Art in the Age window.. wow! Photo: Warren Bobrow

I visited Art in the Age of Mechanical Reproduction on Friday in Philadelphia and was astounded at what I found there.  Like the de Medici family in Italy, the fine folks at Art in the Age are encouraging unknown and known artists to sell their works through this “Temple” of applied arts.  I could not help but be inspired by the clothing, books and of course what I came for in the first place…. The Root Tea that goes by the name ROOT.   While I was chatting with the Laura who is the public relations person at Art in the Age, I started to get really thirsty.  It was only about 10:30 in the morning but my whistle was soon whetted by a large shot of Root.  A lovely way to start the creative juices flowing.

Zombie Root Carousel

In a cocktail shaker-mash several maraschino cherries to a pulp.  Add 2 shots Rye Whiskey, 1 Shot Root.  finish with a shake or two of Fee Bros. Rhubarb Bitters,  Add Ice, Shake Strain, pour over fresh ice in a TALL glass

Root and Creme Cliffhanger

In a cocktail shaker- add 2 shots of Bailey’s Irish Cream. Add 1 shot of Root, add a scraping of FRESH nutmeg, add a splash or two of Goya Coconut milk-

Finish by adding a final shot of Coconut Water (also from Goya),  Shake and pour into a tall glass with fresh, hand cracked ice.

Root Julep

Muddle fresh Chocolate mint with cane sugar.. add a shot of Root.  continue to muddle mint and Root and Cane Sugar, Add 1 shot of Fee Bros. Mint Bitters or some really fresh spearmint

Add cracked ice, continue to muddle increasing amount of Root as necessary to create frost on glass.  Finish with a splash of Tuthilltown Manhattan Rye Whiskey

Hot Buttered Root

In a mug heat with boiling water, let sit, pour out water.   Add 3 shots of Root. Top with freshly boiled water, add a pat of salted goat butter then finish with Fresh Nutmeg and a few dried cloves

The Maine *yes, with an e*  Line Cocktail

Slice a few apples, sprinkle with Grade B Maple Syrup.  Roast in a 250 degree oven for about 30 minutes.  Chop apples (they’ll be quite soft) To a cocktail shaker, add a tablespoon of the apple (chopped) 2 shots of Root and a few splashes of Fee Brothers Whiskey Barrel Bitters,  Add a splash of VYA Sweet Vermouth.  Add cracked ice, Shake and strain into a tumbler with some of the warm chopped caramelized apples on the top of some fresh ice and drink through the apples to bliss, or at least to a nice buzzy day.

Root is not available in very many places, yet.   This will change (I hope soon!!!!)

Wild River Review contributing editor, Warren Bobrow grew up on a farm in Morristown, NJ. A graduate of Emerson College with a degree in Film, he spent his senior year as a research assistant in visual thinking at The Center for Advanced Visual Studies at MIT. He worked for many years in the corporate world.

His column on food, wine and life, Wild Table appears daily in the online magazine, Wild River Review.In addition to Wild River Review, Warren writes for NJMYWay.com and SLOWFOODNNJ.org. He has upcoming work in Edible Jersey Magazine on the topic of Organic and Biodynamic Wine and upcoming submissions for the Oxford Encyclopedia of Food and Drink in America. Ed., 2. February brings an article to NJ Savvy Living.  Please follow his moving about and drinkin’ ’round on Twitter @WarrenBobrow1

Trust your instincts and cook with passion!

You can support Warren’s work on Wild River Review, and his column, Wild Table by making a donation: Wild River Review, PO Box 53, Stockton, NJ 08559. Wild River Review is an international website and 501c3 non-profit organization so your donation may be tax deductible.
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Art in the Age/Photo: Warren Bobrow