Tony Abou-Ganim & Adam Seger: On Vodka, Vermouth, and Cocktail Culture in Russia

Courtesy of Adam Seger and AZ Cocktail Week
An Adam Seger cocktail for Oprah
You made The Color Purple-inspired cocktails for Colin Cowie's Oprah 25 party, attended by A-list celebs. So, were they purple?: Oprah was on a Moscow Mule kick at the time, so I made a Magenta Mule with Hum Fair Trade Hibiscus, ginger, cardamom, kaffir lime and home-made ginger beer. I also made The Cocktail Purple, which was bourbon muddled with pluots, rhubarb and maple syrup, served with a rhubarb stir-stick and flowering herbs.

What are trends you're seeing?: Vermouth is an exciting category. Two years ago, you couldn't find anything but sweet or dry vermouth, whereas pre-Prohibition, there were lots of high-quality choices and every other cocktail was made with it. Bartenders have begun to realize that vermouth is wine and that Americans have been drinking three-year-old oxidized vermouth for a long time.

Anything else?: Craft spirits are growing steadily. Small-production, local spirits are showing up on lists. Interesting botanicals -- Amaro, Chartreuse -- are becoming popular, people are making their own bitters, and there's a trend against artificial flavors.

Enjoy this Chef Salad? Check out Nikki's previous interviews with:
Tony Abou-Ganim & Adam Seger

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