With today being the eve of All Hallows' Eve, I thought maybe Pau Hana Friday should come a day early. I don't know about you guys but we're over here prepping for trick-or-treaters and are planning on heading over to our neighbor's house for the after trick-or-treating party. Since I'll be busy playing scary music, passing out candy, and the like, I figured I better prep my contribution early: and whip up some SNAP punches. Remember when I mentioned Art in the Age and their wonderful SAGE? Well this week's Pau Hana beverage is made with their insanely delicious SNAP. SNAP a Lebkuchen (or ginger snap) spirit made with blackstrap molasses, clove, brown sugar, cinnamon, ginger, nutmeg, rooibos tea, and vanilla. It is insanely delicious and plays well with bourbon. It is also the perfect partner for pumpkin and persimmon, which is why I'm sharing with you a Pumpkin SNAP Punch as well as a Persimmon SNAP Punch. That's right, two for the price of one.
These punches are the perfect drink to serve up tomorrow, one because you can make them ahead of time, and two because they are so festive (they're orange!). The third reason should be a given but in case you couldn't guess, they're also insanely delicious. They're spicy, sweet, and perfectly smooth making them ideal for your All Hallows' Eve party or your next cocktail hour. Beware, like all good punches, they do pack a *ahem* punch, so while they may be tasty, please keep in mind that each serving contains an ounce of bourbon and an ounce of SNAP!
Best part of these punches? They're easy to make! Ridiculously easy. And they're fun because you get to pull out your blender, wizz em up, then store em in the fridge till you're ready to serve them up. No shaker necessary, which isn't to say you can't shake these up before serving but I promise you these punches will turn out best if you blend them. The pumpkin puree and persimmon juice/puree are both pretty thick and could use a little extra help mixing in there with the rest of the ingredients. Just be sure to give your punch a quick shake before serving.
In other news, what's everyone dressing up as? We managed to wait till the last minute, so we'll be rocking capes and these masks from Sleep No More. What I wanted to dress up as was Agatha and Zero Moustafa from The Grand Budapest Hotel. I also wanted to make Mendl's amazing Courtesan au Chocolat. Guess there's always next year.
A note on the persimmon juice. Make sure to use only very, very ripe Hachiya persimmons or run the risk of that numb-mouth-feel that comes with eating Hachiyas that aren't really ripe (blame it on the tannins). Also, don't forget to peel them (mouth-puckering will occur if you forget)!
Pumpkin (or Persimmon) SNAP Punch Recipe
- 4 oz. (1/2 c.) SNAP
- 4 oz. (1/2 c.) Bourbon (I used Redemption High-Rye Bourbon)
- 16 oz. (2 c.) Spice Apple Cider (I used R.W. Knudsen's Cider and Spice)
- 2 oz. (1/4 c.) freshly squeeze meyer lemon juice
- 4 oz. (1/2 c.) pumpkin puree OR 4 oz. (1/2 c.) Hachiya persimmon juice/puree
- 1/2 oz. (3 tsp.) agave
- Lemon twists (optional for garnish)
- 0.5 oz. and 1 oz. jigger or measuring cup and spoons
- High ball glasses
- Citrus juicer
- Juice jar (for storing/serving)
- Combine all ingredients in blender (except lemon twists) and blend on medium-low speed until thoroughly combined (about a minute).
- Transfer to juice jar and store in refrigerator until completely chilled or until ready to serve.
- Divide into four highball glasses filled with ice and garnish with lemon twists.
- Serve and enjoy. Happy Halloween!!
The Pumpkin Bumpkin
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, www.tattooedmomphilly.com
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
MAKES ONE SERVING
- 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
- Cocktail glass
- Add SAGE, St. Germaine, and lime juice to cocktail shaker and fill shaker with ice.
- Shake and strain into cocktail glass.
- Garnish with lime round.
- Serve and enjoy. Happy Pau Hana Friday!
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.
It’s time for a new go-to cocktail. This summer’s negroni and sangria indulgences are long past me. I’m looking for an Autumn cocktail that feels ample and cozy… but nothing like mulled wine or syrupy sweet pear drinks.
Has there ever been a tasty mulled wine? I think no.
I wanted to combine the sweetness of fruit with the spiciness of the season. Apple juice. Fresh pressed and unfiltered. Bourbon, naturally. Lime and bubble water. But spiiiiice! Needed and necessary.
Have you heard of Art In The Age? They make the most lovely, unique organic spirits. My favorite this season is SNAP, inspired by old school Pennsylvania Dutch ginger snaps. Yessss, right?
SNAP is made from a neutral alcohol, molasses, ginger, vanilla, brown sugar, cinnamon, nutmeg, clove, tea, and sugar. So so good! Pairs perfectly with bourbon (yes!) and fresh apple. I’ll be sipping on this SNAP all winter and I’m pretty sure I’ll keep a bottle or two around for hostess gifts. It’s a treat.
Ice: crushed or cubed. (This is the ice crusher I use and it’s a champ.)
Equal parts bourbon and SNAP. Be generous not coy.
Fresh apple juice. The gnarly, unfiltered sort.
Sparkling water and lime for bubbles and tang.
Sliced apples and paper straws because we’re darling like. These cocktails are sweet, round, and spiced without being cloying in any way. I love the golden glow.
Cheers to us! Here’s how.
Apple Snap Cocktails
Serving Size: makes 2 cocktails
- ice, crushed or cubed
- 2 ounces bourbon
- 2 ounces Art in the Age SNAP
- 2/3 cup unfiltered apple juice, fresh pressed if possible
- juice of 1 lime
- cold sparkling water
- sliced apple for garnish
- Fill tall glasses with ice (crushed or cubed).
- Divide bourbon and SNAP between the two glasses.
- Divide the apple juice between the two glasses. Squeeze half a lime into each glass.
- Top with sparkling water, more ice, and garnish with apple slices.
- Enjoy immediately!
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.
Race Street Cafe
208 Race St.
Philadelphia, PA 19106
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