What cocktail trend would Adam Seger love to see end?
I would love to see the extinction of new flavors of all kinds of base spirits. Whether it’s vodka, rum, tequila, now even bourbon — all of these big brands have added all of these flavors and it takes away from it. You just can’t get that quality in a mass-produced flavor like you can with maceration. I think, actually, it’s interesting because there have been bars that have gotten so bombarded with the hundreds of flavored vodkas that get marketed and pitched to them that a lot of them now aren’t carrying any flavored vodkas.
Now, they’ve got their craft vodka, and they’re doing their own infusions. It’s a little bit of a challenge with guests who have a particularly flavored spirit that is their go-to. It is a bit of an education when they’re like, “Well, why don’t you have Ketel Citroen?” or “Why don’t you have Bacardi Limón?” or “Why don’t you have Grey Goose La Poire?” And the bartender answers, “Well, we have this vodka or this rum or this bourbon, and we’ve infused it with local cherries, winter citrus, basil or whatever it is.”
I think once guests try a fresh infusion, it’s a hit. For instance, we’ve got a location in Mizner Park in Boca Raton, and we don’t do any mainstream-marketed citrus vodkas. We’re Palm Beach County, which is one of the best citrus farm counties in the country, so we do local citrus for infusion for our house vodka. It’s really fun for somebody who has a particular brand that they really love; they try this with fresh local citrus, and it blows their mind that vodka can capture those lemon and lime oils so beautifully. You just can’t get it from something that’s not made from a real infusion.