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Warren Bobrow’s Cocktail Hour: Sage – The New Certified Organic/Herbal Elixir from Art in the Age

Photo: Warren Bobrow, Leica M8-Summicron 50mm, F2

I’ve recently discovered a new Herbal Elixir.  In keeping with the creative and far-out flavor elements spearheaded by brands like Root, Snap, and Rhubarb- Art in the Age, the Philadelphia based design collaborative has  discovered a new flavor- Sage.  Sage is dry.  Sage is cool.  Sage is inviting.

Sage is woven into a maze of herbal essences.  From Rosemary to Fennel to Thyme, Sumac and Dandelion and Angelica- Sage is a lovely, yet blisteringly strong augmentation of your cocktail prowess.

I love Gin and the brand named Hendrick’s has found its way into yet another of my mind-numbing cocktails.

Hendrick’s rolls in at 88 proof, more than enough to whet your whistle and then some.  Sage rolls in at 80 proof.

Mixed in equal parts with Hendrick’s Gin, Sage is otherworldly in my glass.

To deepen the flavors of this concoction I utilized the deeply entertaining Royal Rose Strawberry and Fennel Simple Syrup.  Adding to the fun I’ve hit the already bright flavors with Bitter End Jamaican Jerk Bitters.

These salubrious bitters are a bit of the “ire” in your glass.

Spicy, bold and always alert.

I can tell you from my trips to the island of Jamaica that Gin is still a very popular drink in some circles.  Go up country, away from the ocean-side fray and discover a very different world!

The use of herbal preparations slide their way into your subconscious and create new ways to dream when walking.

Be very careful when going to drive, moderation is the key to this cocktail!

I want to stress the use of the fizzy water that goes into this drink.  I use Perrier Sparkling Natural Mineral Water in this drink.  Why not use a cheaper brand? Because I love the pin-point elegance of the bubble of the Perrier. Reminds me of really high end Grower Champagne from Diebolt-Vallois.  Elegant.  Memorable and enticing.

Just as a cocktail should always be!

The Dick Reinhart Cocktail

(named for the 78 rpm cowboy singer)


Hendrick’s Gin

Sage (USDA Certified Organic)

Bitter End Jamaican Jerk Bitters

Royal Rose Strawberry/Fennel Simple Syrup

Driscoll’s Organic Strawberries- Toasted in a really hot pan, cooled then muddled

Perrier Sparkling Natural Mineral Water


To a Boston Shaker- take a small handful of your toasted strawberries

Muddle with about two tablespoons of the Royal Rose Strawberry/Fennel Simple Syrup

Add: 2 oz. Hendrick’s Gin

Add: 1.5 oz. Sage

Add: Ice made with your Mavea Inspired Water Pitcher

Shake well until frosty

Pour into a funky glass *double strain for clarity*

Top with 3 drops of the Bitter End Jamaican Jerk Bitters

Finish with 1 oz. Perrier Natural Sparkling Mineral Water

Garnish with a Roasted Driscoll’s Strawberry




Warren’s first book, Apothecary Cocktails is being published by Quayside/Rockport in November 2013 for the Xmas season. He has published over three hundred articles on everything from cocktail mixology to restaurant reviews in NJ Monthly Magazine. (Served Raw, Drinking in America, DrinkGal.com, Bluewater Vodka, Purity Vodka, Botran Rum, Orleans Apple Aperitif, Marie Brizard, Art in the Age: Root, Snap, Rhuby, Hendricks Gin, Sailor Jerry Rum, Tuthilltown Spirits, Bitter Cube, Bitter Truth, Bitter End-Bitters, Bitters, Old Men…etc. etc.)
He’s written food articles and news for Edible Jersey, Chutzpah Magazine, NJ Monthly, Serious Eats, Daily Candy (Philadelphia) Rambling Epicure (Geneva, Switzerland)
Warren is the cocktail writer/mixologist for Foodista. He is a former trained chef who began as a dishwasher/potscrubber. He has also bar-tended at the four star Ryland Inn, located in NJ.
Warren is the On-Whiskey Columnist for Okra Magazine in New Orleans.
He is also a Ministry of Rum judge.
Warren is a self-taught photojournalist and shoots with the venerable Leica M8.


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