How To Make A “Beertail”

When Adam Seger called to suggest we do a “How To” on beertails, I thought, ‘you want to tell the tale of how beer came to be?’ But the Chicago mixologist, hum creator and bon vivant was talking about combining craft beer with handcrafted cocktails, a category of beverages I’ve only recently become aware of. So I met Seger over at Farmhouse, a new restaurant billing itself as “a Midwest Craft Tavern” he’s been consulting with, developing their drink program. He showed us how to make two beertails; one of which just might be the perfect candidate to replace the Bloody Mary for a Sunday morning pick-me-up.