Cocktail Hour with Art in the Age


In need of a winter warm-up this month, we put our heads together with Philadelphia’s Art in the Age Spirits and created a February Chef’s Dinner menu inspired by their snappy spirits. If you haven’t yet tried their unusual elixirs with recipes based on Native American medicinals, Thomas Jefferson’s Monticello-brewed gin, German lebkuchen cookies, and Ben Franklin’s rhubarb tea, you’ll want to taste them for the flavorful twist they bring to mixed drinks. Case in point? The recipes you’ll find below, shared by the kind folks at AITA.

ROOT, Lemon, & Ginger Soda
2 oz. Art in the Age ROOT
2 oz. ginger syrup
Juice of half a lemon
Club soda 
Sliced lemon

Combine ROOT, ginger syrup, and lemon juice over ice in a highball glass. Top with club soda and garnish with a slice of lemon.

2 oz. Art in the Age SNAP 
1 oz. bourbon
Splash of sweet vermouth
Splash of dry vermouth
Bitters (preferably orange or whiskey bitters)
Sliced orange

Chill SNAP, bourbon, vermouth, and bitters over ice. Strain and serve up or over ice. Garnish with a slice of orange.

Want to taste these spirits for yourself? For more information or to reserve your table at our February 20th Art in the Age Chef’s Dinner, please visit our events page.

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