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What can I do with Art in the Age's "Root" liquor?

Hey all, I bought a bottle of this Root Tea throwback and have found trouble making a cocktail that I'm happy with...any ideas outside of what recipes came with the bottle's tag?

http://www.artintheage.com/spirits-aita/

Thanks!

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  1. Despite how delightful the stuff tastes, it tends to dominate the drink. Here are a few where the balance is better:

    el toro
    1 oz Root Liqueur
    1 oz Blanco Tequila
    1/2 oz Cynar
    1/2 oz Lapsang Souchong Tea Syrup (2:1 with Demerara Sugar)
    1 pinch Salt
    Stir with ice and strain into a cocktail glass.

    root of all evil
    1 oz Root Liqueur
    1 oz Housemade Spiced Rum
    1 oz Coconut Cream
    2 dash Angostura Orange Bitters
    1 Egg
    Dry shake ingredients, add ice, and wet shake. Strain into a coupe glass.

    prince farrington punch
    1 oz Root Liqueur
    1 oz Brugal Añejo Rum
    1/2 oz Tamarind Pulp
    1/2 oz Lime Juice
    1 dash Falernum
    1 dash Regan's Orange Bitters
    2 oz Ginger Ale
    Shake all but the ginger ale with ice and strain into a rocks glass filled with fresh ice. Top with ginger ale and garnish with a lime wheel.

    http://cocktailvirgin.blogspot.com/

    1. What Yarm said. Good luck. You need to really like root beer flavor outside the context of soda pop. Alas, I don't. If you do, then I think you'll like this:

      Dr. Hadley's Root Restorative
      by Katie Loeb, Oyster House, Philadelphia, OH

      1 1/4 oz Apple brandy, Lairds
      1 oz Root liqueur
      1/4 oz Bénédictine
      1/4 oz Brandy
      6 lf Mint (muddled with syrup)
      1/2 oz Demerara Syrup
      2 ds Angostura bitters
      2 ds Chocolate bitters, Fee Brothers
      1 spg Mint (spanked as garnish)
      1/2 oz Lime juice

      Muddle mint with syrup, add rest, shake, double strain, straight up, cocktail glass, garnish with spanked mint.

      Made with mole bitters instead of chocolate and with all Benedictine. Really a cocktail for root beer lovers. Deserves another try with real chocolate bitters and less Root.

      I did successfully add 1/4 oz to a Campari / Ramazzotti Paper Airplane and liked it.

      --
      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

      1. Mr. Yarm and EvergreenDan made some good suggestions. I've only played with it a few times, but I find it works best as a mild modifier, using a max of 3/4 oz, but better at 1/2 to 1/4 oz in a cocktail. I use it in much the same way I use amaro's, to add depth and complex character to a cocktail.

        2 Replies
        1. re: JMF

          Speaking of using it as an amaro, this recipe from Bergamot in Somerville, MA is decent:

          bourbon & birch
          1 1/2 oz Bourbon (they used Old Weller Antique)
          1 oz Amaro Nonino
          1/2 oz Root Liqueur
          Stir with ice and strain into a rocks glass. Garnish with a grapefruit twist.

          http://cocktailvirgin.blogspot.com/

        2. People around these parts have been known to use it for adult milkshakes/root beer floats.

          1. Try replacing the bourbon with ROOT in a Manhattan or Mint Julep!

            12 Replies
            1. re: laurapricepr

              That sounds way too sweet, especially in a Manhattan. Might have better luck swapping in ROOT for some of the vermouth.

              Do you do PR for Art in the Age?

              1. re: davis_sq_pro

                Yes, I do PR for them and usually enjoy it that way. But, if that doesn't suit your tastes, here is another Manhattan version that may be more up your alley:
                http://projects.washingtonpost.com/re...

                1. re: laurapricepr

                  That looks pretty good. I'll give it a try this evening and report back.

                  BTW, I recently successfully used Rhuby in a drink, posted here:

                  http://chowhound.chow.com/topics/8177...

                  Speaking of which, my bottle of Rhuby (purchased in November) has thrown a fairly large amount of cloudy white sediment. Is that a common issue?

                  1. re: davis_sq_pro

                    Great! I would love to hear your thoughts. That RHUBY cocktail sounds delicious and I am glad to hear you are enjoying the product. Have you named it yet?

                    Not to worry about the sediment. SInce our spirits are made with organic ingredients, they will occasionally have some botanical sediment in the bottle.

                    1. re: davis_sq_pro

                      I've been unsuccessful in making anything that I like with Root. At best, I can add a tiny amount and let it linger in the background. I think my problem is that the intellectual associations that I have with root beer flavor are all juvenile. The Root makes grown-up drinks taste like kiddie drinks. I think I'm just not the right demographic for it.

                      What's Rhuby like? The cocktail suggestions on the Art in the Age website for Rhuby are not reassuring.

                      Is Snap like a gingersnap cookie, or like a stiff ginger liqueur?
                      --
                      www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                      1. re: EvergreenDan

                        Rhuby is, in my opinion, similar to Apry in a lot of ways, but drier and with a bit more depth. Agreed about the recipes listed on the site. It's quite clear that the Art in the Age people are not cocktail people. I think that Rhuby is by far the most versatile of the company's products to date.

                        Snap is like a gingersnap cookie and I really wish I hadn't bought two bottles of the stuff. I've found absolutely nothing to do with it. Might be good in a flip; I haven't tried that yet.

                        I tried the Pennsylvania Dutch Manhattan last night. It was a decent drink; it ended up much drier than I thought it would be, and interestingly enough, drier than my usual 2:1 Manhattans are. (Interesting given that the ratio for the drink is 1.5:1.) I thought that it might be better with a dash of simple syrup. (Full disclosure: I was out of bianco vermouth so I used Lillet; but I think that's a reasonable substitution.)

                        1. re: davis_sq_pro

                          Apry or Aperol? Or somewhere between the two? I had a taste of it at Tales of the Cocktail this summer and thought it closer to Aperol but not the same.

                          The people who created this also created Hendrick's gin so they are not new to the mixed drink game. Even if they try to come off as outsiders and a new, small time company.

                          I found Snap more interesting than Domaine de Canton, but not as gingery as King's Ginger.

                          1. re: yarm

                            Thanks for that timely feedback. I'm just about out of Canton. I like it better the Creme de Gingembre, but whenever I use it, I think of the little white-haired lady, but this time saying, "Where the heat?" Maybe I'll find that new Swedish Punsch while I'm there!

                            Rhuby sounds nice. I'm not a huge fan of Aperol because it comes off like bitter orange soda pop. I do like Aperol in cocktails, however. Maybe Rhuby is the same.

                            I'm astonished that the Pa Dutch Manhattan wasn't grossly sweet. I was thinking that dry vermouth would be better than bianco, much less Lillet. Interesting.

                            --
                            www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                            1. re: yarm

                              Apry; I find it to have apricot notes. It has very little discernible bitterness and doesn't really come off as citrusy, so I personally wouldn't compare it with Aperol.

                              Snap is probably more interesting than Canton, but whereas I can use Canton all over the place I can't do the same with Snap. It really does taste like a gingersnap cookie. Which is a cool accomplishment, but not something that makes for a versatile ingredient.

                        2. re: davis_sq_pro

                          After today's discussion I had Rhuby on my mind and decided to play with it in a simple mai tai variation:

                          2oz spiced rum (I used Old New Orleans)
                          0.75oz Rhuby
                          0.25oz orgeat
                          1oz lime juice

                          Shake with crushed ice, dump into a DOF or similar. Sip through a straw.

                          The drink was tart and refreshing. The spiced rum worked nicely with the fruit notes from the Rhuby, and the orgeat rounded things out a bit. Definitely something I'll make again.

                          1. re: davis_sq_pro

                            Did you get the Old New Orleans rum locally? I enjoyed it in NYC but haven't had any luck finding it around Boston. Thanks

                            1. re: mats77

                              No; I luckily have reason to occasionally travel to NOLA on business so I pick it up there. (Tip: CVS on Canal Street has a very good price compared with all of the other stores in that particular area.)

                  2. What about mixing it with Ramazzotti? Ramazzotti has a similar birchy/rooty vibe to me.

                    1. Has anyone made a successful drink using the same producer's "Snap" liqueur?

                      1. I had as a sub for the rye in a Trinidad Sour and enjoyed it more than expected.

                        1. Root spirit worked great when I used it making a Bannana Foster instead of other alcohol and next will it in Cherrys jubalie

                          1. In my years on the planet I have learned that it's best to keep things simple. Root by AITA tastes like root beer. So I figure go with it. Truth is, it's pretty expensive if you don't like root beer. I worked on a number of variations including using Ben and Jerry's vanilla ice cream, but didn't like the cream and ice combination and the process wasn't simple. Then I hit on this. hope you like it:

                            Not the Soda Fountain Root Beer Float
                            1 oz Root
                            1 oz Dark Rum
                            1/2 oz Agave Nectar (or Maple Syrup)
                            1 Egg White

                            Mix together in a cocktail shaker -no ice- and shake. I read somewhere that this helps the egg white mix better. Then add ice and give it the "Hard Shake" technique from COCKTAIL TECHNIQUE by Kazuo Uyeda. It makes it super cold. Pour over ice or into a coupe. Enjoy!

                            1 Reply
                            1. re: gmagic

                              The shaking without ice to emulsify the ingredients, before adding ice and shaking again, is called a "Dry Shake."