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Adam Seger
NACIONAL 27
325 West Huron
Chicago, IL 60610
(312) 664-2727

Biography »

Interview:
Antoinette Bruno: Were you trained in bartending or mixology?
Adam Seger: Francesco Lafranino is my mentor. He’s the Director of Southern Wine & Spirits in Nevada.

AB: What’s your cocktail philosophy?
AS: I like to think about creating drinks like a chef. You need a balance of acid, fruit and bitterness. Layers of flavor are important. The use of syrups is a way to layer flavors. Take for example my mojito. We start with a mint simple syrup. Then we add the muddled mint leaves. I also do a habanero ginger syrup that’s hot and sweet at the same time.

AB: What are some current trends you’ve seen in the cocktail market? How have trends changed?
AS: Rum and tequila are the two very hot liquors right now. We’re seeing more creativity, more mixology. Muddling is coming back. More whole fruit is being used for texture. Dale Degroff is bringing back great cocktails with his involvement in the Museum of the American Cocktail. He makes his own blend of liquors for each place he works for, so they have a signature liquor. He also uses a bigger muddler, to get the juice out without getting bitter.

AB: What inspires you when creating a new drink?
AS: Ingredients are key. I’ll use 10% syrup and 90% fruit. I get these “Funkin Professional” purees that are fruit purees cooked sous vide. It allows me to do high quality drinks with exotic ingredients that I can’t get at certain times of the year.

AB: Where do you see yourself in five years?
AS: Getting my Master Sommelier. I’m a CCP – Certified Culinary Professional. It’s rare to have food, wine and cocktail knowledge. I want to write 3 books on cooking with spirits. It would be organized by spirit.


RISING STAR BAR CHEF AWARD SPONSORED BY 

Adam Seger
NACIONAL 27 | Chicago

At Chicago's Nacional 27 Adam Seger takes a chef's approach at the bar and, working closely with Executive Chef/Partner Randy Zweiban, he creates a culinary-mixology fusion, bringing together the bar and the kitchen to take cocktails to a new level. Seger stretches the boundaries of cocktail flavor profiles, incorporating new kitchen technologies which have a natural home at the bar. Driven by the ingredient obsession of a chef, Seger not only uses specialty and boutique liquors for his drinks, but also sources artisan products, such as the organic agave syrup from Peru. He even makes his own maraschino cherries. Seger’s culinary approach to cocktails was inspired by his tenure with world-class chefs like Thomas Keller and Rick Tramonto. He was also mentored by the industry’s top mixologists, including Dale Degroff and Francesco Lafranino. Seger, who also serves as General Manager and Sommelier of Nacional 27, is an Advanced Level Sommelier, and co-founder of Chicago Blind Tasters, a group of talented young sommeliers who are preparing for Master Sommelier accreditation.

 

Pernod Pom Royale to Pernod Pomegranate Royale
Bar Chef Adam Seger of Nacional 27 – Chicago, IL
Adapted by StarChefs.com

Yield: 1 Serving

Ingredients:

  • 1 ounce Pernod
  • 1 ounce pomegranate juice
  • 2 dashes of Angostura bitters
  • 4 ounces Brut Champagne

Garnish:
Orange twist

Method:
Pour Pernod and pomegranate juice over ice with two dashes of bitters. Stir gently and strain into a champagne flute. Top with cold Brut Champagne. Garnish with an orange twist.

 


El Corazon
Bar Chef Adam Seger of Nacional 27 – Chicago, IL
Adapted by StarChefs.com

Yield: 1 Serving

Ingredients:

  • 1 lemon wedge
  • Kosher salt
  • Freshly ground tellicherry peppercorns
  • 3 ounces Corzo Silver Tequila
  • 2 ounces passion fruit juice (no more than 10-30% sweetener)
  • 1½ ounces pomegranate juice
  • 1 ounce fresh sour mix (2 parts freshly squeezed lemon juice, 1 part simple syrup)

Method:
Dampen the rim of a chilled martini glass with a lemon wedge, then set upside down on a plate with equal parts kosher salt and freshly ground
tellicherry pepper.

Mix remaining ingredients in a glass over ice. Shake and strain into the prepared glass.






   Published: November 2005

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