I’m pretty sure that the Root Beer Float is sort of like the cupcake. Universally loved by all. But, the lovely Sarah at Juniper & Dash, is taking the classic to new places by adding a hint of Root Tea and a drop (or five) of warm caramel and the result is anything but ordinary. With photos by Alexandra Whitney, we’re literally mixing one up as we speak.
From Juniper & Dash…This recipe combines some of my favorite ingredients… well, really all the ingredients are my favorite! The standard root beer float is one of my summer essentials, add a twist and it gets even better! Whenever I discover something new and yummy I have a tendency to add it to everything. So to spice up the normal float I added Art in the Age’s Root Tea and The Caramel Jar’s new caramel sauce. I’m telling you this float is so yummy. And every time I consume it I just keep telling myself it’s fat free…it’s fat free…it’s fat free!
Caramel & Tea Root Beer Float
- 2 scoops Vanilla Ice Cream
- 2 ounces Art in the Age Root Tea
- 2 Tablespoons The Caramel Jar's Caramel Sauce
- ½ cup IBC Root Beer
- Scoop ice cream into a large glass or milkshake glass.
- Drizzle warm caramel sauce over ice cream.
- Pour Root Tea & Root Beer into float and enjoy.
* Tattooed Mom (530 South Street) – Sip on the Pumpkin Bumpkin, a specially created craft cocktail featuring pumpkin, Art in the Age Root, Guiness Stout, Fireball Whiskey, milk and nutmeg.
The Philadelphia Horticultural Society’s PHeaSt brings farm-to-table dining to the extreme and the simply delicious. New additions to the festival this year include discounted tickets for PHS members and cocktails from Art in the Age and Dad’s Hat Pennsylvania Rye Whiskey. Proceeds benefit PHS’ City Harvest Program, which provides produce to more than 1,200 families each year. 7-10pm. $135-$300. PHS Warehouse at The Navy Yard, 5201 S. 13th St. 215.988.8800. phsonline.org
Rum is a spirit with serious legs. From Colonial-era flips to whimsical tiki fantasies, the molasses-based spirit has been an important part of drinking life over the last two-plus centuries. These days, industrious bars across the U.S. have taken classic rum cocktails and yanked them headlong into the 21st century. Drink up: This is history, alive and in drinking color.
1. The Flip
The Backstory: Made with rum, beer and molasses in a tankard and served hot, the flip was a tavern staple in the 1700s. Rum historian Wayne Curtis, author of And a Bottle of Rum, pegs this drink, heated with a poker from the fireplace, as “the most famous early American rum drink,” with references appearing as early as 1690. The drink took shape as the colonial taste for home-brewed beer and hard cider began to fade, displaced by an abiding thirst for stronger liquors—namely, rum.
Bring History to Life: Root Beer Flizzip (Sugar House, Detroit, MI)
No hot poker needed for this foamy cocktail with attitude, built from molasses-rich Cruzan Black Strap Rum, Art in the Age Root Liqueur and a whole egg and garnished with grated nutmeg.
If you’re dying for something that gives you the warm fuzzies like freshly baked cookies does, check out Short Order’s Snap Krackle Cold Brew made with Art in the Age Snap, Lemon Hart 151 rum, Strauss half and half, 24-hour Verve cold brew, and cinnamon. “It’s a boozy version of the spiced latte phenomenon that seems to sweep the country this time of year,” said Bar Program Director Courtney White.