apple Cider
2 Cups SNAP
1 Cup Brandy
3 Cinnamon Sticks
1 Vanilla Bean
1 small handful of whole Cloves
1/2 Granny Smith Apple

Take your half apple and cram all the cloves into the meat of it (shown below). Bring the cider, 1 cup of Snap, cinnamon, vanilla and your clove apple (meat & clove-side DOWN) to a slow boil over low heat. Cover, and allow it to simmer for about 10-20 minutes to get the spice flavors all mixed in. Remove from heat and add the remaining Snap and Brandy (you don’t want to cook off all the alcohol, so it’s best not to add it all too soon). Serve as soon as it’s cool enough to drink with a cinnamon stick.

Not necessary, but I pour into cups through a strainer to remove any errant cloves.

NOTES: I’ve been tinkering with hot ciders for a few years now, subbing in rums, whiskeys, brandies, etc. It’s really hard to go wrong with hot cider, but I really like what the Snap did to this one, and I think this is my favorite so far. It also seems to taste better with unfiltered, organic cider. You’ll get a whole mess of sediment in it, but if you just stir it up with the cinnamon, it distributes right back through the drink.

HomeSpeakeasy, 10.4.11

The 2011 Kennett Brewfest is sold out, but patrons can still enjoy the many tastes that the fermentation process creates at the third annual Fermentation Festival on Friday, Oct. 7.

If you don’t yet have tickets to Kennett Brewfest, tough luck; they’re sold out again.

But patrons can still enjoy fun and interesting fermented food and beverages on Friday afternoon at the third annual Fermentation Festival.

Held in conjunction with the Kennett Square Farmers Market, the event was created as an accompaniment to Brewfest, although on the foodie level, market manager Abby Morgan said.

The event’s organizers “were a small group of people who were bitten, as it were, by the fermentation bug,” Morgan said. “So we thought we would celebrate it because this is the season.”

Morgan said fermentation is a worldwide catchall for many types of foodstuff preparations, such as for beer, wine, sauerkraut, salami, pickled vegetables or spirits.

“It’s really an opportunity to show off some unique things in the food community,” Morgan said. “Fermentation is definitely more prevalent than people might think.”

Along with its preservative qualities, Morgan said, fermentation adds a different layer of taste to foods and is referred to as umami in Japan. Universally accepted as the fifth taste, Morgan said, umami adds “a narrative to food, a depth of flavor. And it’s the fermentation process that brings that taste sensation out.”

The Fermentation Festival is all about exploring that fifth taste and learning how it’s accomplished, Morgan said.

“It’s something that’s in every culture, the world round,” she said.

To celebrate, Morgan and company have devised a lineup of guests who work either with fermented foods every day or who routinely make their own.

David Siller of Cobblestone Krautery in Philadelphia will show how sauerkraut is made, with examples of it in various stages.

William Rawstrom of Maiale Deli in Wilmington will walk guests through “salami-making 101.”

Red Haven Creamery’s cheesemaker Kate Stroh will explain the cheese-making process, and Art in the Age of Philadelphia will show off its organic, old recipe spirits made from such ingredients as rhubarb and birch bark.

In a lineup of vendors, Frecon Farm will sell hard cider and a full line of different varieties of peach and apple wine.

And the event ends up at nearby Talulah’s Table at 5 p.m., when Art in the Age will give samples of its spirits and create a bubbling vat of Rhuby Fondue with rhubarb-essence spirits.

Guests may also sample a variety Talulah’s wide array of imported and locally grown cheeses, Morgan said, with a focus on cheeses from throughout the region.

Morgan said that while fermentation has been a trendy topic, the list of fermented foods — including yogurt, sourdough bread and cheese — that have been around for years is a long one.

“It’s a natural process that goes out of our hands. But it’s a lot like cooking; it’s a way of developing food outside of the oven or the stovetop,” Morgan said. “It’s all-encompassing, and it really brings people together.”

The third annual Fermentation Festival is 2 to 6 p.m. Friday, Oct. 7, on State Street at the Genesis walkway and the alley across the street.

To see the full lineup of guests online, visit ksqfarmersmarket.wordpress.com.

Daily Local News, Chester County, 10.3.11

No, Philadelphia has not suddenly turned into Miami. But between the town’s two raddest neighborhoods – Old City and Northern Liberties – you’ll find stores that get it right, kick-ass BYO restaurants, and bars that care more about local craft beers than the Eagles game. Call it Philly’s awakening.

Philly has the rep as the capital of eighth-grade field trips and binge-drinking b-school bros doing their best Situation impressions, but this place has bigger ambitions if you know where to look. You’ll find all the buzzy trappings of Brooklyn – pitch-perfect menswear shops in Old City, straight-shooting restaurants and microbrew-soaked nightlife in Northern Liberties – without all the Brooklyn smugness. Here’s how to navigate the new Philly revolution.

1. Art in the Age of Mechanical Reproduction
Hit this hipster general store for rotating art exhibitions on exposed brick walls, clothes fit for a weekend at your cabin in the Poconos, and signature ROOT liquor – a spicy, boozy concoction that all the locals keep in their flasks. 116 N. 3rd St.

It’s another Red October as the Phillies head into the playoffs. Citizens Bank Park will of course be the place to be and there are two new beer gardens opening for the post-season (Sections 210 and 317). In addition to all the great local beers the ballpark normally serves, look for Great Lakes Edmund Fitzgerald, 21st Amendment Back in Black, Weyerbacher Harvest, Abita Purple Haze and Lagunitas IPA. [Beer List via Joe Sixpack]

If you aren’t going to be at Citizens Bank Park this weekend, here are some other spots offering Phillies deals. Let us know others by emailing tips@foobooz.com.

Blue Bear Tavern – Dog Fish Head 60 Minute IPA and Sam Adams Oktoberfest specials through the game.

Brauhaus Schmitz – Pils and Phils, $4 Warsteiner and Paulaner Pils during all playoff games.

Chick’s Cafe – Chick’s has a new 46″ LED TV over the bar and all draft beers are just $4.

City Tap House – Select $3 Victory beers during all Phillies games.

Doobie’s – $2.50 pints of Lager, dollar dogs & Player of the Game drinks (Player of the game homers, free drinks).

Earth Bread + Brewery – The Mt. Airy brew pub doesn’t have any TVs but they do offer $10 growler fills for all Phillies night games.

Gemelli on Main – $10 ‘Beef & Beer’ Special at their 2nd story bar. Enjoy a slow braised short rib sandwich with your choice of draft beer.

The Institute – During the pumpkin beer festival a large-screen TV will be mounted outside for optimum Phillies watching.

Local 44 – An extra TV has been installed in the dining room and all local draft beers are a dollar off during all playoff games.

Memphis Taproom – All night games will be broadcast on the beer garden’s projection screen. Sly Fox cans are just $3 during all night games.

Midatlantic – Get a combo of a Smoke House Hot Dog and pint of Gansett for $6.

Piazza at Schmidts – Bring a chair and enjoy the game on the big screen.

Pour House – $3 Yards bottles and $2.50 Flying Fish Drafts.

Pub on Passyunk East – $3 you-call-it drinks featuring ROOT, RHUBY or SNAP.

Resurrection Ale House – During all Phillies Games local draft beers are a dollar off.

FooBooz.com, 9.30.11

Drago Centro Drops New Fall Cocktails, Discounted Tonight in Downtown

Drago Centro just dropped a new cocktail list for fall, employing strong names, curios such as coca-infused tequila, quince gastrique, and fig and basil water, and co-habituating spirits like Del Maguey mezcal with Bulleit Bourbon, on this list of eleven new libations. In a possible effort to make you forget that one of these drinks is named after a Phish song (“Lushington”), tonight and only tonight, the drinks will each be available for only eight dollars at the Downtown Italian, a nice 33.33% discount off of their normal price-tag. Check out Drago Centro’s full new cocktail menu below to gauge just how close we all finally came to a drink named for Organized Konfusion.
Drago Centro
MENU
A Penny’s Worth – Hayman’s Old Tom Gin, Plymouth Sloe Gin, Crème de Violette, Oregano, Fever Tree Tonic
Blessed Bliss – Karlsson’s Vodka, Cardamaro, Underberg Bitters, Fresh Ginger, Fresh Apple, Fresh Rosemary
Hot Bellied .45 – Bulleit Bourbon, Del Maguey Vida Mezcal, Cocchi Americano, Art in the Age Snap, Fee Bros. Lemon Bitters
Lushington – Templeton Rye, Quince Gastrique, Egg White, 25 Year Aged Balsamic Vinegar
Moment of Clarity – Sombra Mexcal, Dolin Vermouth Blanc, Fee Bros. Grapefruit Bitters
No Place Like Home – Campo Encanto Pisco, Art in the Age Rhuby, Fresh Lemon Juice, Fresh Aloe, Fresh Pomegranate Arils
Organized Confusion – Tanteo Cocoa Infused Tequila, Fresh Banana, Fresh Lime, Espelette Pepper Tincture
Scottish Cashmere – Highland Park 12 Year Scotch, Fig & Basil Infused Water, Single Ice Cube
Song of the Siren – Appleton VX Rum, Cruzan Blackstrap Rum, Amaro Cio Ciara, Velvet Falernum, Apry, Sour Cherry Bitters, Fresh Lime
White After Labor Day – Nolet’s Gin, Green Chartreuse, Fresh Lemon Juice, Lavender Water, Egg White, Fernet Branca Mist
Pinzimonio – Jacopo Poli Grappa, Fresh Tomato, Fresh Orange, Olive Oil Foam, Hangar One Vodka, Cucumber Water, Fresh Pepper, Fresh Basil, Assorted Vegetables ($18)

Grub Street LA. 9.28.2011

Tonight the new Fall Cocktail list debuts at Drago Centro in Downtown LA.  The cocktails were created by Jaymee Mandeville and Michael Shearin, the head bartender and beverage director, respectively.  The cocktails are normally priced at $12, but for tonight only they are yours for the tasting for only $8.

I am particularly looking forward to the Scottish Cashmere, as Highland Park is a wonderful Scotch and the fig flavor should complement it nicely.  The Hot Bellied .45 should also be a highlight with its bourbon, mezcal and Cocchi all in one stirred cocktail that packs a punch.  Note that the Pinzimonio normally costs $18 – with all the veggies in it, you might consider it to be a health drink.

Enjoy the deal on the drinks tonight.  Personally, exploring this menu sounds like a delicious way to kick off the New Year:

A Penny’s Worth  – Hayman’s Old Tom Gin, Plymouth Sloe Gin, Crème de Violette, Oregano, Fever Tree Tonic

Blessed Bliss – Karlsson’s Vodka, Cardamaro, Underberg Bitters, Fresh Ginger, Fresh Apple, Fresh Rosemary

Hot Bellied .45 – Bulleit Bourbon, Del Maguey Vida Mezcal, Cocchi Americano, Art in the Age Snap, Fee Bros. Lemon Bitters

Lushington – Templeton Rye, Quince Gastrique, Egg White, 25 Year Aged Balsamic Vinegar

Moment of Clarity – Sombra Mexcal, Dolin Vermouth Blanc, Fee Bros. Grapefruit Bitters

No Place Like Home – Campo Encanto Pisco, Art in the Age Rhuby, Fresh Lemon Juice, Fresh Aloe, Fresh Pomegranate Arils

Organized Confusion – Tanteo Cocoa Infused Tequila, Fresh Banana, Fresh Lime, Espelette Pepper Tincture

Scottish Cashmere – Highland Park 12 Year Scotch, Fig & Basil Infused Water, Single Ice Cube

Song of the Siren – Appleton VX Rum, Cruzan Blackstrap Rum, Amaro Cio Ciara, Velvet Falernum, Apry, Sour Cherry Bitters, Fresh Lime

White After Labor Day – Nolet’s Gin, Green Chartreuse, Fresh Lemon Juice, Lavender Water, Egg White, Fernet Branca Mist

Pinzimonio – Jacopo Poli Grappa, Fresh Tomato, Fresh Orange, Olive Oil Foam, Hangar One Vodka, Cucumber Water, Fresh Pepper, Fresh Basil, Assorted Vegetables ($18)

Drago Centro: 525 S. Flower St., DTLA.  Phone: (213) 228-8998.  Website: www.dragocentro.com

TheSavoryHunter.com, 9.28.11

Drago Centro just dropped a new cocktail list for fall, employing strong names, curios such as coca-infused tequila, quince gastrique, and fig and basil water, and co-habituating spirits like Del Maguey mezcal with Bulleit Bourbon, on this list of eleven new libations. In a possible effort to make you forget that one of these drinks is named after a Phish song (“Lushington”), tonight and only tonight, the drinks will each be available for only eight dollars at the Downtown Italian, a nice 33.33% discount off of their normal price-tag. Check out Drago Centro’s full new cocktail menu below to gauge just how close we all finally came to a drink named for Organized Konfusion.
Drago Centro
MENU
A Penny’s Worth – Hayman’s Old Tom Gin, Plymouth Sloe Gin, Crème de Violette, Oregano, Fever Tree Tonic
Blessed Bliss – Karlsson’s Vodka, Cardamaro, Underberg Bitters, Fresh Ginger, Fresh Apple, Fresh Rosemary
Hot Bellied .45 – Bulleit Bourbon, Del Maguey Vida Mezcal, Cocchi Americano, Art in the Age Snap, Fee Bros. Lemon Bitters
Lushington – Templeton Rye, Quince Gastrique, Egg White, 25 Year Aged Balsamic Vinegar
Moment of Clarity – Sombra Mexcal, Dolin Vermouth Blanc, Fee Bros. Grapefruit Bitters
No Place Like Home – Campo Encanto Pisco, Art in the Age Rhuby, Fresh Lemon Juice, Fresh Aloe, Fresh Pomegranate Arils
Organized Confusion – Tanteo Cocoa Infused Tequila, Fresh Banana, Fresh Lime, Espelette Pepper Tincture
Scottish Cashmere – Highland Park 12 Year Scotch, Fig & Basil Infused Water, Single Ice Cube
Song of the Siren – Appleton VX Rum, Cruzan Blackstrap Rum, Amaro Cio Ciara, Velvet Falernum, Apry, Sour Cherry Bitters, Fresh Lime
White After Labor Day – Nolet’s Gin, Green Chartreuse, Fresh Lemon Juice, Lavender Water, Egg White, Fernet Branca Mist
Pinzimonio – Jacopo Poli Grappa, Fresh Tomato, Fresh Orange, Olive Oil Foam, Hangar One Vodka, Cucumber Water, Fresh Pepper, Fresh Basil, Assorted Vegetables ($18)

Grub Street Los Angeles, 9.28.11

It is going to be very difficult for me to contain my excitement about this subject matter, but I will do my best. I can only hope that my enthusiasm is infectious enough that you catch it too and we both get the pleasure of having such a joyous disease.

Let’s talk about the olden days. Now would be a good time to put on a pair of bloomers and borrow a cap gun from a little kid. Also, take a nip off your flask. You’re going to want to finish it by the end of this post so you can refill it with this stuff.

Back when I was a kid, I never lived far from the Nevada border, whether at home in California or Idaho. This proved very useful in acquiring Everclear, which many of us remember fondly by its other name, moonshine. In junior high we could always count on someone’s sympathetic older brother to buy it for us by the case, which we would then distribute amongst the approximately 10% of the school population who weren’t Mormon. If the older brother charged us double, we would make back our money and then some by repackaging it into pints from liters and tripling the markup. Sometimes we’d even add a little water since it was so strong no one could tell the difference.

Vice Principal Houston always suspected me of being up to no good, and I remember one time she smugly escorted me to my locker, had me open it for her, then she proceeded to confiscate a batch of brownies I had baked for friends that day. She overlooked the fifth of Everclear sitting just below the brownies, no doubt assuming it was water. Whoever had given her the tip about my locker failed to identify the specific contraband, because the brownies were as pure as Mormon undergarments, meant only to help us cleanse our palates of the firewater’s after burn.

Junior high was a lot like prohibition for many of us. We wanted to drink even though we weren’t supposed to, so it made sense to get the most bang for our buck. That translates to high alcohol swill that had about as much finesse as an elephant pimp. My personal trajectory totally changed once I drifted closer to legal age. Suddenly a brave new world of wine and bourbon embraced me into her oaky arms.

Prohibition was an equally-dark period for many a wayward socialite. Prior to that time, root beer tended to be alcoholic, made in the backyard stills of enterprising pioneers. Once the temperance movement hit, root beer conglomerates like Hires took the corner on the market and the true splendor of boozy root beer was lost to the world. Until now. Art in the Age, a community of free thinkers and artistic innovators based in Philadelphia, brought back the old recipe. Here’s the story of their Root Liquor:

A friend introduced me to Root last month and I considered a life of polyandry just so I could marry it. I ordered a bottle the instant I could steady my fingers enough to click “buy” and I’ve been making root beer floats and sweet memories ever since. Art in the Age also makes Snap, which tastes just like ginger snaps, and Rhuby, which is based on rhubarb. If there is someone on your holiday shopping list who is impossible to shop for, consider your task easy this year. I WISH this had been my gateway drug back in the day- I’m sure I would be president by now if that was the case.

Last week I cleaned my freezer out of every last drop of ice cream and I was forced to make more so that I could enjoy another precioussssss root beer float. The chocolate mint in the yard threatened to strangle my still-green heirloom tomatoes, so I whacked some back for culinary use. I coupled the mint with syrup made from reducing Root, and whipped the whole thing into an ice cream custard that could make a eunuch orgasm in five seconds flat.

I am going to share that recipe with you. You are going to be my best friend. And then, together, arm-in-arm, we are going to solve the problems of the world while skipping drunkenly along in the happiest stupor two souls have ever known.

Root Liquor and Mint Ice Cream

Makes 1 quart

*note- When making ice cream, mise en place is especially important. Mint scrambled eggs are just gross, people. Be sure to have your egg yolks cracked and ready, ingredients measured, an ice bath waiting, and a strainer and whisk out for the several times you’ll need them.

* ¼ c Root liquor + 2 tablespoons (divided)
* 2 c packed mint leaves (use chocolate mint if you have it)
* ¾ c granulated sugar
* ½ tsp salt
* 1.5 c whole milk
* 1.5 c heavy cream
* 8 egg yolks

1. In a small saucepan, heat ¼ c of Root liquor over medium heat for 60 seconds. Add the mint leaves, sugar, salt, 1 cup of milk and 1 cup of cream and bring to a boil, stirring to dissolve the sugar. Immediately remove from heat, cover and let steep for 30 minutes.
2. Meanwhile, place the remaining milk and cream in a medium mixing bowl set over an ice bath.
3. Strain the mint leaves and return the infused milk-cream mixture to the saucepan. Heat it to just before boiling, then whisk some of the hot milk into the egg yolks, working very quickly to avoid curdling. Pour the egg yolks back into the saucepan, whisking vigorously.
4. Heat the custard over medium heat stirring constantly with a wooden spoon until it thickens to the consistency of maple syrup and coats the back of the spoon. Remove from heat.
5. Pour the custard through a strainer and into the milk bath set over ice. Stir until cool, then allow to chill completely in the refrigerator overnight.
6. The following morning, add the remaining two tablespoons of Root liquor and churn in an ice cream maker according to its instructions.
7. The coup de grace occurs when you make a root beer float out of this ice cream by scooping some into a glass and dousing it in Root. Enjoy!

share, bitches…

SaltySeattle.com, 9.27.11

My friends over at Art in the Age in Philadelphia sent me the most lovely bottle of a truly new liquor the other day.  Who is Art in the Age you ask?  They are the creative minds behind the products like Hendrick’s Gin, Sailor Jerry Rum, Snap and the precursor to Root Beer known simply as Root.  I actually first tasted Rhuby in the offices of Steven Grasse, the gregarious and intense owner of the Quaker City Mercantile.  Steven has a way with something that is known as Brand re-Invigoration.  I just call what he does- brilliant.  Within the past few years, Steven has sold his product line to the William Grant Company from Scotland, freeing up his career to create new and interesting products, marketing for existing products and the anticipation for new ones.

Rhuby is based on the story of John Bartram the Philadelphia botanist during the 1700′s who received seeds for rhubarb from Benjamin Franklin on one of his trips to Europe.  Bartram grew rhubarb in his Philadelphia garden then concocted a tea from the rhubarb stalks and used beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla, and pure cane sugar.

Of course the always inventive and creative minds of Art in the Age took this recipe and turned Bartram’s history into a most unique spirit that is unlike anything on the market.  I tasted Rhuby for the second time down in New Orleans at Tales of the Cocktail.  They were whipping up different cocktails with this spirit- all delicious- but what I really wanted to do was experiment with this spirit myself and make mixology history with it.  My connections in the spirits industry run deep- so I contacted my friend Laura at Art in the Age and asked her to send me a bottle of Rhuby.  Last week I received a bottle and the hunt for new and interesting cocktails was on!

(Thank you Laura!)

Rye Whiskey is one of my favorite intoxicants and the hand crafted spirits from Tuthilltown are no exception to my creativity.  Tuthilltown is a small batch distiller, just north of New York City.  I’ve championed their tiny 375ml bottles in my cocktail mixology crafting.   I also am a fan of the Templeton Rye.  My friend Laura Baddish sent me a sample and I just substituted it with the Rhuby.  Templeton Rye offers value and high quality.

Faulty Aim Cocktail

Ingredients:

2 shots of Tuthilltown Manhattan Rye Whiskey or Templeton Rye (one thing is for certain, this drink takes Rye Whiskey!)

1 Shot Rhuby (USDA Certified Organic)

A few scant drops of Bitter End Memphis Barbeque Bitters

Really good ice (like Gläce)

Driscoll Organic Strawberries (USDA Certified Organic)

Preparation:

In a cocktail shaker glass, muddle a couple of the Driscoll Strawberries until they are crushed.  Add the liquors, then the bitters.   Add some regular ice (not too much)  Shake and strain into a Coupe’ glass that one Gläce gourmet ice cube sits.  Sip through and hope your aim improves!

The Devil’s Due

Last week, Dan Cohen from Jim Beam sent me a professional sample of their new product known as the Devil’s Cut.  What is the Devil’s Cut?  In the parlay of distillation you have the Angel’s Share.  That is of course what evaporates from the barrel during aging.  The Devil’s Cut is what soaks into the barrel.  There used to be a time when this liquor could not be extracted from the barrel, until now, through a propriatary process, the folks at Jim Beam have invented a method of extracting the soaked liquor from the barrel.  Sure this is a time consuming method, but in the end the flavor is much more intense- creamy with deep vanilla notes.  I love the stuff!

Ingredients:

2 shots Devil’s Cut Bourbon Whiskey *90 proof!*

1 Shot Rhuby

Freshly Squeezed Grapefruit juice *a few tablespoons*

Freshly Squeezed Lemon juice *a few tablespoons*

Bitter Cube Bolivar Bitters

Chunks of fresh Rhubarb for garnish

Preparation:

To a glass cocktail shaker add the Bourbon and the Rhuby.  Then the juices, finally a few drops of the Bolivar Bitters.  Shake well until a frost forms on the cocktail mixer.

Serve in a short “Rocks” glass with a couple of ice cubes.  Garnish with fresh Rhubarb

Purity Vodka is one of my favorite “new” brands of vodka.  They pot still produce this crisply aromatic vodka with all organic ingredients- so in a way, it’s a perfect match for the aromatic Rhuby with their own USDA Certified Organic designation.

Large Format Cocktail

Ingredients:

2 Shots Purity Vodka

1/2 shot Rhuby

Spray of Imbue Dry Vermouth from Oregon  (marked bittersweet on the label)

Preparation:

Spray the inside of a well chilled Martini glass with dry Vermouth

Chill and stir (don’t shake) 2 shots of Purity Vodka and 1/2 shot of Rhuby.

Strain into the Martini Glass and garnish with one gorgeous strawberry, sliced in half to release the juices.

Bluewater Vodka caught my eye as a domestic brand of ultra-premium vodka.  I’ve written about the owner, John Lundin in my series for the Wild River Review named the Five Questions.

Rhuby with notes of the garden fits perfectly into the scope of the Bluewater brand.  This I discovered completely by accident- as any mixologist knows is the best way to discover new drinks- by accident!

Accidental Sailor

Another Martini-Like drink- this one makes it easy to splice the main brace.

Ingredients:

2 Shots Bluewater Vodka

1 Shot Rhuby

1/2 Shot Rhum Agricole from JM Rhum (Martinique)

3 Shakes Angostura Bitters

Crushed Strawberries and Rhubarb muddled together with a few chunks of orange and grapefruit

Preparation:

Muddle the citrus fruits with the Angostura Bitters

Add the liquors and some ice cubes

Shake until combined and the shaker is frosty

Strain into a tall cocktail glass with a couple of fresh ice cubes

Garnish with a stalk of Rhubarb and one strawberry sliced to release juices.

Sip through to a night under the stars far out to sea.

Foodista.com, 9.25.11

New Mexican bar/restaurant Loco Pez (2401 E. Norris St.) — that’s “crazy fish,” for our gringo readers — sneakily arrived on the Fishtown scene Tuesday. Owned by Joe Beckham of Alfa (1709 Walnut St.), the dim, unmarked, tchotchke-filled corner joint serves a straightforward cash-only menu, as the sign above the bar so kindly notes (along with some other colorful phrases en espanol). They do Mexi stre et food, like Cali-style corn tortillas filled with carne asada, al pastor, mushroom and chorizo/potato; guac made on the spot; and “beans diablo” and hot dogs heavily endorsed by head bartender Erik Boardman (you may recognize him from Alfa or Xochitl). There’s plenty of booze, too, with more than 20 beers (six on tap), wine, 25 types of tequila and specialty tequila cocktails like the Bel Air (made with Art in the Age’s RHUBY). While Loco Pez is serving dinner only at the moment, we’re told a 5-to-7 happy hour begins this coming Monday, followed by the bar’s first-ever Taco Tuesday, with 50-cent tacos. In a few weeks they’ll be ready to dish out brunch and lunch.

Philadelphia City Paper’s Meal Ticket, 9.22.11

Magic Beyond the Gardens Gala Happening this Weekend at Philadelphia’s Magic Gardens

If you’ve followed my articles here at CultureMob, then you probably already know that I am a huge fan of Philadelphia’s Magic Gardens. But if you’re new, let me take a moment to share my love for this place with you.

Philadelphia’s Magic Gardens (PMG) is home to mosaic artwork by Isaiah Zagar, and it really does feel magical there. The space includes a house and an outdoor courtyard with walkways and tunnels, all covered in beautiful tile work, mirrors, found objects, glass bottles, and other fantastical elements. You can’t miss the sparkle as you walk down South Street, where PMG is located.

Every year, Philadelphia’s Magic Gardens hosts an annual fundraising gala, called Magic Beyond the Gardens, so that they can continue to preserve the work of Isaiah Zagar, and their other programs and activities. This year’s gala is happening Saturday, September 17, beginning at 6 p.m.  This year’s event will feature a dance performance by the Indonesian Cultural Club, music by the Divine Hand Ensemble (who just recently performed at Dorian’s Parlor this past weekend), and other special guests.

In addition to plentiful entertainment, the gala will have delicious hors d’oeuvres from various Philly eateries, and an open bar that includes Sailor Jerry Rum, Milagros Tequila, and South Philly’s favorite Margaritas from Cantina Los Caballitos. In fact, Art in the Age, makers of ROOT and SNAP, will debut their brand new drink, RHUBY, at the event.

Come out and support one of the city’s true gems, Philadelphia’s Magic Gardens! Tickets are $75/single and $125/pair. Note: PMG member tickets are $50/single and $100/pair.

Philadelphia’s Magic Gardens is located at 1020 South Street, Philadelphia, PA 19147. Call 215-733-0390 or visit www.phillymagicgardens.org for details.

CultureMob, 9.12.11

As anyone from Philadelphia knows, Art in the Age RHUBY has hit shelves and bars and has been the talk of the town. I was one of the unfortunate souls that have not tried RHUBY yet. The anticipation was killing me especially since SNAP and ROOT are some of my favorites.

Being that it is the end of summer I thought that one last lemonade would help ease me into the pumpkin frenzy that is fall and RHUBY would be the perfect addition to my lemonade.

Strawberry RHUBY lemonade
3 Strawberries
4 basil leaves
1 shot of RHUBY
Homemade lemonade (recipe below)
A bit of sparkling water to top it off

First muddle your strawberries and basil then add RHUBY and top off with homemade lemonade and sparkling water or club soda. Pass back and forth in a glass with ice to ensure your drink is refreshingly cold.

Homemade lemonade
1 cup of fresh squeezed lemon juice
¾ cup simple syrup (1/2 natural sugar, ½ water brought to a boil)
4 cups of sparkling water

You can add more simple sugar and or more or less water if you’d like. It is all your taste preference.

I have to say I absolutely love this drink creation and I cannot wait to drink more RHUBY! It is a true gem! Thank you Art in the Age for another beautiful spirit.

marriedtoameat-eater.blogspot.com, 9.8.11

Although we LOVE us some summer, we recently got a bottle of the very tasty and herbacious new liqueur, Root, and all of a sudden we started getting just a little nostalgic for fall! Maybe it’s the gorgeous shade of brown or the spicy and robust flavor, but we’re jonesin’ for some cooler weather!  And nothing says fall like a chocolate brown velvet blazer like this one by  Alberta Ferretti. We’re also loving the combination of pink, orange and leopard in this gorgeous scarf by Monsoon. And don’t forget your orange wellies!

FashionablyBombed.com, 9.8.11

Treating yourself to an alcoholic beverage or two after a long day is all fine and dandy, but what about those particularly shitty (or joyous) times when a buzz simply isn’t enough? While we here at PW encourage you to drink responsibly, we also believe in drinking effectively. Rather than shelling out cash for cocktail after cocktail, beer after beer, here’s a list of six potent libations guaranteed to get you plastered faster, put hair on your chest, make the room spin and kick your liver in the balls.

Sazeroot, $11

Percy Street Barbecue, 900 South St. percystreet.com

Meticulously prepared and strained several times over crushed ice, Sazeroot is essentially the old-fashioned whiskey cocktail Sazerac (aka the official cocktail of choice in New Orleans), but with a Philly twist—Art in the Age’s organic root beer-like spirit, Root. First brewed as an herbal remedy by the Native Americans, Root is an intense blend of wild herbs and spices including everything from birch bark and smoked black tea to nutmeg and cinnamon. “It’s really overpowering,” Percy bartender Paul Strubeck says. Luckily, the Root is only used as a rinse. Add any more to this already potent mix of absinthe and rye and this drink would be downright lethal. Don’t worry—the burning sensation in your throat should subside after the first few sips. If not, consider ordering a glass of their Hillbilly Gatorade as a chaser. The combination of Miller High Life, pickle juice and Old Faithful BBQ sauce will most certainly get you feeling like a true, red-blooded Southerner.

Philly Weekly, 9.7.11

Tonight: Root Rum and Reggae

Check out Art in the Age’s Rhuby as well as their other liquors at Silk City tonight during a special 6 to 8 p.m. happy hour. $4 Cocktails by Art In the Age, Don Q and Sailor Jerry, then later in the night, reggae.
435 Spring Garden St, Philadelphia, PA

Foobooz.com, 9.7.11

Head to Silk City tomorrow evening, September 7, for “Root * Rum * Reggae,” a celebration of Art in the Age’s newest liqueur, RHUBY.
From 6-8 p.m., Silky City will offer $4 cocktails by Art in the Age in the outdoor garden (as well as inside), made from all their delicious organic liqueurs: ROOT, SNAP and newest edition RHUBY.
Also represented at the bar will be Sailor Jerry and DonQ.
There will be no cover, special giveaways, tasty food pairings and summer vibes all night long (yes, it’s still technically summer).
Stay for a late night Roots, Culture & Dancehall Reggae Session provided by Solomonic Sound ($5 cover).

Root * Rum * Reggae
When: Wednesday, September 7, 6-8 p.m.
Where: Silk City, 5th and Spring Garden Streets
Cost: Pay as you go
More info: www.silkcityphilly.com

Uwishunu.com, 9.6.11

The craft-culture curators at Philadelphia-based Art in the Age of Mechanical Reproduction have just introduced Rhuby, their third entry into the spirit market. Like root-beer inspired Root and ginger-tinged Snap, Rhuby is based on a centuries-old Pennsylvania recipe, updated for today’s tastes and executed with entirely organic ingredients.

Turns out the first Rhubarb seeds to reach America were brought over by Benjamin Franklin in 1771, who gave them to his good friend John Bartram. After growing the stalks in his now-famous garden, the creative naturalist concocted a palate-refreshing tea that combined rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla and pure cane sugar (folks had a lot more time to make tea back then, we assume).

Art in the Age discovered this recipe, and took on the challenge of turing it into a fine liquor. What they came up with defies traditional categorization. Rhuby is not rum nor brandy, but – like both Root and Snap – a totally unique alcoholic beverage.

What does it taste like? In this case it is not like Root or Snap, which both have a rather sugary, heavy flavor. Rhuby is crisp and tangy. When sipped neat, it is reminiscent of a light whiskey, but with a fuller, herbal spice. It’s quite versatile, and works just as well alone or on the rocks as it does in a variety of mixed drinks.

Rhuby is appearing in bars and on PA liquor store shelves now. Ask your favorite mixologist to invent a new cocktail with it, or pick up a bottle yourself and try one of the recipes below.

RHUBY Rye Manhattan

1 oz. Rye Whiskey
1 oz. Rhuby liquer
½ oz. dry Vermouth
½ oz. sweet Vermouth
3 dashes of bitters
1 Luxardo Cherry

Add ingredients into mixing glass. Shake. Pour into martini glass. Garnish with cherry

Cucumber RHUBY Gimlet

1 ½ oz. Gin
1 oz. RHUBY
½ oz. simple syrup
2 Fresh mint leaves
Local cucumbers
Fresh lime wedges

Muddle mint & cucumber. Squeeze ½ lime. Add ingredients into mixing glass. Shake. Pour into rocks glass.

Grapefruit RHUBY

½ oz. Campari
1 oz. grapefruit juice
½ oz. simple syrup
1 ½ oz. RHUBY
1 Fresh basil leaf
Club Soda

Add all ingredients to mixing glass. Shake. Pour into collins glass. Top off with club soda. Garnish with basil leaf.

DrinkPhilly.com, 9.2.11

Philly-based Art in the Age continues to stir up its portfolio of organic spirits – it already has ROOT and SNAP – with this latest elixir, RHUBY.
Inspired by the rhubarb that Ben Franklin brought here from Europe, this liquor is subtly spicy, sweet, and floral, and pairs well with fruits, or white wine for sangria.
- Ashley Primis 

RHUBY by Art in the Age, $32.99, available at State Stores, artintheage.com.henkapers.com

Philly.com, 9.1.11

What we’re drinking this week: RHUBY

What it is: Art in the Age’s latest bottle is a certified organic 80-proof spirit distilled from rhubarb (hence the name), beets and carrots — among other ingredients found in fancier spice cabinets.

Plays nice with: Whiskey, gin, Campari, vodka and, in a pinch, rum. Don’t be fooled by the classy bottle — RHUBY can get down with just about whatever’s on your shelf.

What it tastes like: Bright, snappy and just sweet enough — thanks to pink peppercorns, coriander and vanilla. It’s right at home in something fresh and fruity for the final days of summer, but we bet RHUBY could really heat up a toddy, too.

Notable facts: Ben Franklin brought the first rhubarb seeds to America in 1771, and promptly brewed up some special “tea” with his “botanist” pal John Bartram. Clearly, we missed the cool Philly tea parties.

Cucumber RHUBY gimlet

What’s in it
1.5 oz. gin
1 oz. RHUBY
.5 oz. simple syrup
2 fresh mint leaves
Local cucumbers
Fresh lime wedges

How to make it
Muddle mint and cucumber. Squeeze in lime. Add all
ingredients into mixing glass. Shake and pour into a rocks glass.

Philly Metro, 8.31.11

Back in July the good people at Art in the Age sponsored The Slingluff Gallery‘s opening and which we made lemonades made from scratch with ginger, honey, lemons, and of course Snap or Root . It was a big hit and tasted amazing on that warm July night.

Like ROOT and SNAP, RHUBY is based on a centuries old Pennsylvania recipe and is totally unique in the marketplace. There has never been anything like it…at least not since 1771. This is the year Ben Franklin sent John Bartram America’s first rhubarb seeds. Bartram proceeded to make a delicious garden tea with rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla, and pure cane sugar. We took this recipe and turned it into a spirit!

Here is a recipe I can not wait to try!

2 parts RHUBY
2 parts blackberries
basil
sparkling lemonade
In a rocks glass, muddle blackberries, a couple basil leaves and RHUBY. Add ice and top with sparkling lemonade. Stir to combine.

ThePineConeGentleman.com, 8.31.11

From the same people that brought you ROOT and SNAP, they now introduce to you RHUBY. RHUBY will take you back to 1771, with a modern twist. In 1771, Ben Franklin sent John Bartram America’s first rhubarb seeds. Bartram proceeded to make a delicious garden tea with rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla, and pure cane sugar. Art in the Age took that recipe and made it into a spirit… and RHUBY was born.
Try this recipe:
Rhuby Rose
•    2 parts RHUBY
•    2 parts strawberries
•    dash of rose water
•    club soda
Instructions
•    Muddle strawberries, RHUBY
and rose water in a tall glass.
•    Add ice and club soda.
For more information on RHUBY, watch this video and check out their website.

Mutineer Magazine, 8.30.11

Still thirsty? We’ve mixed more than 40 cocktails to wet your whistle.

Dailycandy.com, 8.30.11

This First Friday, Art in the Age will open their September exhibition, THE REVEREND’S RHUBY, featuring the work of the Reverend Michael Alan.

The Reverend Michael Alan is the exclusive illustrator behind the Art in the Age RHUBY artwork, as well as that of ROOT and SNAP. Drawing on the deep connections between botanical, agricultural, and astrological science that influence his unique style, the Reverend has created a new series of illustrations based on his research and artwork for RHUBY.

HyLo Boutiques will be present to celebrate the Reverend’s work and the official RHUBY release. Stay tuned for our profile feature in the coming weeks and, in the meantime, come pay us all a visit!

Complimentary rhubarb-based refreshments will be served.

Friday, September 2
6-8 pm
Art in the Age
116 N 3rd Street, Philadelphia

HyLo Boutiques, 8.29.11

Root, Snap, and Rhuby – three new 80-proof premium distilled spirits from the birthplace of American democracy – are coming to take South Florida taste buds by storm.

Root is root beer with a kick. Snap tastes like an inebriated ginger snap cookie, rich in ginger and molasses. Rhuby, the newest of the trio (which I haven’t tried yet), is alleged to be an intoxicating version of rhubarb pie.

All three are products of Art In The Age of Mechanical Reproduction, a quirky company in Philadelphia, Pennsylvania, that also operates a clothing store and promotes emerging artists and musicians.

Oddly, the company’s Web site seems to be at odds with its geographic roots. The history section  recently was revised and expanded, and now says less about Root’s Pennsylvania origins.

A high price to pay
Advertisement

Root is already available in South Florida liquor stores. The company says Snap and Rhuby will be here soon.

At almost $40 for a 750 ml bottle, these are pricey beverages – but shop around. Some South Florida stores charge less than others. The price also varies in California, where I recruited a friend to check.

We are both great appreciators of good root beer. I’ve been known to try a new root beer when everyone else around me is busy trying a new local beer.

Tasting the products

Recently I attended a Root tasting at Sustain, a sophisticated new restaurant and bar in Midtown Miami. Sustain prides itself on offering beverages and drinks not served elsewhere in South Florida, and lived up to that reputation. The mixologist made some interesting concoctions.

For me, the best of these beverages wasn’t even on Sustain’s planned list of showcase drinks. I asked the mixologist to conjure up a Root and Ginger Beer mixture for me, and he very kindly obliged.  Usually I sip a mixed drink just enough to taste-test it, but I drank the entire Root and Ginger Beer.

Root recipes

The Art In The Age Web site includes these two simple Root mixed-drink recipes, to which I’ve added some personal comments:

Root & Ginger

1 part Root
2 parts ginger beer (Use Reed’s Original Ginger Beer or homemade ginger beer).
Ice
Ginger slice (optional garnish)

Pour ginger beer over Root and ice in rocks glass. Garnish with a slice of fresh ginger.

Root & Birch

1 part Root
2 parts Pennsylvania Dutch Birch Beer (a regional product) or some other good-quality caffeine-free birch beer or root beer – but not the Coca-Cola birch beer product, which contains caffeine.

Ice

Pour birch/root beer over Root and ice in rocks glass.

Pinching pennies

The other drinks Sustain offered would be expensive to make at home – if you could find the ingredients.  Recent research for another article showed me how expensive the duplication of mixologist drinks at home can be.

With the ongoing deterioration in the U.S. economy, the ability to make and enjoy affordable drinks at home becomes increasingly important.

Examiner.com, 8.27.11

I’m back after a busy week of prepping for my Opa Glendi night last Thursday. I wasn’t too busy, though, to accept an invitation to a tasting at Talula’s Garden for a new line of spirits by Art in The Age. I gathered on Monday evening with a group of local foodies to enjoy some cocktails made with Rhuby, a beverage distilled from certified organic rhubarb, beets, carrots, lemon, pink peppercorns, petigrain and cane sugar.

Rhuby was inspired by a legend that Benjamin Franklin brought the first rhubarb seeds to America as a gift to friend John Bartram, the king’s official botanist and founder of the country’s first botanical garden right here in Philadelphia. The story goes that the two experimented with brewing a rhubarb tea. Art in the Age turned this legend into reality with the 80 proof spirit. It’s tangy and sweet, crisp and refreshing, but with a hint of spice.

Cocktails featured at Talula’s that night included the Rhuby refresher, Rhuby Manhattan and Rhuby gimlet, my personal favorite as the lime mingling with citrus and sweetness seemed the perfect accent to a lovely summer evening. Pick up a bottle today.

Cheers!

SouthPhillyFashionista.com, 8.29.11

Still doing more experimenting with RHUBY here at HomeSpeakeasy!  Like I said yesterday, I was really excited to start mixing it with some gin as well as a tincture of peppercorns I made.  After letting the tincture soak for a day, I decided to throw all these things together and see what happened.  The result was incredible; it was one of my favorite drinks that I’ve made lately!

Bel Ami
1.5 oz RHUBY
1 oz Bluecoat Gin
0.5 oz simple syrup
5 drops pepper tincture
1 dash angostura bitters

shake ingredients well with ice, serve up and mist drink with lemon peel oils, rub the peel around the rim, then use as garnish.

NOTES: This drink was a big winner for me. I really enjoyed the subtle flavors of the two spirits, plus the pepper tincture gave it a really nice kick right at the end. The only slight change I’d make was use a fresher lemon to get more oil spray and also add maybe 0.5 or 0.25 oz of fresh lemon juice to give it just a hint of sourness. I’ll probably make that drink again tonight because it was so damn tasty.

Also please excuse this image – my real camera is in the shop getting fixed so it’ll be out of commission for a few weeks, sadly.

Peppercorn Tincture:
Empty 1 tea bag and fill with peppercorns.  Tie up loose end of the tea bag with string and put in a small jar.  Fill with high proof vodka or everclear. Steep for at least a day or two up to 6 weeks if using a lower proof vodka. Shake lightly every other day.

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HomeSpeakeasy.com, 8.19.11

RHUBY, the organic rhubarb-based Art in the Age spirit we first mentioned in July, will begin appearing on Pennsylvania state stores this week. Not sure on an exact day — these things often roll out in stagger-step — but keep your artisanal liquor-lovin’ eyes peeled. In the meantime, scout out AITA on Facebook. They’re firing off some preemptive fan-created RHUBY cocktail recipes, including this dope-sounding mix-up of the spirit with Fever Tree tonic and Bitter Truth lemon bitters. (Look at the color of the stuff!)

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CityPaper.net, 8.15.11

ROOT and SNAP are two 80-proof organic spirits from Philly-based Art in The Age that’ve just made it into select South Florida spots. Dubbed “the first true American Liqueur in nearly 100 years”, ROOT’s based on a 18thC Penn root beer-ish recipe involving birch bark, cloves, and spearmint; meanwhile, the even-newer SNAP takes a cue from the ginger cookie kind, meaning it’s rich in molasses, which’s also how most grandmothers describe their portfolios. And while they’re kinda delicious alone, we got some choice local spots to whip up request-only off-menu drinks with them. The line-up:

Sustain: “Cream Flip”
Basically “a root beer float, but without the ice cream”, the Flip employs tarragon, fennel, milk stout, and egg whites to basically make it the most delicious foamy thing since that college party with lots of pizza, and also foam.

City Hall: “Root to the City”
This guy reflects City’s southern hospitality by loading up with a ton of anisette and lemonade to “mellow out the herb-rich taste”, which someone should do for the poor kid in Super Troopers, right meow.

Zuma: “American Roots”
When you just can’t be without that feeling of “a sweet summer day”, ask Zuma’s ‘tender for this tall glass of ROOT mixed with pineapple, apple juice, caramel syrup, rye, and bitters scraped from the bottom of the barrel, aka, members of the Bachelor Pad cast who simply can’t believe the government takes money from their paychecks.

The Florida Room: “Roots & Kush”
Not to be mistaken for a band involving ?uestlove and the dude who totally punked Jerry Maguire, this winner from the Florida Room pairs both liqueurs with spiced rum, ginger syrup, and all manner of berries.

The Stage: “Afternoon Delight”
Hit the house of mixology on Fridays and Saturdays and ask for this SNAP-based job that throws in everything from candied ginger and orange blossom honey syrup to house-blended chai tea, which the bartender says is inspired by Mad Men’s propensity to lawnmower the crap out of people’s feet constant drinking and midday trysts.

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Thrillist.com, 8.15.11

Rhuby, the rhubarb flavored liquor from Art in the Age (Snap and Root) should hit Pennsylvania Wine and Spirits stores this week. Check out Art in the Age’s album of recipes for ideas on what to do with the booze. And let us know if you spot it on a shelf, we are intrigued.

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FooBooz.com, 8.15.11

When we heard word of a Rhubarb liquor, we were understandably curious. So we got our hands on a bottle of the stuff, and after an unusually bracing evening with the stuff, we’re ready to offer our considered verdict…
It comes from Philadelphia’s Art in the Age, the same people who brought you the root beer liquor a few years back. But they know their stuff, right down the the faux-apothecary packaging.
The new concoction is based on rhubarb tea—specifically Ben Franklin’s recipe, which included beets, carrots and pink peppercorn, among other things—so off the bat, it’s the most veggie cocktails you’re ever likely to taste. It’s also sweet without being fruity, like a milder version of spiced rum, so it plays pretty well with anything from club soda to tomato juice. And if you want to recreate the pie, all you have to is drop in a few muddled strawberries.
We assume there are vitamins in there somewhere.
—R.B.

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GetKempt.com, 8.12.11

Mochatini.com, 8.12.11

After the success of ROOT and SNAP, AITA’s cautiously moving into five-letter words with their chock-full-o’ rhubarb RHUBY now hitting liquor store shelves. For your summertime imbibing pleasure, they’ve put out recipes for over-ice cocktails like the RHUBY/ blackberry/ lemonade Black RHUBY Lemonade and the RHUBY Tonic, mixing the namesake hooch with honey and spring herbs — but not “Spring: herb”, which’s just how Snoop fills out his seasonal to-do list.
Get all the recipes, and more inspiration, at AITA’s blog

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Thrillist.com, 8.11.11

It’s not often that we have the opportunity to experience a brand-new flavor combination. In that sense, the world of food and drink bears a striking resemblance to that of music: By now, more than a decade into the 21st century, we seem to have heard it all and tasted it all before. Which is exactly why the emergence of a truly visionary chef or winemaker or distiller–or musician–is the cause of so much justifiable excitement. Remember the first time you heard Radiohead’s OK Computer? Or Miles Davis’s Sketches of Spain?

I still remember my first bite of warm chestnut soup with its crowning igloo of bacon ice cream at La Broche in Madrid back in 2004. Helmed by Sergi Arola, protege of Ferran Adrià, this was my first tentative foray into the world of what might be called the El Bulli school of Spanish gastronomy, and a first glimpse at what was possible when the traditional bounds of flavor and texture were broken.

I bring this up because last night, at the remarkable Talula’s Garden in Philadelphia, I had the chance to taste, for the first time, Rhuby, the new spirit by boundary-pushing Art in the Age. I consulted on the wine list at the restaurant, and was in for a pre-dinner line-up discussion of Port. Afterward, Aimee Olexy, the visionary co-owner of the restaurant with Stephen Starr, joined me at the bar for a drink and a bite (or three) to eat.

And then she brought out the Rhuby. It’s not available yet, so this preview of the already-much-buzzed-about tipple caused more than a few heads to turn and eyebrows to rise as she popped the bottle open.

Turns out that all the buzz around this newest project by the mad geniuses at Art in the Age is wholly justified. As the promo video below notes (NB: Take a look at their site; it’s full of great information in addition to the video), it’s sweet but not too sweet, spicy but wholly approachable. Its complexity and range of potential uses, however, is what struck Aimee and I, and it only took a few sips for the gears in her head to start really turning. The ideas came tumbling out: Highlight the spice of Rhuby by mixing it into a rye manhattan; work with the sweeter notes as a base ingredient for a foie gras torchon; play up the perfumed aspects by harnessing its pink peppercorn and cardamom notes for a gravlax cure; kiss a vodka martini with it as a way to start getting vodka drinkers more comfortable with the added complexity of gin-like flavors; or, just as appealing, simply serve it over ice, the way Italians have traditionally enjoyed vermouth.

This is a beautiful, thoroughly accomplished product, paradoxically avant-garde in its reliance on an 18th century recipe for inspiration. Perhaps the old cliche is right: Everything old has the potential to be new again. And damn delicious, too.

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FDTReport.com, 8.10.11

Art in the Age, the local artist collective-cum-organic spirits producer, has announced the creation of its latest liqueur, RHUBY.
Like ROOT and SNAP before it, the rhubarb-based spirit engages with centuries-old Pennsylvania history.
RHUBY is based on an old Philadelphia recipe for Rhubarb Tea that began in the late 1700s when Ben Franklin first introduced rhubarb to America. Complementing the rhubarb base are beets, carrots and lemons plus spices like coriander, cardamom and vanilla.
Check out a video from Art in the Age for more on the production of RHUBY. Plus, the boutique has provided some creative recipes you can try, using RHUBY.

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Uwishunu.com, 8.8.11

Unfiltered – Episode 86 – Root
First Aired – 08/02/2011 04:00PM

This week on Unfiltered Brian and Erin are joined Steve Grasse of Art in Age of Mechanical Reproduction and creator of Root, a pre-Prohibition style root beer liqueur. They talk about the history of root beer, building a distillery, and whiskey as currency at the end of the world. This episode is sponsored by Hearst Ranch.

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HeritageRadioNetwork.com, 8.2.11

The first official flavor of this year’s Tales of the Cocktail, New Orleans’ annual celebration of the art of the mixed drink, was rhubarb. On Wed., Aug. 20, at the Hotel Monteleone, Philadelphia’s Art in the Age hosted the first tasting room of the week inside two second-story conference rooms.
Continuing the Old City spirits brand’s portfolio of potable history lessons—their Root and Snap liqueurs, inspired by pre-Prohibition alcoholic tea and 17th-century Pennsylvania Dutch molasses— Art in the Age introduced Rhuby, an 80-proof tribute to the rhubarb seeds Ben Franklin gave early American botanist John Bartram.

The rhubarb—blended with a mix of beets, carrots, cardamom and peppercorn—was further enhanced that morning by the Franklin Mortgage & Investment Co.’s Colin Shearin and Al Sotack, the first bartenders to ever work with the spirit. After standing back so a half-dozen photographers could frame the sealed bottle, Shearin then got to work, improvising with strawberries, lime and Aperol, first for reporters then the masses.
Later in the evening, Sotack and Shearin were back to mixing Root and Snap, this time dressed as soda jerks in white paper hats, aprons, and black bow ties, stationed in a back corner of New Orleans’ massive World War II Museum for a private party hosted by William Grant & Sons, the distiller that acquired Art in the Age last July.
Private here meant closing a three-story museum, which houses airplanes suspended from the ceiling that look less like artifacts and more like props to complement the enormous balloons rising above the crowd, with projections of Sailor Jerry tattoos flashing upon them. (The flagship Sailor Jerry store on 13th and Sansom streets closed earlier this year, but the rum carries on). Guests in Sailor Jerry hats wandered among a floor of inked pin-up girls while teams of bartenders dressed as Rosie the Riveter served the crowd. Outside, beside an incongruous cow being milked to make fresh cream for Ramos Gin Fizzes, the Sailor Jerry “Hold Fast” tour continued with its signature airstream trailer, and more importantly—free hot dogs for hungry guests a mile away from their hotel rooms.
Not every local brand has such powerhouse publicity behind it, however. Two days later, back at the Hotel Monteleone, Philadelphia Distilling only had one of the 32 tables lining the perimeter of the Craft Distillers tasting room.
Here, guests paid $50 for a 90-minute sampling of small batch American spirits. Some, such as Lucid Absinthe and Laird’s Applejack, dominated their market share, and others, looked to break out. Philadelphia Distilling brought to taste their Bluecoat Gin, Vieux Carre Absinthe, as well as their recently introduced XXX Shine White Whiskey, made from heirloom corn the master distiller Robert Cassell planted himself on the Chester County farm that supplies the harvest.
While XXX Shine is only the fourth product from Philadelphia Distillery in six years, something new is in the works. “There’s a cousin of mine who has a farm in North Central Pa. I’m talking about doing some stuff for next year,” Cassell says, adding that ultimately he’d like to release a new product every year. However, with such expansion comes financial strain.
“This year was the first year we’ll break even,” he continues. “It’s a very capital-intensive business. We see good growth every year, but growth is expensive. We see these growth rates then see we’re out of money. Owning a distillery is not for people who want to cash out quick.”
Sometimes capital doesn’t matter as much as capturing the zeitgeist. XXX Shine’s direct competition—located at the table literally beside them—is North Carolina’s Piedmont Distillers.
Compared to the savory flavor of Philadelphia’s white whiskey—something Cassell attributes to the fatty corn oil found in Shine’s yeast strain—the flavor profile of Piedmont’s Catdaddy Moonshine, the yeast enhanced by notes of vanilla and cinnamon, resembles that of a doughnut. It is an appealing alternative, but the real attraction was Catdaddy’s sister brand.
A few months before Season 2 of the FX series Justified aired in February, Piedmont coincidentally introduced an Apple Pie moonshine from its Midnight Moon line. A homemade version of apple pie moonshine would play a crucial role in the show’s season premiere and finale, giving the product a cool factor money can’t buy.
Between these tasting rooms were 60 closed-door seminars for ticket-holding cocktail enthusiasts, media and professionals to learn from the industry elite about niche as the history of colonial drinks, how to carve block ice with a chainsaw and the art of drinking on deadline.
Aiding in everything from mixing and serving samples to seminar attendees to demonstrating equipment, were the CAPs. These Cocktail Apprentice Program participants—young, proven bartenders from around the country—applied to spend the week providing service and assistance to the world’s best mixologists day and night.
After laboring behind the scenes all week, they shared a moment in the spotlight when they were honored for their service on the stage of the Mahalia Jackson Theater last Saturday night at the Spirited Awards, where the best nominated bars, mixologists, menus and writers from around the world were announced.
Returning for his second year, this time as an apprentice leader, was Franklin Mortgage’s Jonathan Armstrong, for whom the experience only improved.
“This year we learned from all the mistakes we made. We drank more, we had more fun, we did it harder, we did it faster, we did it better. We laid it down,” says Armstrong, now a Tales veteran, his energy still high five nights later.
However, upon entering the ceremony, Armstrong expressed a different outlook on the week than his fellow Franklin Mortgage bartenders who only had to stir punch while pretending to celebrate victory in the second World War.
“It’s like Vietnam,” he says of the grunt work. “I was baptized in blood, and I’ll never forget that.”

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PhiladelphiaWeekly.com, 7.29.11

Rhuby is a new certified organic spirit from Art in the Age of Mechanical Reproduction.  We’ve tried out both Root and Snap, their root beer and ginger snap flavored options, and loved them! This new addition combines rhubarb with a whole host of great garden botanicals, like beets and carrots, to create a unique 80 proof alcohol.  They even have a fun video explaining the inspiration for it.

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Tasteologie.notcot.org, 7.28.11

American liqueur
40% alc./vol.
www.artintheage.com
Producer: Modern Spirits LLC, Monrovia, California, USA

Inspired by an 18th-century Pennsylvanian recipe for root tea, an alcoholic precursor to root beer, which came about after a Philadelphia pharmacist removed the alcohol during Prohibition. It is made from a base of sugar cane spirit and flavoured with birch bark, smoked black tea, sugarcane, sassafras essence, orange and lemon peel, allspice, anise, cloves, cinnamon, cardamom and nutmeg.

We were recommended this by New York bartender Eben Freeman as analogous to a bitter. We agree – it is not a straightforward liqueur and has distinct bitter notes in addition to the sweetness of the sugar. It is recommended to be paired with cider, cream soda or vanilla liqueur.

Art in the Age Spirits is part of an artistic collective (full name Art in the Age of Mechanical Reproduction) which groups and markets the work of American artisans and craftspeople.

Tasting: Clear, dark cola brown. Herbaceous, sarsaparilla nose with iodine, old-candy shop, Christmas spice, herbaceous mint and warm vanilla aromas. Birchwood smoked and cracked black pepper, cinnamon, cardamom spiced sarsaparilla palate with sweet liquorice, vanilla and star anise. Minty, liquorice and anise finish with warm clove spice and lasting orange zest. 4.5/5

Art In The Age (Ginger) Snap

American liqueur
40% alc./vol.
www.artintheage.com
Producer: Modern Spirits LLC, Monrovia, California, USA

Reputedly based on a 17th century Pennsylvania Dutch drink (Ginger) Snap, which in turn its makers say can trace its roots back to a medieval recipe invented by German monks in the 13th Century. (Ginger) Snap is made from neutral spirits (we presume sugar cane, in line with its Root product) and flavoured with Blackstrap molasses, ginger, brown sugar, clove, cinnamon, nutmeg, rooibos tea and vanilla.

It is recommended to drink neat, with bourbon (equal parts, shaken and strained into a cocktail glass), paired with Champagne or Prosecco in a flute, served in a highball with rye, orange juice, honey and barrel-aged bitters (shaken), or with lemonade and soda for a refreshing long drink.

Tasting: Clear, mahogany brown with golden highlights. Soft brown sugar nose with ginger cake, nutmeg, vanilla and cinnamon aromas. Ginger biscuit, brown sugar palate with warming Christmas spice and sweet vanilla. Ginger and red pepper spice build in the finish. 4.5/5

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DiffordsGuide.com/Class-Magazine, 7.27.11

Ok, maybe at this point we must confess that we are easily excitable, especially when it comes to delicious libations.  That said, Art in the Age of Mechanical Reproduction has really been giving us a run for our money lately.

Root – the boozy redux of the Native American recipe of Root Tea.  She makes us weak in the knees, and we in turn wrote her a sweet sweet love letter, out of lollipops.  Yes, boozy, delicious lollipops.

Snap – another temptress with a gingery bite that begs to be transformed into creamy, salty caramels.

And now, we have a new siren, Rhuby. Freshly released by the Art in the Age team, this Garden Spirit has wooed us at first sight.  Based on John Bartram’s garden tea that he made in 1771, after receiving rhubarb seeds from Benjamin Franklin himself.  Made with beets, cardamom, lemon, carrots, pink peppercorn, coriander, vanilla, pure cane sugar, and of course, rhubarb.  You lady Rhuby, so fair, so tender with your promises of summery bliss, we cannot wait to taste you.

Now might be a good time to confess, this Lady Emerson has some deep Pennsylvania roots.  In fact, the family is unable to trace bloodlines out of the state of Pennsylvania.  Needless to say, this Emerson is thrilled to see such high quality, artisan, new yet nostalgic products being developed in PA, and yet distributed nationally for all to enjoy.  Good stuff, we say.

Two cocktails we’re ready for:

Red Hound

2 parts RHUBY
4 parts red
grapefruit juice
dash of vanilla extract
grapefruit slices

Chill all ingredients over ice in a cocktail shaker and strain into a martini glass, float a slice of grapefruit on top.

Rhuby Rose

2 parts RHUBY
2 parts strawberries
dash of rose water
club soda
Muddle strawberries, RHUBY
and rose water in a tall glass.
Add ice and club soda.

But more so, we are dying to transform Rhuby into a boozy lolly – perhaps Apricot, Mint, Lemon Zest, and of course, fair Lady Rhuby.

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Gastronomista.com, 7.26.11

1. Keiko Lynn’s braided ‘do tutorial is wonderful. I can’t wait until my hair gets long enough to try this.
2. Art in the Age just introduced RHUBY! I have loved trying ROOT and SNAP. This one may be my favorite.
3. Head on over to xheight to read my article about being an artist and a designer.

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Blog.AllisonLehman.com, 7.25.11

Sweet Stalk

Rhubarb has gone beyond its supporting role as strawberry’s trusty sidekick. It’s getting pickled, made into jam and, as of this month, distilled by the spirit sages behind Art in the Age. The elixir-lifestyle brand is based in Philadelphia, where the “pie plant” seeds were first imported from Europe by Benjamin Franklin (who passed them along to his botanist chum, John Bartram). An organic spirit, 80-proof Rhuby is inspired by a tisane brewed by the Pennsylvania Dutch.The updated blend includes beets, lemon, carrots, coriander, cardamom, petitgrain oil, vanilla, pink peppercorn and pure cane sugar. There’s a hint of the garden in each tangy sip. Rhuby’s cocktail possibilities are myriad (try it with grapefruit juice over ice), but there’s real fun to be had on the culinary front. The Rev. Michael Alan—a baker who illustrated the apothecary-like bottle label—suggests steeping plums in the “sauce,” then folding the fruit into whipped cream. Or combining Rhuby with apricot jam, lemon and fresh mint to glaze grilled chicken or pork. $30, hitimewine.net

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Online.WSJ.com, 7.23.11

Art in the Age, which came out with ROOT in 2009 and the autumnally quirky SNAP around this time last year, dropped mention of its newest product today — RHUBY, a rhubarb-based spirit inspired by a tisane (an herbal infusion, basically a tea) made by John Bartram. Complementing the rhubarb base are vegetal elements like beets, carrots and lemons in addition to herbs/spices like coriander, cardamom, vanilla, pink peppercorns and pettigrain (bitter orange) oil. We hear it’ll arrive on Philly state store shelves in the first week of August. Here’s a video breaking down more on the spirit.

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Citypaper.net, 7.23.11

Sweet Stalk

Rhubarb has gone beyond its supporting role as strawberry’s trusty sidekick. It’s getting pickled, made into jam and, as of this month, distilled by the spirit sages behind Art in the Age. The elixir-lifestyle brand is based in Philadelphia, where the “pie plant” seeds were first imported from Europe by Benjamin Franklin (who passed them along to his botanist chum, John Bartram). An organic spirit, 80-proof Rhuby is inspired by a tisane brewed by the Pennsylvania Dutch. The updated blend includes beets, lemon, carrots, coriander, cardamom, petitgrain oil, vanilla, pink peppercorn and pure can sugar. There’s a hint of the garden in each tangy sip. Rhuby’s cocktail possibilities are myriad (try it with grapefruit juice over ice), but there’s real fun to be had on the culinary front. The Rev. Michael Alan – a baker who illustrated the apothecary-like bottle label – suggests steeping plums in the “sauce,” then folding the fruit into whipped cream. Or combining Rhuby with apricot jam, lemon and fresh mint to glaze grilled chicken or pork. $30, hitimewine.net.

We recently posted on Philadelphia’s Art in the Age of Mechanical Reproduction; we also like the shop’s early American liqueurs—Root and Snap—essential additions to the summer bar. Root was inspired by root tea (the alcoholic precursor to today’s root beer), and Snap is its gingery cousin. Learn more at Art in the Age.

Root, Snap, Art in the Age of Mechanical Reproduction

Above: Root and Snap are packaged in simple cardboard boxes.

Root, Snap, Art in the Age of Mechanical Reproduction

Above: Befitting the ideals of Art in the Age, Root and Snap are sophisticated spirits steeped in American folk history.

Root, Snap, Art in the Age of Mechanical Reproduction

Above: The liqueurs can be used in ginger cookies, caramelized vegetables, and as topping for butter cakes and waffles.

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Remodelista.com, 7.20.11

With many parts of the country wilting under a punishing heat wave, Art in the Age Spirits (AITA) has thoughtfully been gathering and sharing recipes for summer cocktails featuring its two unique liqueurs, ROOT and SNAP. The AITA blog continues to feature drinks from some of the country’s top craft cocktail bars (including ROOT recipes from San Francisco’s Rickhouse), while the AITA Facebook page has an album of recipes from home enthusiasts. Art in the Age recently sent samples of ROOT and SNAP along with several recipes that are sure to beat the heat (see below).

ROOT and SNAP were developed by Philadelphia-based Quaker City Mercantile, under its Art in the Age brand. Both of the 80-proof, small batch liqueurs are distilled from pure cane sugar, are Certified Organic, and were inspired by centuries-old recipes with Pennsylvania origins. The apothecary-style bottles, with their rounded shoulders and wooden tops (featuring a stamped AITA logo), are identical except for the colored labels that distinguish the releases. ROOT and SNAP each retail for about $35-40 for a 750ml bottle.
Though ROOT and SNAP were conceived by AITA, they are distilled by Modern Spirits (aka Greenbar Collective) in Monrovia. Thanks to that So Cal connection, Los Angeles was one of the first markets in the country outside Pennsylvania to experience the Art in the Age products. (The connection will become even more localized if Greenbar successfully makes its planned move to the Arts District in downtown LA.)
Later this week, Art in the Age is unveiling its third release at Tales of the Cocktail, as tweeted by Quaker Mercantile founder Steven Grasse:
i tasted the final version of our new #artintheage spirit today….I will sleep well tonight knowing i have made the world a better place.

The new Art in the Age release will debut on Wednesday, July 20th in the Solerno & Art in the Age Tasting Room at the Hotel Monteleone.
For more information about Art in the Age Spirits, visit www.artintheage.com.

ROOT Cocktails
According to Art in the Age, ROOT is made with 13 ingredients: anise, allspice, cardamom, cinnamon, spearmint, lemon, smoked black tea, wintergreen, clove, orange, nutmeg, sugar cane and birch bark. The debut release from Art in the Age Spirits is based on “root tea,” an herbal remedy made with sassafras, sarsaparilla, birch bark, and other wild roots and herbs that are particularly abundant in the Pennsylvania hinterlands. Native Americans taught the recipe to colonial settlers, who in turn passed it down from generation to generation. Over time, root tea grew in potency and complexity. A Philadelphia pharmacist (and temperance movement supporter) named Charles Hires created a non-alcoholic version of root tea that he called “root beer,” supposedly named so that Pennsylvania coal miners and steelworkers would buy it. Thankfully, Art in the Age rescued the original root tea from oblivion.

American Graffiti
Los Angeles craft cocktail bars have supported ROOT from the get-go. Last August, when a reporter failed to show up at the Library Bar to do an interview with Matt Biancaniello, I was the lucky recipient of The Root of It All. More recently, ROOT was utilized in the American Graffiti, from Drago Centro’s Spring Cocktail Menu.

Trinidad Sour
With its focus on American spirits, Harvard & Stone is a natural showcase for ROOT, which appeared on the opening menu in the Trinidad Sour (Angostura Bitters, St. Vincent Orgeat, lemon juice, and ROOT). Matt Wallace, as part of his recent Ode to Hunter S. Thompson in Harvard & Stone’s R&D Bar, offered the Prince Jellyfish: Flor de Caña 7-Year, lime juice, ROOT, sugar and soda.

Root Julep
The following ROOT Julep recipe by Charlotte Voisey is very easy to make, but its flavors are complex. Every sip is its own reward on a sweltering summer day.

ROOT Julep
Created by Charlotte Voisey
Ingredients:
•    2 oz. ROOT Liqueur
•    1 oz. fresh lime juice
•    ¾ oz. simple syrup
•    10 loose mint leaves
Preparation:
•    Shake all ingredients with ice and strain into a chilled cocktail glass.
•    Garnish with a fresh mint sprig.

SNAP Cocktails
The second release from Art in the Age Spirits is based on the Pennsylvania Dutch recipe for lebkuchen, or ginger snap. Lebkuchen dates back to the late 1600s, when colonists would sweeten their baked goods and meals with blackstrap molasses instead of refined sugar, which was not readily available. The Pennsylvania Dutch didn’t distill lebkuchen, but Art in the Age has expanded on the potential of the original recipe, distilling SNAP from pure cane sugar with organic ingredients such as blackstrap molasses, clove, brown sugar, cinnamon, ginger, nutmeg, rooibos tea and vanilla.

Spare Room Snap
Like its predecessor, SNAP has been popping up on cocktail menus around town, though perhaps not with as much frequency as ROOT. GO Burger is featuring both ROOT and SNAP in their milkshake line for the summer, including the Bananas Foster (banana ice cream, SNAP and SNAP Caramel Sauce) and the Root “Beer” Float: Stoli Vanilla, ROOT, Guinness, and vanilla ice cream. When The Spare Room opened at the beginning of the year, it featured SNAP in its signature cocktail, the Spare Room Snap.
The following SNAP cocktails begin with an Art in the Age recipe for the SNAP Shandy, which calls for Narragansett Summer Ale. I went with Paulaner Hefeweizen instead, and it worked well in a refreshing recipe that’s ready-made for the season. Then a summer classic gets a SNAP revamp with the Pimm’s #3 by Jeff Lyon (Range). And finally the recipe for the Spare Room Snap, which makes good use of SNAP’s holiday spice profile.

SNAP Shandy
Created by Art in the Age
Ingredients:
•    2 oz. SNAP
•    2 oz. lemonade
•    2 oz. Narragansett Summer Ale (Paulaner Hefeweizen)
Preparation:
•    Build the Shandy in a highball glass or mason jar over ice.
•    Garnish with a lemon wedge.

PIMM’S #3

Ingredients:
•    2 oz. Pimm’s
•    1/2 oz. SNAP
•    1/2 oz. lemon
•    cucumber
•    Fever Tree ginger ale
Preparation:
•    Muddle small chunk of cucumber.
•    Add all but ginger ale and shake.
•    Fine strain into pilsner glass.
•    Top with ginger ale.
•    Garnish with 3 cucumber slices and a lemon wedge.

SPARE ROOM SNAP
Ingredients:
•    1 oz. SNAP
•    1 oz. Sazerac Rye
•    ½ oz. agave nectar
•    ½ oz. lemon juice
•    ½ oz. egg white
Preparation:
•    Combine ingredients, shake well and strain into a coupe glass.
•    Garnish with freshly-grated nutmeg.

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ThirstyinLA.com, 7.19.11

Root is an artisanal root beer flavored spirit. It is American. It has good ingredients. It’s not too sweet; boys and girls like it. It has an interesting backstory involving an eccentric ad man and Amish heritage, but even without that, it makes people want to talk. So it’s good to serve after dinner. I like it on its own and will probably put it in toddies when the weather turns cool.

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Socktail.Blogspot.com, 7.17.11

Although the weather stays cloudy and the wind keeps blowing, San Francisco has no shortage of summertime events. Try to ignore the rainy skies and pretend you’re soaking up the sun on a Southern California beach, while you head to these cooling events!

7-Elevens across the globe are giving away free slurpees all day long! But SF does it best… the 3400 Mission Street location will be hosting four hours of brainfreezing fun with not only free slurpees for all comers, but also fun competitions like Brain Freeze contests with prizes, a jump house with slide, balloon artist, KYLD radio from noon to 2pm and a live mariachi band at 11am!

What: Free Slurpee Day
When: Monday, July 11th, 7am to 11pm (or until supplies run out)
Where: All 7-Eleven Locations
Cost: FREE

Once you’ve gotten your fill of brain freezes and little kid summertime fun (and if you still have room in your bladder), head over to 15 Romolo for a cocktail contest!

Watch some of the Bay Area’s most talented mixologists shake up spirits at Art in the Age’s first-ever San Francisco Root & Snap Cocktail Competition.

The competition will have these mixologists concocting original artisan cocktails, which you can sample for $4 each, along with some free hors d’oeuvres. Each drink will be evaluated on aroma, taste, originality, and presentation by a panel of judges.

The event is free admission and open to public, but RSVP by sending an email to laura@artintheage.cos.

What: Cocktail Contest and Free Hors d’Oeuvres
Where: 15 Romolo
When: Monday, July 11th, 8pm-11pm

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SFAppeal.com, 7.11.11

Oh Snap! Cocktail Duel at 15 Romolo

Where: 15 Romolo, 15 Romolo (at Broadway), 398-1359

When: Mon., July 11th, 8 p.m.

Cost: Free entry (with RSVP: Laura@artintheage.com); $4 Snap and Root cocktails; free passed apps

The rundown: 15 Romolo is the place to combat the new-workweek blues tonight with a good ol’ fashioned cocktail competition.
Root and Snap liqueurs (“Root Tea” spirit made with sassafras, sarsaparilla, birch bark and other wild roots and herbs, and an herbal based ginger snap spirit) will provide contestants with fertile grounds to compete for the best cocktail of the evening.
Batting it out will be Morgan Schick (NOPA), Ali Tahsini (Bourbon & Branch), Dominic Venegas (Rye/83 Proof), Alex Smith (Gitane), Eric Kopczick (Ame restaurant), Zachary Brian Taylor (The Brixton), Nick Desenfants/Shea Shawnson (Elixir),and Rafael Jimenez Rivera (Hecho restaurant).
Cheer your favorites on or chill in the corner and get your snack and drink on. Either way you make Monday into a “double snap” night.

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie, and like us on Facebook.

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Blogs.SFWeekly.com, 7.11.11

Art in the Age Spirits Cocktail Competition at 15 Romolo

Category: Other

When: Today, July 11, 2011 8:00 pm

Where: 15 Romolo Pl
San Francisco, CA 94133
(415) 398-1359

How: Official Website

Cost: Free

What/Why:Come out to Romolo 15 for the upcoming Art in the Age Spirits Cocktail Competition.

Stop by 15 Romolo at 8PM on Monday, July 11th and witness the Bay area’s talented mixologists concoct original artisan cocktails featuring ROOT & SNAP, 80 proof certified organic and truly authentic American spirits. Each handcrafted libation will be judged on Aroma, Taste, Originality and Presentation  by a panel of local judges (  including acclaimed mixologist Charlotte Voisey).

This event is open to the public, with RSVP, and will feature $4 signature ROOT & SNAP cocktails & complimentary hors d’oeuvres, served throughout the evening!

There is no fee for admission with RSVP to laura@artintheage.com

Check out the video from the last Art in the Age Cocktail competition, held in Philadelphia. http://www.artintheage…

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Yelp.com, 7.11.11

And what you should be drinking is the Trinidad Sour: ROOT liqueur, St. Vincent’s orgeat syrup, lemon juice, and Angostura bitters over hand-crushed ice. Exotic but not at all cloying, it’s taken up permanent residence in many L.A. cocktail enthusiasts’ top-10 lists.

Harvard & Stone, 5221 Hollywood Blvd, Thai Town, 323-466-6063

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la.guestofaguest.com, 7.7.11

Jason introduces us to some tasty new spirits.

Walk into any quality liquor or specialty store and it’s hard not to feel overwhelmed. New brands and products are being added to shelves monthly. Some are worth trying, but many are just backed by cool marketing schemes. If you aren’t making drinks daily, it’s really difficult to keep up with the endless options.

These three spirits, all new and unique to our neck of the woods, will add diversity to your summer sips and heat to your fall elixirs.

Rum is making a strong comeback with the rebirth of Tiki drinks and favorites like the Long Island Iced Tea and Piña Colada appearing on summer cocktail menus. If you like rum, RumChata is rum on flavor steroids. It has become my guilty go-to this summer (thanks for the introduction, Christopher Elbow). RumChata is made from scratch using real ingredients – rice, sugar, cinnamon and vanilla. This is one of the few spirits that can be consumed straight without flinching.

Hamburger Mary’s on Southwest Boulevard created a whole drink menu using RumChata. Most of the major retail stores and smaller fine wine & spirits shops are carrying it. Red X, Royal Liquor, Lukas Liquor, Gomer’s and Olive-or-Twist are reliable sources for a bottle.

Philadelphia pharmacist Charles Hires introduced root tea, later called root beer, to the masses in 1876. Over the last hundred years root beer has had its popularity peak in ice cream floats and as a pop culture icon. It was a summer time regular for me during childhood and is finding a place back into my heart with the liqueur version called ROOT. Ironically, it is produced by a company, Art In The Age, which hails from the birthplace of root beer.

Minus the sassafras root, banned by the FDA in 1960, ROOT is a boozy match to the herby, traditional root beer. This product is certified organic and mixes well as a drink over ice. Cellar Rat owner Ryan Sciara became an instant fan, “I love root beer and (I) love a good amaro. ROOT is like having both at the same time. This is one of the most interesting and unique liqueurs I have had in a long, long time.”

Most of us from this part of the country probably have a direct link to a producer of moonshine somewhere in our family tree. I bet it wasn’t made with the smooth and palatable approach of Samogon. Actually more along the lines of a grappa, Samogon has a strong Kansas City connection even though it’s distilled in Russia. Local beverage expert Doug Frost fell for Samogon so much so that he helped it get its start here in Kansas City before any other city in the country. Several bars have been playing around with it, including The Rieger Hotel and Manifesto (downstairs of The Rieger). Bartenders Arturo Vera-Felicie and Valdez Campos created the “From Russia with Love” cocktail using Samogon and won a prestigious Chairman’s Trophy award at the Paul Pacult’s Ultimate Cocktail Challenge.

Frost states, “It requires that mixologists (bartenders) flex their creative muscles, and they get to reconsider their notions about some of the classics. For most people, it’s as simple as inserting Samogon where they would have used vodka before, but some bartenders are giving it the lead role in drinks.”

Samogon is available only in Missouri and Illinois, but locally can be purchased at least at Red X, Lukas Liquor, Gomer’s, Cellar Rat and HyVee on State Line.

Don’t let fancy packaging or a sexy model sell you on a sugary, low-quality libation. Snag a few bottles of these recommendations, and then invite the model over for a cocktail, or three.

Recipes – SIDEBAR
The Russian Reviver
¾ oz. Samogon
¾ oz. St. Germain
¾ oz. Cointreau
¾ oz. lemon juice
2 drops Pernod Absinthe
Shake hard and strain into a cocktail glass.
Created by Ryan Maybee – The Rieger Hotel

Russian Lullaby
1 ½ oz. Samogon
½ oz. Averna
½ oz. Kahlua
1 oz. half and half
Build over ice in a double rocks glass.
Created by Ryan Maybee – The Rieger Hotel

Appalachian Flip
2 oz. ROOT
1/2 oz. rich demerara syrup (just like simple syrup)
1 whole egg
Pale Ale
Dry shake (without ice) ROOT, demerara syrup, and egg. Then shake again with ice, and double strain. Pour into fizz glass and top with pale ale. *Note: it doesn’t take much beer. Courtesy of ROOT and created by The Franklin Mortgage & Investment Co. (Philadelphia)

ROOT & Ginger
1 oz. ROOT
2 oz. ginger beer
Ginger slice (optional garnish)
Pour ginger beer over ROOT and ice in a rocks glass. Garnish with a slice of fresh ginger.
Courtesy of ROOT

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TastebudMagazine.com, 7.7.11

Each week, we bring you our top picks for the best places to booze on the cheap in SF.

1. Art in the Age Cocktail Competition: Art in the Age is holding a cocktail contest at 15 Romolo, designed to show off its two signature spirits, Root (which tastes like root beer) and Snap (reminiscent of gingersnaps). But what really has us rooting is that the event is open to the public, and they’ll be offering $4 Root and Snap concoctions all evening, plus free hors d’oeuvres. RSVP to get on the list. (Monday, July 11th, 8 pm, at 15 Romolo, 15 Romolo Pl., North Beach.)

2. Top of the Mark Summer Movie Series: All summer long, the Top of the Mark in the Mark Hopkins Hotel is screening San Francisco-set movies on Tuesday nights, with a free wine tasting beforehand from Domaine Chandon (through July 19th), MacMurray Ranch (July 26th-August 16th), or Brancott & Ravenswood (August 23rd-September 6th). Next Tuesday’s film is D.O.A., and the other selections range from the sublime (The Maltese Falcon) to the strange (Arnold Schwarzenegger’s pregnancy vehicle Junior). Want to make it special? Goldstar’s offering a $25 package that includes reserved seating for the film, appetizers, and two rounds of martinis. (Tuesdays through September 6th, wine tasting at 5:30 pm, movie at 7:30 pm, at Top of the Mark, 999 California St., Nob Hill.)

3. Revenge of the Nerds Drink-a-Long: For July, Cinema Speakeasy’s monthly event at GAFFTA will be a drinking party centered around Revenge of the Nerds (whose title is a pretty good summary of Bay Area life). They’ll be pouring $3 Tecate, PBR, and Speakeasy brews (the latter while supplies last), along with $4 red and white wine. Admission is $5, and there’s a set of rules for how to drink in time with the film– anytime anyone says “nerd,” you’re drinking, which is, well, dangerous. (Saturday, July 9th, 7:30 pm, at GAFFTA, 998 Market St., Tenderloin.)

4. Hog & Rocks Anniversary Bash: The Mission’s purveyor of fine pork and oysters is turning one this week, and they’re celebrating with an all-you-can-eat-and-drink party. Your $25 admission buys access to oysters, a roasted whole pig, and platters of ham and prosciutto, not to mention Tres Agaves margaritas, Maker’s Mark cocktails, and draft beer. It’s a lineup we wish we could steal for our own birthday. Tickets must be purchased in advance; check out their Facebook event page for info on how to buy ‘em. (Sunday, July 10th, 3-7 pm, at Hog and Rocks, 3431 19th St., Mission.)

5. Maverick Birthday Champagne: Hog & Rocks shares a birth week with its older sister Maverick, which turns six next Wednesday. If you have dinner there that night, they’ll give you a free glass of champagne to celebrate. Happy birthday, Maverick empire, and thank you for all the cheap booze you bring into our lives. (Wednesday, July 13th, 5:30-10 pm, at Maverick, 3316 17th St., Mission.)

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7×7.com, 7.6.11

You’ve yet to find a meaningful present on Sis’s mile-long registry of bath towels and kitchenware. (Nothing says “I love you” quite like Tupperware.)

Let her know she’s dear by presenting her and hubby with a personalized wedding certificate from Reverend Michael Alan. (No nuptials on the calendar? Mark life’s other milestones with birth announcements or family trees.)

Drawn to local lore, the Reverend adds hex signs, flowers, and other touches lifted from Pennsylvania Dutch folk art to each piece. If the work looks familiar, it’s because you’ve seen his whimsical illustrations on bottles of Art in the Age’s Root and Snap (personally we’re suckers for a liquor that looks as good as it tastes).

Pick a template for him to customize, or he’ll design something from scratch, incorporating symbols and astrological info. In four to six weeks, you’ll get a watercolor and ink masterpiece.

Amen to that.

Available by email order (information@reverendmichaelalan.com), $250 and up. To see styles, go to reverendmichaelalan.com.

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DailyCandy.com, 7.5.11

DSR, have a box of tissues ready, because the following is going to make you cry like the Bachelorette when Bentley left.

One thing that I do not understand about Chicago is how everyone that lives her is not grossly overweight. Chicago, like my hometown of Philadelphia, has a dangerous penchant for making healthy foods unhealthy (bacon on salad/vegetables/everything) and unhealthy food EVEN WORSE (wrapped in bacon/deep fried/cheesy-blaster’d). The menus at most of the places we go look like they could have been created by the guys behind Epic Mealtime. I will henceforth refer to this emerging genre as “fatty/stoner piles.” Today, I will tell you where to get the best one I have ever had.

About a month ago, a pizza place quietly opened at the end of our street (note dangerous proximity). We have walked the dogs by a few times and marveled at the interior design, the decadent heaps of food they serve, the bros that swarm there like flies, and the BEER SELECTION. As I will be traveling for the next few weeks, I chose to have my sendoff dinner at Roots.

The place has more of a Dave and Busters vibe than I normally go for (some kind of “Dukes of Hazzard” theme happening, all the impossibly thin waitresses wear impossibly short shorts) but I am glad I persevered in spite of this.

After some initial confusion with our adorable and well-meaning waitress, I ordered a Point Belgian White from Stevens Point Brewing and a Centennial IPA for my gentleman friend. I wound up with a Point Nude Beach, a nice summer session but a little light for this lady. Founders, amazing as always. The more I looked at the menu (I was reading it like a book, I think my date was offended) the more excited I got about putting everything on it in my mouth. Maybe this is a good time for you to take a look  and experience the mouth boner it causes.

The crush turned into love when I looked at the booze list and saw that they carry Root and Snap, amazing small-batch liquor made by my friends/heroes/artists over at Art in the Age of Mechanical Reproduction (watch the video on their website for explanation). I batted my eyelashes at the boss and asked for permission to order a $12 cocktail. The “Ginger Ale,” one of their Adult Soda Classics, was spot on. It also came in a pint glass and made me VERY happy. I was so inspired (drunk) that I figured out the recipe and wanted to share it with you:

* 2 ozs Snap liquour
* thimble of elderflower liquor (St. Germain)
* thimble of ginger simple syrup (boil equal parts sugar and water with a thumb sized piece of ginger – grated or chopped – strain)
* combine over ice, top with soda water and a slice of lemon

Our next round consisted of Daisy Cutter (the summer classic) and a Bitter Woman IPA from Tyranena with an order of the Caprese Stacks with Bacon. Housemade mozzerella? Yes please! At this point I thought it would be fun to torture Doug (he loves his Wingies) so I texted him this photo from the menu, to which he replied, “Buffy Wingies? Kill me.” Following that, we had a Rocky’s Revenge Bourbon Brown and an oops I forget and decided to get the rest of our meal to go so it could be enjoyed properly – on the couch, in sweatpants, watching Game of Thrones. We left with a 16” “Big Mick” – mozzerella and cheddar, onions, shredded lettuce and diced pickles and house-made sausage (we subbed that for the recommended ground beef) and an order of sweet potato tater tots. It… was… awesome.

I will definitely be frequenting this spot. The waitress admitted that she didn’t know much about beer, but she was so nice and helpful that I didn’t care. She brought over tasters and happily consulted the bartended when asked questions out of her depth. My only two complaints: the house brew and the lack of purse hooks in the bar.

1. The house brew really made me sad. It was a harsh slap of mediocrity amongst an otherwise 5-star night. It is brewed by Two Brothers, who NEVER disappoint – Resistance I.P.A., Cane and Abel, and Domaine Dupage French Style Country Ale are all staples in my house. The menu says:

Roots House Brew//Two Brothers Brewing Company. We couldn’t find the perfect beer to enjoy with our pizza, so we made our own. Brewed specially for Roots to pair perfectly with our malty pizza crust, this French-style country ale drinks smooths and has a nutty caramel flavor with just enough hops for complete balance.

It was gross. I took two sips, shed some beery tears into the glass, and abandoned it.

1. No purse/jacket hooks? Why, world, why? So annoying.

The days when I could enjoy such a feast without consequence are long gone. I woke up at 4:30 am with hot mothball mouth and a wicked case of heartburn. This must be how the Preggers feels. Props to Root for commitment to locally sourced food and exclusively Midwest-brewed beer. SUPER PROPS for having Root and Snap, and knowing how to serve them. This place is bro-central but I would wear cargo shorts for just one more bite of the Big Mick. I would wear the shit out of them.

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blog.seattlepi.com, 7.4.11

Art in the Age celebrates Independence Day with an exhibition of Philly-based design and illustration studio The Heads of State. With the 150th anniversary of the Civil War as inspiration, the duo of Jason Kernevich and Dustin Summers have created a number of silkscreened and archival prints feature Yankees, Rebels, and the odd Objector.

Designing exclusively for this exhibition, The Heads of State will transform Art in the Age into a Civil War battlefield, applying their signature graphic style to deconstruct and reinterpret images of battle scenes and war torn capitals, regimental flags, newspaper headlines and more.

The exhibition rages through August 28, 2011.

Art in the Age
116 N. 3rd Street
Philadelphia

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CuratedMag.com, 7.4.11

The San Francisco cocktail culture phenomenon takes on several forms: there is the resurgence of a speakeasy feel in some of the local bars and taverns where you must know the secret password to gain admittance, and there is also the enticing, highfalutin, private club mood that some rooftop lounges have glommed onto, while there are also friendly, neighborhood pubs, each flying a flag from another country that they call their own.

San Francisco raises the bar (pun intended) higher with the brand-new industry of “Cocktail Catering” sweeping the Bay Area, where celebrated mixologists concoct cocktails at your party.

“Happy Hour” has never been happier in San Francisco, and gifted Bay Area bartenders are buzzing about another new cocktail trend which is taking the city by storm, where premium handcrafted libations from artisanal distilleries are being poured into cocktails, many using organic ingredients. This is answer to the growing demand for old-fashioned cocktails and spirits with a nod to these modern times.

You will be hearing more about this Bay Area culinary trend and many others through my culinary travel news reports.

However, for now I want to tell you about an upcoming event on Monday, July 11, 2011 at 8 p.m. where you will be introduced to the craft of the cocktail using Art In The Age’s tipples “Root” and “Snap” each is certified organic and drenched in spirited American history. The distillery Art In The Age is homegrown in Philly and is giving a toast to the Left Coast with this event. During this competition skilled Bay Area mixologists will create artisanal cocktails which will be assessed by a panel of judges, including the award-winning mixologist Charlotte Voisey.
Advertisement

Please sip smartly and have fun!

Event: Art in the Age’s San Francisco Root & Snap Cocktail Competition

When:  Monday, July 11, 2011 at 8:00 P.M.

Where: “15 Romolo” http://www.15romolo.com  (415) 398-1359

Admission: Free admission and open to the public, drink samples $4.00 each

RSVP: Laura@artintheage.com

More Info: http://www.artintheage.com/spirits-aita

Copyright © 2011 by Mara Rogers

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Examiner.com, 6.30.11

Watch some of the Bay Area’s most talented mixologists shake up some spirits at Art in the Age’s first-ever San Francisco Root & Snap Cocktail Competition on Monday, July 11 at 8 p.m.

The competition will have these mixologists concocting original artisan cocktails, which you can sample for $4 each along with some free hors d’oeuvres. Each drink will be evaluated on aroma, taste, originality and presentation by a panel of judges, which includes acclaimed mixologist Charlotte Voisey.

The event is free admission and open to public, so RSVP today by sending an email to laura@artintheage.com to get a taste of some creative Root & Snap cocktails, not to mention complimentary snacks.

15 Romolo (15 Romolo Pl., SF) | Monday, July 11 | 8p | FREE*

Links: Event details
*RSVP required and admission is first come, first served. Entry and hors d’oeuvres are free, cocktails are $4.
Cost: FREE*

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sf.funcheap.com, 6.30.11

Philadelphia’s Steven Grasse is not a maker or distiller of spirits. He is instead a successful creator and brander of them. An all-around Renaissance mogul—ad exec, author, producer, marketer extraordinaire—he was the creative force behind Hendrick’s gin, Sailor Jerry Rum, and now Root, a unique liqueur that just became available in Maryland (it launched in Philly in 2009). It’s touted as the first truly American spirit in more than 100 years—Grasse is all about branding after all—but this lofty claim actually does have merit.

In coming up with Root, Grasse drew inspiration from the alcoholic root tea drunk by early American colonials, a beverage that likely originated with Native Americans. In the late 1800s, in a move that foreshadowed Prohibition, Philadelphia pharmacist Charles Hire created a nonalcoholic version of the drink and dubbed it root beer. And while Root certainly evokes root beer, it is not sickly sweet or syrupy thanks to its smoky, earthy, and spicy notes, flavors that pair extremely well with whiskey or stout.

Root is branded through Art in the Age of Mechanical Reproduction, an artists’ collective and merchandising group owned by Grasse’s umbrella marketing company, Quaker City Mercantile, which used to own the Sailor Jerry Company. (Grasse sold his stake to William Grant & Sons three years ago; Quaker City still does all the branding and marketing, though.) Grasse took time out from taking over the world (one spirit at a time) to share his thoughts on the liqueur that award-winning bar chef Brendan Dorr of B&O Brasserie calls “cool and versatile.”

Urbanite: There is a clear love of history evident in all of the liquor brands you’ve had a hand in—is Root the logical culmination of that?
Steven Grasse: I am a history nut. Particularly my family’s personal history…which is both Pennsylvania Dutch on my dad’s side and New England Puritan on my mom’s. I spend all my spare time reading books and wandering around cities reading plaques. The history of Baltimore is very intriguing to me. However, Edgar Allan Poe belongs to Philly, by the way.

Urbanite: Did you set out to create something that tied in the elements of Prohibition and American history in the particular way that Root does, or did this spring organically from your research?
Grasse: I was interested in pre-pre-prohibition. After the success of Hendrick’s and Sailor Jerry, I wanted to see just how weird I could make something, and still have people buy it. To be honest, I was somewhat surprised at Root’s success, because it truly is like nothing else out there. All the [so-called] authorities said, ‘You are going to sell 5 bottles of that stuff, son.’ But it’s been a total homerun. We are far outselling where we were with Hendrick’s two years in.

Urbanite: What prepared you to create these spirits, from a culinary perspective? What sort of beverages were you attracted to before creating your gin, rum, and Root? In other words: Why make spirits?
Grasse: I am like an idiot savant when it comes to spirits. I have no idea why I am good at it. I am not even that big of a cocktail geek. I am interested in things from a historical perspective. I do detective work tracking down old recipes, then I just try them out. I am very careful to make it clear that I am inspired by these recipes. I fool around with them, tweak them here and there to get the taste I want. I have always been intrigued by our founding fathers and how they tinkered. Franklin, Jefferson—they did so many things, fooled around until they got them right. I have directed and produced movies, published books, started clothing companies. That is how I approached spirits as well, and for some reason, it really took off.

Urbanite: Can you describe the process of collaboration with your partner [Melkon Khosrovian of Modern Spirits LLC, an organic distillery based in California] that led to the creation of Root from a flavor standpoint?
Grasse: It’s funny. I send him a list of ingredients, he sends me back three bottles with those ingredients in various ratios. I pick one. We did no other research. We didn’t even do any tastings with bartenders. [We] just said, ‘Oh, I like this one.’ That is it.

Urbanite: When coming up with these brands, what comes first: a mental sense of the flavor you’re going for? The look? The feel? The packaging? The consumer?
Grasse: I always start with a topic that I am personally interested in. For instance, I have always loved root beer as a kid. I knew root beer had its roots in Philly, so I simply did a little research. I never think about demographics or any of that. I create products that I would personally buy.

Urbanite: Did you expect Root to appeal to a particular sort of consumer, and have your expectations been met, or were you surprised?
Grasse: Like I said, I made Root to appeal to me. I am just surprised there are so many weirdos like me out there.

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UrbaniteBaltimore.com, 6.30.11

Stop by 15 Romolo at 8PM on Monday, July 11th and witness the Bay area’s most talented mixologists concoct original artisan cocktails featuring ROOT & SNAP, 80 proof certified organic and truly authentic American spirits. Each handcrafted libation will be judged on Aroma, Taste, Originality and Presentation by a panel of local judges ( including acclaimed mixologist Charlotte Voisey).

This event is open to the public, with RSVP, and will feature $4 signature ROOT & SNAP cocktails & complimentary hors d’oeuvres, served throughout the evening!

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TheBoldItalic.com, 6.30.11

In April the Accidental Locavore got a big, bright, shiny, red smoker. As part of the ongoing Charcutepalooza competition, smoking is one of the skills we were mastering. Since it was raining (again) last week, I thought why not smoke a chicken? Working with Michael Ruhlman’s Charcuterie book, the Locavore brined a lovely local bird overnight and put it in my smoker with a couple of big chunks of hickory. This recipe of Ruhlman’s calls for a maple-bourbon glaze. We happened to have a experimental (by my husband…late night shopping) bottle called “Snap” which is an 80 proof ginger flavored organic liqueur. Even though the rule of thumb when cooking with wine is don’t use anything you wouldn’t drink, maybe that doesn’t extend to other spirits… Snap went in the pot with brown sugar and maple syrup and got cooked down to a syrup. Halfway through smoking the chicken, we glazed it with the mixture. Smoking a chicken isn’t a laborious process, just a slow one. The chicken brines overnight and then smokes for almost five hours.

Was it worth it? Oh yes. The chicken was beautiful, a magnificent, mahogany color (the glaze contributing a lot to the special effects). It had a great smoky flavor and the white meat (never my favorite part) was still moist. Accidental Locavore Smoked Chicken

Anything to do different next time? Next time, the Locavore is not trussing the chicken until after it comes out of the brine. With the string holding it together, it was too hard to rinse the brine off really well and it ended up being salty.  While the skin looked great, it was a little rubbery and if you pull off the skin, there goes the glaze. My father says he roasts the chicken after smoking it to crisp up the skin. How do you get the skin crisp?

The big light bulb idea…do two of them at the same time! They freeze well and the smoker will hold a few birds. Another even better big light bulb idea, courtesy of Saveur magazine, butterfly them! Duh…they’ll cook much faster flat. Definitely going to try that next time and may even add their white BBQ sauce.

What did I do with Ms. Gorgeous? Turned it into a lovely version of a Cobb salad with bacon, avocado, Roquefort, the smoked chicken, greens from my farmer, local purple asparagus (raw and thinly sliced) and homemade vinaigrette. It tasted as good as it looked. Accidental Locavore Smoked Chicken Cobb Salad

Over the weekend we had my version of a chicken club sandwich with sliced smoked chicken breast, homemade mayo, local chipotle smoked bacon, Paul’s lettuce and the best looking tomato I could find. Pretty good but would be even better in a couple of months when the tomatoes are tasty! My editor, Lisa loves smoked chicken salad, what are your favorite uses for smoked chicken?

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AccidentalLocavore.com, 6.24.11

Brewed from a centuries-old American recipe handed down from Native Americans, the new hand-crafted, organic Root is the first “authentic” liqueur to be produced in this country since pre-Prohibtion.

The recipe for ROOT has been resurrected by DIY collective Art in the Age. They’ve also created another liqueur, SNAP, that’s more earthy. And now Town Hall’s bar manager Camber Lay has used Root and Snap in two delicious recipes for you to try at home. For more recipe ideas, click here and here.

Three-Hour Tour
1/4oz SNAP
1oz citrus forward gin
1/2oz Calvados
1/2oz lemon juice
Dash of simple syrup
Add all ingredients into a cocktails shaker add ice and shake. Strain into a cocktail glass and garnish with an apple fan.

Temperance
1oz ROOT
1oz Vermouth Bianco
4 Lemon wheels
10 Tarragon leaves
Soda

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7×7.com, 6.17.11

The alcoholic beverages market has admittedly already suffered through several brands of cloyingly sweet artificially-flavored root beer liqueurs and schnapps variations. The last thing we need is another spirit that resembles a dum-dum pop. Luckily, the latest contender in the root beer spirits ring brings a sense of history and authenticity to the table.

Root Liqueur from Pennsylvania’s Art in the Age of Mechanical Reproduction is a light-bodied aromatic brown spirit made with organic ingredients instead of artificial flavors. It is not syrupy or sweet, but rather dry, smoky, and mysterious.

Stephen Grasse, CEO of Quaker City Mercantile in Philadelphia, and creator of Root, came up with the idea when investigating the history of early American drinks.

He discovered that the foundation for modern root beer was “Root Tea,” a lightly alcoholic elixir used primarily for medicinal purposes in the 18th and 19th centuries. The recipe was passed down through generations of colonists until Philadelphia pharmacist Charles Hires discovered it in 1875. He developed a recipe for a version of the beverage in powder form (to be added to soda water), and thus the basis for non-alcoholic root beer as we know it today was formed.

Captivated by the soda pop’s rich past, Grasse set out to make a modern spirit that captured the essence of root beer’s predecessor, Root Tea. Root liqueur debuted in Philadelphia in 2009, and is now available in Central Texas.

On the nose, the resemblance to root beer is unquestionable. Taste-wise, it is wildly more complex than your sense of smell would have you believe.

The smoky cardamom and spice dominate, with only a hint of sweetness to round out the flavor. Whispers of vanilla, clove and mint weave in and out, but the birch, smoked tea and cardamom flavors are without a doubt at the forefront of this spirit, lingering well after each sip.

The bitter flavors are bold and unapologetic. Some have compared it to a rum or even whiskey, but due to the layers of varying herbal flavors, Root more closely resembles Italian Amaros or European herbal liqueurs.

Which brings us to how to enjoy it. To experience the full bouquet of spice, Root should be consumed straight before chilling or otherwise altering.

Appropriately, it blends perfectly with root beer if you want to have a grown-up version of your favorite soda, and Grasse recommended trying it with vanilla vodka, which supposedly tastes like a root beer float.

Since Root is new to Austin, but has already had some time to seep into the California market, some of the bartenders from high-profile cocktail bar Rickhouse in San Francisco were kind enough to share some of their craft recipes.

The Root is on Fire
By Russell Davis, Bartender – Rickhouse, San Francisco
2 oz. Elmer T. Lee Bourbon
.5 oz. Root
1 dash Angostura bitters
1 dash Orange bitters
Rinse of Green Chartreuse
Garnish: Flamed orange

Combine bourbon, root, and both bitters into a mixing glass and stir with ice until proper dilution (15-20 seconds). Take a chilled rocks/old fashioned glass, rinse with Green Chartreuse, and then add a large ice sphere or cube. Strain contents of mixing glass into rocks glass over the large ice sphere/cube. Flame orange zest over the cocktail and then rub around the rim and place in drink.

Ricky’s Business
Ricky Paiva, Bartender – Rickhouse, San Francisco
1 oz. Bols Genever
.5 oz. Root
One bar spoon Nocino walnut liqueur
.5 oz. fresh squeezed lemon juice
.25 oz. fresh squeezed orange juice
.5 oz. maple syrup
.5 oz. egg whites

Combine all ingredients in mixing glass and shake 5 seconds without ice to emulsify egg whites. Add ice and shake vigorously for 15-20 seconds. Hawthorne and fine strain into a chilled sours glass.
NOTE: Bols Genever is not currently available in Texas. In the meantime, the use of another Holland style gin will suffice.

Rendezroot Flip
John Ottman, General Manager – Mr. Lew’s Win-Win Bar & Grand Sazerac Emporium/441, Bartender – Rickhouse, San Francisco
2 oz. High West Rendezvous
1 oz. Root
.75 oz. Lemon
.75 oz. Turbinado sugar
.5 oz. Punt e’ Mes
One Whole Egg

Combine all ingredients in mixing glass, add the spring from a Hawthorne Strainer, and shake 5 seconds without ice to emulsify egg whites. Add ice and shake vigorously for 15-20 seconds. Hawthorne and fine strain into a chilled sours glass and garnish with freshly grated nutmeg.
NOTE: High West Rendezvous is also not currently available in Texas. In the meantime, the use of another American Rye whiskey will work.

Various Spec’s and Twin Liquors locations will carry Root within the next few weeks, so call ahead to double-check availability. *Photo used with permission from Dominic Savini for Root *

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Austin360.com, 6.16.11

So for as much as I do not like reading or writing about cocktails, I am anxiously waiting to get my mits on a bottle of Snap.  I tried a taste last week and it is exactly what I have been waiting for to make my dream cocktail, inspired by kadaife, one of my favorite desserts.  After over a year of searching, I was finally able to locate a package of shredded phyllo, which resembles shredded wheat, to make kadaife at home (since none of the Middle Eastern restaurants in New Orleans serve it, apparently).  The dessert was just as amazing as I remember it though still a pain in the ass to make. It is chock full of butter and sugar, has a great texture that is crunchy as well as sticky and sweet, some beautiful spice, and the saltiness of nuts.  It is pretty much the perfect dessert.

I have wanted to build a cocktail modeled after kadaife for a long time, ever since I started fantasizing about pairing the walnut liqueur with the rosewater….Snap is the missing link. It has a doughy sweetness with hints of vanilla and a nice, buttery texture that has just the right amount of weight to hold up to the walnut.  It is made by Art in the Age, the same company that makes Root, a very different but equally tasty special adult beverage.  Bonus: Snap is organic.  Somebody please bring me a bottle with a quickness!

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ConsciousCocktail.com, 6.16.11

Issue 84: June 2011

Don’t Miss

June 10, 6-8 p.m.

Craft liquor is the thing at the Evergreen Museum and Library, when Dr. Dennis J. Pogue, vice president of preservation at George Washington’s Mount Vernon Estate, presents “Evening of Traditional Beverages: Homegrown Spirits.” The tasting and lecture will focus on small-batch, traditional distilleries up and down the east coast and will include hors d’oeuvres.

$30, members $20

4545 N. Charles St.

410-516-0341

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Museums.jhu.edu, June 2011

The 15th Anniver­sary Evening of Tra­di­tional Bev­er­ages Fri­day night at Hop­kins’ Home­wood Museum isn’t your usual happy hour. This year, the annual event cel­e­brates tra­di­tional spir­its, fea­tur­ing a talk by Dr. Den­nis Pogue, chief his­to­rian at Mount Ver­non, George Washington’s his­toric home where whiskey and other spir­its are being made using the found­ing father’s own recipes. The liquor for this evening’s cock­tails, how­ever, is cour­tesy of craft dis­tillers of this era, such as Maryland’s own Black­wa­ter Sloop Betty Vodka, Catoctin Creek Organic Mosby’s Spirit Rye from Vir­ginia, and the def­i­nitely not kid-friendly Art in the Age ROOT Tea Liqueur from Penn­syl­va­nia. The evening also includes a silent auc­tion and appe­tiz­ers paired with cocktails.

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Blogs.CityPaper.com, 6.9.11

By Mary Zajac

The 15th Anniver­sary Evening of Tra­di­tional Bev­er­ages Fri­day night at Hop­kins’ Home­wood Museum isn’t your usual happy hour. This year, the annual event cel­e­brates tra­di­tional spir­its, fea­tur­ing a talk by Dr. Den­nis Pogue, chief his­to­rian at Mount Ver­non, George Washington’s his­toric home where whiskey and other spir­its are being made using the found­ing father’s own recipes. The liquor for this evening’s cock­tails, how­ever, is cour­tesy of craft dis­tillers of this era, such as Maryland’s own Black­wa­ter Sloop Betty Vodka, Catoctin Creek Organic Mosby’s Spirit Rye from Vir­ginia, and the def­i­nitely not kid-friendly Art in the Age ROOT Tea Liqueur from Penn­syl­va­nia. The evening also includes a silent auc­tion and appe­tiz­ers paired with cocktails.

Fri­day, June 10, 6–8 p.m., $30 mem­bers, $40 non-members. Visit Johns Hop­kins Muse­ums for more details.

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Blog.çitypaper.com, 6.9.11

Look at this photo my friend Amber took of me over Memo­r­ial Day week­end. She and Rob were sweet enough to host Sophia and me for two nights and a party at their Brook­lyn apart­ment. I brought a bot­tle of Root, and we mixed it with some top-quality cream soda. The result? Sum­mer deli­cious­ness. The party made quick work of the bottle. I posted about Root when I dis­cov­ered it back in March on Design*Sponge. It was only avail­able in Penn­syl­va­nia (and a few select bars in New York) at the time. Since then, it’s arrived at The Wine Source here in Ham­p­den, and I’ve been drag­ging it to friends’ houses ever since. And this after­noon, after a par­tic­u­larly hec­tic day, I received an email invit­ing me to a pri­vate happy hour tomor­row night, fea­tur­ing Root, hosted by Art in the Age, the geniuses who make the stuff. Social media score! I might have to take a page out of Rob’s play­book and give them all giant bear hugs for cre­at­ing such an awe­some (and organic!) product.

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GavinsTours.com, 6.7.11

This herbal elixir, infused with old-timey ingredients like birch bark and wintergreen, mimics the sweetly medicinal taste of authentic root beer. It’s perfect for lending a boozy bite to post-BBQ ice cream floats.

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TastingTable.com, 6.7.11

Dennis Hewlett manages The Pub on Passyunk East — known by locals as The P.O.P.E. — in the rising-star neighborhood of Passyunk in South Philadelphia, Pa. The spot is a great place to kick back with a cold craft brew, thanks to a staff that knows good beer and stellar service.

“While our crowd is diverse, its core base is young professionals and young creative minds alike,” Hewlett says. “The pub offers 14 rotating drafts and over 70 types of bottled beer and cans.”

This spring, the pub began highlighting two new spirits produced by Art in the Age of Mechanical Reproduction branding group: Root, a root-tea liqueur, and Snap, a gingersnap liqueur. The “Root for the Phillies” promotion features Root- and Snap-centric cocktails named after Philadelphia Phillies players. For $5 to $7, guests can order baseball-themed beverages, such as the Chooch, made with Root, Pennsylvania Dutch Birch Beer and Blackstrap Bitters and garnished with a cherry, or the Manny Trillo, featuring Snap, ginger ale and a dash of Fee Brothers Whiskey Barrel Aged Bitters. The promotion will run until the end of baseball season.

“I even got my chef involved by coming up with a barbecue sauce using Root,” Hewlett says. “Thus far, the turnout and feedback has been great, even though the weather on the morning of Opening Day was cold and rainy. People have responded well to it.”

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Nightclub.com, 6.6.11

So it seems like I’ve been on quite the strawberry kick recently.  Today I’m going to show you how to make the Strawberry Letter 22, a carbonated cocktail that tastes like a strawberry root beer soda.  Let me start by saying that I am actually not a big fan of root beer; however, I am completely in love with this drink.  The Strawberry Letter 22 gets its root beer flavor from Root Liqueur.  This organic liqueur is made of birch bark, smoked black tea, sugarcane, orange and lemon peel, sassafras and a number of other bold spices.  The flavor is crisp, clean and so delicious.  Seriously blows your average root beer out of the water.  Pair this liqueur with strawberry puree, rum, lime juice and simple syrup to make a refreshing summer cocktail.
I used the ISI Twist ‘n Sparkle to carbonate this drink; however, any home carbonation system would work.  I would recommend making 4 – 5 of these beverages at a time to get the most out of one CO2 cartridge.  If you don’t have a soda maker at home; you can still enjoy this drink uncarbonated.  Continue reading for the recipe (and video of the Twist ‘n Sparkle in action).

Strawberry Letter 22
This recipe is courtesy of Josh Sullivan of Post Prohibition, a Baltimore-based movement that celebrates the craft of the cocktail.  Josh enjoys creating well-balanced, artistic cocktails often featuring fresh, seasonal ingredients.  If you have enjoyed this recipe, be sure to visit Post Prohibition for more cocktail inspiration.
2 oz. white rum
1 oz. strawberry puree (recipe below)
3/4 oz. root liqueur
1/2 oz. lime juice
1/4 oz. simple syrup (recipe below)
Special equipment: ISI Twist ‘n Sparkle (or other home soda maker)
Pour white rum, strawberry puree, root liqueur, lime juice and simple syrup into cocktail shaker, stirring to combine.  If you are going to carbonate the drink, cap your shaker and place in the refrigerator.  The liquids should be chilled before adding to the Twist ‘n Sparkle.  Once chilled, pour the liquids in to the Twist ‘n Sparkle and carbonate. Transfer the carbonated cocktail to a short glass filled with ice and garnish with a lime wedge.
If you don’t want to carbonate this drink, add ice to your shaker, cap and shake until thoroughly chilled.  Strain into a short glass filled with ice and garnish with a lime wedge.
Makes 1 drink.
To make strawberry puree:
Give 1 pound (ish) of strawberries a good rinse.  Do not dry.  Hull and half the strawberries.  Quarter any extra large strawberries.  Add strawberries to a large skillet and warm over medium heat, stirring occasionally.  Cook until strawberries start to soften and release juices.  Remove from heat and transfer to a small food processor.  Add a dab of water and process until smooth.  Pour mixture through a fine mesh basket strainer into a clean bowl (you can use a spatula here to help press the liquids through strainer).  Discard the solids.  Let cool before using.
To make simple syrup:
Warm equal parts white sugar and water over medium heat (I usually do 1 cup of sugar and 1 cup of water), stirring until sugar is completely dissolved. Bring mixture to a boil, bubble for 1 minute, then remove from heat. Let cool before using.

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KitchenKonfidence.com, 6.4.11

Last time, Booze News was Washington-centric.  Now, it’s national!  In what’s becoming a recurring monthly run-down of news articles and information of interest, here are a few news items for your craft beer and summer drinking pleasure.

Savor, Washington DC’s annual craft beer festival, has arrived and will be held this week on Thursday, June 2 and Friday, June 3.  Thanks to limited availability and, in my opinion, an absurdly high ticket price, I won’t be attending.  But have no fear: our friends the Lagerheads have cataloged all the other events outside the festival itself, so that “everyone has plenty of opportunities to taste many of the same beers being served and to meet several of the same brewery founders and brewmasters who will be at Savor.”

Peruse the Lagerheads’ article and events list, Savor Week 2011: The Master List

Frank Bruni of The New York Times wrote an overview of beer cocktails late last week that could well serve as an excellent Summer Drinking Guide.  Bruni’s summary first provides the basic two categories of beer cocktails – the michelada and the shandy – and then identifies several variations and cocktails within each category.  The result: a great short list of summer beverages certain to provide a creative and adventurous beer drinker with endless possibilities.

Another note: this was Bruni’s last piece for The Times’  Tipsy Diaries series.  I will indeed miss his inspirational and informative articles.

Read Bruni’s final Tipsy Diary Entry, Beer Cocktails in City Bars

Today, The Washington Post’s Jason Wilson penned an interesting article discussing the origins of Root liqueur, a member of the amaro family of bitter, herbal digestifs.  Following his overview of root’s history – a history involving American Indians, Philadelphia’s Dutch settlers, and pharmacist Charles Hires (of Hires Root Beer) – Wilson provides several interesting recipes that combine root with rye whiskey, applejack, or brandy.

Read Wilson’s Post article, A Liqueur Named Root

And finally, a question to you, the readers: would you enjoy reading a short synopsis of notable drinking articles, stories, and information on a more regular basis?  Should Booze News become a permanent fixture of The Hip Flask?  Let me know in the comments section, below.

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TheHipFlask.com, 6.1.11

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Cowboys & Indians Magazine,  6.1.11

By Jeannette Ordas of Everybody likes Sandwiches

Last year I took a little vacation to San Francisco and brought back with me a bottle of Root that I found at a specialty liquor store. Root is a Philadelphia liqueur brewed by Art in the Age, an artist collective that believes in “high quality work marked by fine craft and intellectual rigor”. For a bit of history, root tea was made by Native Americans and the recipe was passed along to early American settlers. It had kick but when the Temperance Movement gained popularity and wanted to keep coal miners sober on the job, the non-alcoholic root beer we know today was born. Art in the Age wanted to go back and create a recipe based on the historical bevy and thus Root was born.

It’s a blend of birch bark, wintergreen sugarcane, sassafras and a bunch of other wild roots and herbs. It’s 80 proof and organic and has nothing in common with those sickly sweet root beer flavoured vodkas that are around today. While their website has a variety of recipes you can make, I’ve found the one that I like the best. Root and ginger. I used Fentimans ginger ale here, but good old Canada Dry also makes for a perfect summer sipper. But remember, this packs a powerful punch, so sip carefully!

Root and Ginger
2 oz Root
4 oz Ginger Beer
ice
lime wedge (optional)

Pour Root over ice and top with ginger beer. Stir. Garnish with a lime wedge, if desired.

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Poppytalk.blogspot.com, 6.1.11

The Hollywood Roosevelt hotel’s new nightspot The Spare Room only looks like it’s been serving up highballs (and gutter balls) since Errol Flynn’s heyday. “We wanted to fill the void in nightlife—something more exciting than a restaurant and more comfortable than a nightclub,” says co-owner Med Abrous, who, along with partner Marc Rose, converted an unused space on the hotel’s mezzanine level into a high-class, cozy cocktail den definitively more timeless than retro. “We don’t consider ourselves a throwback, but we respect tradition,” says Rose.
Its splendors include two reclaimed maple-and-pine bowling lanes complete with handcrafted custom shoes by footwear designer George Esquivel, a “spirit forward” drink menu boasting classic and signature cocktails served in party-friendly punch bowls, and a hidden photo booth for snapping discreet mementos.
Rose says the 84-year old Hollywood Roosevelt “deserved a bar of this caliber,” and hopes the lounge endures beyond years and into generations. “We really want our walls to talk, and we would love those stories to be there 40 to 50 years from now.”
The ageless feel is so pervasive, one hotel guest recently slipped inside during off-hours to take photographs of the “historic” bar, refusing to believe it had opened only weeks earlier. Says Rose, “She thought the room had been here as long as the hotel had been open!” 7000 Hollywood Blvd., LA;
THE SPARE ROOM SNAP
1 oz. Art in the Age snap
1 oz. Sazerac rye whiskey
1/2 oz. agave nectar
1/2 oz. lemon juice
1/4 oz. egg whites

Combine all ingredients and pour into a coupe glass. Garnish with fresh-grated nutmeg.

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Los Angeles Confidential Magazine, 6.1.11

Since it’s now, surprisingly, already Memorial Day weekend, you might as well celebrate the passage of time and the dawn of summer with this twist on a traditional English country summer refresher: the Pimm’s Cup. The version at Range, created by bar manager Jeff Lyon, features the addition of a ginger snap liqueur for added spice notes, but it’s just as refreshing as the original, long beloved classic. Try this and a bevy of other inspired, market-fresh drinks at one of our favorite restaurant bars in town.

Pimm’s # 3
2 oz. Pimm’s
1/2 oz. Snap (ginger snap liqueur)
1/2 oz. lemon
cucumber
Fever Tree ginger ale

Muddle small chunk of cucumber in the bottom of a glass. Add all ingredients but the ginger ale and shake. Fine strain into pilsner glass filled with ice. Top with ginger ale. Garnish with 3 cucumber slices and a lemon wedge.

PREVIOUSLY:
The Narguja at Gitane
Summer in the City at Michael Mina
Strawberry Punch at Zero Zero
The Lavanda Niño at Colibri
The Strange Love at Lafitte
Nobody’s Dirty Business at The Hideout
The Hard Boiled at Wilson & Wilson
White Diamonds at Rye
The Frankmoon Jean at Clock Bar
The Valentino at Cotogna
The Quince Martini at Quince
The Bourbon Raspberry Splash at The Brixton
The Bonnie and Clyde at Blackbird
The Rusty Rake at 15 Romolo
The Moulin Rouge from Brick & Bottle
The Chartreuse Swizzle from Clock Bar
The Little Ava and Sailor’s Nog at Twenty Five Lusk
The Ti Punch at Bar Agricole
The Bourbonmela at Perbacco
The Kentucky Pilgrim at Elixir
The Hurricane at Hog & Rocks
The Acadian at Beretta
The Mai Tai at Thermidor
The Italian Boilermaker at Gold Dust Lounge
The Aperol Cocktail at Zuni
The Root of All Evil and The Grape Drink at Blackbird
The Hop Toad Cocktail at Comstock Saloon
The Central City at Prospect
The Black Rose and the The Torii Toddy at Burritt Room
The Caribeño and The Fogcutter at Smuggler’s Cove
The Plaza Cocktail at Wexler’s
The White Manhattan at Nopa
Three Mint Juleps and The Improved Sunrise at Rickhouse
The Escapology at Burger Bar
The Smoke Screen at Lafitte
The Western Edition at Jardinière
The Vesper at Heaven’s Dog (and elsewhere)
Rock & Rye and The Juan E. Appleseed at Rye
The San Francisco Cocktail
Mad Men Cocktails
The Fleur de Pepin at Era
The Pisco Sol at Pisco Lounge
The Five-Spice Margarita and Laughing Buddha
from Cantina
La Lambretta from Quince
The Recoil at Bloodhound
The B Line and The Vicious Circle at Range
La Perla at Fifth Floor
The DiVine Cocktail at The Parlor
The Piccadilly at Absinthe
The Ginger Ante from DOSA Fillmore
A Sour Mezcal Cocktail from Camino
The Spruce Goose from Spruce
Seven Decades of Cocktails from Gourmet
Smokin’ Stoned Fruit from Conduit
The Promissory Note from The Alembic
Blackberry Shrub
Strawberry Gin Shrub from NOPA
The Naughty Sun Dress from Bourbon & Branch
Gitane’s Castillan Cup
A Roundup of Cocktail Blogs
The Rio Grande Cocktail at 15 Romolo
Old Sydney Town Punch at Elixir
DOSA’s Batsman
And… A New School Cocktail Glossary

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Sfist.com, 5.27.11

Sustainable Terrariums
Thu., May 26, 6 p.m., free, Art in the Age, 116 N. Third St.

Once you’ve polished off the last delicious drop of ROOT, it’s hard to say goodbye to that bottle — it’s just so damn pretty. Art in the Age — purveyors of the aforementioned bespoke liqueur and its gingerbready sister, SNAP — has concocted a clever means to keep those ROOT remnants around without turning your living room into a bottle-lined frat house. Dave Seator and Louis Cook encourage Earth-friendly artistry with their Sustainable Terrariums workshop, in which they’ll teach reduce/reuse/recyclers how to make tiny ecosystems inside those aesthetically pleasing empties.
Thu., May 26, 6 p.m., free (RSVP to daniel@artintheage.com), Art in the Age, 116 N. Third St., 215-922-2600, artintheage.com, daveseator.com.

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CityPaper.net, 5.26.11

Not just another manic Monday.
UNWIND
Chaddsford Winery Memorial Day Picnic & Tasting Weekend
What: Leave city life behind with a wine sampling ($10), mellow acoustic music, and a leisurely meal on the lawn. 
Why: Barbecue and booze signal the start of a long, lazy summer. 
When: Sat.-May 30, noon-6 p.m.
Where: 632 Baltimore Pike, Chadds Ford (610-388-6221).
SLATHER
Addiction Body Care Line
What: The talented ladies whip up their own candles, bath scrubs, and body butter scented with a hint of lavender fig ($8-$24). 
Why: They’ll happily create a custom fragrance for you. 
When: Mon. & Sun., noon-5 p.m.; Tues.-Sat., noon-6 p.m.
Where: Addiction Makeup Studio & Boutique, 1024 Pine St. (267-687-5446).

SPROUT
Sustainable Terrariums Workshop
What: Louis Cook and Dave Seator demonstrate how to plant tiny gardens in recycled Root and Snap bottles. 
Why: A simple way to add some green to the backyard you lack. 
When: Tonight, 6-8 p.m.
Where: Art in the Age of Mechanical Reproduction, 116 N. Third St. (215-922-2600). R.S.V.P. (required) to daniel@artintheage.com. Participation is free.
SHOP
Topstitch Boutique Closing Party 
What: Don’t miss your chance to say good-bye to the beloved store and take advantage of up to 50 percent off vintage clothing, jewelry, and more. 
Why: Parting is sweet sorrow; lessen the pain with a pair of Fleathers earrings. 
When: Sat., 6-10 p.m.
Where: 54 N. Third St. (215-238-8877).

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DailyCandy.com, 5.26.11

Once you’ve polished off the last delicious drop of ROOT, it’s hard to say goodbye to that bottle — it’s just so damn pretty. Art in the Age — purveyors of the aforementioned bespoke liqueur and its gingerbready sister, SNAP — has concocted a clever means to keep those ROOT remnants around without turning your living room into a bottle-lined frat house. Dave Seator and Louis Cook encourage Earth-friendly artistry with their Sustainable Terrariums workshop, in which they’ll teach reduce/reuse/recyclers how to make tiny ecosystems inside those aesthetically pleasing empties.
Thu., May 26, 6 p.m., free (RSVP to daniel@artintheage.com), Art in the Age, 116 N. Third St., 215-922-2600, artintheage.com, daveseator.com.

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CityPaper.net, 5.26.11

So much to sip, so little liver. Manhattan Cocktail Classic’s opening gala offered up a menagerie of cocktails for revelers to choose from. At every turn, we saw, we sipped, we savored. Yep, enthusiasts pretty much scored on the cocktail front. Bars, bartenders and craft cocktails literally occupied almost every inch of the New York Public Library leaving City Sip staffers palettes perplexed for days. But through all that we sipped and saw, these cocktail “craftorians” really delivered with spirited execution, delivery, presentation and taste. Dream a little drink come true in I’ll Take Two: The Sippin’ 5 Star Cocktails of Manhattan Cocktail Classic.

The Shoeless Sultan by Brian Van Flandern featuring Don Julio Anejo

1oz. Don Julio Anejo
½ oz. Laustau Palo Cortado Sherry
1 oz. Fresh Mango Puree
½ oz. fresh lime juice
½ oz. Agave Nectar
¼ tsp. Chipotle Chili Powder

Infuse with fresh rosemary. Serve in a highball glass and garnish with a rosemary sprig.

Blackthorne’s Cask by Todd Richman featuring Michael Collin’s Whiskey

2 1/2 oz. Michael Collins Irish Whiskey
.75 oz. VYA Sweet Vermouth
5 dashes of Versinthe Absinthe Superior
3 dashes Angostura bitters
*All of the ingredients were aged in a first used Tutthilltown Bourbon Barrel for 7 weeks.

Stir with ice, strain into a martini glass and garnish with an orange twist.

Blue Mountain Daiquiri by Willy Shine featuring Appleton Estate Reserve

2 oz. Appleton Estate Reserve
1 oz. fresh lime juice
1 oz. demerara syrup
flamed orange peel
fresh nutmeg
dust of Blue Mountain coffee grounds

Shake and strain ingredients into a chilled martini glass, flame orange peel, dust with nutmeg and freckle with coffee grounds.

Root Julep by Charlotte Voisey featuring Root Liqueur
2 oz. Root Liqueur
1 oz. fresh lime juice
3/4 oz. simple syrup
10 loose mint leaves

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a fresh mint sprig.

Plumdog Martini by Daniel Udell featuring Bulldog Gin

2 oz. Bulldog Gin
1 oz. Japanese Plum Wine
1 oz. Lavender Soda
lavender Sugar Rim
black plum half wheel garnish

Stir all ingredients over ice and strain. Serve in martini glass with lavender sugared rim glass and garnish.

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CitySip.com, 5.24.11

Just when you thought that the market for craft spirits had been fully tapped, doors open for yet another enchanting elixir deserving of special attention. The creators of Hendrick’s Gin and Sailor Jerry Rum have created ROOT for the artist collective and brand, Art in the Age of Mechanical Production.  The attractive packaging only hints to the wildly pleasing contents inside the bottle – a concoction distilled from sugar cane and neutral grain spirits with botanical ingredients including birch, spearmint, cardamom, vanilla bean, clove and citrus. The ROOT recipe harks back to an 18th century Pennsylvania folk recipe stemming from Root Tea, which at one point was pretty potent but later came to be known as Root Beer, once the alcohol was removed from it during the Temperance Movement.

My interest in this spirit, which I first tasted the other day at Williamsburg’s Five Leaves restaurant with brand ambassador Nam Lee, stems not only from its intriguing herbaceous flavor profile, but from the range of things you can do with it: from sipping it on ice with an orange peel, to a spicy twist on a Manhattan, to mixing it with stout, or using it in a marinade or bbq sauce for ribs.

Once I get my hands on a bottle, I am plan to mix up the “Coal Cracker Buck”

1 part ROOT

1 part Rye Whiskey

1/3 part fresh lemon juice

1/3 part fresh ginger syrup

2 muddled blackberries

Shake, serve tall, top with seltzer and garnish with mint. Head to the races!

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Bohedonist.com, 5.19.11

3,000 cocktail lovers attended the kickoff of the Manhattan Cocktail Classic at the New York Public Library on Friday, and over 40,000 drinks were served. (That’s right, that’s about 13.3 cocktails per person…but don’t worry, many folks tasted a few sips of each one and the moved on.) It seemed like every nook of the grand building was filled with revelers, from a wild subterranean dance party (complete with acrobats on swings) to a red-lit lounge upstairs. The libations included great renditions of the classics and fanciful new creations, featuring a wide range of spirits (including up-and-coming brands.)

Root Julep: If you haven’t tasted Root, you should—it’s like root beer for grownups. For this drink, 2 ounces of Root were shaken with fresh lime, simple syrup, and mint leaves.

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SeriousEats.com, 5.15.11

The BLVD Hotel in Studio City recently opened up their intimate lobby into a bar called BLVD Bar.
I was invited to their launch party and tasted the drinks they offered. It’s a small place so the bar itself is not big, but enough to offer an eclectic menu.
All the drinks are named after boulevards in Los Angeles. Many of them are vodka-based ‘tinis, which are appropriate for the target audience. There’s even one with layered colors called Santa Monica Blvd, undeniably pretty, but for those who have gotten bored of those, there is still something here for you. The La Cienega Blvd drink is one of the best margaritas I’ve had in town, made with Don Julio tequila, agave syrup, and lime.

An unusual bottle of spirit caught my eye during the party: ROOT. The label says this 80-proof spirit was a “certified organic neutral spirits with North American herbs and pure cane sugar.”
Photobucket
The ingredients listed included birch bark, wintergreen, cinnamon, nutmeg, allspice and more. They use this in a drink called Ventura Blvd made with Root , Canton ginger liqueur, black rum, grenadine and mango syrup. It was a sweet and balanced drink with an unusual herbal undertone.
I wanted to try the Root by itself so they gave me a shot of it. Upon the first whiff my brain said “root beer.” Unmistakably root beer. With the first taste, though, it was most certainly not. It was potent, fairly thick, with strong herbal notes.
I was very happy with this particular spirit discovery, and pleasantly surprised that I found this at BLVD Bar!

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GourmetPigs.com, 5.14.11

Jason Neroni, the chef at the newly renovated and expanded Osteria La Buca, is also a talented mixologist. He recently concocted a truly tasty list of cocktails for the bar, all of which manage to conjure up summer-tinged feelings of sentimentality for Italy (whether you’ve been there or not). A particular favorite, the Penny Arcade, mixes earthy snap liquor, elegant Benedictine, herbal-edged Amaro Nonino with a sweet kiss of honey and a sour dash of lemon for a snapshot of life on easy street. Drinking it at Osteria La Buca’s bar is a treat, thanks to the month-old Sputini menu, which features ricotta croquettes with truffle honey. These little balls of heaven pair perfectly with the Penny Arcade; catch them and rub them around in the sweet honey at the bottom of the bowl.

The Penny Arcade by Jason Neroni

2 ounces snap liquor

1/2 ounce Benedictine

1/2 ounce Amaro Nonino

1/2 ounce honey

Juice of 1/2 a lemon

Shake over ice. Strain into bucket glass with ice. Garnish with a lemon wedge.

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LATimes.com, 5.13.11

by Kathy Casey on May 12, 2011

Gourmet Whip PlusYou’ve for sure seen them at Starbucks. And they do make perfect whipped cream. But there’s so much more you can do with them! Of course I’m talking about iSi Gourmet Whips (as seen to the left, photo courtesy of iSi North America).
There are so many ways you can use your Whip! I tend to geek out and try different things.
First we start with a classic, flavored whipped cream. Smooth and silky Berry Whipped Cream adds an extra berry element to lush summer berry shortcakes.
Next up is a quick and easy method for infusing water with fruits or herbs. I’ve included a recipe for Watermelon Habanero Infused H2O done in 10 minutes with the quick iSi (pronounced EEE-see) infusion method. This makes for a non-sweet and refreshing mixer for vodka or silver tequila and a slim sophisticated non-alcoholic sip. H2O cocktails are a great way to let the essence of the spirit come through while still adding some natural complementary flavors without sweetness.
I have experimented with a lot of interesting water infusion flavors, from celery to apple-thyme. One thing to note when trying out new flavors is to go light on the herbs, as a little tends to go a long way.
Last but not least is my experiment with carbonating cherries. There are a lot of methods circulating the web for carbonating grapes, so I thought it would be interesting to experiment with cherries. I split maraschinos and opened them up to expose more of the cherry flesh. Then I put them into an iSi Gourmet Whip Plus, charged the canister with two iSi Sparklettes CO2 soda chargers, gave it a shake and let them sit overnight. The cherries get quite big and have a bubbly effervescence. You can stir up some drinks for friends and enjoy a fizzy cherry garnish.
At the Manhattan Cocktail Classic in New York in May, I’m presenting the seminar Three Mixologists – Three Drinks – Three Ways with Jamie Boudreau and Charlotte Voisey. (I’m thrilled that Liquor.com has just identified our presentation among five “must-do” events at the MCC!) One of the drinks all three of us are doing is the Old Fashioned. I forecast a big movement with the trend towards hand-crafted sodas and new creativity, experimentation and excitement around the soda-fountain era. Wanting to give my Old Fashioned a retro soda-fountain twist, I created a Root-Bourbon Old Fashioned with Carbonated Cherries. It’s crafted with ROOT, which is amazing organic root beer liqueur, and Hudson Baby Bourbon plus a touch of housemade vanilla bean syrup. Carbonated cherries add a playful garnish.
I hope these ideas will inspire you to experiment with some of your own creations—let me know if you come up with anything exciting! – Kathy
P.S.: Important info on cleaning your iSi Gourmet Whip canister: After being charged, the iSi Gourmet Whip Plus canister is under pressure. When you’re ready to empty the canister, for safety and clean up, be certain to release all the gas before removing the lid.
Berry Whipped Cream
Fills one 0.5 liter iSi Gourmet Whip Plus
2 cups heavy whipping cream
3 oz (6 Tbsp.) Monin Raspberry Syrup
1 iSi N2O cream chargers
Measure ingredients into iSi whip canister. Screw on top and charge with 1 iSi cream charger. Shake very lightly.
Watermelon Habanero Infused H2O
Makes 2 cups infused water
1 cup 1/4″-diced watermelon
2 strips lime zest
1 thin-sliced ring habanero chile
1/16 tsp. salt
2 cups filtered water
2 iSi N2O cream chargers
Place the fruit, zest, chile, salt and water in an iSi whip canister and charge with 2 iSi cream chargers. Let sit for 10 minutes and then release gas with canister standing upright. Strain water through a fine-mesh strainer. Serve over ice with vodka or silver tequila, or on its own as a lovely infused non-alcoholic drink.
To spike with vodka, mix about 3 ounces of infused water with 1 ounce of vodka. Serve on the rocks, or stir with ice till chilled then strain and serve up.
Here’s a preview of a drink I’m doing at the Manhattan Cocktail Classic in New York in May.
Root-Bourbon Old Fashioned with Carbonated Cherries
Makes 1 drink
1 1/2 oz Hudson Bay Bourbon
3/4 oz ROOT liqueur
1/4 oz Vanilla Bean Syrup (recipe follows)
Dash of Fee Brothers Old Fashion Bitters
Carbonated Cherry (method follows)
Measure the bourbon, ROOT, syrup and bitters into a mixing glass. Fill mixing glass three-quarters full with ice. Stir with a bar spoon until chilled. Strain over fresh ice in an old fashioned glass. Garnish with carbonated cherry.
Carbonated Cherries
Makes about 1 cup
1 (10-oz) jar maraschino cherries
iSi (0.5 liter/pint) Gourmet Whip Plus
2  iSi Sparklettes CO2 soda chargers
Drain cherries and discard juice. With a paring knife, slit each cherry from the bottom to butterfly them. Place cherries in iSi Gourmet Whip canister. Cap and seal. Charge with two iSi soda chargers, give it a light shake and then let sit refrigerated overnight. When you are ready to serve cherries, release the CO2 by squeezing the handle. It is very important that all the gas is released! Then unscrew the top and remove cherries to a container with a tight-fitting lid. Cherries will stay fizzy for about 15 to 25 minutes.
Vanilla Bean Syrup
Makes about 3 cups
1 large vanilla bean
2 cups sugar
2 cups water
Split the vanilla bean in half lengthwise and with a knife blade scrape out the pulp. Place the split bean pod and the vanilla bean pulp into a small pan with the water and sugar. Bring to a boil and then remove from heat. Cool. Can be stored, refrigerated, for up to 1 month.
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AldenteBlog.com, 5.12.11