Sipping Through a Sizzling Summer with ROOT and SNAP
With many parts of the country wilting under a punishing heat wave, Art in the Age Spirits (AITA) has thoughtfully been gathering and sharing recipes for summer cocktails featuring its two unique liqueurs, ROOT and SNAP. The AITA blog continues to feature drinks from some of the country’s top craft cocktail bars (including ROOT recipes from San Francisco’s Rickhouse), while the AITA Facebook page has an album of recipes from home enthusiasts. Art in the Age recently sent samples of ROOT and SNAP along with several recipes that are sure to beat the heat (see below).
Adventurists' Afternoon Tea
Now that Disney canned the Adventurers Club, you need somewhere to go drink in a pith helmet, so catch this "afternoon tea" (yes, there'll actually be tea, but more importantly, comped Hendrick's 'n tonics and the Hendrick's/ Ginger Ale/ lemon "Buck") featuring a talk by old-ass uber-experienced Venezuelan explorer Charles Brewer-Carias, who's been on more than 200 expeditions and owns the world record for producing a fire with sticks in under three seconds. So again, free booze.
Check out more of the The Adventurists, and the event, at TheAdventurists.com
Adventurists' Afternoon Tea
Sat, July 9th, 4-9p, at The Union League: 140 S Broad St; Philadelphia
Hendrick's Gin Partners With British Fund-Raising Adventure Group to Create Global Event Series
As beverage companies continue to look for ways to solidify their position in the marketplace or expand a brand's footprint, an increasing number are moving beyond mere event sponsorships to partnerships with like-minded organizations that produce more concrete promotional efforts. Earlier this year, Hendrick's Gin allied with U.K.-based explorer-turned-fund-raising group the Adventurists to create a global series of outings that host unusual speakers in a British afternoon-tea setting. Starting in London with sailor Sir Chay Blyth on February 5 and followed by Madrid with Jesús Garcia Barcala on June 11, the venture hit the U.S. on July 9, bringing Venezuelan cave explorer Charles Brewer Carias and about 100 guests to Philadelphia's Union League club.
Happy Hour: Hit the Brix
We’re listening to you, dear reader! According to our own readership studies—not to mention deluge of blog commentary—happy hour is a subject that you’re pretty serious about, to which I can attribute the fact that times are hard, we’re working like the Dickens (Charles), and when the whistle blows our need for a drink, comforting snacks, and a little healthy venting has never been greater. With no shortage of food and drink writers in town, there are a number of trusted folks from whom you can solicit an opinion on associated topics ranging from food sourcing to Oregon Craft Beer to bang for your buck. And make no mistake, we’re a competitive bunch!
Somewhere in all this happy hour hullabaloo, the notion of “fun” often gets overlooked. True, it’s not as if we adults are craving some kind of Chuck E. Cheese-Pachinko Palace sensory experience—far from it. But after-work eating and drinking isn’t a matter of life and death, unless you’re deployed in Afghanistan. Newish Pearl bistro and bar Brix Tavern seemingly has a handle on the situation. Thanks to a few whimsical touches to its menu, the long-suffering cubicle drone can smile and relax a bit. Despite its tony address, it’s pretty apparent that Brix (happy hour 3–6 and 9:30-12:30 daily) doesn’t take itself too seriously.
Dressed in jungle-ready khaki, Charles smoothed and tweaked his magnificent moustache and took to the stage in an atmosphere of palpable anticipation.
On Saturday 9th July, 130 people gathered in the oak-panelled surrounds of Philadelphia’s Union League Club for Afternoon Tea with a true legend of adventure. Word had got out that our speaker, Charles Brewer-Carias, was rather splendid, and people had travelled from as far afield as Minnesota, Delaware and New York to hear him. And my, did he not disappoint.
Root is an artisanal root beer flavored spirit. It is American. It has good ingredients. It's not too sweet; boys and girls like it. It has an interesting backstory involving an eccentric ad man and Amish heritage, but even without that, it makes people want to talk. So it's good to serve after dinner. I like it on its own and will probably put it in toddies when the weather turns cool.