Category Archives: Art in the Age

Sage wisdom

Holy crap, you guys. Look at what I just got in the mail.


The fine, fine folks over at Art in the Age (AITA) were gracious enough to send me a bottle of this absolutely outstanding spirit since I can’t seem to find it anywhere here in Savannah just yet.

I was already a huge fan of Art in the Age before this whole experience. Snap and Root are an absolute fixture in this Savannah household, and I’ve raved about AITA’s wares before. I honestly didn’t think that it was possible that I’d like Sage better than my beloved Snap or Root…I’m such a fan of both that I figured Sage would be fantastic, but it might not quite live up.

Well it lived up, and then some. I think it’s the best thing that AITA has produced. They classify it as a “garden gin” which apparently means “gin on steroids.” Tasty, tasty steroids. I mean, just listen to this incredible list of ingredients:

Neutral Spirit, Elderberry, Pine, Black Tea, Rose, Dry Orange Peel, Cubeb, Angelica, Sage, Lavender, Spearmint, Dandelion, Thyme, Sumac, Rosemary, Licorice Root and Fennel

It’s fantastic for sipping – complex, intense, with an amazing fennel finish, all without being too in your face. I’m incredibly impressed.

And lordy, does it do well in a cocktail. I imagine there will be many Sage cocktails in this blog’s future, but for now, I think I really hit a home run with this first one.

Saged to PerfectionSour Sage Gimlet

*3 parts Sage
*1 part St. Germain
*2 parts fresh-squeezed lemon juice
*1 part Simple & Spicy (click on the link for the easy recipe)

Shake that all up with a few cubes of ice and you’ll be in Sage heaven. I was almost going to call this “Saged to Perfection” but ultimately, I didn’t think that a terrible play on words did this drink – and Sage – the justice it deserves.

Now, I know some of you purists out there are going to make the note that a gimlet technically is made with lime juice. But I found that lemon juice works better here, and I’m sticking to my guns.

Anyway, try it. It’s really terrific. And dammit, go out and buy some Art in the Age spirits! I cannot recommend them highly enough. Special thanks to Allison from Quaker City Mercantile – the company behind AITA. She really went out of her way to be accommodating and all around awesome when I asked for a Sage sample. I loved AITA before, and now I basically won’t be shutting up about how fantastic the company is for a long long time. So please support them!

Until next time folks.

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Warming up

It’s actually a little chilly and fairly overcast today here in the Hostess City – a rarity these days to be sure – so I’m going where the weather takes me.

This particular cocktail – I call it “Long Winter” – is guaranteed to warm your soul a little in these fading days of winter. It’s packed with not one but two ginger-flavored delicacies and topped off with some plum bitters, all of which are meant to leave you with a toasty feeling inside. And yes, I’m aware that I’m obsessed with ginger beer. It’s okay guys. It’s delicious, so don’t worry about me. Here how to make this toasty treat.

Long Winter

Long Winter

*2 parts Snap (you guys really need to check this stuff out – completely delicious)
*1 part Pimm’s No. 1
*1 part apple juice (whatever you do, use the fancy stuff)
*2 parts ginger beer
*Dash of plum bitters (don’t go overboard!)

Shake all of that tasty, toasty stuff up together – except for the ginger beer of course – and then top it off with the ginger beer. I really dig this one.

Also, in the spirit of keeping promises, I’m finally ready to post my glorious rice ball recipes!! It finally happened guys – I fried something in a pot on my stove, and I didn’t even give myself a 3rd-degree burn! For those of you who know me well, this is a serious accomplishment. I’m quite the clumsy fellow. And it’s a good thing too – the missus won’t let me buy a fry-daddy. Which, I suppose, is really for the best.

Here’s a little sneak peek of what’s in store:

Fried Rice Ball

I’m so proud of these little guys!

I’ll be back next week with rice balls in tow. And a better name for them than “rice balls” – I still experience a combination of snickering and feeling uncomfortable every time I say that phrase.

Have great weekends, y’all!!

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Snap to it!

Okay, okay. Cheesy title, I know. Forgive me. But man, this stuff is just SO good…

I realize I’ve already extolled the virtues of Art in the Age, but I had a chance to go to Philly a few weekends ago, where this glorious nectar is produced. I picked up some Snap, and well, I really can’t get enough. Just listen to the ingredients:

Blackstrap Molasses, Clove, Brown Sugar, Cinnamon, Ginger, Nutmeg, Rooibos Tea, Vanilla and Pure Cane Sugar

Come on! How could that not be delicious?! And the best thing is, it’s really not too sweet. Just the right amount.

Anyway, I’m going to make this short and sweet, but I just had to say that if you happen to see this in your local liquor store, for heaven’s sake, grab a bottle. Grab 2! You won’t regret it.

Here’s just one of the many delicious way in which you can enjoy it:

The Shamrock Snap

1 part Snap
1 part Jameson
2 parts Seltzer
Splash of St. Germain
Splash (or maybe a little more) of Orange Juice (this REALLY makes the drink – OJ really compliments the Snap perfectly)
Dash of Orange Bitters

That’s it! Pretty simply, and VERY delicious. Until next time…


I’m kind of in love with this stuff.

Root beer booze! Just totally delicious.

Although, to be completely honest…I haven’t quite cracked the code on it yet. It’s great on the rocks. And I’ve splashed it into some cocktails, which seems to work quite well. I just can’t seem to find that perfect drink that uses this as a base. I figure some Root Egg Nog might really kick some ass, but with it being 70 degrees out here in New York City, egg nog is completely out of the question. So, the search continues.

Still, the folks at Art in the Age seem like they have a few other delicious tricks up their sleeves. Ginger Snap? Rhubarb?! You’re doing good work over there in Philadelphia, Art in the Age. And as fortune would have it, I’m on my way to Philly this weekend. I sense a Rhubarb Gimlet in my future.

Anyway, since I’m not yet fantastic enough to come up with a delicious Root drink, I figure I should post another creation. Here she goes:

The Rambler

1 part Hendricks Gin (Hendricks is really the only gin I’ll accept in anything)

1/2 part Aperol

1 part seltzer

Splash of ginger tea

Dash of orange bitters

Lemon twist

Now that’s a 70 degrees in March kind of drink! Up next. Champagne cocktails. Yes indeed.