The fun thing about always playing around with cocktails, is the fact that they are SO versatile. I feel like it’s one of the areas of food where, for some reason, people are given just a little more permission to break the rules. Then again, don’t we all tend to give a little more when booze is involved? Ey-yo! It’s not that we don’t enjoy an ice cold Vodka tonic with a squeeze of lime. We certainly do. We also happen to be ladies who love our options, and 2015 has had no shortage of those thus far! Here are a peek at 5 cocktail trends we are really digging this year.
Grapefruit will always be one of our all-time favorite flavors to infuse into our cocktails, and we think the idea of adding a splash or two of pamplemousse liqueur sounds extra prohibitionary-fancy. Good thing, because we’re seeing this spirit as an addition in bars more and more.
Word on the street is that Whiskey has officially de-throned Vodka. GASP! Just kidding, we are not surprised by this notion whatsoever. Vodka is great, but the complexity of Whiskey and variation from brand to brand creates a richer experience. Side note- we’ve beenway into Woodford Reserve lately. Thumbs up emoji to this trend.
Three words: good “bad” cocktails. Throwback cocktail flavors like the pina colada, Tom Collins, Mai Tai, Negroni, and Gin Rickey have gotten a classically Don Draper re-brand this year. Even punch bowls have made a huge resurgence. Personally, I’m going to need like 7 Negronis before dropping $ 175 on a punch bowl at the Ace Hotel, but Polite Provisions in our neck of the woods offers a way more reasonable option if you’re into that kind of thing.
Herbal liqueurs have been sprouting up everywhere it seems! The whole edible flower, forage EVERYTHING trend has finally crossed over into the booze nether-reg
ions, and I must say, it is a welcome presence. Nothing like a little herbal/floral complexity to take a cocktail from run-of-the-mill to next-level amazing. While classic herbal liqueurs like Absinthe, Fernet, and Chartreuse have made a resurgence all their own, there are new kids on the block interpreting this trend in all new ways. Art in the Ageis a true pioneer for the reinvention of herbaceous spirits, and offers delicious flavors like Root and Sage that are sure to upgrade your drink.
Boozy shakes had a major meet-cute this year, and once again, not mad about it. This truly ups my personal chances of NOT by-passing that dessert menu by 50% (I’m a savory person, okay?!). From combinations like achocolate-covered pretzel, to a vegan and gluten free peanut butter and Bourbon shake, booze is just creep-creep-creepin’ on into our desserts, and listen…I’m not going to be the one to call booze out. That’s incredibly rude.
Greg’s insecurities and cultural vanity. We taste SAGE by Art in the Age. Wait…is this booze or aftershave? A gin without juniper. “It makes my knees sweat.” We make part 2 of the Lion series: a White Lion cocktail. Not named after the band. Greg re-uses Lisa’s joke…again. -
On Monday, June 15, chef Kevin Sippel, wine director/owner Chris Cannon, pastry chef Erica Leahy and pastry chef Andrea Lekberg from Jockey Hollow Bar & Kitchen, Morristown will present a “Garden State Luxe” dinner at the Beard House, 167 W 12 Street, New York City. The following menu will be served:
Hors d’ oeuvres: Forty North Oysters with Tomato–Black Pepper Passata; Mushroom Ciccioli with Eggplant Bagna Cauda; Testa Sopressa with Salsa Verde on Crostini; Scrambled Eggs with Caviar and Dill Seeds; and Frattaglie Fritto with Marsala Agrodolce.
(Liquid Swords—Art in the Age Sage Spirit with Ancho Reyes, Demerara Sugar, Lime, Angostura Bitters, and Brut Champagne and First Offense—Art in the Age Rhubarb Spirit with Clarified Lemons and Strawberries and Peychaud’s Bitters)
Goat’s Milk Caprino with Ralston Farm Tomatoes and Agretti
(Ca’ Montanari Opera Rosa Lambrusco Di Modena NV)
Pappa al Cetriolo–Assorted Cured-and-Smoked Barnegat Bay Fish
(Gunther Steinmetz Wintricher Geierslay Riesling Sur Lie 2012)
Duck Liver Terrine with Fermented Celtuce and Husk Cherries
(Lustau Anada Oloroso Abocado 1997)
Fava Bean–Red Garlic Agnolotti with Mangalitsa Collar Confit and Valley Shepherd Creamery Pecorino
(Lime Rock Kota Pinot Noir 2010)
Roasted Veal Cheek with Caponata Crudo and Green Olive Gremolata
(Mercouri Estate Domaine Mercouri 2010)
Sparkling Ralston Farm Strawberry Soup with Poached Rhubarb, Mascarpone Panna Cotta, and Angel Food Cake
(Ca’ Dei Mandorli Brachetto D’Acqui 2012)
7 PM; $170; members $130.Reservations: 212-627-2308.
SAVORING THE WORLD OF WINE ONE SIP AT A TIME!
Carol A. Berman, radio personality and founder of Class in a Glass/Take Home Sommelier,will be teaching wine classes at The Farm Cooking School, 1998 Daniel Bray Highway, Stockton (GPS address: 1925 Daniel Bray Highway, Stockton). These classes will feature Carol’s selections from some of the latest upcoming regions, as well as great sleeper selections from more prominent regions. Light fare will be served at the end of each class. Each class runs from 7 to 9 PM and costs $85; $435 for the six-class series. The following are scheduled: June 4: Wines of France; June 11: Wines of Italy; June 18: Wines of Spain and Portugal; June 25: Wines of North America; July 2: Wines of South America and July 9: Wines of Australia and New Zealand.
OTHER NJ FOOD EVENTS
WEDNESDAY, MAY 27
SINGLE MALT CHAT WITH WHISKEY MASTER AND FAMILY STYLE DINNER
Master of Whiskey for William & Grant, Jim Patterson will be at Paragon Tap & Table, 77 Central Avenue, Clark, to discuss single malt whiskey. A family-style dinner will be served. 7 to 9:30 PM; $50. For reservations, e-mail firstname.lastname@example.org.
FRIDAY MAY 29 TO SUNDAY, MAY 31
MICHAEL ARNONE’S CRAWFISH FEST, AUGUSTA
Michael Arnone’s Crawfish Fest will be held at the Sussex County Fairgrounds, Augusta and include Louisiana and New Orleans-style music, food and camping. Some menu items which, will cost $10 or under, include: boiled crawfish, crawfish etouffee, jambalaya, grilled alligator sausage and many more New Orleans dishes. For information and tickets, check the event website.
SATURDAY, MAY 30
A CHEF’S TABLE DINNER WITH POOR FARM FOOD
Chefs Robin Hollis and Douglas Piccinnini will teach a hands on cooking class, “A Chef’s Table Dinner with Poor Farm Food” at Heirloom Kitchen, 3853 Rt 516, Old Bridge. Chefs Hollis and Piccinnini own Poor Farm Food, a catering and event company that also operates as a pop-up restaurant. The following dishes will be on the menu: warm Jersey asparagus with sauce gribiche, caperberries and micro herbs; pork rillettes with mustard cracker, spring onions and baby lettuces; olive-oil poached cod with new potatoes, peas and preserved lemon; and Meyer lemon sponge cake with wild rhubarb compote, goat cheese and nasturtium. Vegetarian options available. 7 PM; $85. Reservations: 732-727-9444.
Chef Paul Drew will teach a Clam Bake for Two cooking class at Phillips Seafood Restaurant, The Pier Shops at Caesars, One Atlantic Ocean, Atlantic City. 11:30 AM; $65. For more information, visit their website or call 609-348-2273 for reservations.
TUESDAY, JUNE 2
ALL ABOUT GOAT CHEESE TASTING
An “All About Goat Cheese” tasting that will be held at Brick Farm Market, 65 East Broad Street, Hopewell. Guests are welcome to bring their own wine or beer. 7:30 to 8:30 PM; $45 plus tax. For more information, please contact Michel Lemmerling email@example.com or visit their website.
WEDNESDAY, JUNE 3
ROSE WINE TASTING
A Rose Wine Tasting will be held at Satis, 212 Washington Street, Jersey City. 8 PM; $55 plus tax and tip. Reservations: 201-435-5151.
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to firstname.lastname@example.org.
Every year the competition really heats up on RPDR, and the final contestants are given an opportunity to sit and enjoy “a meal” with RuPaul herself. It’s a chance for them to have a private conversation (on camera) and open up even further to each other, and the TV audience. Each queen relishes the stomach filling sensation of a full meal consisting of a single Tic Tac. MMMmmm.
In honor of this seven-year itch of a tradition, we’ve created a fruity, fizzy and fabulous cocktail inspired by that infamous “lunch” with RuPaul.
1 part Art in the Age RHUBARB
1 part orange juice
2 parts sparkling wine
Splash cranberry juice
Flamed orange peel
(optional) Teaspoon of Galliano
Mix RHUBARB and orange juice in a glass, over ice. Top with sparkling wine and a splash of cranberry juice, and garnish with a flamed orange peel. For extra 70’s disco flair, stir in a teaspoon of Galliano liqueur.
Although pop-up beer gardens weren’t legally around in the 1920s, we can relive them as if they were as the Glen Foerd Mansion (5001 Grant Ave.) will host a series of outdoor lawn parties entitled “Jazz Age on the Delaware.”
Beginning Saturday, Aug. 1, the parties will vary in vintage-food specials, a pie-baking contest, 1920s dancing and dress attire, and lawn games fancied in the 20th century.
Although the wait is lengthy, on Wednesday, May 27, a preview of what to expect will begin at 5:30 p.m. during a boozy cocktail crawl. This speakeasy crawl is free to join and will highlight vintage cocktails made with Art in the Age Spirits.
Participating bars include:
The Ranstead Room (2013 Ranstead St.) – 5:30 to 6:30 p.m.
1 Tippling Place (2006 Chestnut St.) – 6:30 to 7:30 p.m.
Franklin Mortgage Investment Co. (112 S. 18th St.) – 7:30 to 8:30 p.m.
Vesper (223 S. Sydenham St.) – 8:30 to 9:30 p.m.
1925 Cocktail Lounge (111 S. 17th St.) – 9:30 to 10:30 p.m.
Read more at http://www.philly.com/philly/blogs/food_department/Speakeasy-Stroll-to-preview-Jazz-Age-on-the-Delaware-.html#1gk2CkTMSVTHwzXt.99
When it comes to planning your nuptials, it’s only natural to want all aspects to stand out. The flowers, the invitations, the cake… and of course, the cocktails.
The wedding cocktail hour is traditionally held between the ceremony and reception and acts as a buffer for the newlyweds to decompress, spend time with the photographer getting those all-important freshly-wed shots, and, especially if the ceremony and reception are being held in separate venues, it allows time for everyone to convene in one place before the couple makes their grand debut.
The cocktail hour is also the perfect time for your guests to mix and get acquainted over drinks, so it should go without saying that those drinks be truly spectacular. It’s become increasingly popular for weddings to feature a signature cocktail, that is, a unique drink (or two) customized to the couple in question’s taste; there can be two or even three, and if alcohol isn’t your thing, a virgin variety can also be offered. The signature cocktail adds a memorable aspect to the cocktail hour and elevates what would be a standard beer and wine affair to something more elegant. But what if you’re not a born bartender? Fine spirits can be intimidating, especially if you’re facing what to make for one of the most important days of your life! To help decode the perfect drink, I enlisted the folks from Art in the Age, a line of craft spirits that are historically inspired and certified organic, for a few tips and tricks. As is often the case with the incredible folks we partner with, they went above and beyond, offering not just their tips, but passing along a few recipes as well. Read on, then be sure to scroll to the bottom for a special gift from our Graphic Design team, free downloadable table numbers, drink flags, and place cards! Simply click, print, fold, and decorate.
Top 5 Wedding Day Bartending Tips:
1. Use fresh ingredients.
2. Measure Everything
3. Use appropriate garnishes
4. Glass temperature
A good rule to keep in mind when crafting cocktails is the ratio of 1 part liquor to 3 parts mixers. For example, mix 1 part SNAP to 3 parts cream soda for a cocktail that’s both sweet and spicy.
1 part RHUBARB Tea
1.5 parts Hendrick’s Gin
1/2 part simple syrup
2 fresh mint leaves
Fresh lime wedges
1 part RHUBARB Tea
1.5 parts Hendrick’s Gin
1/2 part simple syrup
2 fresh mint leaves
Fresh lime wedges
2 parts SAGE
2 tbsp lavender honey syrup
Fill a tall glass with ice. Add SAGE and lavender honey syrup. Top with club soda, stir and garnish with lemon.
2 parts RHUBARB Tea
2 parts strawberries
dash of rose water
Muddle strawberries, RHUBARB Tea and rose water in a tall glass. Add ice and club soda.
1 part SNAP
1 part lemonade
1 part ginger beer or ginger ale
Stir ingredients with ice in a tall glass or pitcher. Garnish with slices of lemon.
The distillery is the latest from spirits guru, Steven Grasse, who created Hendrick’s Gin, Sailor Jerry Rum and most recently, Art in the Age Craft Spirits. The Tamworth Distillery is located on the site of the former Tamworth Inn. Grasse bought the dilapidated Inn two years ago and was able to preserve one of the historic buildings, which will later be used as a farm to table restaurant. TDM will produce its own line of unique small-batch spirits, as well as very limited edition spirits for Art in the Age. The distillery and botanical kitchen will be highly experimental – a sort of Willy Wonka’s chocolate factory of the spirits world.
In the Tasting Room, which affords a view of the distillery itself, there is a retail shop that includes bottles of the spirits themselves, as well as a collection of barware, mixers, books, and other artisanal goods for the home and garden. For those who want to continue experimenting at home, the shop stocks whiskey barrel aging kits, as well as an apothecary-style bar of herbs, spices, and fruit for infusions.
Preparation: In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.
Preparation: Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this seep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.
Makes: 8 pops
Preparation: In a blender combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth. Pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours.
Preparation: First make the basil simple syrup. Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over a medium-high heat until the sugar is dissolved. Remove it from the burner and add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.
Combine the 1 1/2 cup raspberry lemonade, the 1 1/4 cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well. Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not too hard so it resists going in. Let freeze for 7-10 hours, then enjoy!
If you are planning a spring or early summer wedding and are looking for a signature drink (or two or three), these artisan cocktail recipes from Art In The Age will have your guests sipping seconds. Art In The Age crafts a line of historically-inspired and USDA certified organic 80 proof liqueurs in ROOT, SNAP, SAGE and RHUBARB Tea. Here are four fabulous spring cocktail recipes featuring these unique alcohol blends.
The Rhuby Rose Spring Wedding Cocktail
Strawberries reach their peak season in April, May and June, so what could be more refreshing than the taste of local strawberries and rhubarb tea in a tall glass for your spring wedding? This simple recipe brings out the natural sweetness of spring with a kick. The lush red color is also irresistible.
Juicy watermelon, fresh lemon, and sophisticated cucumber accents make this drink extremely refreshing on a hot spring day.
Directions: Muddle watermelon, lemon juice, cucumber and basil in a tall glass. Add in simple syrup and SAGE, top with club soda and pour over ice.
ROOT and Root Beer Wedding Cocktail
For root beer lovers, nothing could be simpler than this recipe. Blend your favorite root beer with this artisan root beer flavored alcohol and bam – you have an awesome and totally unique drink for your green wedding.
Directions: This drink keeps it simple. Combine ingredients and serve over ice. Enjoy!
SNAP Farmhouse Shandy
Shandies are typically made by blending beer and a non-alcoholic soda, carbonated lemonade, ginger beer, ginger ale, or juice. They are refreshing and a tad sweet, without being too “girly.” This shandy recipe is unique as you add a gingery twist with SNAP – and an additional alcoholic kick to an otherwise mellow drink. A sure crowd pleaser at your spring cocktail reception.