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TGIF: Warren Bobrow’s cocktail hour – The Harvest Martini

Warren Bobrow, Mixology Guru extraordinaire, tells us he has been experimenting with Gin –

I’ve found that the aromatics of Gin when combined with infusions of fresh herbs and pureed root vegetables make for a “healthy” cocktail that is not only delicious, but savory as well.  (And good for you too!)

The Harvest Martini is a classic Gin Martini that has been augmented by freshly squeezed juices of beets and parsnip, carrot and pear.   The Gin in this case is the unique product named Hendrick’s Gin.  I combine with Royal Rose Simple Syrup of Rose (Hendrick’s picks up this unique rose flavor marvelously) and a mere splash of that wonderful new spirit named Rhuby from Art in the Age out of Philadelphia.

I also call for the unique roasted flavor of Bitter End’s Memphis Barbeque Bitters.  Angostura works too- in a pinch.

First you need to roast the vegetables in the oven at 350 for about an hour or until they are caramelized.  Then you puree’ the vegetables and the pears in a juicer saving a glass for yourself. (That’s the healthy element)

I then set aside the juices and infuse just about 3 tablespoons into a few shots of the Hendrick’s Gin.  Refrigerate for about an hour.

The Harvest Martini


  • 3 shots Hendrick’s Gin
  • ½ cup of beets and parsnip, carrot and pear juice, roasted and pureed, then infused into the gin
  • 1 shot Rhuby (USDA Certified Organic Rhubarb Liquor)
  • 2 Tbs. Royal Rose (Rose) Syrup
  • Bitter End Memphis Barbeque Bitters (just a drop or two)
  • Scant misting of Dry Vermouth- I use Dolin at home


  • Chill a Martini glass. Spritz the inside with dry Vermouth
  • To a cocktail shaker add ½ full with ice
  • Add infused Gin, rose syrup and Rhuby, followed by the Bitter End Bitters
  • Shake until a frost appears on the shaker and strain into the pre-chilled Martini glass. Sip through to a hoe-down on the farm.

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