More Rooting Around

I’ve been experimenting with Root, the highbrow root beer spirit from Art in the Age. This round focuses on rum and its natural accompaniments: lime, brown sugar, absinthe—all of which go so well with Root too. I busted out the Lemon Hart 151 for this. You definitely could use the regular strength but like Mae West said, too much of a good thing can be wonderful.



Back to the Swamp

• 1 oz Lemon Hart 151-proof Demerara rum
• 1 oz Root
• 1/2 oz lime juice
• 1 dash absinthe
• 1 dash Jerry Thomas’ Decanter Bitters
• 1 tsp brown sugar

Stir brown sugar in lime juice until dissolved. Add remaining ingredients and ice; shake well. Strain into an old fashioned and add fresh ice cubes. Mint sprig.
ROWEN, FOGGED IN LOUNGE

Rich and earthy with flavors of molasses and herbs. Remember to spank that mint.

Sarsparilla Whiskers

I finally broke down and bought Root by Art of the Age. A fan of root beer as a kid, I thought Root looked delicious, but I didn’t really have an idea for it. Each time, I just smiled at it and remembered a camping trip in my early 20s with some friends and a bottle of schnapps.

Root isn’t much like root beer schnapps. For one thing, it’s much, much drier. And it’s the real deal: thirteen botanicals including the cane sugar, illustrated beautifully on the back label. And it is indeed delicious, calling to mind other herbal blockbusters like absinthe and Fernet Branca. I thought right away of a rye cocktail.



Sarsparilla Whiskers

• 2 oz rye (Dickel)
• 3/4 oz Root
• 1 dash absinthe
• 1 dash Bittercube Jamaica Bitters #2

Stir with ice and strain into a chilled cocktail glass. Lemon twist.
ROWEN, FOGGED IN LOUNGE

People seem to feel strongly one way or the other about herbal digestifs. Root beer is polarizing as well. (The English people I’ve asked don’t seem to care for it. “Almost spat it out.” Maybe you have to be born in North America.)