Art in the Age isn’t your typical distillery. They don’t make whiskey or gin or vodka. Instead, they’ve made it their mission to revive an ancient liquor called “Root Tea,” a drink cultivated by Native Americans and passed on to European settlers. Once white people got ahold of it, they turned it into a potent booze that was enjoyed in the Eastern U.S. for centuries. Then the temperance movement happened and, according to legend, the alcohol was removed from Root Tea by a Pennsylvania pharmacist, and rechristened “Root Beer.” Now, Art in the Age makes a certified organic version of the original Root Tea that they call, simply, Root. It’s an 80-proof spirit that has a slightly sweet, herbal quality.
After Root, Art in the Age turned their attention to other esoteric spirits. Now they make Snap (a ginger-snap spirit), Rhubarb and Sage. Each has their own distinct flavor, each is good over ice. But in my opinion, these are the sort of strong-willed spirits that are meant to be mixed in cocktails. You can keep it simple (Root and gingerale is a bomber summer cocktail) or get crazy. Like, boozy popsicle crazy.
Here then, are four boozy popsicles using Art in the Age spirits. Because why should kids get to have all the fun this summer?
3 1/2 cups coconut milk
1/2 cup toasted coconut
1/2 cups + 2 tbsp organic cane sugar
3 tbsp SNAP Liqueur
Directions: In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.
2 1/2 cups water
1 cup demerara sugar
1 cup mint
1/3 cup ROOT
Directions: 1. Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves.
2. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this seep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer.
3. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.
1 Large Cucumber
2 oz. Simple Syrup
2 oz. SAGE liquor
1 cup Reed’s ginger beer
Directions: Makes eight pops 1. In a blender combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth.
2. Pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours.
1 ½ cups Raspberry Lemonade
1 cup fresh Strawberries
1 cup Sugar
1 cup Water
5 fresh basil leaves
¼ cup RHUBARB Tea
Directions: 1. First make the basil simple syrup. Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over a medium-high heat until the sugar is dissolved. Remove it from the burner and add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.
2. Combine the 1½ cup raspberry lemonade, the 1¼ cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well.
3. Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not too hard so it resists going in.
4. Let freeze for 7-10 hours, then enjoy!