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Drink Mon Dec 05 2011
During the month of December, Gapers Block will be featuring a weekly holiday drink column with a different guest bartender/mixologist. First up, the godfather of the Chicago craft cocktail craze, Adam Seger.
Seger is a Certified Culinary Professional and a Court of Master Sommeliers Advanced Sommelier as well as an alumnus of world-renowned restaurants TRU, Strasbourg's Michelin Star Chez Julien and The French Laundry. As Founder and Mixologist for Chicago-based hum Spirits Company, Adam takes a chef's approach at the bar.
Farm to glass never tasted so good. Nostrovia!
Build in a heavy tumbler or double rocks glass
-Muddle 1/2 lime and a dozen mint leaves
-Add 2 tablespoons cranberry relish and a generous shot of hum Botanical Spirit
-Fill with ice, top with ginger ale and stir
-Garnish with a peppermint stick
3/4 ounce citrus vodka
3/4 ounce sorbetto orange
3/4 ounce hum
3/4 ounce cranberry juice
3/4 ounce sour
Squeezed lime wedge
Shake/strain/chilled martini glass/splash bubbly.
Hot Buttered hum
Build in a pint or Irish Coffee glass
1.5 ounces hum
1 tablespoon butter
1.5 ounces maple syrup or brown sugar
Fill with hot water; add a cinnamon stick.
Next up, Paul McGee from the Whistler.