The Sonic Boom

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7 Custom Cocktail Recipes From the Adam Seger Collection

Adam Seger is a well-known and respected Chicago mixologist. Adam has been the lead bartender at the famed fine-dining restaurant Everest in Chicago for many years. In addition to his longstanding reputation as a chef’s chef, he is also an authority on cocktails and spirits. I highly recommend trying these at home!

All recipes are courtesy of Adam Seger and were created by the team at Everest restaurant.

The Dirty Shamrock

The “Dirty” in this cocktail comes from a touch of Fernet Branca, a bitter Italian liqueur with a minty and slightly spicy character. A great way to add depth to the drink is to rinse the glass with Guinness Stout before mixing.

  • 2 oz Irish Whiskey (or Cognac)
  • 1 oz Red Breast and 1/2 oz Green Chartreuse (combined)
  • 1/4 – 1/2 oz Fresh Lime Juice

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds—strain into a rocks glass filled with fresh ice, including the rinse.

Whiskey Sour

  • 2 oz. Bourbon or Rye Whiskey (or Cognac)
  • 1 oz. Fresh Lemon Juice
  • 1/4 oz. Simple Syrup (or 1/2 oz. Agave nectar syrup)
  • 3-5 dashes Angostura Bitters (optional)

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds. Strain into a rocks glass filled with fresh ice, optionally including the rinse from the mixing glass.

The Red Snapper

A jazzy twist on a classic cocktail that pairs tequila with red curaçao for an orange hue and pomegranate juice for a little extra sweetness.

  • 2 oz Reposado Tequila
  • 1/2 oz Fresh Lime Juice
  • 3/4 oz Red Curacao
  • 3/4 oz Pomegranate Juice

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds. Strain into a rocks glass filled with fresh ice, optionally including the rinse from the mixing glass.

The Effervescent Orange

A riff on a classic orange sour that uses sparkling wine to add effervescence and a touch of honey for some added sweetness.

  • 2 oz Bourbon or Rye Whiskey (or Cognac)
  • 1 oz Fresh Orange Juice
  • 1/2 oz Simple Syrup (or 3/4oz Agave Nectar Syrup)
  • 3-5 dashes Angostura Bitters (optional)
  • 1 tsp. Honey Mix (optional)

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds. Strain into a chilled coupe glass or champagne flute, optionally including the rinse from the mixing glass.

The Big Four Ice Pick

This classic cocktail is given a rich and interesting twist by combining dark rum with Bénédictine liqueur and luxardo maraschino liqueur.

  • 2 oz Dark Rum
  • 1/2 oz Bénédictine D.O.M Liqueur
  • 1/4 oz Luxardo Maraschino Liqueur

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds. Strain into a rocks glass filled with fresh ice, optionally including the rinse from the mixing glass.

The Forbidden Tiki

A twist on the Mai Tai that is tart and refreshing thanks to pineapple juice and lemon/lime juice in place of orgeat syrup. The rum selection here is up to you, but I like using an aged rum like Appleton Estate 12 Year to give some extra richness.

  • 2 oz. Dark Rum (or Appleton Estate 12 Year)
  • 3/4 oz Fresh Lime Juice
  • 1/2 oz Lemon Juice
  • 1/4 oz Passion Fruit Syrup
  • 1/4 oz Demerara Simple Syrup

In a mixing glass, muddle the lime juice, lemon juice, and passion fruit syrup. Add ice, dark rum, Appleton Estate 12 Year Rum, and stir well. Strain into a rocks glass filled with fresh ice, optionally including the rinse from the mixing glass.

The Smoking Jacket

A riff on the classic Boulevardier that uses Cynar, a bitter liqueur from Italy that adds depth and complexity to the drink. The cigars here are simply an optional flavor component and can be swapped out for fresh fruit or another garnish of your choosing.

  • 1 oz Bourbon or Rye Whiskey (or Cognac)
  • 1 oz Sweet Vermouth (Carpano Antica Formula)
  • 1 oz Cynar

Pour all ingredients into a mixing glass. Add ice, cover, and shake well for 10 seconds—strain into a rocks glass filled with fresh ice, including the rinse from the mixing glass.