Sip on Something Fabulous with Organic Cocktail Creator Have a SIPP

Do you love soda but often feel guilty post sip? One Chester Springs resident has got something for you to SIPP on.

When Beth Parentice lost her job a year and half ago, she decided to trade in her HR handbook for a cocktail shaker. She created a website that featured organic cocktails made from natural ingredients and from there people kept asking if she did events. That sparked Eco-Bar and success has been bubbling ever since.

“It all started with Eco-Bar, I would do a lot of entertaining at home and made my own cocktail mixes. So when I went to the store to find cocktail mixes to serve to my guests, the ingredients list had 50 things, half of which you couldn’t pronounce and I am thinking to myself ‘I don’t understand these mixes, there is nothing healthy about them. So I started created them for events,” said SIPP and Eco-Bar creator, Beth Parentice.

Looking for way to put pizzazz in your next party? Eco-Bar not only serves organic cocktails made from natural and fresh ingredients, but will make custom drinks depending on the theme and hosts’ tastes. Party hosts have told Beth that Eco-Bar goes well beyond a bartending service, it’s interactive since guests learn a lot about organics and they can try unique flavors (like a cocktail with cucumber and basil or Watermelon Ginger Mojito). Also, there is now a new tapas menu available to pair with these dynamite drinks.

After six months of wowing clients with intoxicating concoctions and constantly fielding questions on where to buy her sodas, Beth took the next step and started her own soda line – Sipp.

Sipp has five flavors which will be available through the fall: Ginger Blossom (this has been out since October and is well loved), Mojo Berry and Honey Pear will be out next month, and look for Lemon Flavor and Berry Rhubarb in the fall. These versatile sodas are made from natural ingredients and agave and can be drunk alone or in an eco-chic cocktail.

Even though SIPP is a Chester County-born soda created six months ago, it has made quite a splash on the national scene. Their Ginger Blossom signature soda, a fusion of ginger, vanilla and lime, is carried in over 70 stores and restaurants (and growing weekly). They were so overwhelmed with emails from people around the country asking when Sipp would be coming to a store near them, they added an online store to their  website. Starting in May, a distributor will carry their products from New England to the Carolinas and over to Ohio.

Beth wears many different caps: of marketing manager, delivery driver (with her husband’s help), sales, creator, and Eco-Bar manager. Due to her hardworking spirit, you can find her working from the time her son gets on the bus until he homes from school and then from his bed time until 1 or 2 in the morning. “People think I am crazy for working this much, but if it is something you really love and it’s your passion, it doesn’t feel like work,” said Parentice.

Eco-Bar has paired with Amani’s (105 E Lancaster Ave, Downingtown) to host an organic cocktail dinner at 6pm on Sunday, April 3rd. Jonathon, head chef at Amani’s, created the food menu around Eco-Bar’s cocktails. This five-course dinner and cocktail pairing (and yes they are full size) costs $75 per person and is a memorable and palette pleasing menu. Call Amani’s at 484-237-8179 to make your reservation today.

Menu is as follows:

First Course
Caribbean Chowder
Rock Shrimp, Fresh Herbs, Coconut Milk, Bell Peppers, Dried Pineapple and Mango

~Paired With~
Island Caipirinia
Cachaca, Muddled Strawberry, Agave Nectar, Fresh Lime, Fresh Pineapple Juice

Second Course
Mache Salad – Citrus Ponzu Vinaigrette
Tempura Shiitake Mushrooms, Spicy Roasted Peanuts, Julienne Orange Peppers

~Paired With~
Watermelon Ginger Mojito
Organic Vodka, Watermelon, Fresh Mint, Fresh Lime Juice, SIPP-Ginger Blossom

Third Course
Roasted Pork Carnitas Quesadilla
Smoked Poblano, Oaxaca Cheese, Corn Truffle, Cumin Sour Cream, Pico de Gallo

~Paired With~
Cilantro Mango Margarita
Tequila, Mango Puree, Fresh Lime Juice, Fresh Cilantro, Orange Juice, Pinch of Ground Chili Pepper

Fourth Course
Wild Striped Bass – Lemon Rosemary Vinaigrette
Parmesan Artichoke Hearts, Creamy Risotto

~Paired With~
Lemon Flower Sangria
White Wine, St. Germain, Limoncello, Fresh Mint, Sparkling Water

Fifth Course
Dark Chocolate Mousse Cake
Chocolate Wafer Crust, Fresh Raspberries, Crème Anglaise

~Paired With~
Berry Rhubarb Sparkler
Prosecco, Frangelico, Strawberry Rhubarb Puree