By the time I got home, the Boyfriend had converted our swish home into a complete mess.  Apparently, while I was clocking hours at Flatiron Wines & Spirits, he’d spent his Saturday drinking cheap IPA.  Smelly, soggy fries and the remnants of a burger disgraced the kitchen table.  I hate ketchup.  It was sloshing away on left over fries.  Gross.

Luckily, I’d brought home some organic Root Liquer.  The mere presence of it lightened the dire, man cave-y atmosphere.  It’s made of wild roots like sassafras, sarsaparilla, and birch bark (among others) and comes in a neat bottle depicting fine drawings of the ingredients on the back.

Enjoying it together reminded me that he’s not such a slob at all.  We geeked-out about it’s place in American history (invented by Native Americans, it inspired the creation of root beer soda during prohibition) and over-analyzed the hot, gingery zing it leaves on the palate.  Just a couple sips and I was over the fact that our place looked like a bachelor pad and smelled like a fast food joint.

Continuing with the laissé-faire attitude of that particular Saturday, we did some mixology experiments and found that, combined with a little Rhum Agricole and cheap bourbon, it makes a great addition to butter pecan milkshakes and it’s also not too shabby in peppermint tea either.  Yeah, it turned into that kind of night.

The final word: herbal Root Liquer is nostalgic and fun, like hard root beer candies for grown-ups.