News and Press

"Lose Your Prohibition Punch" with Art in the Age's SNAP

10/09/2014
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Lose Your Prohibition Punch
(serves several cocktails)
2 cups Twelve Five Rye
1/2 cup Art in the Age Snap
1/4 cup Yellow Chartreuse
1 cup homemade Gala apple puree
1/2 oz. lemon juice
3/4 oz. brown sugar simple syrup
Shake, serve up.
Add nutmeg to taste.

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Art in the Age joins local PA artisans for Starlight Pumpkin Dinner

10/09/2014
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The Starlight Pumpkin Dinner is the third in a harvest dinner series hosted by Faunbrook Bed & Breakfast in West Chester, PA. Guest will enjoy an evening of socializing with fun, creative, fellow foodies while they enjoy the amazing menu put together by Triple Fresh Catering. Local artisans including the Farm at Doe Run, Art in the Age, Inspired Brews, Jackalope Heart, and Juniper & Dash come together to create a unique experience that will leave guests hungry for more and a phone full of Instagram­able moments.

Hosted by Faunbrook Bed & Breakfast {699 West Rosedale Avenue West Chester, PA 19382} on Thursday, October 16th, 2014 from 6:00­9:00pm. Early bird tickets are available through October 6th at $65 per person. Regular priced dinner ticket is $75 per person. Cocktails begin at 6pm with a variety of harvest pumpkin hors d'oeuvres. Then sit on the patio and enjoy a cheese board from The Farm at Doe Run, soup, salad, entree, and dessert.

These dinners have been a great way for people to come together with common interests and tastes. The past two, Strawberry Moonlight and Twilight Peach, were met with such enthusiasm we knew the series needed to continue. A fun reason to get out and enjoy the lovely Fall season and enjoying delicious food.

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Art in the Age Spirits and Spodee Wine at the Philadelphia Kinfolk Dinner

10/09/2014
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If you browse through past Kinfolk dinners you’ll see it isn’t the type of gathering you need to wear your most flashiest of outfits to. It’s about the people sitting next to you and across from you, and breaking bread with them. We love seeing the outcome of each dinner – the florals (of which this one had plenty, considering it took place at Terrain), and how local artisans come together. The dinner that recently took place in Philly just felt so right to share as we enter into a new season where gatherings, food, and creating a warm atmosphere are on the mind. As always, we hope these inspire pretty ideas for all your life’s parties, weddings included!

Simply beautiful.

 

photography: Parker Fitzgerald / venue: Terrain-at-Styer’s / spirits: Art in the Age Craft Spirits / cheese: JarlsbergWoolwich Dairy / greens: Blue Moon Acres / tea: Teaspoons & Petals / desserts: Brown Betty Desserts / wine: Galer Estate WinesSpodee Wine / stationery: Lilikoi Design + Letterpress / videography: Sea Chant / florals: Sullivan Owen Floral and Event Design / decor: West Elm / menu illustration: Anja Mulder / letterpress: Type A Press / goods: Apolis Global / artisan: Nest / farming: Happy Cat Farm / bakery: Wild Flour Bakery

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Author Warren Bobrow's "No Bigger Than A Needle's Eye" cocktail featuring Art in the Age RHUBARB, at DrinkUpNY

10/07/2014
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I refuse to let go of summer in my glass.  Even if the calendar reads fall, the term Indian summer resonates within my thirst.  On these days that sometimes approach summer-like temperatures it’s nice to know that we can slip into fall with a certain gracefulness and liquid driven poise. 

Take the brown liquors for example, like bourbon and rye.  Although I rarely stop drinking them in the summer months, the fall and winter season allows for more robust drinking opportunities for heavier and richer flavors.  

As a rule I drink iced tea year round and this refreshing ingredient acts as an antidote to dehydration.  Iced tea, in my opinion is perfectly suited as a base or as a finishing agent against mediocrity in a glass. 

That’s not to say that making a cocktail without tea is boring, far from- but with the mint patch still pumping out tender green leaves, it’s my responsibility to use them.  In a few short weeks I’ll be forced to use something from the supermarket, without provenance or candor.  The soil in the garden will be too cold to force mint up from the earth and drinks will take on another perspective impossible to duplicate with mundane, store bought ingredients.  

So pick your mint now, wash it well and then try immersing some in a pitcher.  Fill the pitcher with tea bags of your choice and cool spring water.  Set into the sun, cover and let steep for the whole day.  Cool overnight in the fridge, if desired and use over the next few days.   I seem to prefer green tea, you should use what you like. 

 

Art in the Age, the Philadelphia based collective of neo-rationalists are not only in the advertising and marketing business, but they are also in the spirits business.  One of my favorite products that they handcraft using USDA Certified Organic ingredients is known simply as Rhubarb.  This slightly pink peppercorn tinged tea rolls in at a hefty 80 Proof so it is no drooping daisy in your glass.  Rhubarb when made into a health-based “tea” (concentrate) purportedly has been known to offer powerful healing in every sip.  I just think Rhubarb lends itself easily to Moroccan mint tea in a cocktail.  

I’ve been rather fond of Templeton Rye as of late in mixed drinks of all types.  I am intrigued by the flavor and it tastes good to me.  It’s also wonderful with Mexican Coke- try it! 

Quite by accident I added a couple ounces of this spicy, cinnamon tinged rye whiskey to a glass of Moroccan mint-iced tea and a drink was born!  Soon thereafter I found that the tangy qualities of the Rhubarb “tea” from Art in the Age took the Rye whiskey and the mint tea to another level entirely.  I sweetened the tea with raw honey simple syrup and finished the drink with the Bitter Truth Orange Bitters.  A few splashes of seltzer water made this cocktail into something elegant and memorable- all with simple ingredients! 

I suppose it just goes to illustrate that a simple glass of mint iced tea can take on many different perspectives

 

from mild to robust depending on the length that you steep your tea.  My idea of real iced tea is not bitter in any way- but flavor driven.  In the summer months I make my tea with a lighter tea, like green tea or white tea.  The fall months gets an application of Jasmine tea or possibly an Indian style tea.  When the winter season comes calling, my iced tea is built from a base of Lapsang Souchong or Irish Breakfast style tea.  Whatever type of tea that you prefer to use is up to you.  Even herbal tea based on the core ingredient of mint is ok- it will just change the drink in whatever direction you should choose to go to. 

I suppose that Moroccan Mint tea would work as well should you choose a lighter flavor profile for your cocktail.  Whatever your perspective, your ingredients should be chosen with care along with what I consider to be the most important ingredient, the ice!

Please, choose your ice carefully!   I know it sounds obsessive, but that’s just what I think.  And if you prefer another type of rye or even the sweeter country cousin, bourbon, please experiment with that too! 

My friend Joy Stocke- founder and publisher of the internationally renowned literary magazine, Wild River Review is my influence for this east meets west approach to the deeply cooling, Moroccan mint tea.  

It’s so easy to make, but please don’t wait too long because once it gets cold outside, your mint patch will be a memory until next year! 

(Sure you can make it with store bought mint)

 

No Bigger Than A Needles Eye

Ingredients: for two thirsty friends or just yourself if you feel particularly debauched

1.5 oz. Templeton Rye

1 oz. Art in the Age Rhubarb tea

4 oz. Moroccan Mint Tea (2 firmly packed cups of well washed peppermint leaves without the stems to -4 cups green tea- steep the mint in the green tea overnight in a cool place, strain out the mint and sweeten to taste with honey)

1 oz. Seltzer (or fewer, just a splash really) 

4-5 drops Bitter Truth Orange Bitters 

Mint, carefully washed (No Grit!)

 

Preparation:

In a couple of tall glasses, fill with 2x2 cubes or hand cut ice if you have the time

Add the Templeton Rye

Add the Rhubarb tea 

Top with the Moroccan Mint Tea

Finish with the seltzer- just a splash!

Drip the Bitter Truth Orange Bitters over the top

Garnish with fresh mint 

 

 

Cheers from DrinkUpNY!

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Beard & Bonnet blog creates Cranberry Jalapeno Dipping Sauce with Art in the Age SNAP

10/07/2014
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Who doesn’t love finger food? I have been developing recipes for a series of posts on B&B in December featuring party worthy tapas when the idea for a finger food inspired stuffing recipe came to mind. Yep, I turned Thanksgiving stuffing into a bite sized, portable treat perfect for entertaining guests, kid’s lunches, or just sitting around on the couch watching holiday movies.  Ladies and Gents, I give you Thanksgiving Stuffing Poppers!!! Did you just hear the Hallelujah Chorus in your head? I totally do every time I say those 3 little words. 

I used my falafel recipe as a base for these little poppers then added in onion, carrots, celery, fresh herbs and spices to make them reminiscent of my favorite holiday side dish.

The cranberry jalapeno dipping sauce isn’t mandatory with these little bites, but it really does drive home the whole Thanksgiving dinner in one bite concept when you combine the two. Be careful though, because these babies are addictive…my kids ate an entire batch in no time! 

 

Thanksgiving Stuffing Poppers (gluten free and vegan)

Serves: 8

Ingredients

  • 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well.
  • 1 small yellow onion, peeled and quartered
  • 4 cloves of garlic, smashed and peels removed
  • ½ cup coarsely chopped carrot
  • ½ cup coarsely chopped celery
  • ½ cup flat leaf parsley
  • scant ¼ cup chopped fresh sage
  • 1 tablespoon fresh thyme
  • ½ teaspoon red pepper flakes
  • 1 tablespoon Tamari
  • 1 tablespoon maple syrup
  • Kosher salt and freshly ground pepper to taste
  • Grapeseed oil for frying

Instructions

  1. Place all of the ingredients, except the oil, in a food processor fitted with the "S" blade. Alternate between the machine running constantly and pulsing, stopping to scrape the sides, until the mixture is all uniform in size. You want the consistency to be grainy not smooth.
  2. Use a small ice cream scoop or a tablespoon measure to scoop up a small amount of the mixture. Roll it in between the palm of your hands to make a compact, round ball. Proceed with the rest of the batter, lining all of the stuffing poppers on a parchment paper lined baking sheet until there is no chickpea mixture remaining in the food processor.
  3. Pour the oil into a high sided skillet or dutch oven to a depth of 3 inches and place it over medium high heat. Place a thermometer in the oil and heat the oil until it registers between 360°F and 375 °F.
  4. Meanwhile, line another baking sheet with paper towels or brown paper grocery bags to drain the cooked stuffing poppers after they have cooked.
  5. When the oil is to temperature, drop one popper at a time into the oil, being careful not to overcrowd the pan. The oil should sizzle and bubble around each popper and the popper should hold together perfectly. Cook until the poppers are golden brown, about 1½ - 2½ minutes; remove from the hot oil with a slotted spoon and place on the paper towel lined baking sheet to drain. Sprinkle the tops of the hot poppers with salt. Repeat the process with the remaining poppers until all of them have been cooked.
  6. Serve hot or at room temperature with dipping sauce.

 

Cranberry Jalapeno Dipping Sauce (Gluten Free and Vegan)

 Ingredients

  • 1 8 ounce bag of fresh cranberries
  • ¾ cup orange juice
  • 1 jalapeno pepper, seeded and minced
  • ½ cup brown sugar
  • ¼ cup Snap liquor or Grand Marnier

Instructions

 

  1. Place all of the ingredients into a large heavy bottomed saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
  2. Allow the cranberry sauce to cool then blend with an immersion blender until smooth. This recipe makes almost 2 cups of cranberry sauce.

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Pumpkin SNAP Nog

10/06/2014
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It is that time of year again for heavy drinking and suggestive outfits.  So time to break out the pumpkin drinks and this year’s cocktail it is a pumpkin nog, yup that is right pumpkin nog.

Art in the Age makes two spirits that I love to play with this time of year Root and {ginger} SNAP and this time I found a reason to use {ginger} SNAP.  Now this is not just a pour, pour, shake and strain cocktail… this one needs a little prep time.  It is so worth it, so think a day or two ahead then you can enjoy. What is the prep time for vanilla simple syrup and spiced simple syrup and they are needed to make this cocktail.

 

Pumpkin {ginger} SNAP Nog

2 oz. Art in the Age {ginger} SNAP
5 dashes of chocolate bitters
1 oz. Vanilla spiced simple syrup (1 part Vanilla syrup 2 parts Spiced syrup)
1 oz. Heavy whipping cream
1 Heaping teaspoon of pumpkin butter
1 whole egg
Grated nutmeg garnish
Directions
Crack a whole egg into a Boston glass add the vanilla spiced simple syrup, pumpkin butter and heavy whipping cream and do a dry shake for about 15 to 30 seconds. Then add ice and pour the Art in the Age {snap} in the Boston glass shake again to combine and chill and the strain into a cocktail coupe glass and grate the fresh nutmeg on top and enjoy.

 

Vanilla Syrup

1 whole vanilla bean
1 cup of sugar
1 ¼ water
Directions
Place the vanilla bean in the sugar and let it infuse for 12 hours to 24 hours. Then put a 1 ¼ of water in a sauce pan and bring it up to a simmer, then remove the vanilla bean and add the sugar to the water. Stir the combination until the sugar is dissolved; chill before using.

 

Spiced Syrup

1 Nutmeg
1 cinnamon stick
3 cloves
5 all spice
1 cup of sugar
1 ¼ water
Directions
Crack a whole nutmeg, then place it and add the cloves, cinnamon sticks, all spice into the cup of sugar. Allow it to infuse the sugar for 12 hours to 24 hours then remove the nutmeg, cinnamon stick etc. Bring the water up to a simmer and add the infused sugar. Then let it cool for use with the vanilla syrup.

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