If you’d like to see it in action, join us for letterpress workshops with Two Paperdolls on February 9th and 23rd.

More workshop details coming soon!

Two Paperdolls designer Jennifer James sat down with us to talk about some of the inspiration behind this original poster series commemorating First Ladies of the United States.





Stay tuned for more videos from the amazing letterpress printing session at Two Paperdolls!

For more information about the upcoming exhibiton, visit our Facebook event page here.

This limited collection will go quickly, so it’s never too soon to stock up for spring!

Available online and in the store.

A Poster Series by Two Paperdolls

“The first lady is an unpaid public servant elected by one person — her husband.”
Claudia “Lady Bird” Johnson

Two Paperdolls has always celebrated the vital roles women play in
our society, and in honor of the upcoming President’s Day holiday, their
team of illustrators, designers, and pressmen will transform Art in the Age
into a historical tribute to the remarkable women of the White House.

Two Paperdolls will commemorate the First Ladies of the United States
with an original series of letterpress posters, designed and printed
exclusively for the occasion. The exhibition will also showcase a
working Chandler & Price Platen press from the early 1900’s,
which will be used in workshops throughout the month.

Join us First Friday, February 3rd, 6-8PM for an opening reception.

Check out our event page on Facebook for more details!

If you weren’t able to make it to our brewing demo, be sure to stop by the Barry’s Homebrew shop, especially on one of their “brew days“. Even if you don’t end up brewing at home, when you visit Barry’s you’re guaranteed to sample some delicious beverages and learn a thing or two about beer!

6:30PM-8PM at the AITA store.

Join us this Thursday at Art in the Age to learn just how easy it is to brew delicious beer at home!

The masters from Barry’s Homebrew will be walking us through the process, and even offering a sample or two of their own creations!

Hope to see you there!

Available now at Art in the Age, and online!

According to Quelcy, the idea first hatched when colored leaves were falling, and she added a splash of RHUBY to her cinnamon roll recipe. What ensued was an entire weekend of meals dedicated to the Art in the Age herbal elixirs!

Not only are these recipes perfect for the season, but are ridiculously delicious (we’ve already tried a few)!

RHUBY Moyo Cocktails, Roasted Salmon with RHUBY Apricot Mango Reduction, Roasted RHUBY Vegetables

Adult ROOT Beer Cake

The Next Morning’s Gingerbread SNAP & ROOT’s Waffles

Combing the creations of Hella Bitter, Barry’s Homebrew, Revolution Cider, Hulls Spring Hills Farm, we were able to create three unique and delicious cocktails, which we then sampled at our January First Friday reception.
 

Hella Tasty Punch

2 parts RHUBY
4 parts pineapple Juice
1 part triple sec
1 part seltzer
4 dashes Hella Bitter Citrus

Serve with picked mint and cucumber slices.

The John Adams

2 parts SNAP
4 parts Revolution Cider
1 part Spring Hills Farm grade B maple syrup
3 dashes Hella Bitter Citrus

Serve with a wedge of apple.

American Maple

2 parts ROOT
4 parts home brewed Maple Porter (see Barry’s Homebrew)
1 part Spring Hills Farm grade B maple syrup
4 dashes Hella Bitter Wormwood Aromatic

One of our featured beverage artisans, Hella Bitter, is a Brooklyn based bitter company that wowed our First Friday visitors with their mobile seltzer cart!

We will now be carrying their small-batch Citrus and Wormwood Aromatic bitters at the Art in the Age store!

Hella Citrus Bitter, is the bitter that started it all.  Hella has refined the citrus recipe to outshine all other orange bitters on the market, with a more concentrated and bright flavors.  Their small-batch approach enables them to carefully regulate the different flavors and prevent any one from overpowering the others.

Hella Wormwood Aromatic, considered the rock star of the bunch, is an answer to the ubiquitous Angostura-inspired aromatic bitters on the market.  Hella Bitter uses more intriguing ingredients and bolder flavors that allows the aromatic to stand up to the biggest bourbon whiskeys, but is still delicate enough to give subtle support to a gin cocktail.  The Wormwood Aromatic gets its unique color from the beet juice that is used to help sweeten it.

Hella Bitter is on a simple  mission to make every drink just a little bit bitter.

Available at Art in the Age and online.

Check out our deals online and in the store!

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

Opening reception: First Friday, January 6th, 6-8PM

Throughout history, the consumption of fermented and distilled beverages was considered safer than drinking water, creating a need for well made palatable refreshments.  Over time, these original recipes were adapted, developed, and passed down through generations.  Today, the methods associated with the production, preparation, and consumption of beverages have become sacred social customs.

During the month of January, Art in the Age and a select group of local artisans will showcase a return to the rich traditions of handcrafted beverages.  Each participant will create a distinct drink component, which will pair with Art in the Age spirits to form a collaborative artisan cocktail.

Featuring: Hella Bitter, Barry’s Homebrew, Revolution Cider, Hulls Spring Hills Farm, and more!

RSVP on Facebook here!

—
spiritmag.com, December 2011

1. Bolle Design: Cutting and Cheese Board $180

2. Morris Kitchen: Ginger Syrup $13

3. Bourbon Barrels: 3 Sugar Gift Set $39.50

4. Royal Rose: Rose Syrup $12

5. Art in the Age:  Root Mason Jar $10

6. Art in the Age: Letter-pressed Coasters $12

Available online or in the store.

Remove a bunch of grapes from the stem and soak in RHUBY for 3-4 hours.

At midnight, serve each guest 12 RHUBY soaked grapes for prosperity in the new year.

Ingredients
1 pound Berries (frozen work great, we used an assortment of Raspberries, Strawberries and Blueberries)
1 Cup Sugar
Juice and Zest of 2 Meyer Lemons
1/4 teaspoon Salt
2 Tablespoons RHUBY
2-3 dashes Rose Water

Preparation
In a medium sized sauce pan, over medium high heat add berries, sugar, lemon juice, zest and salt.

Bring to a boil, stirring occasionally so nothing burns.

Cook for about 20-30 minutes until the mixture coats the back of a spoon nice and thick.

Remove from the heat, add the RHUBY and rose water, stirring to combine.

Allow to cool slightly (it will be very hot)- serve warm over buttered biscuits, french toast or flapjacks.

Leftover jam can be refrigerated for up to 10 days.

This year we are fortunate to have RHUBY as part of the Art in the Age family, and The Reverend has come up with some amazing recipes just in time for New Years Eve!

Nothing is more celebratory than an ice cold fruits de mer platter, and The Reverend’s RHUBY cocktail sauce and mignonette will take your raw bar to the next level!

RHUBY Red Mignonette
1/4 Cup Red Wine Vinegar
2 Tablespoons RHUBY
1-2 Shallots, minced
1 teaspoon Black Pepper, freshly cracked
Pinch of Salt

Mix all the ingredients together and allow to chill for about an hour before serving

RHUBY Cocktail Sauce
1/4 Cup Tomato Ketchup
2 Tablespoons RHUBY
1 Tablespoon Horseradish (more if you like)
1/4 teaspoon Ground Coriander
1 Tablespoon Parsley, fresh and minced fine
Zest and Juice of 1 Lemon
2-3 dashes of Tobasco
2-3 dashes worcestershire Sauce
Salt and Pepper

Mix all the ingredients together, season with salt and pepper and allow to chill for about an hour before serving.

The holidays are here, and tis the season of SNAP!

Although we very much enjoy mixing both ROOT and SNAP with traditional egg nog, we’ve been working on a lighter take on the traditionally creamy, thick beverage.

Combining some of our favorite ingredients, we’ve created a classic flip cocktail; spicy, sweet, and refreshing for your holiday festivities!

 
FLIP NOG
2 parts SNAP
2 parts rye whiskey
2 parts apple cider
1 tablespoon maple syrup
4 dashes Hella Bitter Citrus
1 egg white
Freshly grated nutmeg

Add all ingredients to a cocktail shaker over ice.
Shake vigorously until ice cold and frothy.
Strain into a mason jar (rustic) or champagne coupe (fancy).
Top with freshly grated nutmeg.

2. Organic Hemp Bath Towel Set: $105

3. Art in the Age: Root Soap $7

4. Sort of Coal: Kuro Cube $25

5. Peg & Awl: Coal Pouch and Tote $38 and $190

6. Tembea: Small Toiletry Bag $45

Stop by Art in the Age to pick up your last minute gifts for the Holiday!

This past week we held a workshop at the Art in the Age shop where attendees had the opportunity to screenprint fabric with seasonal archival patterns, selected by Sarah Moore, curator of the Design Center at Philadelphia University’s Historic Textile Collection.  The screenprinted fabric was then sewn into festive holiday stockings!

The event was a blast, and attendees were able to take home the entire range of printed stockings for their friends and family.

Click below for a few photos of the workshop.

Watch the interview below.

Cakes:
1 Cup Butter, softened
1 Cup Brown Sugar
4 Eggs

3 Cups Flour, divided
1 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Clove
1/2 teaspoon Cardamom
1/2 teaspoon Nutmeg

2 Cups Candied Fruit (we used equal parts candied orange peel and citron)
1 Cup Dates
1 Cup Raisins
1 Cup Dried Pineapple, diced
1 Cup Pecans
1 Cup Walnuts
Zest and Juice of an Orange

ROOT Syrup:
1 Cup Sugar
1 Cup Water
1/3 Cup ROOT

Heat oven to 350ºF. Grease five 5″x3″x2.5″ loaf pans, line with parchment and set aside.

In a large mixing bowl, cream butter with the brown sugar until light and fluffy. Add the eggs one at a time incorporating each into the mixture.

Combine all of the fruit, nuts and orange zest in a bowl and mix with 1/4 cup of the flour.

Sift the remaining flour with the salt, baking powder and spices. Working in thirds, add the dry ingredients to the wet alternating with the orange juice. The batter will be thick. Once blended, add all the fruit and nuts and mix very well.

Divide the batter into the pans and bake until a cake tester comes out clean, about 45-60 minutes.

While the cakes bake, add the sugar and water into a small sauce pan over medium high heat. Cook until the the sugar dissolves and the syrup takes on a light golden color. Remove from the heat, add the ROOT and set aside.

Once the cakes come out of the oven, prick the cakes all over with a skewer while still in the pans. Pour the syrup evenly over the warm cakes, a little at a time, allowing the cakes to absorb the syrup before adding more.

Cool completely before slicing. Wrap remaining cakes tightly in plastic.

Using recycled AITA spirit’s bottles, workshop attendees built tiny living ecosystems that will continue to grow and flourish with proper care.

Art In The Age ROOT Terrariums from Art In The Age on Vimeo.

For instructions on how to build your own AITA bottle terrarium, click here.

Check out some pictures from the event below.

Heat oven to 350ºF.

Place pork loin, fat side up, in a roasting pan and season liberally with salt and pepper.   Set aside.

In small saucepan add all the ingredients, except for the ROOT, and cook over medium high heat until reduced by 1/3. Season the glaze with salt and pepper.  Remove from the heat and add the ROOT, stir to combine all the ingredients.

Brush 1/3 of the glaze onto the pork loin allowing it to pool in the bottom of the pan.

Place in the oven and roast, basting every 20 minutes. Add more glaze to the pan as necessary.

Roast for one hour, or until you reach your preferred temperature (145º for medium, 160ºF for medium well).

Remove from the oven, tent with tin foil and allow to rest for 15 minutes before carving.

Slice the loin and serve with a drizzle of the remaining pan juices.

2. Penfield: Buckland Backpack $40

3. JW Hulme: Deluxe Field Thermos $200

4. Woolrich John Rich & Bro’s: Polar Park $695

5. Truman Handcrafted: Tuck Wallet $110

6. MCMC Fragrance: Dude No.1 Beard Oil $65

Stop by the  AITA store or shop online for our full range of holiday gifts!

Over 150 years ago, local Vermonters began mining and milling soapstone found in their fields for a variety of purposes. At Vermont Soapstone, the oldest soapstone workshop in the US, many of the original techniques are still in use today.

Add three chilled stones to your next dram of ROOT, let stand for 5 minutes and enjoy!

You can purchase Whisky Stones in time for the holidays here.

Join us at Art in the Age to create one of a kind screenprinted holiday stockings!

Attendees will have the opportunity to screenprint fabric with seasonal archival patterns, selected by Sarah Moore, curator of the Design Center at Philadelphia University’s Historic Textile Collection. The screenprinted fabric will then be sewn into festive holiday stockings, perfect to hang on your tree or over the fireplace!

This is a FREE event, but please RSVP to reserve materials.

Art in the Age Store
116 N 3rd Street
Philadelphia, PA 19106

2. Bolle Design: Wood Cutting Board $180

3. Steven Alan: Janis Hat $148

4. The Curiosities of Janice Lowry: $45

5. Peg & Awl: Bath Caddy $120

6. Organic Hemp Bath Towel Set: $120

7. Steven Alan: Hannah Dress $325

Don’t get left in the dog-house, check out these items and much, much more in store or online!

We celebrate Repeal Day because December 5th marks a return to the rich traditions of craft fermentation and distillation, the legitimacy of the American bartender as a contributor to the culinary arts, and the responsible enjoyment of alcohol as a sacred social custom.

In honor of Repeal Day, we’ve decided to put an AITA twist on a few classic prohibition era cocktails!

Mary Pickford
Along with her husband, Douglas Fairbanks, the golden-haired Mary Pickford was at the pinnacle of the first generation of movie royalty. This 1920s Cuban concoction does her honor.
Stir well with cracked ice:
3 parts SNAP
2 parts unsweetened pineapple juice
1/2 teaspoon grenadine
Strain into chilled cocktail glass and drop in a maraschino cherry.

Whiskey Old-Fashioned
The Old-Fashioned was around before Prohibition and it was around after Prohibition, but never was it more needed than during Prohibition—there being no better way invented to improve the taste of indifferent liquor.
3 parts ROOT
1 sugar cube
1 teaspoon water
2 dashes Angostura bitters
Muddle 1 sugar cube with a teaspoon of water and 2 dashes of Angostura bitters in the bottom of an Old-Fashioned glass until the sugar dissolves. Add 3 parts ROOT and stir briefly. Then add 2-3 ice cubes, stir some more, squeeze a large swatch of thin-cut lemon peel over the top and drop it in. This drink is always best if you let it sit for a minute or two before sipping it.

Colony Cocktail
New York’s Colony was no ordinary speakeasy. It was where Vanderbilts and Windsors went to dine in a civilized manner, and if that included a drink or two, then bartender Marco Hattem would provide one, no questions asked.
Shake well with cracked ice:
3 parts RHUBY
1 part grapefruit juice
2 tsp maraschino
Strain into chilled cocktail glass.

Sidecar
This French creation became the defining cocktail of the era.
Shake well with cracked ice:
3 parts SNAP
1 part Cointreau
1 part fresh-squeezed lemon juice.
Strain into chilled, sugar-rimmed cocktail glass

French 75
Named after an hard-hitting World War I artillery piece, the French 75 is, as far as can be determined, the only cocktail invented in the United States during Prohibition to become a classic.

Shake well with cracked ice:
3 parts RHUBY
1 part fresh-squeezed lemon juice
2 parts simple syrup
2 parts Champagne
Strain into highball glass full of cracked ice and top off with chilled Champagne.

 
Cocktails adapted from recipes compiled by David Wondrich.

1. the Hill-side scarves and ties: $80 – $127

2. Royal Rose Syrups: $12

3. JW Hulme: Hamline Pocket Journal $65

4. Yuketen: Maine Guide w/ Strap Boot $458

5. Billykirk: Belts $130

6. Peg & Awl: Spice Rack with Rootnog Mix $60

7. Jen Pearson: apothecary Matchstick Bottles: $20

For more great hand-crafted in the USA gifts, check out our online shop!

Livy my darling, I want you to be sure & remember to have, in the bathroom, when I arrive, a bottle of Scotch whisky, a lemon, some crushed sugar, & a bottle of Angostura bitters. Ever since I have been in London I have taken in a wine glass what is called a cock-tail (made with those ingredients) before breakfast, before dinner, & just before going to bed.

(quote from Mark and Livy: The Love Story of Mark Twain and the Woman Who Almost Tamed Him by Resa Willis)

 
In honor of Mark Twain’s birthday, we’ve put an Art in the Age twist on the great authors original cocktail recipe.

• 2 parts SNAP
• 1 part fresh lemon juice
• 1 part simple syrup
• 1/2 part of a smokey Scotch whiskey
• 2 dashes of Angostura bitters

Shake all the ingredients, except the Scotch, over ice and strain into a chilled cocktail glass.

Pour the Scotch slowly over the back of a spoon to create a smokey float on the top of the drink.

Garnish with a lemon twist and enjoy!

DECEMBER 2nd-31st, 2011

Opening Reception: First Friday, December 2nd, 6-8PM

For the best part of the century after the Civil War, Philadelphia represented prowess in production, the American apex of skill, versatility and diversity in manufacturing.

No city had a wider range of textile products, churned forth by factories in Kensington, Germantown, Frankford and Manayunk. At the turn of the century, roughly seven hundred separate companies operated in textiles alone, employing some sixty thousand people.

During the month of December, The Design Center at Philadelphia University’s Historic Textile Collection, curated by Sarah E Moore, will create a visual history of Philadelphia’s rich textile heritage within the Art in the Age gallery.

Join us for an opening reception and weaving demonstration by Betty Lertdarapong on First Friday, December 2nd.

Follow our Facebook event page and twitter for more details.

More than just its throat-soothing, influenza-defeating properties, Boilo was known as the anthracite coal miner’s cure for anything that ails you.

We’ve substituted SNAP for the traditional moonshine, which makes for an extremely delicious and festive holiday drink.

1 part SNAP
3 parts cider (pressed at Bartram’s Garden)
1 tablespoon Morris Kitchen Boiled Apple Cider Syrup
3 dashes Fee Brothers, Inc. West Indian Orange Bitters
1 orange slice

Add all ingredients, including the orange slice, into a cocktail shaker over ice. Shake and strain into a mason jar over fresh ice.

Garnish with a fresh slice of orange.

HAPPY THANKSGIVING!

We are in love with these new bath towels and accessories made form organic hemp and linen.

These hand-woven textiles are made from the finest vintage, hand -processed, hand-spun, organic hemp or boiled linen that were woven on authentic hand looms.

The flax and hemp used in these linens was grown without pesticides on family farms, then harvested, processed and spun by hand.

Currently we have the bath towel, spa towel, bath set, wash mitts, and travel zipper bags in stock.

These very absorbent linens look beautiful and grow softer with each use!  All are machine washable.

They also make a perfect holiday gift, so stop by Art in the Age or order online!

We’ll even have warm refreshments to keep you toasty while you shop!

For those of you moving a little slower after Thanksgiving dinner, we’ve extended our store hours to 12PM-8PM on Friday.

Happy shopping!

Once again, resident Art in the Age baker, The Reverend Michael Alan, has dazzled us with his holiday confections.  This year he has created a SNAP pumpkin tart, a delicious recipe that is sure to be a hit at your upcoming Thanksgiving celebration!

SNAP Pumpkin Tart

2 Eggs
1/2 Cup Brown Sugar
2 Tbsp Molasses
2/3 Cup Heavy Cream
1 tsp Cinnamon
1 tsp Ginger
1/2 tsp Cloves
2 Tbsp SNAP
1/4 tsp Salt
1 1/2 Cups Pumpkin

1 9″ Tart Shell, par baked (recipe below)

Heat oven to 350.

Mix the eggs with the brown sugar. Add the molasses, cream, spices, SNAP and salt, stir to combine. Next incorporate the pumpkin and mix thoroughly. Pour into the par-baked tart shell and bake for 50-60 minutes, or until the center of the tart begins to set up. Cool on a wire rack completely before removing from tart tin and slicing.

The Good Reverend’s Best Pie Dough

Makes enough for one single crust 9″ pie or tart

1 1/2 Cups Flour
1/2 tsp Salt
2 Tbsp Sugar
1/2 Cup plus 2 Tbsp Cold Butter, cut into little pieces
1 Egg Yolk
1-3 Tbsp Ice Cold Water

In the bowl of a food processor, add flour, salt and sugar- pulse to combine. Add the butter and egg yolk, pulse 10-20 times until it looks like wet sand. Add one the water one tablespoon at a time, pulsing after each addition until you can squeeze a bit of the mixture in your hand into a ball.

Transfer the dough onto a big sheet of plastic wrap, mold into a disk, wrap and chill for about 1/2 hour before rolling out.

Once again, resident Art in the Age baker, The Reverend Michael Alan, has dazzled us with his holiday confections.  This year he has created a SNAP pecan pie, a delicious recipe that is sure to be a hit at your upcoming Thanksgiving celebration!

SNAP Pecan Pie

6 Tbsp Butter, softened
1 Cup Dark Brown Sugar
3 Eggs
1 tsp Vanilla Extract
2 Tbsp SNAP
1/2 tsp salt
3/4 Cup Dark Corn Syrup
2 1/2 Cups Pecan halves

1 9″ Pie Shell, unbaked (recipe below)

Heat an oven to 350F.

Cream butter and sugar, then incorporate the eggs one at a time. Next add the vanilla, SNAP, salt, corn syrup and mix well. Arrange half the pecans in the bottom of the pie shell and pour in the mix over top. Arrange the remaining pecan halves as you wish on top.

Bake for 55-60 minutes.

Cool on a wire rack before slicing.

The Good Reverend’s Best Pie Dough

Makes enough for one single crust 9″ pie or tart

1 1/2 Cups Flour
1/2 tsp Salt
2 Tbsp Sugar
1/2 Cup plus 2 Tbsp Cold Butter, cut into little pieces
1 Egg Yolk
1-3 Tbsp Ice Cold Water

In the bowl of a food processor, add flour, salt and sugar- pulse to combine. Add the butter and egg yolk, pulse 10-20 times until it looks like wet sand. Add one the water one tablespoon at a time, pulsing after each addition until you can squeeze a bit of the mixture in your hand into a ball.

Transfer the dough onto a big sheet of plastic wrap, mold into a disk, wrap and chill for about 1/2 hour before rolling out.

Saturday, November 19th

Registration starts at 12pm at Waterworks (behind the Art Museum)

Philadelphia Tweed Ride IV Route:
Leave Waterworks at 1pm.
Schyulkill River trail
E on Locust St
Loop Rittenhouse Square (riding, not walking through)
S on 19th St
E on Pine St
N on 7th St
Stop at Washington Square Park
(about 30 minutes: mingle, meet people, make your decisions for the ballots)
N on 7th
–If Chestnut is clear: E on Chestnut
–If not clear: E on Market
N on 3rd St
E on Thompson St
N on Frankford Ave
End at O’Reilly’s at the corner of Lehigh Ave.

Again this year, YOU will be voting for the most cracking in these categories:
Most Dapper Chap
Most Snappy Lass
Most Stylish Steed (best/most period correct velocipede)
Most Marvelous Moustache
Most Magnificant Millinery (fanciest hat)

Along with awesome raffle prizes, we’ll be serving SNAP + Cider at the ride after party!

RSVP on Facebook

Beginning this November, Art in the Age will offer the entire Warby Parker line at our Old City, Philadelphia shop. Visitors will be able to try on the vintage-inspired optical and sun collections in person, and order custom prescription glasses on the spot!

Join us for an opening celebration, Thursday, November 17th, from 6-8PM, featuring music and refreshments at the Art in the Age store.

RSVP on Facebook here.

Please send recipe submissions to:

recipes@artintheage.com

You can also post your recipes here:

Facebook

Twitter

Last week the dapper gents at Commonwealth Proper served AITA cocktails at their new Philadelphia shop Movember party.

For those of you gentlemen looking to tune up your wardrobe, be sure to stop by the Commonwealth showroom for all your bespoke shirting and suiting needs!

Commonwealth Proper

1732 Spruce St. 1F

Philadelphia, PA 19103

After working in the denim industry for 20 years, owners Tony and Pete have perfected the fit and construction of these San Francisco made jeans. Now it’s your turn to break them in!

Check out the John Graham Mellor straight leg, made with 12.5 oz. cone denim from North Carolina.

Stop by the shop or order online before they are gone!

We have the following styles in stock:

Rockford: $240

Landis: $250

Stapleton: $285

Providence Cap: $40

Don’t get caught in the cold, stop by or order online while they’re still in stock!

For those of you on this side of the Atlantic, you can enjoy RHUBY year round with much less work!

November 4-27, 2011

Opening Reception: First Friday, November 4th, 6-8PM


An audio recording documents a sound happening in a specific time and place. Many factors affect a recording: is the room echoey, what kind of microphone is being used, how far is the mic from the singer’s lips? Once the recording is made, there are an infinite number of ways to further transform, augment, distort, and manipulate (mix) the original. During the month of November, Bill Moriarty will showcase his fascination with curious and remarkable noises, and celebrate the ingenious, historical, and tactile process of creating and manipulating sound.

Bill Moriarty is a mixing artist, recording engineer, sound designer, and record producer. He has worked with such bands as Dr. Dog, Man Man, Hoots & Hellmouth, and American Babies. He has also designed sound for theatrical productions, including Hell Meets Henry Halfway for Pig Iron Theatre Company, for which he won a Barrymore Award. This past March he appeared on a SXSW panel about producing records in the 21st century.

Bill distinctly remembers the first time he played guitar through an echo pedal, producing a sound that was otherworldly and full of immense possibilities. Today, as computer programs make recording and mixing techniques easier and more accessible than ever before, most people never have a chance to experience how physical the process of recording can be. This exhibition gathers both analog and digital equipment that provide a hands-on encounter with sound making and mixing, offering a tangible connection to both the history and future of playing with sounds.

Ingredients: (serves 2)
(adapted from Ash & Ashley’s Chocolate-Peanut Butter Bread Pudding)
3 eggs
1/2 cup honey
1 1/2 cups heavy cream
2 brioche knots, cut into cubes (I got 9 cubes per knot)
1 cup mini chocolate chips
1/2 can sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 oz ROOT liqueur
1 banana, sliced

Begin by whisking together the eggs and honey vigorously until combined and fluffy.

In a pot, add 1 cup heavy cream over medium heat until it begins to bubble lightly. Reduce the heat to low.  Add a little bit of the warm cream to the egg/honey mixture, whisking vigorously so that the eggs don’t curdle. (This is called tempering). Add the egg mixture to the pot with the remaining cream, whisking constantly until thickened, about 5 minutes. Remove from heat.

Prepare the brioche rolls, cutting into cubes.  I bought the rolls at Trader Joe’s, they are the perfect size for individual servings of bread pudding.

Add the bread cubes and the custard to a large bowl, stirring lightly to coat.  Add the chocolate chips.  Allow to sit for at least a half hour at room temperature. If planning ahead, you can do up to this step the night ahead of time and allow the bread to soak overnight.

Preheat your oven to 350 degrees. Add the bread mixture to a loaf pan.  Place the loaf pan into a cookie sheet with sizes. Add hot water into the cookie sheet so that the entire bottom is covered.

Cook for 40 minutes or until a knife inserted into the center comes out clean. Remove from the oven and allow to cool.
While the pudding is cooking, make the sauce.  Add 1/2 cup cream and the condensed milk to a pot over medium heat.

When it bubbles, reduce to low and whisk in the peanut butter, ROOT, and vanilla extract.

Whisk until smooth. If you want it a bit thinner, add more cream.
Spoon the sauce over the bread pudding while still warm. Top with banana slices.

What an absolutely delicious ROOT bread pudding!

We have 2 cozy sweater dresses for women that are great to dress up or down all through winter.

Ali Dress: $268.20

The Agnes Dress is a beautifully fitted woven dress that can be layered in many ways.

Agnes Dress: $247.50

The Annette Jacket is another piece that will never go out of style.  Made out of a soft wool/cotton blend in the USA.

Annette Jacket: $382.50

For men, we have the not-too-skinny, Skinny Tie:

Skinny Tie: $61.20

Stop by the store, or order online before Friday to receive the discount!

Mavea Supper Club Ticket Giveaway

There are two things that I crave in the fall. Comfort food and tea. The warmth of the oven and the kettle send me swooning. That being said, I’m thrilled to tell you that I am teaming up with Mavea, Art in The Age and Massimo Bruno for delicious Italian Supper Club on October 27th at 7pm at COOK in Philadelphia.

Before I share a few tea tips and serve two thoughtfully selected teas, Chef Massimo will be treating our taste buds to a multi-course meal that will highlight his hometown of Puglia. I had the opportunity to see the menu so that I could appropriately pair the teas with his dessert, and let me just say that the guests are in for an edible adventure.

Mavea generously gave me a pair of tickets to give away on t&p. Want to win? Simply tell me about your favorite fall tea and share your email address in a comment below by Monday (10/24) at 6pm. Be sure to check your email later that night, as I will be sending a happy to note to the lucky winner.

—

teaspoons & petals,  10.21.11

“I decided to really put the question out there, because I want to know what you think. My goal is to continue a dialogue and to come, at the end, to some kind of conclusion or, more likely, a starting point.”

Which Philadelphia based design (eg. product, interior, installation, graphic design, textile, lamp, etc.) do you think best represents the city’s design culture at the moment?

You might be wondering what actually qualifies as “design”. This interview with Charles Eames below gives a very clear description of how design functions in the world.

To submit your favorite Philadelphia designs (be sure to explain what and why) visit the Design Phan blog or Facebook page.

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

Art in the Age asked me if I wanted to be a part of one of their monthly installations and having been to the store before and being a fan, I was more than up for it.  I happen to be on tour at the moment and was able to drop by the shop to see the installation in person.  I’m definitely honored to be part of a great installation with other inspirational people (Bob being one of them) and am very pleased to see my stuff stocked alongside many other great brands in a great store doing great things.  Great.  I finally got to meet up with Bob for some drinks and hang time as well.  Greater.
p.s. Thanks for the bottle of Root guys!

New Grass, 10.19.11

Today, the Rancocas, Delaware, and Schuylkill are recovering from generations of abuse and neglect: wildlife not seen in decades (beaver, sturgeon, oysters) are beginning to return. They are living threads of history: along their banks are the ruins of Native and African American settlements, farms, ghost towns, suburbs, tidal marshes, battleships, industrial ruins, urban parks, bridges, shipyards, mansions, and colonial-era forts.

Crawford will also premier his Hidden River documentary, featuring footage shot and narrated during the expedition.

1-3PM

Bartram’s Garden
54th and Lindbergh Boulevard
Philadelphia, PA 19143

AITA refreshments will be served.


Also be sure to check out Allen’s Hidden River installation at the Art in the Age gallery this month!

Events will include orchard plantings, tours, volunteer opportunities, and harvest festivals and will feature fresh, local fruit!  Locations include SHARE, Grumblethorpe, Roxborough High School, Fairhill Burial Ground, Richard Allen Preparatory Charter School, Greenfield Elementary, Point Breeze, and the Village of Arts & Humanities.

See phillyorchards.org for details.

Penfield has been manufacturing classic outerwear in the USA since the 1970′s,  combining technical fabrics with classic designs that are fitting for the woods or urban environment.

This season we are carrying the Kasson jacket for both men and women.  This jacket is perfect for transitional fall/winter weather, with a duckbill hood, water resistant 60/40 fabric, and more pockets than you will ever be able fill!

Also great for Fall weather is the men’s Walpole,  featuring classic Hudson wax cloth fabric.

To keep your head extra warm, we have the the timeless Providence cap.

So stop by or order online, this deal only lasts until Thursday!

Watch the video below and learn how to mix up this simple and delicious cocktail.

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

Ingredients:

RHUBY
Basil
Rhubarb
Peaches

Brush peaches lightly with olive oil and grill  until nicely browned, 3 to 4 minutes per side.
Add peaches to a food processor and puree until smooth.
Cut basil into thin strips.

Cocktail:

1 part RHUBY
1 part peach puree

Add 1 part RHUBY and 1 part peach puree to a cocktail shaker over ice.
Add sliced basil, and shake until chilled.
Pour into a small mason glass over ice and garnish with a slice of peach and a stalk of rhubarb.

Phillies Specials for the Weekend

Posted by Foobooz on September 30th, 2011

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.

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

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

Devil’s Den – Get your rally towel and discounted Yards drafts for Saturday’s game.

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.

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.

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.

Table 31- Sony and Table 31 are going to be broadcasting the Phillies on a state-of-the-art HD screen outside on the Comcast plaza. Enjoy ballpark specials like hot dogs, pulled pork sandwiches and wings.

FooBooz.com, 9.30.11

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

Our tables were right next to John Bartram’s original stone cider press, and we served samples to 700 guests!

Luckily we had a chance to check out Data Garden’s amazing sound installations and performances throughout the night!

I normally test and try different libations. I’ve ventured out much more than I used to. I have to thank my husband. I used to only be a wine girl, but I find myself loving spirits more and more. I stumbled upon one of my new favorite liquers recently at a birthday party. It was a gift to the birthday boy, but once I tasted it I had to control myself from not confiscating his bottle. Root Liqueur has been created in the old-school fashion as a true alcohol distillery. It is made in small batches and trust me is worth finding if you can get your hands on a bottle. I tried it with cream soda for an adult root beer. But if you are really adventurous try my grown up root beer float.

Grown Up Root Beer Float

1 shot glass of Root Liqueur
1/2 cup of Stewart’s Root Beer
1 and 1/2 scoops of vanilla ice cream (I prefer Blue Bell, but I can’t get it in DC)

Combine the Root Liqueur and Stewart’s Root Beer. Pour over ice cream and enjoy. Trust me on this. It won’t be your last Grown Up Root Beer Float.

–

All About the Pretty, 10.12.11

Since we first tried it last fall, 0ne of our favorite seasonal mixers with Art in the Age SNAP is apple cider!  The sweet cider is the perfect compliment to SNAP’s warm spices, and is delicious served both hot and cold.

This year we’ve decided to kick up our SNAP + apple combo to the next level, with a batch of our own homemade hard cider!

We picked a few bushels of apples at Linvilla Orchards, just a short drive from Center City Philadelphia, and can’t wait to press them with help from our friends at Bartram’s Garden!   John Bartram was not only America’s foremost 18th century botanist, but he was also a talented stone carver.  His apple press, which dates to 1731, is carved into the bedrock next to the river, that a visitor in 1787 termed “singular.”

The press consists of a carved circular groove, about 25 feet in circumference where the apples were placed. In the center of the massive rock is a hole for a post or mast. A large stone wheel (or two wheels) would attach to the post and ride in the circular track crushing the apples. Either horse or manpower would turn the wheel. There is an escape hole in the bottom of the track that enables the juice to drain into a basin carved into the stone.  Although the original press is no longer functioning, Bartram’s Garden now owns a modern press, which they often use to educational lectures and workshops.

We thought before we began the process of pressing our cider, it would be appropriate to give a brief history of cider consumption in America.

History of Cider in America

Early English settlers introduced cider to America by bringing with them seeds for cultivating cider apples. During the colonial period, grains did not thrive well and were costly to import. On the other hand, apple orchards were plentiful, making apples cheap and easily obtainable. Making hard cider was a way to preserve the apple crop, and was even used as currency. As a result, hard cider quickly became one of America’s most popular beverages.

The Founding Fathers were even known to enjoy a glass or two of hard cider.  Even John Adams began each day with a draft of hard cider!

Consumption of cider increased steadily during the eighteenth century, due in part to the efforts of the legendary Johnny Appleseed (John Chapman), who planted many apple trees throughout the Midwest.

However, a series of events led to cider’s fall in popularity. The introduction of German beer with its faster fermentation process quickly made beer popular. German immigrants were able to set up large breweries for producing great quantities of beer, while the production of apple cider was still limited to small farms. The religiously based Temperance movement then caused many church-going farmers to give up cider. Some even went as far as to chop down their apple trees. When Prohibition became law, the market for apple cider was pretty much destroyed.

Today the tide has turned, with traditional cider making experiencing a major resurgence, both commercial and home-brewed.

Stay tuned for the next exciting steps in our homemade cider experiment!

Participants will have the opportunity to wander Bartram’s Garden and connect with their natural environment through live music, performance and sculpture that blurs the distinction between biological and digital worlds.

Art in the Age will be serving SNAP + fresh apple cider (pressed at Bartram’s) on the very spot where John Bartram’s personal cider press once sat!

BIO-INTERACTIVE SOUND INSTALLATIONS AND PERFORMANCES INCLUDING
-Charles Cohen – 2011 Pew Fellow
-Vivian Caccuri (Brazil) – Musicologist and Sound Artist
-Electricity for Progress – Electrical education initiative
-Dan Scofield & Miriam Simun (NYC) – Interactive Artists
-Jesse Kudler – Sound Artist
-J. Makary – Filmmaker
-Lord Whimsy – Author, Graphic Designer
-Cosmic Morning – Live Visuals
-DJ Ryan Todd
(+more TBA)

LIVE MUSIC BY DATA GARDEN ARTISTS
-Cheap Dinosaurs (Album Release)
-Ray and the Prisms (EP Release)
-Tadoma

*Tadoma and Ray & the Prisms will be performing a sonic essay on John Bartram with author, Lord Whimsy.

FREE AND OPEN TO THE PUBLIC – Invite your friends!

A DesignPhiladelphia Event

For more info visit Data Garden

We are excited to feature Hikaru Noguchi knits as the new designer this week! Fall has finally arrived and we have been patiently waiting to stock our shelves with hats and gloves for the season.

Hikaru Noguchi studied textiles with a specialization in knits after moving to Tokyo, Japan.  Here she found a creative freedom in designing knits that are influenced by traditional to quirky patterns from all over the world.  This has also led her to collaborate with many British designers and stores on accessories as well as home furnishings.

We are happy to feature the Purl Bar Stitch hat:

$85.50

and the Moss Stitch Fingerless Gloves:

$63.00

From now until Thursday, receive 10% off any of the Hikaru Noguchi accessories!

This past First Friday we held an opening for our October exhibition, The Transcendental Life, featuring work by Allen Crawford , Bob Myaing, Geoffrey Holstad, Ron P. Swegman, and Truman Handcrafted.

The opening reception was a blast, and AITA cocktails and Narragansette lagers were enjoyed by all!

Below are a few pictures of the festivities.

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. 10.5.2011

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

To wrap up the event, join us across the street at Talulah’s Table from 5-6 PM for a local cheese and spirit happy hour. We’ll be pairing our craft spirits with the best in local, artisanal cheeses. Oh, and did we mention there will be RHUBY Fondue?!

Kennett Square Farmers Market Fermentation Fest

Friday, October 7th

2-5 PM

State and Union Streets Kennett Square, PA 19348

Talula’s Table + AITA – Cheese & Spirit Tasting

5-6 PM

102 West State Street; Kennett Square, PA 19348

Hope to see you there!

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

We are giving you a chance to be the first to pick up a piece by giving you 10% off until Thursday night.

This week:

Hannah Dress: $292.50

Nordic Cardigan: $238.50

Janis Hat: $133.20

Bakers Pant: $178.20

Stop by the store, or order online to receive the discount!

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.

Opening Reception: First Friday, October 7th, 6-8PM


Join us during the month of October for a celebration of the transcendental spirit.

Art in the Age has brought together a select group of artists and craftsman, similar in their reverence for nature, to showcase their work both intellectual and aesthetic.

Through an eclectic use of mixed media, the artists will create a backwoods oasis within the AITA gallery, sharing their personal passions and unique adventures.


ALLEN CRAWFORD
After twenty long years, Victor Allen Crawford III (a.k.a. Lord Breaulove Swells Whimsy) has at last achieved his dream: unemployability. He is an artist, designer, and author of The Affected Provincial’s Companion, Volume One (Bloomsbury 2006), which has been optioned for film by Johnny Depp’s production company, Infinitum Nihil. His face and his words have graced the hallowed pages of The New York Times, Interview, Frieze, Vice, Tin House, and Art in America.

An explorer of what he calls “the local frontier,” Whimsy spends most of his time among the nooks and margins of the forgotten, the curious, and the speculative that is found beneath, around, and between the everyday. He smells like gusto


BOB MYAING
Bob Myaing is a photographer, outdoor enthusiast, and creator of a blog called Cork Grips, who lives and works in the city of Philadelphia. His photographs document his travels, wanderings, and every day life occurrences. Aside for his interest in photography his other passions include riding and fixing bicycles, flea markets, and generally being outdoors.


GEOFFREY HOLSTAD
Geoffrey Holstad is a commercial artist and working illustrator rooted in Grand Rapids, MI. Known for his distinct style of rustic illustration, Holstad draws inspiration from American Folk Art, hand-signage, a strong work ethic and human endurance. He has also gained a long list of clients; including Ambrose, Poler, Moosejaw Mountaineering, Stussy and The Wilderness Workshop. Holstad is creator of the outdoor lifestyle blog So Sweaty, as well as a regular contributor to Cold Splinters. He’s never had a bad day in his life.


RON P SWEGMAN
Ron P. Swegman is an angler, artist, and author. His first book, Philadelphia on the Fly, introduced a new generation of American outdoor writing with a new set of interests and values: urban angling in the shadow of city skylines; mountain biking to regional fishing destinations; birding as a guide to the fish; and poetic prose writing to describe the practical “How To” strategies for luring fish to the artificial fly. His second, Small Fry: The Lure of the Little, portrays these same themes on a broader geographical canvas. He is a frequent contributor to Eastern Fly Fishing magazine, Pennsylvania Outdoor News, The Flyfish Journal, and his official website.


TRUMAN HANDCRAFTED
Truman is the exploration in product design by Teppei Teranishi, expressed primarily through handcrafted leather goods. All pieces are made entirely by hand, from start to finish, using traditional hand-stitching techniques by Teranishi in his small studio on Vashon Island, a small island across the water from Seattle. By combining age old methods with top grade materials, the goal is to make useful, aesthetically pleasing pieces that are truly heirloom quality.

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

We have the Duck Canvas “Gold”  Toolbag in it’s classic size as well as the larger “L” that is great for weekends or outdoor trips.

“Gold” Toolbag $155

We are also carrying the classic toolbag in the “Schoolbag” canvas #9 which is a lovely navy color.

“Schoolbag” $225

We also added the “Shopping Bag” in chocolate as well as the pochette in Noir.  Both are the heaviest quality canvas #9.

And from the Nylon series we have the “Gym Bag” great for traveling.

Gym Bag $140

So hurry and pick one up before they disappear!

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

FILLING
• 4 CUPS DICED TART APPLES
• 1/2 CUP BUCKWHEAT HONEY
• 1/2 CUP BUTTER OR MARGARINE
• 1/4 CUP SNAP GINGER LIQUEUR OR DARK RUM (OPTIONAL)
• 1 TSP GROUND CINNAMON
• 1 PINCH NUTMEG
• 1 TSP SALT
• PINCH GROUND BLACK PEPPER
• 1 TSP VANILLA EXTRACT OR 1/2 VANILLA BEAN

1. MELT BUTTER IN A LARGE SAUTE PAN UNTIL FROTHY OVER MEDIUM HEAT
2. ADD APPLES & VANILLA BEAN IF USING , SEASON WITH SALT, PEPPER, CINNAMON & NUTMEG
3. STIR TO COAT APPLES WITH BUTTER
4. HEAT HONEY BRIEFLY IN MICROWAVE (@15 SEC)
5. POUR LIQUID HONEY INTO PAN
6. STIR WELL TO COMBINE
7. SAUTE , STIRRING OCCASIONALLY FOR 2-3 MINUTES
8. REMOVE FROM HEAT, ADD SNAP & STIR
9. SAUTE ADDITIONAL 5-6 MINUTES UNTIL APPLES ARE SOFT
10. STIR IN VANILLA EXTRACT IF USING
11. LET COOL

BUCKWHEAT BLINTZ
• 6 EGGS
• 1 1/2 CUP MILK
• 1 TSP SUGAR
• 1 PINCH SALT
• 1 CUP ALL PURPOSE FLOUR
• 1/2 CUP BUCKWHEAT FLOUR

• 1/4 CUP MELTED BUTTER

1. IN BLENDER OR FOOD PROCESSOR COMBINE, EGGS, MILK, SUGAR AND SALT APPROX 1 MINUTE
2. ADD FLOURS IN 3 BATCHES, PULSING 3 TIMES BETWEEN ADDITIONS
3. LET SIT 1 HOUR OR OVERNIGHT IN FRIDGE

TO MAKE CREPES
1. SET A SPOON IN A GLASS OF ICE
2. HEAT AN 8″ NON STICK SAUTE PAN OVER MEDIUM HIGH HEAT
3. DAB A PAPER TOWEL WITH MELTED BUTTER AND LIGHTLY BUTTER THE INSIDE OF THE PAN
4. POUR 1 OZ (USE A LADLE OR A SQUEEZE BOTTLE) IN TO HOT PAN AND IMMEDIATELY START TO ROTATE PAN CLOCKWISE
5. YOU WANT A THIN COATING OF BATTER IN THE PAN
6. WHEN YOU SEE A BIT OF STEAM COMING FROM THE EDGE OF THE PAN, TAKE THE COLD SPOON AND LIFT THE EDGE UP, USING YOUR FINGER FLIP THE CREPE OVER
7. SHAKE THE PAN GENTLY , WHEN THE CREPE MOVES REMOVE FROM HEAT
8. TURN CREPE OUT OF PAN ONTO A PLATE
9. REPEAT UNTIL BATTER HAS RUN OUT, SHOULD MAKE 24 CREPES

DON’T GET DISCOURAGED, THESE SEEM DIFFICULT BUT ONCE YOU GET IT RIGHT YOU’LL NEVER FORGET HOW. IT MAY TAKE A FEW CREPES BEFORE YOU GET YOUR RYTHYM, THE FIRST ONE IS ALMOST ALWAYS TRASH.

TO MAKE BLINTZES
1. LAY 1 1/2 TABLESPOONS OF APPLE IN THE CENTER OF THE CREPE
2. FOLD THE LEFT SIDE OVER
3. THEN FOLD THE BOTTOM UP
4. THEN ROLL THE TOP DOWN
5. THEN ROLL THE LEFT SIDE TOWARDS THE RIGHT KEEPING YOU THUMB ON THE BOTTOM (AGAIN THIS TAKES SOME PRACTICE BUT ONCE YOU GET IT YOU GET IT)

ARRANGE BLINTZES ON SHEET TRAY, YOU CAN FREEZE FOR UP TO 1 MONTH

TO SEED A POMEGRANATE
• ROLL POMEGRANATE ON THE COUNTER A FIRMLY ABOUT 5 TIMES, YOU WILL FEEL THE LITTLE SEEDS MOVING AROUND
• SLICE IN HALF AT THE EQUATOR NOT FROM STEM TO BOTTOM
• HOLD HALF POMEGRANATE UPSIDE DOWN OVER A BOWL HALF FILLED WITH COLD WATER (BEST TO DO THIS IN THE SINK)
• HERE’S THE FUN PART:
• WHACK SOUNDLY ON THE SKIN WITH A WOODEN SPOON
• IT SHOULD TAKE ABOUT 4-5 GOOD WHACKS TO GET ALL THE SEEDS OUT
• ANY RESIDUAL WHITE BITS WILL FLOAT TO THE TOP OF THE WATER FOR EASY REMOVAL
• WILL KEEP IN FRIDGE IN COVERED CONTAINER UP TO 1 WEEK

TO SERVE
1. MELT BUTTER IN A LARGE SAUTE PAN
2. PLACE BLINTZES SEAM SIDE DOWN
3. COOK FOR 2-3 MINUTES
4. THEN FLIP AND COOK AND ADDITIONAL 4 MINUTES

SERVE HOT WITH GREEK YOGURT, A DRIZZLE OF BUCKWHEAT HONEY & POMEGRANATE SEEDS

Apple and Honey Blintzes with Greek Yogurt and Pomegranate

Apple and Honey Blintzes with Greek Yogurt and Pomegranate

FILLING
BLINTZES

FILLING
• 4 CUPS DICED TART APPLES
• 1/2 CUP BUCKWHEAT HONEY
• 1/2 CUP BUTTER OR MARGARINE
• 1/4 CUP SNAP GINGER LIQUEUR OR DARK RUM (OPTIONAL)
• 1 TSP GROUND CINNAMON
• 1 PINCH NUTMEG
• 1 TSP SALT
• PINCH GROUND BLACK PEPPER
• 1 TSP VANILLA EXTRACT OR 1/2 VANILLA BEAN

1. MELT BUTTER IN A LARGE SAUTE PAN UNTIL FROTHY OVER MEDIUM HEAT
2. ADD APPLES & VANILLA BEAN IF USING , SEASON WITH SALT, PEPPER, CINNAMON & NUTMEG
3. STIR TO COAT APPLES WITH BUTTER
4. HEAT HONEY BRIEFLY IN MICROWAVE (@15 SEC)
5. POUR LIQUID HONEY INTO PAN
6. STIR WELL TO COMBINE
7. SAUTE , STIRRING OCCASIONALLY FOR 2-3 MINUTES
8. REMOVE FROM HEAT, ADD SNAP & STIR
9. SAUTE ADDITIONAL 5-6 MINUTES UNTIL APPLES ARE SOFT
10. STIR IN VANILLA EXTRACT IF USING
11. LET COOL

BUCKWHEAT BLINTZ
• 6 EGGS
• 1 1/2 CUP MILK
• 1 TSP SUGAR
• 1 PINCH SALT
• 1 CUP ALL PURPOSE FLOUR
• 1/2 CUP BUCKWHEAT FLOUR

• 1/4 CUP MELTED BUTTER

1. IN BLENDER OR FOOD PROCESSOR COMBINE, EGGS, MILK, SUGAR AND SALT APPROX 1 MINUTE
2. ADD FLOURS IN 3 BATCHES, PULSING 3 TIMES BETWEEN ADDITIONS
3. LET SIT 1 HOUR OR OVERNIGHT IN FRIDGE

TO MAKE CREPES
1. SET A SPOON IN A GLASS OF ICE
2. HEAT AN 8″ NON STICK SAUTE PAN OVER MEDIUM HIGH HEAT
3. DAB A PAPER TOWEL WITH MELTED BUTTER AND LIGHTLY BUTTER THE INSIDE OF THE PAN
4. POUR 1 OZ (USE A LADLE OR A SQUEEZE BOTTLE) IN TO HOT PAN AND IMMEDIATELY START TO ROTATE PAN CLOCKWISE
5. YOU WANT A THIN COATING OF BATTER IN THE PAN
6. WHEN YOU SEE A BIT OF STEAM COMING FROM THE EDGE OF THE PAN, TAKE THE COLD SPOON AND LIFT THE EDGE UP, USING YOUR FINGER FLIP THE CREPE OVER
7. SHAKE THE PAN GENTLY , WHEN THE CREPE MOVES REMOVE FROM HEAT
8. TURN CREPE OUT OF PAN ONTO A PLATE
9. REPEAT UNTIL BATTER HAS RUN OUT, SHOULD MAKE 24 CREPES

DON’T GET DISCOURAGED, THESE SEEM DIFFICULT BUT ONCE YOU GET IT RIGHT YOU’LL NEVER FORGET HOW. IT MAY TAKE A FEW CREPES BEFORE YOU GET YOUR RYTHYM, THE FIRST ONE IS ALMOST ALWAYS TRASH.

TO MAKE BLINTZES
1. LAY 1 1/2 TABLESPOONS OF APPLE IN THE CENTER OF THE CREPE
2. FOLD  THE LEFT SIDE OVER
3. THEN FOLD THE BOTTOM UP
4. THEN ROLL THE TOP DOWN
5. THEN ROLL THE LEFT SIDE TOWARDS THE RIGHT KEEPING YOU THUMB ON THE BOTTOM (AGAIN THIS TAKES SOME PRACTICE BUT ONCE YOU GET IT YOU GET IT)

ARRANGE BLINTZES ON SHEET TRAY, YOU CAN FREEZE FOR UP TO 1 MONTH

TO SEED A POMEGRANATE
• ROLL POMEGRANATE ON THE COUNTER A FIRMLY ABOUT 5 TIMES, YOU WILL FEEL THE LITTLE SEEDS MOVING AROUND
• SLICE IN HALF AT THE EQUATOR NOT FROM STEM TO BOTTOM
• HOLD HALF POMEGRANATE UPSIDE DOWN OVER A BOWL HALF FILLED WITH COLD WATER (BEST TO DO THIS IN THE SINK)
• HERE’S THE FUN PART:
• WHACK SOUNDLY ON THE SKIN WITH A WOODEN SPOON
• IT SHOULD TAKE ABOUT 4-5 GOOD WHACKS TO GET ALL THE SEEDS OUT
• ANY RESIDUAL WHITE BITS WILL FLOAT TO THE TOP OF THE WATER FOR EASY REMOVAL
• WILL KEEP IN FRIDGE IN COVERED CONTAINER UP TO 1 WEEK

TO SERVE
1. MELT BUTTER IN A LARGE SAUTE PAN
2. PLACE BLINTZES SEAM SIDE DOWN
3. COOK FOR 2-3 MINUTES
4. THEN FLIP AND COOK AND ADDITIONAL 4 MINUTES

SERVE HOT WITH GREEK YOGURT, A DRIZZLE OF BUCKWHEAT HONEY & POMEGRANATE SEEDS

NBCPhiladelphia.com, 9.26.11

HyLo, 9.26.11

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

COFFER from thismustbetheplace on Vimeo.

 
Produced and directed by Ben Wu and David Usui, of Lost & Found Films.

The word “punch” has debatable origins, but our favorite comes from the Hindustani word “panch,” meaning “five.” Therefore, all proper punches must have five ingredients: one sour, two sweet, three strong, four weak, and finally some spices to round out the mixture.

The first punch recipes were nothing like the mixture of cheap liquor and Kool-Aid you got at your high school reunion. Punch was created as a complex cocktail, favored in the 18^th century by Europe’s elite. Punch parties are something of legend, with some accounts telling of punch bowls large enough for boats to paddle about in. The ingredients included 80 casks of brandy, 20,000 limes, and 1,300 pounds of sugar! 

Check out this AITA favorite, SNAP Haymaker’s Punch, prepared in the video below by the Reverend Michael Allen.

Art in The Age SNAP: Recipe – Haymakers Punch from Art In The Age on Vimeo.

In the spirit of national punch day, call together an impromptu party of your closest friends, pick up some SNAP, and celebrate with Haymaker’s Punch!

To show our appreciating for all of our loyal fans this fall, Art in the Age will feature our newly arrived fall/winter seasonal items  at 10% off!

We will be running this special every week, Tuesday – Thursday only, so be sure to snatch these deals while you can!

This week we will be featuring the heritage brand Woolrich John Rich and Bros.  This collection is the Italian take on the traditional Pennsylvania based outdoor company’s classic outerwear.  Using premium fabrics and top quality construction, Woolrich John Rich and Bros. is the culmination of function, and design.

We are offering their amazing Polar Parka (designed by Tokihito Yoshida) that is sure to get you through the harshest winter weather, along with winter caps, an Ivy league sweater and Fleece jacket.

Stop by the AITA store to check out these new Fall items or order online.  Don’t forget, the sale ends Thursday, so pick up your items soon!

Some of our country’s most influential leaders have either produced or enjoyed their fair share of spirits, including many U.S. Presidents.  Below we’ve listed a few of the preferred beverages of some of our most notable commanders in chief.


George Washington (1789-1797) was regarded as the most successful whiskey producer in the country after his tenure of President was over. His Mount Vernon distillery produced 11,000 gallons of Rye Whiskey per year, but within a decade of his death, it fell into disrepair. Washington was also known to have dined and drank whiskey at Charleston, South Carolina’s famous McCrady’s Tavern in 1791, during his Southern Tour.

Thomas Jefferson (1801-1809) is regarded today as one of the healthiest early American presidents, and also the foremost wine connoisseur to have ever held office. According to a letter to an inquiring doctor in 1819, he would drink 3 to 4 glasses of wine at dinner, but never a drop otherwise. Jefferson wrote that he did not drink ardent wines or spirits, and he would also water down his wine so as to weaken its effect on him.

Abraham Lincoln (1861-1865) was born into a bourbon family; His father was a distillery hand at the site that Knob Creek bourbon is named after today (in a distillery that was owned by one of Daniel Boone‘s relatives!). As an adult, Lincoln applied for and received a license to sell alcohol in Illinois, and went on to operate numerous taverns. Despite his taverns and a grocery store that sold primarily whiskey, his personal stance on alcohol was one of educated, responsible drinking in moderation. As for his personal tastes, it’s hard to determine as he spent a good portion of his political career appeasing the Temperance group, which eventually evolved into the Prohibition group.

Franklin D. Roosevelt (1933-1945) was the president to end Prohibition, and also an amateur bartender. When entertaining at the White House, Roosevelt would often personally mix drinks for his guests.  His cocktail of choice was a Plymouth gin martini with an olive and a twist.

John F. Kennedy (1961-1963) practically created a culture himself, when he put his presidential stamp of approval on the famed Cuban daiquiri. After it became known that the daiquiri was JFK’s favorite beverage, the drink’s popularity grew to rival that of the martini. Accentuating his ironic tastes, JFK was also a smoker of Cuban cigars.

Richard Nixon (1969-1974) followed in JFK’s footsteps and opted for a drink that could possibly be considered controversial by some conservative elements at the time, the Cuba Libre, better known in the United States as the rum and coke.

Ronald Reagan (1981-1989) is hailed by many as the greatest conservative president of the 20th century, and is credited with being partially responsible for the fall of the Soviet Union. Reagan wasn’t a big drinker, but his cocktail of choice was a weakened Orange Blossom (2 parts gin, 1 part orange juice, 1tsp fine sugar, garnished with an orange slice).

Bill Clinton (1993-2001) has had the misfortune of being photographed at parties drinking light beer.  However, according to several reports, Clinton’s drink of choice is a Snakebite. The original Snakebite recipe called for a shot of tequila with a shot of Tabasco hot sauce. However, it is believed that the president preferred a different version, made up of stout beer and hard apple cider. The basis of this theory is that Clinton adopted this cocktail in England, where he spent a good deal of time as a student.

Barack Obama (2009-present) is often seen as a beer drinker, but favors the margarita as his cocktail of choice. This drink seemed to be Obama’s standard order at one of his favorite Chicago restaurants, Topolobampo, where he frequently dined at as a Senator.


It’s very interesting to see the evolution of popular spirits in America, beginning with rye whiskey,  progressing to wine and bourbon, all the way through the widespread popularization of the specialty cocktail.

At Art in the Age, we hope that one day our family of heritage craft spirits might even find their way into the oval office!

Via COS

The cocktail itself is very simple, 2 parts SNAP to 1 part Hudson Baby Bourbon.  However, the smoked SNAP liquor used in the recipe is unlike anything we’ve tried before!

Directions:

STEP 1. Pour a bottle of SNAP into a cooking pan (preferably cast iron skillet) and place the pan in a smoker for 1 hour.  This process actually “smokes” the SNAP liquor, adding a entirely new layer of flavors.

STEP 2. Render the fat from 1lb of premium applewood bacon, and mix the fat with the smoked SNAP.

STEP 3. Let the bacon fat/SNAP mixture stand in the fridge until the fat separates. Skim off all fat and strain the remaining liquid through a cheesecloth.

STEP 4. Combine the smokey bacon SNAP with Hudson’s Baby Bourbon and enjoy.

This cocktail is the perfect warm up for a chilly fall evening, and is sure to impress your friends!

Our friends at J.W. Hulme Co. co-curated NorthernGRADE market this past weekend, featuring a fantastic list of vendors showcasing their wares.   To top it off, guests were able to enjoy ROOT and SNAP samples cocktails while adding a few pieces to their wardrobe.

We already can’t wait for next year’s NorthernGrade sale!

The line is filled with extremely soft flannel fabrics in a double brushed and hearty Portuguese variety.

1983 Portuguese Flannel $165

We will also be carrying the brushed poplin check, and what Gitman is calling the “dumb and dumber” tartan, a fall staple for sure!

Brushed Poplin Check: $155

Check online for available styles, or stop by the store , these won’t last long!

So you’ve all been watching our competition to pick Philly’s signature cocktail, right? Yeah, we know you have. And now that we’re coming down to the wire on the contest deadline (it’s tomorrow at 5pm) and have gotten more than 50 solid recipes from seasoned pros, award-winning drink-slingers, well-meaning amateurs and a few righteous and proud Philly drunks, it is time to test the best of the bunch and get down to the business of picking Philadelphia’s official cocktail.
Which we’re going to do by throwing a party (of course), having a lot of drinks (of course), and pitting these cocktails against each other in head-to-head competition.
That’s right: It’s Thunderdome time, boys and girls, and guess what? Some of you are going to get to come and play along.
On September 20, Foobooz is going to be doing a pop-up at Cook–a one-night-only event which will bring together the creators of the best Philly cocktails and a (very) few of our most dedicated, booze-loving readers who, together, will decide the future of drinking in Philadelphia. This is the night that Love City’s official drink will be chosen. This is the night that history will be made. And if you want to be a part of that action (and why wouldn’t you?), what you need to do is go RIGHT NOW to the Cook website where we have just posted information about this class. Get there, register for your tickets, and do it quick because there are only 16 spots available for this event and they’re going to go fast.
So what are you waiting for? Not only is this going to be a lot of fun (because frankly, putting this many dedicated boozers and restaurant world pros together in one room can’t be anything but fun), but there’ll be food and drinks, a chance to hang out with some of the city’s best bartenders and the opportunity to see me getting totally weird on water ice, Root and Bluecoat gin. Plus, in years to come, when people ask where you were when Philadelphia’s official cocktail was chosen, you’ll be able to say you were there–in the room–when the decision was made.
And while I’d like to say that you can’t put a price on that kind of thing, apparently, we can. It’s $65 per person, all inclusive.
I’ll see the fastest 16 of you there.

FooBooz.com, 9.13.11

During September’s First Friday I popped in at Art in the Age to see the new show by the Reverend Michael Alan’s new show – a collection of drawings that eventually influenced the design of the AITA’s Rhuby label. Not yet able to find a bottle on the shelves, I was delighted to try this new spirit (I’ve only been waiting for months!) In 1771, Ben Franklin sent our nations first botanist, John Bartrum* a packet of rhubarb seeds from Britian,and America had a new, sourly delicious crop. Bartrum, smart man that he was, concocted a “garden tea” rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla, and pure cane sugar. This early beverage is the inspiration for Root. Below you can see a slightly fuzzy photo that illustrates these influence.
If you haven’t tried Root or Snap, previous liquors in the AITA organic spirits line, it’s difficult to explain their dense spicy/sweet flavor profiles. On a simple level, though, I’d say that Root is most like bourbon, Snap is most like rum, and Rhuby is most like gin – crisp and vegetal with a touch of spice. AITA was serving it with tonic, but I made sure to try some on the rocks, just so I could tell you about it; s unmixed flavor, of course. Have you tried Rhuby yet? What are you drinking it with? AITA has a few ideas…

*If you haven’t been to Bartrum’s Garden, a treasure in Southwest Philadelphia, you really must get yourself there.

Veggicurious.com, 9.13.11