Archive for Drinks

Checking In

I know, it’s been a long time. But don’t worry. I have great things planned.

I’m still working on the popsicles, although Andrew (my boyfriend is also named Andrew…confusing) and I made sour cherry nectar pops and they were excellent. Nothing fancy yet.

In the meantime, try this:

Add some Jin-Ja to iced tea. If you’re like me, you love the burn when you drink Jin-Ja but wish you could gulp instead of sip. I added some to Crystal Light iced tea and it was awesome. Not so glamorous, but still tasty as all get out. Another way would be to add it to seltzer to make a nice fizzy concoction (suggested to me by a customer the other day).

Stop by today! We have tons of good stuff. So far I’ve tried Taza Ginger Mexicano chocolate, Doe Run Hummingbird cheese, and a Lavender-Honey Whoopie Pie from Flying Monkey. I’ll be the girl who just spilled water all over herself.

Esther

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Phillies Blueberry Rooibos

As an avid Phillies fan, I felt it was my duty (as is the duty of all baseball minded bloggers) to post something dedicated to Luis Castillo, former (LOL)Met, recently signed to the Phillies (Minor League, that is).

Mr. Castillo showed up late to Training Camp today.

You may be sitting there asking yourself 2 questions.

  1. What would prevent Mr. Castillo from being on time to the greatest Spring Training Camp of all time?
  2. Why on earth is Esther writing about baseball?

I can answer both those questions at once. Brace yourself….

Luis Castillo was late to Phillies Spring Training Camp because he was rushing to Green Aisle Grocery to pick up a tin of this:

I question your priorities, Luis Castillo

Phillies Blueberry Rooibos.

I’m concerned about Castillo’s decision making capabilities. I mean, the tea is probably awesome, but so is keeping your job (and your semi-decent reputation). Plus, shouldn’t you check first and find out what time the store opens? No one will be here at 8am, buddy. Just a thought.

Anyway, about rooibos. Rooibos is a South African herbal tea. Like all teas, it’s got brewing instructions. You’ll want to use about 1tsp of tea for every 8 oz of water. Let the water come to a rolling boil, or about 212F. I’m a little careless with temperature. That’s why I need this.

I just drooled a little.

Err..moving on…

The part I think is most important is the brewing time. It makes a difference. Brew too little and it’s weak and watery; brew too long and it’s bitter and makes you sad. I’ve read that you should brew rooibos any time between 3 and 10 minutes, so I do between 5 and 8, a nice happy midway compromise thing.

You can add milk, honey, sugar, whatever tickles your fancy. Of course, a lot of this is subject to your own tastes. You may find that 15 minutes is best brewing time. You may find you want more tea per every 8oz of water. It all depends.

Now you’re ready to throw that super special tea party on Opening Day and gossip about Luis Castillo and his lack of decision making capabilities.

Omigosh, did you hear about Luis Castillo????

Just sayin.

Esther

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This Just In: Remedy Teas

 

We just got a warming re-up from the Remedy Tea sisters, Kristin and Courtney. Their uptown tea parlor may be on hiatus, but we’ve stocked their loose-leaf wares since we opened. Currently, we have six blends in stock, including two cold-weather black teas: the vanilla-scented Earl Grey de la Creme (top) veined with blue mallow flowers and Apple Crisp (bottom) with an oatmeal bouquet of dried apples, raisins and almonds. Get them now, before the snow.

 

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Summer Cocktails at Green Aisle

Just a small selection of our awesome mixers...

Well hello there! Green Aisle Intern Sara here, coming at you from a rainy East Passyunk Ave.

The heat is ON this summer, and what better way to cool down than with a refreshing adult beverage? Green Aisle can help. We’ve got a large selection of fancy and delicious mixers that will elevate your summer cocktails from the boring (and HFCS-ladden) margarita mixes into something truly sublime. Read the rest of this entry »

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Isn’t That Special: Stumptown Special Orders

That sounded kind of more leprechaun-y.

We love Stumptown Coffee so much, we wish we could carry every roast the Portland and Brooklyn boys make. Alas, square footage limits us to their flagship Hairbender, plus two or three seasonally rotating varieties. So we’re instituting special ordering for our Stumptown customers. Order by Tuesday, and your coffee will be roasted Wednesday, shipped Thursday and ready for you to pick up at Green Aisle Friday. Check out the offerings after the jump. For tasting notes visit Stumptown’s website. Bolded offerings are currently in stock.

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WDIDW: Celery Bitters

it's ok to be bitter

“What do I do with [insert unusual Green Aisle product here]” is a question we’re often posed by our lovely customers. In this recurring blog feature, we tell you what up with all our weird edibles.

With our stock of Fee Bros. bitters recently replenished, we’ve had people asking what cocktails play nice with celery bitters, a new Fees flavor. For this, we defer to the expert: Colin Shearn, barkeep of our favorite subterranean speakeasy-without-the-snobbery, Franklin Mortgage & Investment Co. After the jump, Colin divulges the formula for the only Restraining Order you’ll want to receive. Read the rest of this entry »

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Where’s Philly Mag Eating? Green Aisle!

Photo: Fee Bros.

Yo, we’re in the February issue of Philadelphia magazine! In their Where We’re Eating column, Ashley Primis and Victor Fiorillo give a nod to G.A.G., as well as to our friends at Good Food Market in Chestnut Hill. In the same issue, don’t miss Fiorillo’s story “Getting Bitter” on our sudden obsession with, well, bitters. At Green Aisle, we carry nearly Fee Bros.‘ classic, grapefruit, mint, orange, rhubarb and Aztec Chocolate bitters. (The boys at POPE have made rhubarb mimosas a fixutre of their Sunday brunch.) Fee’s whiskey barrel-aged bitters, produced every spring in limited quantities, will land on our shelves in March.

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Treasures of Mexico

 

 

Before we get to the goodies we’re brought back from our trip to Mexico, our sincere apologies that this blog has been barer than the trees outside. Instead of posting last week, we were combing the artists’ colony of Todos Santos, located along the cactus-fringed highway halfway between Cabo San Lucas and La Paz. Here, we picked up some gorgeous Cafe La Choya coffee, vials of the floral, complex vanilla extract for which Mexico is famous and some brick-heavy bars of chili-infused 70%-cacao chocolate. To be on the safe side, we only smuggled in a few of each, so hurry on over, before these Mexican treasures say adios. / Coffee $15 / Vanilla $10 / Chocolate $18

 

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DRY Drinking

We love Seattle’s crisp, clean, clear DRY sodas for their restrained sweetness and interesting flavors. Though they’re lovely on their own, they’re even better with booze. We carry four flavors: cucumber, juniper, lavender and vanilla. After the jump, check out an original cocktail recipe for each.  Read the rest of this entry »

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2nd Saturday on East Passyunk = Free Coffee at Green Aisle

Second Saturday promises to be a looong night, so caffeinate thyself at Green Aisle, where Kevin Lawrence, roast-master and owner of Peregrine Coffee, will be pouring complimentary tastings from 6 to 9 pm. Lawrence’s specialty is procuring offbeat, rare, weird and award-winning beans from small estates all across the globe, which he then roasts at his shop in Tacony, mere miles from Green Aisle up I95. Saturday, he’ll be pouring the smoky, funky, full-bodied Indian Monsooned Malabar AA we currently stock, as well as Minas Gerais Cerrado from Brazil. Stop by for a sip, and a free tote if you spend over $20.

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