We 10% believe that if you won’t drink gin it’s for one of the following reasons:
- You’ve never tasted a superior gin.
- You’re a slave to vodka.
- You had a less-than-stellar experience with gin when legally you should have still been drinking Shirley Temples.
- You think gin is for cocktail snobs (Try gin in your beer. Seriously good).
- You don’t really know what gin is.
- Juniper berries are for birds.
- Someone once told you that gin is nothing more than flavored vodka.
Whatever the reason, it’s time to get out of your comfort zone and try a fantastic new gin that doesn’t actually have juniper in it: Sage gin. It’s a non-gin gin. Yes, it’s still botanical based but the predominate herbal influence here is sage. And also thyme, rosemary, lavender, and fennel. If that list doesn’t get your mouth watering then wait until you’re thirsty and read this again.
Produced by Art in the Age distillery, this gin is a great foundation for classic gin drinks that you’d serve as an aperitif before Thanksgiving dinner, or that you might drink all day instead of shopping on Black Friday. To find out where you can pick up a bottle for yourself and to learn about the other imaginative spirits they’re creating, visit their website.
At Lithe, we're all about making healthy choices without sacrificing any of the fun. Welcome to our Lithe Foods Skinny Heathen collaboration with Art In The Age Spirits! First up in this 13-week series is our Bunny Mary, which is made with Lithe's Bunny Detox and AITA's Rhubarb liquor.
Lithe's Bunny Detox is our cold-pressed juice made from: orange, carrot, lime and celery. AITA's Rhubarb liquor is made from a botanical bounty of beets, carrots, lemons, petitigrain, cardamom, pure cane sugar and rhubarb. Together, they make a refreshing, perfect-for-brunch Bloody Mary!
If you're celebrating with us at Lithe Tour Philly this Saturday, you'll get to try this one, or you can make it at home!
4 ounces of Bunny Detox
2 ounces of Rhubarb liquor
Celery for garnish
Rim the glass first, then combine the Bunny Detox & Rhubarb into a glass, Add ice until the liquid comes almost to the rim of the glass. *To coat the rim, mix the St. Lucifer spice (garlic, salt, vinegar & fiery habanero), which can be found at the Art in the Age store into a bowl with coarse sea salt. Use a lime to wet the rim of the glass, turn the glass upside down and coat the rim of the glass with the spicy/salt blend.
Yield: 1 serving
1 oz. American Honey
1/2 oz. Art In The Age™ SNAP
1/2 oz. Combier® Peche de Vigne
Combine all ingredients over ice in a shaker. Shake well and strain into a shot glass (use glass only). Top with a splash of American Honey. Using a candle lighter, hold the flame directly over the shot glass until it ignites. Blow out the flame before taking a drink. Be careful, the glass will be hot!
Art in the Age Sage
Produced by Modern Spirits LLC / Los Angeles, California / 80 Proof
Art in the Age decided to create a line of artisanal spirits based on the foundational herbal history of the United States. Taken from field guides, New World botanical texts and original recipes from the first European-turned-American settlers trying their hardest to break from their Old World heritage, Art in the Age spirits are steeped in history.
Based on the publications of Bernard McMahon and his gardening mentorship of Thomas Jefferson, Sage is alive with the post-colonial, pre-industrial New World essence. Essentially a garden gin, Sage on the nose is very botanical, with the namesake herb of course being the dominant aromatic. You might also notice a hint of lime carrying a floral bouquet—this smells like a finished cocktail. Delicious, sweet and smooth, this is a very easy-drinking spirit. Sage is not the only flavor here, either; it is well balanced and the other botanicals are very prominent. Infused with elderberry, pine, black tea, rose, dry orange peel, cubeb, angelica, sage, lavender, spearmint, dandelion, thyme, sumac, rosemary, licorice root and fennel ... this garden gin is a must for cocktails or just plain sippin'.
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."
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