Ask bartender/mixologist Matt Seiter to surprise you, and he probably will. His bar at Sancturia in the Grove neighborhood is stocked full of obscure bitters, fresh herbs and micro-distilled spirits that he uses to tease out nuances in both familiar favorites and new creations. To whip up his "autumn blush," for example, Seiter adds North Shore No. 11 gin to house-squeezed grape juice — spiced with thyme, sage and cinnamon — and then pours in lime juice and crème de violette. What really makes the drink, however, is the foam finish, topped off with a sprig of just-plucked lavender from the garden. "I'll pour you a vodka-tonic," he says, "but I don't want to. The possibilities are endless."
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