Nacional 27's Mixologist Adam Seger
At Chicago’s Nacional 27, Adam Seger serves as Mixologist and Sommelier, as well as beverage advisor for Osteria Via Stato. Seger fuses his extensive culinary exposure with influences from world-class mixology mentors, including: Dale “King Cocktail” Degroff, Master Mixologist Francesco Lafranconi and the late Max Allen Jr., to create his unique cocktails.
Unlike most mixologists, Seger is a Certified Culinary Professional (CCP). In addition to using specialty liquors for his drinks, he looks to artisan products, such as single estate coffee roasted to order from Antigua and organic agave syrup from Peru.
Seger has the ingredient obsession of a chef. He creates signature liqueurs in-house, including: Licor 27, Maraschino, Velvet Fallernum, Pimm’s No. 4 and Lavender. He is also known to make his own maraschino cherries, sweet vermouth and aromatic cocktail bitters.
Seger’s Creative Cocktails
As seen in cocktails such as the roasted pineapple-grilled orange infused rum, pineapple mint and pina-orange salsa “Mojito Brulee” to the fresh fennel-watermelon-cucumber gin “Gazpacho & Tonic,” Seeger is a pioneer in culinary-mixology fusion.
According to GQ’s Top 20 Cocktails in America, “Adam Seger’s reinvented mojito puts those overpriced, watered-down South Beach versions to shame with a chef-like devotion to local produce.”
Some of Seger’s specialties include:
Seger will be serving a variety of Skyy infused cocktails at Nacional 27 on March 26th at StyleChicago.com's South Beach Style: Latin Night.
The event's cocktails include: Skyy Spiked Passion-Ginger Sangria (Skyy infusions Citrus), Citrus Cazuela (Skyy infusions Citrus), Passion Colada Mojito (Skyy infusions Pineapple) & Passion-Ginger Habanero Martini with 7 Spice Rim (Skyy infusions Passion Fruit).
A graduate of Cornell University’s School of Hotel Administration, Seger was StarChefs.com’s first “Chicago Rising Star Bar Chef” and has been dubbed “Chicago’s King of Cocktails” by New York City Magazine. Seger’s Kentucky Long Shot was named the official cocktail of the 1998 Breeder’s Cup and his El Corazon at Nacional 27 was named one of the best drinks in Chicago by Time-Out Chicago.
Seger passed the Advanced Exam of the Court of Master Sommeliers on his first attempt. He is the co-founder of Chicago Blind Tasters, a group of sommeliers from Chicago’s TRU, Charlie Trotters and NoMi, dedicated to preparing each other for the holy grail of wine, the Master Sommelier accreditation.
In addition to Nacional 27, Seger is currently writing “WHET: Drink Like You Eat” with food and restaurant critic Mike Nagrant. He is also working with Perfect Puree of Napa Valley to produce a nationally distributed line of luxury bar mixes. Soon to follow on the market, will be Seger's soon-to-be-named rum-based Ginger-Cardamom-Hibiscus Spirit Tonic.
This year alone, Seger is participating in Cheers Mag’s Rising Stars; Competition du Bar in St. Martin; Museum of the American Cocktail in New Orleans; Grand Marnier Summit in Vail; Santa Symposium in Sagamore; Hosting Food Arts Magazine’s BBQ After Party; Star Chefs Congress in NYC, and Cocktail Dinner at the beard House with Paul Virant.
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