Sip To Your Roots

7_13_summeroffridays1History lessons never tasted so good. Steven Grasse’s distillery Art in the Age in Philadelphia follows recipes from America’s past and brings them to new life.

Steven Grasse, founder of Art in the Age of Mechanical Reproduction, creates spirits using ingredients that were used back in the days of Thomas Jefferson and the original settlers of the United States.

Their four signature drinks are certified organic, and they each have a history that’s certified to be amazing. In their pre-pre-pre-Prohibition lineup you’ll find Snap, Sage, Root, and Rhubarb Tea. But this ain’t your momma’s sweet tea. This tea is 80-proof and packs a serious punch.

Let’s give the lineup a closer look – and taste. The Rhubarb Tea came from Pennsylvania’s obsession with rhubarb in late spring. This tea is tangy, sweet but not too sweet, and brings you back to 1771, when the recipe first came about.

Sage is a nod to Thomas Jefferson and his “garden gin” made from herbs and spices that he grew in his own garden.

Snap came about from Grasse’s own grandmother’s gingersnap recipe. It’s made with blackstrap molasses and fresh ginger.

Finally, Grasse’s most popular tea, Root, was originally made way back in the 1700s by Native Americans, who then taught their intoxicating technique to the first European settlers of the United States. The drink was later changed to be the nonalcoholic drink commonly known as root beer. (We prefer the 80-proof version.)

These handcrafted organic spirits tell an American tale of a time neither lost nor forgotten.

Maybe we could even bring a whole new spin on the tea to our menu with these unique handcrafted cocktails.


7_13_summeroffridays2 7_13_summeroffridays3 7_13_summeroffridays4 7_13_summeroffridays5 7_13_summeroffridays6 7_13_summeroffridays7 7_13_summeroffridays8 7_13_summeroffridays9

Sip To Your Roots

Rosy Rhubarb Lemonade Cocktail and an Epic Fail


Sometimes I get these bursts of creative energy that we jokingly term “brain blasts”  in our house.  I see something or hear something that makes my brain just explode with ideas that I have to write down or do ASAP.  I am never without a notepad…even in the shower (true and moderately embarrassing story.)


As you may know, I am obsessed with rhubarb.  I think about it for months before summer finally arrives and when I finally see those ruby pink stalks in the produce section, I have been known to actually gasp…out loud (also true and somewhat more embarrassing story.)


Recently when I discovered Art in the Age of Spirits makes a rhubarb tea liquor, my brain had a near meltdown at the possibilities.  The first idea I had seemed oh so good in theory, but the second, infinitely easier option ended up being the hands down winner.  Let’s start with the winner and don’t worry, in the spirit of keeping it real, I’ll tell you all about the fail that earned a resounding “Non-Hollah!” from my husband.


I started with a base of the Art in the Age of Spirits Rhubarb Tea.


The AITA Rhubarb Tea is an interesting blend of organic rhubarb, lemon, beets, carrots, vanilla, cardamom, pink peppercorn, coriander, petitgrain, and pure cane sugar.  When I read the label, I instantly thought of something bright and lemony to bring out the tart rhubarb flavor.  Before we get to that, can I just show you how cool the reflection of the sunny sky off of this bottle was?


Attached to the bottle is the cutest little booklet explaining the origins of AITA Rhubarb Tea.


Inside the little pages was a pair of recipes that sparked the idea for this super simple cocktail.


Seeing the lemonade on one side and the rose water on the other reminded me of a soda: Fentimans Rose Lemonade.  And, bam!, the world’s easiest cocktail idea was born.


Fentimans Rose Lemonade is a lightly sweet lemonade with a hint of ginger and real rose oil from Bulgaria otherwise known as Fancy Pants soda in my house.  To make the cocktail, I assembled my ingredients.


Ready for this?  Add one (or one and half if you’re feeling wild and fancy free) ounces of AITA Rhubarb tea to a glass with ice. I happened to have crushed ice on hand, because we were also making snow cones at the time (cocktails and snow cones? We wait so long for summer, we go a little crazy around here!)  Next, top it off with a little Rose Lemonade.


Topped with a couple of lemon slices just to look like you put some effort into it and there you have it, a really light, refreshing cocktail.


It has the perfect, light level of sweet and really brings out the complex, yet subtle flavors of the AITA Rhubarb Tea.  So tasty!  My resident taste tester said, “now, I would drink that” and promptly went back for another sip.


Of course, that did come right on the heels of my epic cocktail fail.  When I had my original brain blast, I instantly went to the idea of the compote I made a few weeks back.  I thought wouldn’t it be beautiful to drop a smidge of that cardamom spiced compote in a glass, add fresh lemon juice, the AITA Rhubarb tea, a little Soveig Gin and top it with club soda?  In theory, the spicy compote would intensify all the beautiful flavors of the AITA.  First, I made the compote using my Plum Cardamom Compote recipe, subbing in rhubarb for the plums.


Right away I was a little disappointed.  Unlike the beautiful, deep color of the plum compote, the rhubarb compote’s color fell flat.  But, I pushed on, confident that once it was put together, the flavors would make that beverage sing in a way the color was not.


My first reaction seeing it in the glass was ew!  Aesthetically this was a clear fail, but taste it we must.  My husband tried first and just as I was taking my sip, he shouted “Non-Hollah!” and I almost snorted my failed cocktail out of my nose (he is always good for a little comic relief).  Something about it tasted down right medicinal. And, I don’t know about you, but medicinal does not = yummy cocktail to me.  So, down the drain it went!


The compote, however, is delicious.  So, we will be using that just like the plum compote.  In the end, I was really excited about the Rosy Rhubarb Lemonade cocktail and frankly, it is just too easy not to do it.  I can see filling a little cooler with these fun, unique sodas for our next get together.


I hope you all have a beautiful, relaxing weekend!


Till Monday,


7_11_thebigrevealblog2 7_11_thebigrevealblog3 7_11_thebigrevealblog4 7_11_thebigrevealblog5 7_11_thebigrevealblog6 7_11_thebigrevealblog7 7_11_thebigrevealblog8 7_11_thebigrevealblog9 7_11_thebigrevealblog10 7_11_thebigrevealblog11 7_11_thebigrevealblog12

Rosy Rhubarb Lemonade Cocktail and an Epic Fail

The Trestle Inn Heats Up Callowhill With Go Go On The Block, A Weekly Outdoor Dance Party Every Friday All Summer Long

7_11_uwishunu1Groove through the dog days of summer with a little help from The Trestle Inn, the updated go-go bar under the Reading Railroad tracks with undeniable hipster appeal.

The spot may look like a typical dive from its exterior, but those who hang out in the groovy environs, get down with go-go dancers and pick from the long list of whiskey, 65 in all, soon realize this bar is far from commonplace.

Every Friday this summer, the bar hosts Go Go on the Block, a weekly whiskey-fueled block party on Callowhill Street from 5 to 9 p.m.

The Trestle’s glam go-go dancers — known as the Trestle Specials — take it outside for some alfresco shimmy and shake, and everyone can enjoy beer and cocktails by the pitcher.

Pick a refresher from the menu including $10 happy hour pitchers of KelSo Pilsner (the price goes up to $12 7-9 p.m.) and boozy concoctions like the Thai Dye (Jim Beam Kentucky Bourbon and Thai basil) or Ruby Friday (Art in the Age Rhubarb and Strawberry Lemonade).

Plus every Thursday, the Trestle continues its Spirit of Thursday happy hour with complimentary tastings from 6 to 8 p.m., and every Saturday night, Saturday Night Fever-inspired moves are key on the dance floor with a Donna Summer-themed classic disco dance party, Summer of Summer.

Check out the full lineup of DJs and specials right here.

The Trestle Inn’s Go Go on the Block
When: Through August 31, Fridays, 5-9 p.m. Saturdays, 10 p.m.-2 a.m.
Where: 339 N. 11th Street
Cost: Pay as you go
More info:


The Trestle Inn Heats Up Callowhill With Go Go On The Block, A Weekly Outdoor Dance Party Every Friday All Summer Long

Our Guide To Spending The Summer At Spruce Street Harbor Park On The Delaware River Waterfront, Now Through August 31

7_10_uwishunu1Philadelphia, it’s official. Spruce Street Harbor Park on the the Delaware River Waterfront is an absolutely amazing addition to Philadelphia’s alfresco summer scene.

Now open daily from 11 a.m. to 1 a.m.Spruce Street Harbor Park has transformed an urban riverside into a lush oasis right at Spruce Street and Columbus Boulevard.

Developed by the Delaware River Waterfront Corporation in conjunction with Groundswell Design Group — the folks that brought us this past winter’s Waterfront Winterfest at the Blue Cross RiverRink — the pop-up summertime village, located at Columbus Boulevard and Spruce Street, considerably upgrades the perennial good times of summer on Penn’s Landing with charming new public space that’s free to check out and open to the public daily through Sunday, August 31.

Penn’s Landing has long been an awesome hub of good times in the summer months, with annual programming like the PECO multicultural festival series, Screenings Under the Stars and Smooth Jazz Summer Nights. In 2014, though, all of those annual festivals and events are enriched by this amazing two-month-long placemaking installation complete with a floating restaurant, hammock grove, urban beach, game-filled boardwalk and mist walk.

Read on for our guide to spending the summer on the waterfront at Spruce Street Harbor Park.


A temporary public park, Spruce Street Harbor Park is made up of built-out landscaping and a nonpermanent structures both on the water and surrounding the Penn’s Landing Marina.

The Marina already features the Paddle Penn’s Landing program, the Moshulu, the Independence Seaport Museum, the Olympia and Becuna, the Columbus Monument, the Hyatt Regency at Penn’s Landing, the Chart House and the Spirit of Philadelphia and the Spirit Elite.

Now that Spruce Street Harbor Park is open, the riverside entertainment extends south from the Independence Seaport Museum with the floating pop-up restaurant dubbed The Blue Anchor, hammocks, fire pits, a boardwalk, shuffleboard, bocce, a mist walk and urban beach.

Truly, the space serves as a substantial reminder to the city of the waterfront’s awesome maritime history and ever-developing future (have you read the cool plans in the Central Delaware master plan?).

Currently slated to remain open through Sunday, August 31, visitors to the waterfront should take advantage of all of the festivals, concerts and movies at the Great Plaza at Penn’s Landing, as well as the amenities of the pop-up park — most completely free of charge.

As for when to go, Spruce Street Harbor Park is open daily from 11 a.m. to 1 a.m. all summer long. That’s a ton of potential hammock time!

Note, though, that hours for various sections of the park do vary. The entire park is open 11 a.m. to 1 a.m. so visitors can lounge in hammocks and play shuffleboard anytime. For the boardwalk concessions, hours run daily from 11 a.m. to 10 p.m. The Blue Anchor food service operates 4-10 p.m. Monday through Thursday; 4-11 p.m. on Friday; 11 a.m.-11 p.m. on Saturday; and 11 a.m.-10 p.m. on Sunday.

The Blue Anchor bar, though, remains open an hour or more later than the restaurant. Grab a beer on the barge Monday through Wednesday 4-11 p.m.; 4 p.m.-1 a.m. on Thursday and Friday; 11 a.m.-1 a.m. on Saturday; and 11 a.m.-11 p.m. on Sunday.

The park is already attracting large crowds at peak hours like evenings and weekends, so some wait time to score a hammock, play shuffleboard or grab a beer may be in store.

If in doubt when a particular aspect is open, check park hours here before heading out.

See below for information on food and drink service, getting there and more.

Eating & Drinking

Of all the pop-up features, the coolest might just be the floating construction that holds a restaurant and bar, The Oasis. Made up of three barges, a lily pad floating water garden, colorful seating and a net lounge that extends out over the river, The Oasis puts visitors right over the Delaware’s waters.

The on-site restaurant and bar, The Blue Anchor, is named after one of Philadelphia’s very first taverns, which in its day was located nearby at Front and Dock streets.

Constructed of two shipping containers, the restaurant consists of a walk-up window, with all-alfresco seating surrounding the converted serving spaces, including bright Adirondack chairs, picnic tables and bistro tables.

The talented team from the Garces Group will handle the food and drink, serving casual summer-appropriate fare. Look for a menu of four burgers, including a take on the famous Village Whiskey burger and a veggie burger — as well as a Cobb salad, smothered fries and classic desserts.

To drink, choose from a rotating selection of local craft brews like Victory Summer Love Ale, Yards Brawler, Philadelphia Brewing Company Walt Wit and others. As for cocktails, sip on fruity spiked sangria or a Root & Rye, made with Bulleit Rye, Art in the Age Root, orange bitters, fresh orange.

For the complete food and drink menu, of which selections will change throughout the summer, checkright here.

Note that visitors can order food from The Blue Anchor and take it off of the barge, but all of the alcohol must be consumed in The Oasis, which really has a beer garden-style atmosphere.

Games & Entertainment

In addition to the food, the boardwalk area includes arcade and lawn games. Look out for bocce, shuffleboard and ping pong, which can be reserved for $10 per half hour, as well as free cornhole, tetherball, Connect Four, giant Jenga and life-sized chess.

A couple shipping containers on the boardwalk will house arcade games operated by Apple Vending, too. Play skeeball, Basket Fever, Ms. Pacman and racing games on a pay as you go basis.

Elsewhere on land, parkgoers can hang out in hammocks, around fire pits near the Columbus Monument, under umbrellas on the urban beach and beneath cooling misters.

Around the monument, more than 50 colorful hammocks have been strung between trees and more than 800 feet of string lights have been hung to illuminate the space after dark. Plus, the park’s fountains have been restored and restarted for the first time in 15 years

North of the hammocks towards the Independence Seaport Museum and the Penn’s Landing quay, a mist walk keeps folks cool and lights the way after dark with more LED lights.

Later in the season, Spruce Street Harbor Park will also host two free concerts. On Thursday, July 24, 7:30-10 p.m., check out Purling Hiss and Chris Forsyth and the Solar Motel Band. Come Friday, August 28, 7:30-10 p.m., hear from Pattern is Movement and Night Panther.


For summer shopping, the crafty folks behind the Art Star Gallery & Boutique are curating an open-air retail experience with vendors housed inside repurposed shipping containers.

Like the annual Art Star Craft Bazaar, the Art Star Pop-Up Market brings out handmade gifts by some of the best indie crafters from Philadelphia and beyond to the Delaware River waterfront.

Each week, a group of 10 to 20 rotating vendors peddle a range of goods — kids items, clothes, jewelry, posters, pottery and more — that are mostly priced under $50.

Check here for a look at some of the vendors, including favorites like Wear Liberty, Red Light Press and Olliver Lifestyle.

The pop-up art market runs on Saturdays from 11 a.m. to 3 p.m. through August 30 along a walkway within the Harbor Park, weather permitting.

Getting There & Parking

Like all of the waterfront attractions, Spruce Street Harbor Park is super accessible via public transportation, bike and by foot.

To arrive by foot, cross Columbus Boulevard at Spruce Street (just past the Philadelphia Vietnam Veterans Memorial) and you’ve arrived.

By SEPTA, take the Market-Frankford Line to 2nd Street, or numerous SEPTA buses stop at or near the Spruce Street Harbor Park and Penn’s Landing, as well as the Philly Phlash this summer.

By car, look for parking lots located at Lombard Circle, Walnut and Market Streets at Columbus Boulevard.

For additional directions to the site, check here.

Spruce Street Harbor Park
When: Daily, June 27-August 31, 11 a.m.-1 a.m.
Where: 401 S. Columbus Boulevard at Spruce Street
Cost: Free admission
More info:

7_10_uwishunu2 7_10_uwishunu3 7_10_uwishunu4 7_10_uwishunu5 7_10_uwishunu6 7_10_uwishunu7 7_10_uwishunu8 7_10_uwishunu9

Our Guide To Spending The Summer At Spruce Street Harbor Park On The Delaware River Waterfront, Now Through August 31

The Taste of Brotherly Love

7_9_accessphilly1What is Art in the Age (of Mechanical Reproduction) all about? Well, they are a brick and mortar shop located in the heart of Olde City, at 116 North 3rd Street, that specializes in being a distillery for their spirit line, a clothing shop, and a small gallery.  The inside of the shop is curated to resemble a museum.  For First Friday events in Olde City, the shop does have rotating exhibitions and collaborations that feature their spirits.

Thier distillery produces a line of 4 spirits called ROOT, SNAP, RHUBARB, and SAGE. Each one is based on a recipe from early Pennsylvania settlements and is as close as possible to the original recipes, including using organic ingredients.  These spirits are pre-prohibition and all 80 proof.


-1700s called “Root Tea”

-Made with Sassafras, Sarsaparilla, Birch Bark, Wild Roots, and Herbs

-Root Beer is a non-alcoholic descendant of this beverage

-German Ginger Snap aka “Lebkuchen”

-Invented by German monks in the 12th century

-American in the 1600s in the Pennsylvania Dutch (really German)

-A Ben Franklin favorite, originally from China

-Made with Beets, Carrots, Lemons, Petitgrain, Cardamom, Pure Cane Sugar, and Rhubarb

-80 proof! That is delicious.

-Gardin Gin based on Thomas Jefferson’s Monticello gardens

-Made with Thyme, Rosemary, Lavender, Fennel and Sage

-The goal is to make craft cocktails inspired by a simpler time


The Art in the Age team is fantastic about sharing recipes that feature the four spirits. Their website has tons of ideas!

If you have not seen the shop, or tried any of these spirits- you must.  They are rich in Pennsylvania and  Philadelphia history – keeping the brotherly love of Philadelphia on the tip of our tongues.

7_9_accessphilly2 7_9_accessphilly3 7_9_accessphilly4

The Taste of Brotherly Love


We’re Toasting and Cooking: 4th of July


Case Study Image


We were talking cocktails on The Broadcast this week, featuring a handful of really (really) tasting ones that would be perfect for sipping poolside or on the patio getting ready for 4th of July fireworks. Which made me think….why not add the cocktails and their recipes with a few perfect dishes to make your 4th the very best it can be. Below are recipes and details for the cocktails and wine we featured on the show a well a a few key holiday recipes that will be tasty this weekend…yes, Gary’s beans are included….Cheers!  Link to the segment here.

G’Vine Gin – $35, French gin made from Uni Blanc grape spirit and vine flowers in the Cognac region of France for a very light, slightly floral and fruity, and ginger spice notes without the overwhelming herbal, juniper notes often found in gin…this one could be dangerous.

G’Vine Cosmo
1 part G’Vine Gin
1/2 part Cointreau
1 part Cranberry juice
finish with club soda and a squeeze of lime

Art in the Age Root - $32, love this organic spirit made from all natural ingredients like cardamom, cinnamon, birch bark, for a rich yet not overly sweet spirit, awesome simply mixed with soda or ginger ale.

ROOT n Ginger
2 parts ROOT
4 parts ginger beer
Ginger slice

JR Ewing Kentucky Bourbon, $30 available at Spec’s, J.R. partnership between Warner Bros. Consumer Products and Warner Bros. Television Group, in collaboration with Southfork Bottling Company. Distilled in the heart of Kentucky’s bourbon country, aged 4-years in american oak for a smooth, slightly toasty and caramelized flavor. Great on its own, or in summer cocktails.

JR Ginger Julep
2 parts JR Ewing Bourbon
1 ounce simple syrup
10 mint leaves
1/2 part Domaine de Canton or other ginger liqueur
splash club soda

And just visit TJ’s Seafood (open all 4th of July weekend with a great lobster special going) orPecan Lodge for your proteins.

Pali Sonoma Coast Chardonnay- $22, available at Dallas Fine Wine or their website; Small production winery making quality Pinot Noir and Chardonnay wines from tiny plots of land in California’s Central Coast, Sonoma and Santa Barbara counties. lemon, lime, tangerine and pear stream from the glass, with a spicy note adding complexity.  The palate is intense and vibrant, with rich layers of apple, melon and mango accompanied by an underlying minerality.

Famous Gate Pinot Noir, $90 available via the Domaine Carneros wesbite; Pinot Noir named in honor of the gates that welcome guests into the Carneros estate. Best known for their traditional method sparkling wines, this special still wine shows the power, concentration and unique qualities of the estate fruit and the Carneros region. Full body, rich blackberry and cherry fruit, with a slightly oaky touch, finishing with slightl chewy tannins, blue and black fruits and mocha.

Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


We’re Toasting and Cooking: 4th of July 


Slater’s 50/50: The Half Beef/Half Bacon Burger


Case Study Image


The love of bacon has, in many ways, become a culinary cliche. The obsession lies in an anti-establishment rebellion. In a world becoming much more conscious of healthy eating habits, bacon is a safe way to push back against this new narrative. (The real food anarchists are those maniacs using Krispy Kreme donuts as buns on hamburgers.)  Bacon’s status as a rally cry against a sensible, healthy diet doesn’t diminish how damn good it is. There is a reason it has become a totem of fatness. So when I had business in Pasadena and was looking for a new fat excuse in the area, I jumped at the idea of a hamburger that was equal parts ground beef and ground bacon.

Slater’s 50/50 is the brain child of Scott Slater and chef Brad Lyons. I tend to avoid chain eateries, but made the exception for this gastropub, because it has only a few locations around Southern California and the ground bacon in the patty. The Pasadena restaurant has a large interior, including a dining area, a bar with lounge, and a few long community style tables. (I was surprised to see the place packed on a Thursday early afternoon. But then I saw across every flat screen TV the Uruguay-England World Cup match. I’m not a sports spectator of any variety, so I marveled when the whole bar erupted when a goal was made, first by Uruguay and then by England. In typical American sports, enthusiasm for scoring is discriminate for one team or another. Though, I suppose in a game where the first 85 minutes is 0-0, any points are received with gusto.) The menu boasts burgers, fries, and some unusual appetizers and sides, such as mac and cheese topped with alligator andouille sausage. And that’s not the only unusual item. There’ s even a peanut butter and jelly burger.

If you don’t want to order one of the prefab burgers, you can design your own. Each table comes with long order slips and golf pencils. Just check the boxes and construct the lunatic burger of your dreams. On first visits, I always try to go classic, and, in this case, I wanted to order the namesake: the 50/50. Despite being a preset burger, you still get to custom two aspects: the cook of the patty, medium on mine of course, and the size. Each burger comes in 1/4 lb, 2/3 lb, and 1 pound varieties. i split the difference and ordered the 2/3 lb. However,  i didn’t read the fine print. The patty weight is POST cooking. My burger way outsized the bun.

Check out the 50/50′s beautiful toppings strata. From top to bottom: brioche bun, chipotle adobo mayo, sunny side up egg, pepper jack cheese, Slater’s 50% beef/50% bacon burger, and smashed avocado. I wish the pleasure of looking at it translated to the pleasure of eating it. Unfortunately, I wasn’t crazy about this particular fat excuse. Sometimes, when you love two things, blending them together doesn’t enhance their qualities, it simply distracts from them. After all, you wouldn’t emulsify peanut butter and jelly into one spread, would you? You layer it, or you swirl it. The example follows here. By mixing the beef and the bacon, the burger loses the best parts of both items. The 50/50 simply was not juicy. In fact, the two meats together alter the texture; instead of what you’d expect with a burger, it felt like eating a smoked sausage. You also lose that great salty, crispy rendered bacon. I recommend skipping the 50/50 patty and, instead, ordering the Brandt beef patty TOPPED with bacon.

Now, I hesitate to mention this, because its mere suggestion is a culinary capital crime, but my burger was veryunderseasoned. Being only a sampling of one, I can’t speak to the whole menu or even to each burger that comes out of the kitchen, but after biting into the 50/50, I started minor surgery in order to try each separate piece. The patty, the egg, and the avocado lacked salt. (Also, for my own taste, I’d like more kick with the chipotle adobo mayo.) I wonder if the bacon is meant to make up for this, but it doesn’t, again, because it doesn’t get rendered down. It does give the patty a great smoky flavor though. To paraphrase Chef John Mitzewich, of the wonderfulFoodwishes cooking blog: Someone who does not season at every step is a sociopath*. (I did say it was a capital crime.)

The whole meal wasn’t a bust though. I wanted to compliment the classic burger with a classic side: Slater’s fries. The french fries themselves are pretty standard. Note however, they come with plenty of seasoned salt. Also, the serving could easily be split by two people. The real winner was Slater’s ketchup. That dreamy red dish on the side mixes together a house made ketchup and tons of chopped bacon. It was glorious. I had a closer shot of a fry loaded with it, but the picture was way too blurry. Probably, the result of my impatience. Screw the photo, just put it in your face. I’ve just had a seeming moment of genius: order Slater’s ketchup on your burger. It packs all that wonderful rendered bacon goodness, plus a heavy dose of saltiness. The only problem is that the side covers about 1/3 of the fries given. Then, you have to switch to regular ketchup and that is a total disappointment.

I like to think myself a sort of lush. I think there is an important distinction between a lush and a drunk. There is something urban and sophisticated about being a lush. Of course, the truth is I do not drink all that often. When ordering, I thought, Oh, look at me getting a drink at 1pm on a Thursday. This is definitive proof I am anything but a lush. I might as well be a member of the Temperance movement. Slater’s 50/50 has over 100 beers available. I’ve never been much of a beer drinker. Though I have been getting into hard cider lately. I prefer the hard stuff, and Slater’s has a selection of signature mule cocktails. A mule, or buck, is ginger beer/ale mixed with spirits and other ingredients. The most famous being the Moscow Mule, made popular at the Cock ‘n’ Bull restaurant right here in LA during the 1940s. I ordered an Old West Mule – ginger beer + root beer vodka. It’s served in a mason jar, and is nice and refreshing. A minute after the drink was served, the bartender came over to my table, explained he’d gone light on the vodka, and gave me an extra shot to mix in. Which worked out great, because I got to taste the vodka on its own. They use Three Olives vodka, which was smooth, tasting of root beer and then the burn of vodka. While the vodka was good, I would love to try it will Art in the Age’s Root, an awesome root beer spirit. (I first tried Root a couple of years ago with a killer root beer martini.)

Despite my less-than-stellar experience, I would give Slater’s 50/50 another chance. Build my own burger. Dive into some mac and cheese. Try a new mule. What are second chances for if not another fat excuse?

As always, go forth, eat, and be fat (with joy, if not in body).

Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Case Study Image


Slater’s 50/50: The Half Beef/Half Bacon Burger 


Summer Sips

7_6_burgundywhispers1Summer is here and what better way to cool off than a refreshing beverage?! When you think of summer time drinks do you think of iced tea or lemonade? I dare you to try spicing it up with some of Art In The Age’s flavorful spirits, they add a dose of revival to some of your summer time favorites.



Ginger- SNAP Lemonade

-1 part Snap

-1 part lemonade

-1 part ginger ale/ ginger beer

-Slices of lemon


Not your mother’s lemonade! Try this at your next friendly get together by mixing all the ingredients in a tall glass or pitcher and garnish with lemon slices. Snap will give your not so usual lemonade a palatable and earthy flavor that you and your friends won’t forget.


Colonial Punch

-2 parts Rhubarb

-1 part Triple Sec

-4 parts pineapple juice

-1 part club soda

-4 dashes of Citrus Hella Bitters


Rather than making the usual bowl of punch, try making this version by combining the ingredients in a punch bowl and serving it over ice with mint and cucumber slices. Rhubarb is sure to add some sweet and spicy flavor to this tasty treat without the added artificial sugars!


ROOT Float

-2 parts Root

-8 parts old fashioned root beer

-1 scoop of vanilla bean ice cream

-Shaved nutmeg or cinnamon


Classic, cool and comforting. All of your friends and family will have a blast down memory lane of the beloved root beer in a fun new version. Start off by adding Root to a tall hurricane glass, then fill it almost to the top with the old fashioned root beer. Float one scoop of ice cream over it and then sprinkle the freshly shaved nutmeg or cinnamon and viola, you’ve got the party started!


Next time you decide to throw a celebration or enjoy a drink by yourself, try adding these refreshments to your repertoire. Art In The Age’s spirits are sure to add zing to the usual summer time drinks by enhancing it to a level you’ve never tried. ”Remember, great cocktails start with responsible measuring!” Dear readers, do you plan on spicing up your summer rendezvous?

7_6_burgundywhispers2 7_6_burgundywhispers3 7_6_burgundywhispers4 7_6_burgundywhispers5

Summer Sips