Bar Tab is a recurring column in The Post and Courier Food section that highlights a locally made or sold adult beverage. Come for the neighborhood feel, the intimate atmosphere, the string light ambiance, the locally grown and seasonal small plate menu. And, of course, the cocktails.
Like the food at Chasing Sage — bright and filled with flavor from seasonal vegetables, meat and seafood — the cocktails are equally as matched, often utilizing ingredients that you’ll find in your dishes as well. The “We Come in Peas” is a fine example of this, a sage green cocktail over ice made with sugar snap peas, reposado tequila, poblano and lime. A pea pod is even draped on top as a garnish.
The “Third Thymes a Charm” also utilizes fresh fruits, veggies and herbs, including toasted coconut, rhubarb, thyme and grapefruit in addition to pisco. But you’ll find that for just about every drink on the list — from the “Just for Clarification” with blueberry, corn, orange and bourbon to “The Spice is Right” with habanero, pistachio, celery, mezcal and tequila to the “On the Spritz” with strawberry, jasmine, gin and sparkling wine. Story continues below Chasing Sage's ambiance is one reason to visit this downtown restaurant.
The ingredients come from the owners’ (Walter and Cindy Edward) family farm in Smoaks and are tightly curated, alternating often based on what is freshest from the land in Colleton County. Five acres on the farm are dedicated just to growing pr.
