Hello friends of Root Division!

In honor of what would have been our 15th Annual TASTE event this evening, we wanted to make a toast to you, to our team, and to the many business and restaurants that have shown support for our arts ecosystem. We’ve compiled some  tasty cocktails for you to enjoy. 

In the meantime, we are working hard to keep our team safe and our arts ecosystem healthy. We would love your support in any shape or size that you can send through the internet! Donate today to help us keep doing what we do best: empowering artists, promoting community service, inspiring youth, and enriching the Bay Area through the visual arts.

Thanks for your patience, understanding, and continued support during this unprecedented time.

Michelle Mansour, Executive Director & The Root Division Team   



The Orange Kiss by Phil Shell w/ Broken Shed Vodka 

2 oz. Broken Shed Vodka
1 oz. Lillet Blanc
1 dash Orange Bitters  

Stir & serve up with an orange twist.  

Robyn Carliss / Altitide

I've been mixing bourbon and rum sours with the syrup leftover from making candied citrus peel (which was born of two ingredients around the house and having more kitchen time to focus on reducing food waste). I used this recipe for making candied orange and pomelo peels, then thinned out the remaining syrup with additional water and sugar so it's an appropriate consistency for cocktails. 

The syrup is SO GOOD. It tastes like citrus cake.

2 oz. whiskey/bourbon/rum
1 oz. candied citrus syrup 3
/4 oz. lemon juice (You can invert the syrup and lemon juice quantities if you like a more tart drink.)

Shake over ice.

Drink up or over ice.
Garnish with candied citrus peel.

Feisty & Spicy from Madrone Art Bar

1 slice jalapeño
1 ½ parts Tequila CAZADORES® Blanco
½ part ST. GERMAIN® Liqueur
1 part blood orange juice
A wheel of blood orange, cilantro sprig, and jalapeño peel, for garnish

Muddle jalapeño, add ingredients, shake and stain over fresh ice, top with seltzer.