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!



Holiday Mojito

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

Cranberry Martini

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.

