News and Press

"Philly Derby" Cocktail with Art in the Age ROOT, from Race Street Cafe's Philip Saunders

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Race Street Cafe is a rustic bistro, and along with its delicious seasonal menu, the eatery offers an impressive drink menu. Friendly bartenders will serve any of the 15 beers that are on tap, along with a list of original cocktail selections. The Cafe offers a seasonal cocktail menu as well, since sometimes, we need to spice up annual social gatherings with a little something extra. Race Street Cafe’s bartender Philip Saunders has crafted a few recipes for you to try on your own. If you prefer to take the party out on the town, however, then stop by Race Street Cafe and let the professionals serve up some specialty drinks for you and your friends.

Philip Saunders 
Race Street Cafe
208 Race St.
Philadelphia, PA 19106
(215) 627-6181


HANGOVER WAKE UP – This drink combines caffeine with coconut water to hydrate and get you over the hump after a long night, but includes enough of a boozy kick to give you a pleasant morning buzz.

  • 2 oz horchata
  • 1 oz vanilla vodka
  • 2 oz coffee
  • 2 oz coconut water
  • Shake and pour in a pint glass over ice

PURPLE RAIN – Gin and grapefruit are a classic combination, but the addition of the purple basil not only makes this drink pretty in a glass but gives it a sweet taste and fragrant aroma. It is fun, unique and a little funky… just like Prince.

In a high ball combine:

  • 1 lime wedge
  • 6 purple basil leaves muddled together
  • 2 oz red grapefruit juice
  • 2 oz blue coat gin
  • 1 oz agave syrup
  • Add ice and garnish with basil and a lime wedge

GINGERONI – A spin on the traditional Italian cocktail, the addition of the ginger brandy mellows the bitter taste of the campari while adding a refreshing zing to your palate.

  • 1 oz campari
  • 1 oz sweet vermouth
  • 1 oz ginger brandy
  • 1 oz *Tanqueray*
  • Pour over ice and garnish with an orange wedge

NAUGHTY BLANCO – Never drink a margarita again! The naughty blanco has all of the citrus flavor of a really good margarita, but without the sour stomach you get from a store-bought mix. The Naughty Blanco goes down so easily, you will quickly understand how it got its name.

In a rocks glass filled with ice combine:

  • 2 oz tres agave tequila
  • 3 oz blood orange soda
  • 1 oz lime juice
  • Top off with tonic and garnish with a lime wedge

PHILLY DERBY – On the day of the Kentucky Derby, it’s traditional to watch the ponies while sipping a mint julep, but then again, we are not in Kentucky! By using Philly-made Root liquor as the main spirit, you can drown your sorrows over your loss or celebrate your win with a drink that is closer to home in Philly.

In a rocks glass, combine:

  • 1 tsp raw sugar
  • 8 mint leaves muddled
  • 3 oz Root liquor
  • 1 oz bullet rye
  • Add ice and top with club soda

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The "Pumpkin Bumpkin" with Art in the Age ROOT at Tattooed Mom

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The Pumpkin Bumpkin

Tattoed Mom

Ingredients: Pumpkin, Art in the Age Root, Guinness stout, Fireball whiskey, milk and nutmeg. 

Soulful sip: "We wanted to come up with a fun, current cocktail for the fall season," says Robert Perry, co-owner. "We wanted a local spirit and decided on Art in the Age Root because it has a great fall flavor. It's a little bit country, a little bit rock 'n' roll, and it has a very delicious soul." 

530 South St., 215-238-9880,

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SAGE French Gimlet Recipe from Fix Feast Flair

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Alana Kysar       October 17, 2014

With just three ingredients this might be one of the easiest fancy-pants drink you can make. When I think about bougie bridal showers, or ladies-who-lunch lunches, I think of the French Gimlet. Pinky up is a must with this drink. However the minute you add Art in the Age's Sage, it suddenly becomes acceptable for all occasions and adds a touch of masculinity. Put down your pinky, pick up a bottle Art in the Age's Sage and make yourself this Sage French Gimlet stat because it's good. Damn good. Put your pinky down good. Did I mention this Sage French Gimlet has only three ingredients and is all kinds of refreshing? Combine Sage (Gin), St. Germaine, and freshly squeezed lime juice and you've got class in a glass. Done. I'll take two.

P.S. Happy Pau Hana Friday. I'm currently in NY, eating my weight in doughnuts, macarons, pizza, guzzling bottle of wine, and such but I thought it necessary to share this cocktail with all of you before things get too crazy over here!!

P.S.S. Art in the Age is a super rad company taking a different, more historic approach to making spirits and drawing inspiration from the pre- (pre-, pre-) prohibition era. Sage, is a good example as it's an homage to the "garden spirits" of Thomas Jefferson's time. Moses and I found Art in the Age during a recent visit to one of our favorite new liquor stores, Silverlake Liquor Shop, and I have to admit, I'm kind of obsessed.


Sage French Gimlet Recipe



  • 2 oz. SAGE (gin)
  • 1 oz. St. Germaine 
  • 0.5 oz. freshly squeeze lime juice
  • 1  lime round


  • Cocktail shaker
  • 0.5 oz. and 1 oz. jigger
  • Ice
  • Cocktail glass
  • Strainer


  1. Add SAGE, St. Germaine, and lime juice to cocktail shaker and fill shaker with ice.
  2. Shake and strain into cocktail glass. 
  3. Garnish with lime round.
  4. Serve and enjoy. Happy Pau Hana Friday!

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Sprout & Pour Cold Pressed Juices Plan for "Garden Bar" with Art in the Age Spirits

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Amanda Blake Turner knows the power of juice.

Last November her flu-like symptoms wouldn’t go away. Antibiotics from a misdiagnosis of walking pneumonia didn’t help, either.

At 36 with years of competitive trail racing under her belt, she had never dealt with a serious illness, and now, with a young daughter to care for, her severe fatigue and nausea kept her from getting out of bed.

Relief came at last from her sister, who juices for her kids when they get sick. As it turned out, it was juicing and good nutrition that healed Turner’s body and, in turn, inspired a new dream. 

A year later, she and her business partners have opened Sprout & Pour, a juicing bar in Edgewood. 

The business started as a stand at farmers markets and an online business last spring. Before long they were selling out at farmers markets and receiving offer after offer for partnerships. Turner, her husband, Andrew, and business partner Carey Baker had spent two weeks using farmers market produce to create juices unique to Birmingham before opening the stand.

 “The more Birmingham embraced our platform, the more we had momentum to establish ourselves as a business,” Turner said, noting that eventually they realized there was demand for a permanent location.

When they started searching for a storefront, they found the walkable, family-friendly community they were looking for in Edgewood. 

“It seemed to have healthy enthusiasm,” Turner said. “People are always running and biking in Homewood. We want it to be a place to hang out, eat something healthy and enjoy the atmosphere.”

Their juices are made by cold-pressing, a process that yields a high amount of nutrition and lasts for four days. Juices also act as an energy booster and supplement made with food, no sugar or preservatives included.

Turner recommends using the juices as a snack between meals, perfect for when you are on the go but want something refreshing. 

“If you are going to spend $4-5 on a juice, you might as well put something in you that uses real food,” she said. “All the benefits you get from eating [fruits and vegetables], you get from juicing them.”

Turner thinks Sunrise tastes like orange juice with its combination of carrot, apple, lemon and ginger, and the Cashew Milk, which crushes raw cashews in a Vitamix blender, tastes like a cinnamon roll in a bottle with its combination of honey, cinnamon and vanilla. Turner’s 2-year-old daughter, Frances, likes the Beet-Nik (beet, carrot, celery, apple and spinach), Spring (kale, cucumber, mint, apple and orange) and Quench (romaine, mint, apple, celery, pineapple and parsley) flavors.

“I have been an athlete most of my life and have seen a lot of trends and people looking for something quick and easy,” Turner said. “Juice is powerful, but it’s part of eating well as a more holistic mission and vision as opposed to a quick fix.”

The juices are priced at $6.99 for 16 ounces, which is two filling servings. It might seem like a steep price, but Turner said it’s the cheapest cold-pressed juice you’ll find. Plus, she notes, it’s made from locally farmed produce, hand juiced, and locally bottled and labeled.

In addition to juices, the new Edgewood juice bar serves up smoothies made with whole foods such as dates, bananas, spinach and peanut butter, as well as smoothie bowls, a concept out of California that blends half of the smoothie ingredients and tops it with ingredients such as berries and granola.

In the near future, they hope to open a “garden bar,” mixing a line of organic spirits, Art in the Age, which come in varieties such as Root, Snap, Rhubarb and Sage, with elixirs made with ingredients similar to the juices.

Turner has worked with Nivada Spurlock at Homewood City Schools to hold juice tastings for teachers in every school as well as offer discounts for their employees. Around Homewood, she is also in partnerships with Salon U, Homewood Friends and Family Chiropractic, Vitalogy and Wheelhouse Salon.

At tastings, Turner said most people are pleasantly surprised and go on to try more flavors.


And it’s better than a multivitamin, too, she said. 

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Art in the Age Spirits helps Lithe Method Celebrate Their 10th Anniversary, with Cold-Pressed Juice Cocktails

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Philly’s beloved cardio-cheer-sculpting studio, Lithe Method, turns 10 next week and to celebrate, they’re hosting a party with some pretty sweet perks. Here’s the deal: a $20 dollar donation to the Eagles Youth Partnership (made in-studio), gets you an hourlong Lithe class, cocktails made with the oh-so-delicious Art in the Age Snap spirit, some of Lithe’s cold-pressed juice, live music, and a tank top courtesy of Duke & Winston. And, if all of that isn’t enough to woo you, you’ll also get a discount code to put toward your next Lithe purchase. Considering a drop-in Lithe class alone usually costs 22 bucks, I’d say that’s a pretty sweet deal.

The party will kick off at the Rittenhouse studio at 10 a.m. on Saturday, November 8th, and will go until 2 p.m. To join in on the shindig, just sign up for one of the November 8th "Lithe Tour" classes in their Mindbody store here.

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The UD Review: "Serra's Boon" Sangria, with Art in the Age RHUBARB -- a Highlight of Brunch at Del Pez

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Before this Sunday, I had somehow never been to brunch on Main Street.

This is especially disgraceful considering I’m certainly no stranger to frequenting local eateries—especially those of the breakfast variety. I have Newark Deli & Bagels on speed-dial, and there is a chair at Brew HaHa! that is all but engraved with my initials.

The venue for my very first brunch was a no-brainer: Del Pez. The tantalizing aromas, vibrant teal and orange décor and mess of cozy twinkle lights have been tempting me all semester long.

The menu proved equally intriguing. I ordered a $7 glass of sangria called “Serra’s Boon”—an exquisitely refreshing combination of Riesling, Sauvignon Blanc, kiwi, mango, roasted pineapples and Art in the Age Rhubarb.

This drink is just one on a long list of fascinating cocktails that belong on display in some sort of culinary art museum. Each is infused with such unexpectedly elegant combinations of fruits, vegetables and flavorings (spinach, kale, raisins and grilled sweet corn, to single out a few) and has placed within me a sudden unshakable desire to bartend.

I also can’t articulate how impeccably my sangria complemented the free appetizer-esque servings of popcorn kernel-like niblets. (I believe our waitress called them “Peruvian corn nuts.”) Toasted and tossed in a mouthwatering blend of sweet and salty seasonings, they’re served in the cutest little cappuccino cups and happily replenished at request to ensure maximum pre- and post-meal munching. I’d like a lifetime supply, please and thank you!

Craving something substantial, I went for the steak and eggs—two eggs, citrus-marinated flank steak and fingerling hash (normally $11, but only $5.50!—hooray for half-priced brunch!). Upon ordering, I remembered that being forced to choose between scrambled and sunny-side-up eggs almost always spirals into a full-fledged eggs-istential crisis. Flustered, I switched to scrambled, regretting my choice as soon as I’d uttered it.

But when my plate arrived, accompanied by two warm tortillas that had not been on the menu description, I was grateful for the aforementioned switch—scrambled eggs turned out to be considerably more conducive to successful sandwich building. The steak was wonderfully seasoned (though next time, I’ll be sure to get “medium-rare” rather than “medium”). The potatoes, cooked to tender perfection, were properly portioned, too. I wasn’t left aimlessly stabbing at an unwanted heap of hash browns.


I will be back for sure!

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