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Certified Organic Absinthe by Absinthia

Absinthia Vermut is an entrepreneur with a passion for making things that help others make better cocktails. Her first taste of absinthe was in 1996. She served her first bootleg bottles to friends a few months later on April Fool’s Day 1997, where she received the nickname, Absinthia. She continued making absinthe until suddenly one day, March 5, 2007 to be exact, the ban on absinthe was lifted. Never expecting absinthe to be legal in her lifetime, she knew she wanted to produce an organic absinthe. 

In 2013, she legally changed her name to Absinthia (Vermut is on her birth certificate), trademarked it, and founded Absinthia’s Bottled Spirits, LLC in order to bring her organic absinthe to market. Finally able to sell her absinthe legally in September 2017, Absinthia™ Organic Absinthe Superieure began to appear in bars, restaurants, and bottle shops and won its first gold medal at the San Francisco World Spirits Competition 2018. Six awards and one year later, Absinthia Organic Absinthe is currently available in California, New York, and Louisiana. Absinthia is a member of the Women’s Cocktail Collective.

Absinthia has carefully crafted her Absinthe using certified organic and biodynamic grapes from California, and certified organic herbs – fresh wormwood (artemesia absinthium), star anise, fennel seed, and coriander seed – from an organic farm in Oregon.

Absinthia has won a ton of awards from around the world!

Nickel Dime Cocktail Syrups… well it’s the missing link between the craft bar and the off premise consumer.  I take it you receive trade journals like Market Watch, Chilled and the Tasting Panel.  When you look at the recipes these publications promote to the on premise trade it is a reflection of Nickel Dime’s appeal to consumers who have the desire but not the wherewithal to make them from scratch. 

This is a Very Versatile Cocktail Syrup 

Gift Sets are a wonderful way to introduce consumers to advanced syrups and mixers.  In fact it does all of the hard work for you on the shelf!  We see this strategy work with bitters sets all the time!

Over 50 5-star reviews on Amazon. 
Gold Medal & Consumer Choice SIP Awards,
Silver Medal SF International Spirits Competition, Winner National Four Roses Whiskey Cocktail Challenge,
Best Way to Spice Up Your Cocktail – East Bay Express

In addition these advanced syrups can also be used in stirred cocktails to jazz up any that call for a sweet modifier and bitters.  Good examples are Old Fashioneds The Cherry Bomb works with Bourbon or Rye and Caged Heat work with Tequila, Rum or Bourbon.  Fairy Dust is a substitute for Absinthe in many ways. It can be used with any recipe calling for an absinthe wash.  I make a Gin Old Fashioned with a tsp of Fairy Dust and 2-3 dashes of Orange Bitters that’s sensational.  


The founders of Nickel Dime Cocktail Syrups

Jared Hirsch and Absinthia Vermut (Cocktail Goddess) founded Nickel Dime Syrups to solve a problem. Jared, staff mixologist at Oakland’s Sidebar needed help finding a way to produce the secret ingredient in his cult favorite cocktail, the award winning Caged Heat.  The spicy tamarind, and cardamom cocktail became so popular that he could no longer produce the flavor packed syrup in the restaurant’s kitchen.  He called upon his friend Absinthia, founder of Absinthia’s Bottled Spirits to start a syrups business so that they could produce the award winning syrup for Sidebar.

They launched a Kickstarter to crowdfund the business, and met their goal in 7 days. Once all their backers received their rewards, they set about to sell Caged Heat to the larger cocktail loving world. The awards and accolades kept piling up, including a full page spread in the San Francisco Chronicle’s Sunday Food section. With syrups now available coast to coast, the duo grew their business, adding three new flavors, Fairy Dust, Cherry Bomb, and Crimson Smoke.


SOBAR is a revolutionary concept in Protein Bars. 

“The SOBAR is a great choice for your protein bar due to its unique balance of high protein quality and enrichment, fantastic taste, and a lower glycemic mix of sugars.”




For many, “The Most Important Hour of the Day”!

I have never worked with a food scientist before but I have to tell you it confirms all of my skepticism about the food & supplement biz.  That said Eleni and I have done hundreds of seminars related to good food and drink.  From that experience and the time spent hand-selling Wine, Spirits & Craft Beer, I can tell you for a fact that most consumers should eat a SOBAR prior to Cocktail Hour…  

Nobody knows what a protein bar actually is…
at least until Joe came along!

Yes, you did read that correctly! The FDA has not established the specific attributes of what defines a “protein bar” and any “bar” with any amount of protein can be labeled as a “protein bar” as long as its protein content is specified properly in the Nutrition Facts on its wrapper.

This fact, along with the current popularity of protein supplementation, has led to an abundance of “protein bars” and related products with a huge range of protein enrichment. Furthermore, some of these “protein bars” are loaded with sugar and fat and are not the most nutritionally sound snacks.

Meet Joe Fisher, MD, PhD,  the Creator of THE SOBAR…

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