Food & Drink

Hum Punch and Tea-monade Recipes

Sip It and Quit It

hum spirits berry rhubarb tea-monade recipe!

Chicago summers call for patio picnics and backyard barbecues, rooftop rendezvous and stoop soirees. Just in time, we’ve discovered the best warm-weather cocktail in town: Hum Punch, a new collaboration between mixologist Adam Seger and chef Cleetus Friedman of City Provisions Delicatessen.

Available exclusively at CPD, the punch package includes a bottle of Hum spirit (Seger’s creation of fair trade hibiscus, ginger, cardamom, and kaffir lime) and a half-gallon Ball jar of Friedman’s local berry rhubarb lemonade (made with Rare Tea Cellar Fields of France rooibos tea). Pick it up to go — or challenge yourself to make it at home.

Berry Rhubarb Tea-monade
Serves eight


For the tea
2 c. hot water
4 tsp. Rare Tea Cellar Fields of France rooibos tea

1. Boil water.

2. Steep tea leaves for a minimum of 5 minutes (up to 10 for maximum flavor and antioxidants).

For the lemonade
1 lb. rhubarb
6 c. water
2 c. sugar
2 lb. berries (any seasonal berry will do)
2-3 c. fresh-squeezed lemon juice

1. In a deep pan, cook rhubarb, water, and sugar until translucent.

2. Strain in a sieve.

3. In a blender or food processor, puree rhubarb mixture with berries and juice. Strain again.

Hum Punch
Serves eight

1 c. Hum spirit
1 c. lemonade
2 c. tea

1. Combine everything in a pitcher.

2. Garnish with mint; pour over ice to serve. Keeps refrigerated for up to 5 days.

City Provisions Delicatessen, 1818 West Wilson Avenue, at Ravenswood Avenue (773-293-2489 or cityprovisions.com). Meet Adam Seger for a complimentary demo and punch sampling at the deli on June 29, 6-8 p.m.

Photo: Courtesy of Hum Spirits

picnic recipes!Hungry? We have more picnic recipes to stuff your basket, plus the on-the-go accessories you’ll need to enjoy your meal alfresco.

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1818 W Wilson Ave
@ Ravenswood Ave
Chicago, IL 60640