Behind the Line
Topic: State of the Industry/Trends
Drinking Trends
Craft cocktails are all the rage but people still don’t pair many cocktails with dinner. Why or why not?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Spirited Dinners are amazing. Being a wine geek and Sommelier turned mixologist, I find with a spirited dinner (I do these monthly), the chef has more carte Blanche to be creative. In a wine dinner...
more »
What are the hot spirits right now? Why do you think this is?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Herbs, spices, exotic citrus. People want big, fresh, balanced Flavors.
Has the cocktail industry been affected by the sustainable “green” movement? If so, how?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Ridding the bar of HFCS and the explosion of craft, fair trade and organic spirits is amazing. Consumers are beginning to 'Drink Like they Eat' and recognize they can drink green deliciously.
Do you feel customers are getting used to waiting longer for their drinks?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Sort of. Guests who watch the 'show' at the bar do, but we need to be conscious of timing to not turn off guests with their first craft cocktail experience.
Mmm bacon-infused liquor (and other savory sippers). Are you into savory cocktails at all?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Adam Seger's Baconcello Recipe
Osteria via Stato, Chicago
3 parts infusion
2 parts fresh lemon juice
1 part maple
Ingredients
750 ml Skyy Vodka
Two green apples
Or, you can use Grey Goo...
more »
How do you feel about multi-course cocktail dinners? Have you ever done this?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
I think they are awesome as long as the chef and mixologist share ingredients between the pairings to create seamlessness as well as if the cocktails have comparable alcohol to a glass of wine.
What are some international cocktail trends you’d like to see come stateside?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Tea, big time. Plus fresh savory herbs in drinks, gin and Amaros to add sweetness and complexity.
What spirit has most notably fallen out of favor? Why do you think this is?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Vodka. Unless you are infusing it, it's boring. It is the ubiquitesse boneless, skinless chicken breast of the cocktail world.
What spirit do you feel has an unfairly negative reputation?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Mescal. If the last one you tried had a worm in it in college, you are doing one of the greatest cocktail ingredients in the world a dis-service.
Ron Cooper's Del Maguey Chichicapa is a great me...
more »
The chill is in the air for fall and winter, and you've got spirits to shake up. What spirits are you most excited to work with right now?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Calvados, Bourbon, hum, Scotch, reposado Tequila
Tea time! What do you think of the new trends in tea, such as tea dinners, tea cocktails?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Tea cocktails are smokin' hot. Especially pu-ehrs, the aged teas and single origin teas.
Check out this menu with gems from Rare Tea Cellars:
Kith & Kin
'hum Spirited Dinner'
Tuesday, July...
more »
What city has the best mixology going on these days?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
San Francisco and Chicago
Do the media drive mixology trends or do mixologists?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Mixologists do
Flips and egg white cocktails are “in.” Are you whipping egg whites behind the bar this season for any drinks?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
A 'hum Flip'
A whole egg dry shaken with 2 ounces of hum, finished with a large ice cube and shaved nutmeg.
Cool micheladas are HOT. This Mexican beer cocktail is showing up on beverage menus all over the place. What are your tips for the perfect michelada? And are you currently mixing any up on your drink list?
- Adam Seger
- Mixologist
- Hum Spirits Co.
- Chicago, IL
Serve them tall with ice. Helps to keep the temperature cool with the added heat from the chilies.
Where do you stand on craft cocktails that take several minutes to prepare? Is it important to "warn" guests on the drink menu?
- Nick Smith
- Chicago, Illinois
Craft cocktails that take some time to prepare are great, depending on the type of bar you work behind and what you're aiming to achieve with your cocktail program. Working solo behind a small bar...
more »
James Bond certainly worked his magic on the martini market. How much of a factor does the media (TV, movies, celebrities) play in cocktail trends?
- Jay Schroeder
- Mixologist
- Red Door
- Chicago, Il
Advertising and media is everything in our field, for better or for worse. Cocktail trends and product recognition stem directly from tv and ads. While everyone eats every day and is intimately fam...
more »