A brand new addition to their ‘Summer of the South’ menu, Anvil Bar in H-town is definitely a refuge for amazing cocktails all Summer long – and any time! The Savannah Deluge brings that Southern Hospitality to your lips with a bit of zest…
Art In The Age has brought us delicious liquors: Root, Snap, and Rhuby (Rhubarb Tea!) so far… and it was amazing to meet them at their organic distillery (GreenBar Collective) in downtown LA last week to try the fourth flavor, Sage! And not to play favorites, but Sage is definitely coming in as my favorite after Root! It’s delicious ~ especially in the Sageside (SAGE, simple syrup, fresh lime juice, and mint) that renowned bartender, Charlotte Voisey, created! They describe it as “Instilled with organic botanicals including thyme, rosemary, lavender, fennel and, of course, sage. Warm on the tongue with a dry and splendidly smooth finish. Inspiring aroma with floral, woodsy notes. A deliciously unique way to reinvent vodka or gin-based cocktails.”
Last Friday, Jen and I went to check out the Federal Donuts event at Art in the Age (creator of Root, Snap and Rhuby). If you’ve read much on this site, you’ll know that not only are these two of our favorite things in Philly, but we love combining them too! Needless to say, we were pretty excited to see what they came up with.
It's a Date
Bellwether and Richlane make for quite the pair
It being Monday, it means the time has come to decide what you'll be eating on Friday.
Drinks: When you’ve finished dinner, march yourselves across the street to Richlane. The simple wood-focused design lets the drinks stand out. Nightcaps are made of Maiden’s Milk ($10). Magically rich, the steamed whole milk, pear nectar, old-fashioned bitters, Snap gingersnap liqueur and a grating of cinnamon is served in a little china cup. 595 Union Ave. (at N. 11th St.), Brooklyn; 347-422-0617
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The Earth-Day Spirit
Like a CSA in a bottle, Rhuby contains a whole garden of organic vegetables, such as beets, carrots and, of course, rhubarb. The savory liqueur was inspired by a rhubarb-tea recipe dating back to the 1700s and concocted by a botanist friend of Benjamin Franklin’s. With aromas of lemon, cardamom, coriander and vanilla, it’s a perfect spring refresher mixed with tonic.