A-List Mixologist Adam Seger Shares Tips & Tricks for Garden-Inspired Cocktails

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Adam Seger

In today’s farm-to-table dining craze, some of the world’s leading bartenders – like Adam Seger, award-winning Advanced Mixologist and Master Sommelier of iPic Entertainment – are taking note. Gaining an international reputation for his unique mixing style, Adam was the mastermind behind the bar at some of the entertainment world’s largest events; creating the welcome drink for the 84th Academy Awards Governor’s Ball, as well as a menu of HUM-centric ‘The Color Purple’-inspired cocktails for Colin Cowie’s “Oprah 25” party. His chef’s approach to the bar has earned him a range of accolades, including being called ‘The Charlie Trotter of Cocktails’ by New City, a ‘Spirits Guru’ by Food & Wine and Fast Company Magazines, and ‘Chicago’s Godfather of Craft Cocktails’ by TimeOut. Now, with the farm-to-table trend in full swing, he is working on his first book: ‘Drink Like You Eat: 40 Cocktails from the Garden to the Glass.’

Having gained so much success already, we took a moment to catch up with this authority on “what’s hot and what’s not” in the drink world to learn about his tips and tricks for garden-inspired cocktails. Here’s what we learned:

  • Keep your mint and basil sprigs in ice water to keep them fresh and bright.
  • Smell fruit before you buy it – if it smells good, it will taste good.
  • Keep mint leaves in a container in the fridge, covered by a damp paper towel, to keep them fresh.
  • Need a fresh garnish? Let your nose be your guide. Just like the fruit that goes in your cocktails, smell the herbs to make sure they’re fresh.
  • Keep it seasonal and keep it local – no matter what you’re making, seasonal and local produce always tastes better.

To try Adam Seger’s garden-inspired cocktails for yourself, head to Tanzy Boca and order his personal favorite – the “Strawberry Basil Balsamic Mojito,” an Italian, basil-inspired twist on the traditional mojito.


Tanzy Boca is located in Mizner Park, at 301 Plaza Real.

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