Fans of Art in the Age’s ROOT and SNAP, take note: There’s a new spirit in town.
SAGE, a botanical-inspired “garden gin,” is scheduled to hit shelves in Philadelphia later this week. The gin variation is the fourth offering from Old City’s Art in the Age of Mechanical Reproduction, which also produces artisanal spirits ROOT, SNAP and Rhubarb Tea (formerly known as RHUBY).
I’ve recently discovered a new Herbal Elixir. In keeping with the creative and far-out flavor elements spearheaded by brands like Root, Snap, and Rhubarb- Art in the Age, the Philadelphia based design collaborative has discovered a new flavor- Sage. Sage is dry. Sage is cool. Sage is inviting.
Art in the Age Sage
The 21st-century gin boom (not to be confused with the far more debaucherous 18th-century Gin Craze) has unearthed loads of styles we never knew we were missing beyond the classic, pine-y London Dry. It was only a matter of time before someone thought to remove the essential gin ingredient, juniper, and focus on everything else gin is known for – those herbaceous botanicals. This is what Sage sets out to be: a low-proof, herbal libation that can only be called "gin-like."
Ice Cream Floats
The float has been a hit since its invention in the late 1800s, beloved for its combination of two longstanding childhood favorites: sodapop and ice cream. In our more classic riff, root beer is replaced by Root (an aromatic liqueur available at most specialty liquor stores), and in our seasonal version, rhubarb takes center stage.
Boozey Root Beer Float
Serves: 2 floats
1/2 to 2/3 cup ROOT (an alcoholic root beer inspired liqueur)
2/3 cup spicy ginger ale or birch beer (like Baylan's)
Ginger or vanilla ice cream for scooping
Divide ROOT liqueur and ginger ale between two tall glasses. Top each with a generous scoop of ice cream.
Serves: makes about 3 cups of syrup bough for at least a dozen floats
2 lb rhubarb, chopped (about 8 cups)
1 cup sugar
1 cup water
Vanilla ice cream for scooping
1. Stir together rhubarb and sugar in a saucepan and let it sit 30 minutes. Add water and bring to a simmer, stirring to dissolve sugar. Cook at a gentle simmer for 15 minutes. Cool then strain through a fine mesh sleeve and chill. (Rhubarb mush can be saved to eat with yogurt or spread on toast.)
2. Serve about 1/4 cup syrup in a tall glass topped with sparkling water and a generous scoop of ice cream.
Floats. A love tory.
One straw, one spoon each. Say yes to whipped cream. The ice cream (must be vanilla) doesn't float so much as it sits, lodged, stubborn and scoop-shaped. Dig. Taste. The root beer ices and the ice creme starts to bob. Sip. Dig. Sip faster as the fizz threatens to overflow. Call for napkins! Dig. Sip. The root beer and the ice cream sir together, bark-sweet, rich. Take turns sipping. Fight over the perfect puddle at the bottom of the glass. Twirl on stool. Kiss.
DAD’S HAT PENNSYLVANIA WHITE RYE AND SAGE HERBAL ELIXIR (FLOYD’S PACK MULE COCKTAIL)
I just created a new cocktail with historically correct flavors. What are those interesting bottles? Well my friends, my usual- or unusual form of cocktail whispering has led me to a secret spring. There up the road apiece is a spring that spouts water as clear and refreshing as the soft hand of a maiden in the summer.
Welcome the the “official” launch of our new feature, “This Week With The Cocktail Whisperer”. First up in this installment, rye whiskey returns to it’s venerable place in Pennsylvania history as our friend Warren Bobrow concocts the “Floyd’s Pack Mule Cocktail“ for Modenus.com. Take heed, this mule has quite a kick: 100 proof Dad’s Hat Genuine Small Batch Pennsylvania White Rye, 80 proof Sage liqueur from Art in the Age, and a healthy dash of the fantastic Bitter End Mexican Mole’ Bitters!
Check out the full story over at Modenus!