January 24, 2014
Art of Food — Produced by Monica Rogozinski
Visit the first craft distillery to open in Philadelphia since before prohibition. Philadelphia Distilling combines local ingredients, traditional methods and cutting-edge technology to create smooth liquors. The distillery opened in 2005 making Bluecoat American Dry Gin. Since then, they have expanded to make the first legal absinthe on the East Coast in over one hundred years, along with Chesapeake Bay seasoned vodka, Pennsylvania Rye Vodka and three different types of Corn Whiskey. Friday Arts joins the master distillers in the process of creating handcrafted, artisanal liquors.
Edited by Kate Llona — This month, Art of Food visits local craft distillery, Philadelphia Distilling. In this web extra, Andrew Auwerda and Michael Higgins tell us about the history of absinthe and the myths surrounding the spirit. We also learn more about the ingredients in their absinthe Vieux Carré.
Recipe: “Death in the Afternoon”, created by Earnest Hemingway.
Add 1.5 oz of Vieux Carré Absinthe to a champagne flute.
Add iced champagne until the absinthe obtains the proper milky opalescence.