News and Press

Gather Journal Calls for 'ROOT' in Their Classic Ice Cream Float

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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.


Rhubarb Float

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

Sparkling 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.

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A History of Drinking Kicks Off Cocktail Column With SAGE

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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 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!

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Modenus Puts SAGE in a Cocktail

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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.

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Foobooz Excited about the Complex Taste of SAGE

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Oh, those crazy cats over at Art In The Age… First they get us to drink boozy rootbeer party juice. Then it’s liquid gingersnaps. Then they find a use for rhubarb that doesn’t involve someone’s grandma making a pie. And now they’re back again with SAGE which, weirdly, tastes just like Froot Loops.

Oh, but I kid. No, SAGE is a “garden gin” and tastes, as you might expect, like sage. And thyme. And rosemary, lavender and fennel. It tastes like drinking an entire herb garden and, according to the Art In The Age website, like the “grace and elegance of post-colonial, pre-industrial America.” And I’m sure we all know exactly what that tastes like.

All you cocktail freaks can start organizing your zesters and atomizers now. Sage is due to hit the shelves in Pennsylvania on August 25th

Thomas Jefferson? English gardening? The Declaration of Independence? Yup, totally not weird at all.

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Philebrity.Com Checks Out Some Art with AITA at the Sub Pop Show

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This Evening: It’s Probably Going To Keep Raining, Does That Count?

>>> Since you’ll likely want to be indoors, why not check out some art? We’d highly recommend The Happy Show at ICA, but that totally closed a few days ago. So get some ideas here, and we’ll suggest the Sub Pop Show at Art in the Age.

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Philly.Com Drink Themselves Healthy with AITA Spirits

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IT'S AUGUST, and your garden cup overfloweth.


Tomatoes, herbs and cucumbers are coming at you fast and furious; the farmer's markets and community-supported agriculture boxes are bursting with fresh produce, beautiful berries and heirloom veggies. If you're feeling like Lucy trying to keep up with the bonbons at the chocolate factory, here's a thought: Why not try drinking some of those fruits and vegetables for a change?


Although virgin juicing is one way to go, expert bartenders are finding plenty of inspiration in the garden, using seasonal produce to create cocktails that brim with fresh summer goodness.

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