DAD’S HAT PENNSYLVANIA WHITE RYE AND SAGE HERBAL ELIXIR (FLOYD’S PACK MULE COCKTAIL)
I just created a new cocktail with historically correct flavors. What are those interesting bottles? Well my friends, my usual- or unusual form of cocktail whispering has led me to a secret spring. There up the road apiece is a spring that spouts water as clear and refreshing as the soft hand of a maiden in the summer.
Pennsylvania Rye in the un-aged form runs as soft and sweet as this spring that bubbles up from the earth. Branch water with a kick I say. Sitting next to this venerable bottle of Pennsylvania History sits a bottle simply called Sage from the same creative mind behind the salubrious and ever mixable liqueurs named Root, Rhubarb and Snap.
But what is Sage? Sage is Herbalicious according to the hand-crafted natural paper-press release.
According to the copy, Thomas Jefferson was not only a founding father, but he was also an avid horticulturist. His friend and mentor Bernard McMahon was in the midst of chronicling the 130 plants discovered by Lewis and Clark. As history has it, Bernard and Thomas also were fond of highly intoxicating beverages. Sage in the purest form is not just sage as an herbal adjunct, it is also an ingredient in early “Gar-Tending” experimentation!
This type of experimentation weaves its way into my semi-drunken state- *who me?*
Dad’s Hat Pennsylvania White Rye is gorgeous stuff. If I could lay down a few bottles and wait about ten years, I’ll bet the mouth-feel will soften to that of branch water. Now, instead of letting any rest, I’ve created a cocktail with this spicy and emotional Rye powerhouse.
Sage is distilled with thyme, sage (of course), rosemary, lavender and fennel. All I could think about was mixing Sage with Dad’s Hat.
But the drink would not be complete without a few drops of the fire driven chocolate and spice enamored heat of the Bitter End Memphis BBQ Bitters. Take about four drops of this amazing liquid and scatter them over the top. The 100 proof power of the White Rye and the aromatic wonderment that says Sage finished with Bitter End Bitters only needs one more item.
I’m a fanatic for great ice…..Crystal clear and without any unpleasant fragrances or minerals, great ice cubes will enlighten your cocktails. I did a 95/5 mix of Royal Rose Lavender Lemon Syrup and some of my filtered well water. The benefit of putting the Royal Rose Syrup into the ice cube is to subtly change the flavor of the cocktail as the ice cube melts. Mostly water, with that bit of syrup and everyone is friendly together.
I believe it shows sophistication of flavor. And fortitude in your cocktail glass. Isn’t that what this is all about?
Danger Level 4 out of 5. Possibly 5 out of 5 if you err on the side of heavier handed cocktail measurements…
Floyd’s Pack Mule Cocktail
Ingredients for two very strong drinks:
1/4 cup Freshly made Lemonade (unsweetened) made with Meyer Lemons if you can find them
2 oz. Dad’s Hat Genuine Small Batch Pennsylvania White Rye- 100 proof (local Rye from Pennsylvania)
1 oz. Sage from Art in the Age- 80 proof (USDA Certified Organic)
1 oz. Royal Rose Simple Syrup of Lavender and Lemon
4 drops Bitter End Memphis BBQ Bitters
For Ice Cubes, fill an Ice Cube tray with filtered water and add an ounce or so of the simple syrup, freeze overnight for best results
To a Boston Shaker fill 1/4 with regular ice
Add the liquors
Add freshly made lemonade
Shake until frosty
Pour into a funky glass with Royal Rose Lavender Lemon Syrup ice
Drip three-four drops of Bitter End Memphis BBQ Bitters over the top
By Warren Bobrow, Cocktail Whisperer
Ah, fall has arrived this morning and with a flourish. It’s not winter yet; far from- but there is a quickening in the air. The breeze is blowing at least fifteen knots and there is freshness with the lack of humidity.
If I were on a sailboat right now, it would be one of those rare days where the summer melts into the fall as something organic and unforced.
Speaking of organic, I’m supping on a plate of silver dollar pancakes right now. Cooked on a butter slicked cast iron skillet, doused in extra dark, handcrafted, Vermont maple syrup. This is the kind of cooking that my body craves as the days become shorter and the nights colder. I need something to fill my soul with nostalgia from my culinary past.
First there are the cool then colder temperatures. My palate calls out for flavors of the season. Some of these tastes are for bourbon like my perennial favorite, Four Roses. There is no need to spend too much with Four Roses. They offer all different levels of excellence! For this cocktail I propose using the Yellow Label version because there are other liquors in the drink. If I was only using bourbon without the next ingredient, I’d use their superlative Small Batch, but with it the Yellow Label will suffice and your pocket should be a bit happier.
The ingredient that goes in next is named Snap. Snap is an 80 Proof liqueur crafted by Art in the Age, the Philadelphia based collective of neo-Agrarian artists and postulators. Snap is based on the Amish Lebkuchen or ginger snap cookie. It is potent, memorable and quite delicious, especially when combined with the assertively flavor-driven, Four Roses Bourbon.
The next ingredient is the ice. Handcrafted ice is so very important in this cocktail and I raise the specter to a higher level by smoking it first. What? Smoked ice? How is that possible?
My forthcoming second book Whiskey Cocktails has a recipe for oak smoked ice that I’d like to share with you.
1. Take a fireproof dish and fill ¼ with oak wood shavings
2. Light the shavings on fire, adding more as needed
3. Capture the sweet smoke in an overturned Boston Shaker
4. Add ice immediately to the shaker thereby “smoking” the ice
5. Mix your cocktail as usual
6. I used a bit of maple syrup in the water that was frozen, thus making the ice “maple syrup-oak” smoked ice!
That’s really it! What you will have is smoked ice! Keep cool in the freezer or use straight away…
The reason why you would want smoked ice is my personal desire to add flavor deeply into a cocktail. Balance is ever so important- along with simplicity. I know there are quite a few steps and that’s ok to think that. But at the end of the day even the simplest drinks require quite a few steps.
I like to ratchet drinks up several notches in flavor by freezing earthy and sensuous maple syrup into the ice. Then I go further by adding a subtle hint of maple wood smoke. And to deepen the flavor even more, I can mix a bit of Balsamic vinegar into brown liquor cocktails. This gives a mysterious edge to the usual flavors of fine brown liquor to ginger snap.
It’s really up to you and your creativity!
L’Ami du Matelot
Serves two rather comfortably for fall
2 oz. Four Roses Yellow Label
1 oz. Snap (Art in the Age)
1 oz. Balsamic Vinegar
1-2 cups Maple Smoked Ice – ¼ cup maple syrup to 3 cups Mountain Valley Spring Water- freeze overnight (essential)
2-4 shakes Bitter Truth Orange Bitters
2 oz. Mountain Valley Sparkling Water
2 sprigs of spearmint
Freeze a few ice cube trays with Mountain Valley Spring (flat water, not the fizzy one)
Into a fireproof tray, add some maple shavings
Light on fire and add more shavings as necessary
Capture the smoke in your inverted Boston Shaker
Add the maple ice to the Boston Shaker filled with maple smoke
Add the Four Roses Bourbon
Add the Snap
Add the Balsamic Vinegar
Cap and shake hard for 10-15 seconds
Pour into two rocks glasses with 1 cube of maple syrup ice in each
Add 1 oz. of Mountain Valley Sparkling water into each glass
Dot with the Bitter Truth Orange Bitters
Garnish with a sprig of Spearmint
Life-changing food experiences are the best memories. I had one last summer: my very first real Philly cheesesteak. I was tasked with finding a place for dinner, so I looked up restaurants on my phone and found Dalessandro’s. We sidled into a packed diner and found a pair of seats at the counter. The locals next to us practically ordered for us. So naturally, when the cheesesteaks arrived, they were life-changing indeed. Soft bread filled with the perfect ratio of piping hot, chopped rib-eye to melted cheese, and topped with sauces, condiments and grilled vegetables. I’m mostly glad my first cheesesteak was the real deal, but I’m disappointed that nothing will live up to it ever again, unless I find myself back in Pennsylvania. Until that (hopefully just as magical) day, here’s a little Pennsylvania gift guide! // susannah
The Kitchen Road Trip series is a virtual vacation to a different state. Posted weekly on Mondays, each post is a gift guide to items from a different state, in alphabetical order, and features food & drinks, books, home goods and travel items.
Click below to see the Pennsylvania gift guide!
1. Peg and Awl Aldermere Egg Tray* ($68) // 2. The Caramel Jar Fleur de Sel Caramel Sauce* ($14) // 3. Hand in Hand Orange Blossom Sustainable Liquid Soap* ($18) // 4. Girls Can Tell Liberty Bell Tea Towel* ($16) // 5. Philly Pennant by Three Potato Four ($24) // 6. Epic Pickles Hot Dills* ($14) // 7. Seriously Delish: 150 Recipes for People Who Totally Love Food by Jessica Merchant ($29.99) // 8. Snap Ginger Liqueur by Art in the Age ($38)* // 9. Red Raven Porcelain Vessel* ($56) // 10. Quartz Print by Song & Dance Design* ($8)
*Made or designed in Pennsylvania
Three cheers for the region’s best loved food leaders.
Recently, Edible Philly readers voted online for our first crop of Local Heroes. These are the farmers, chefs, organizations, shops and artisans who fuel the Philly food world and keep the region’s diners, home cooks and aspiring food professionals awash in fresh inspiration season after season. This year’s winners include names you’ve long known and some lesser known resources that may become your new favorites. —J. Manning
Art in the Age
116 N. 3rd St., Philadelphia
This line of fl avor-forward spirits is a darling of local bartenders and home mixologists alike. The company’s Root was inspired by the traditional root teas and beers that were invented in our region. The Snap fl avor evokes the warming pleasures of a homemade ginger snap cookie. Rhubarb and Sage round out the line, with all the complexities of sweet/tart rhubarb and your favorite Thanksgiving herb. Best of all? These distinctive tipples are all flavored with real, whole ingredients.
Yup, you know what time it is! It’s that time of year when everything is scented with cinnamon, ginger and allspice and pumpkin shows up in the most unusual places.
So without further ado, we have our own fall madness to attend to-
Today we’re sharing some pumpkin cocktail recipes, a spiced pumpkin martini and a pumpkin old fashioned.
The martini uses a pumpkin infused vodka, spiced sugar rim and ginger liqueur.
Our pumpkin old fashioned is a re-imagining of a traditional old fashioned with pumpkin puree, maple and Art in the Age Snap liqueur!
For the Pumpkin Old Fashioned:
2 ounces rye whiskey
1 ounce maple syrup
1/2 ounce Grand Marnier
1/4 ounce Art in the Age Snap Liqueur
4 heaping teaspoons pumpkin puree
1 dash orange bitters
Shake and strain over ice. Garnish with a cinnamon stick and orange slice.
Leaves aren’t the only thing changing colors during fall. It’s time to start imbibing some deeper-hued spirits. Here are five great liqueurs to spice up your autumn. They’re all certified organic, but that’s just an added benefit. Quality comes first, and these are all welcome additions to any cocktail.
Art In The Age Root
Philadelphia’s Art In The Age makes an interesting range of spirits, and their Root is perfect for fall. It’s based on “Root Tea” — which your ancestors were partying with in the 1700s until the temperance movement put an end to those shenanigans. People then had to start settling for root beer. This revival is made with birch bark, smoked black tea and a number of spices like cardamom, clove, nutmeg and anise. While the nose will be familiar, this is not an attempt at making an alcoholic root beer. It’s a unique spirit that, according to the company, was taught by Native Americans to European settlers. There’s enough going on in it already — drink it neat if you want the real experience.
Best keep your belts on Portland, because Christopher Loverro and Katie Potter’s Hazel Room is gonna charm your pants right off—you will, however, want to loosen those belts because the kitchen’s eats are gonna fill you right up. The staff’s made up of friendly (and, if you’re a regular, familiar) faces, and the space is as cute as a bug’s ear. Order either the mushroom and collard greens scramble and hash (served with sunchokes, cotija, Zenner’s chicken sausage, and your choice of a from-scratch biscuit or housemade gluten-free bread) or the pulled pork and kale skillet baked eggs (the pork’s been marinated in tamarind, ponzu, Fentimans soda and lapsang souchong tea): Neither will steer you wrong. But, the yummiest (and easily the messiest) dish is the breakfast burger made with a Biblically long kitchen sink’s worth of ingredients: two sausage patties, bacon, lettuce, heirloom tomatoes, aged white cheddar, sautéed mushrooms, caramelized onions, a sunny side up egg, and ketchup, mustard and mayonnaise all on a sesame seed brioche bun. Just remember to ask for extra napkins. And don’t forget to breathe. As for cocktails, The Hazel Room does four Bloody Marys (vodka, bourbon, tequila and aquavit), and while all are fine and good, they’re outshined by the easy to drink and dangerously potent Kentucky Root Canal (rye, Bacardi 151 and anise, cardamom and birch beer-spiced Root liqueur from Art in the Age). It tastes like root beer—a very dangerous root beer. By all means order one, but think long and hard on it before ordering another. Brunch is served every day from 8 a.m. to 4 p.m., except for Mondays when the space is dark.
The Hazel Room, 3279 SE Hawthorne Blvd., 503.756.7125
If you missed the first event with Brooklyn Brewery’s chef, Andrew Gerson, you’ll have another chance to watch this chef work his magic during a Dinner on the Farm event on Sunday, Sept. 28. Starting at 3 p.m., sip on select Brooklyn beers and meet and greet local artisans Art in the Age, Di Bruno Brothers, and Kensington Corners. After the convo is brewed up, get a closer look at what goes into a “farm-to-table” dinner as guests can take a trip around Green Meadow Farms (130. S Mt. Vernon Rd.) and enjoy a feast (with beer) including dishes like grilled ginger ale-brined pork chops, and selected beers like Cuvee Noir, prepared by Andrew Gerson and Mitch Prensky, from Supper restaurant. Tickets are priced at $55.