Chicago Mixologist Adam Seger

Chicago mixologist Adam Seger is known for his unique ability to incorporate new and classic culinary techniques to expand his wide range of cocktail flavor profiles. At Chicago?s Nacional 27, Seger served as Mixologist and Sommelier, as well as beverage advisor for Osteria Via Stato. Seger creates a culinary-mixology fusion, bringing the bar and kitchen together.

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

Some of Seger?s specialties include the following recipes:

Chadwick

? Bacardi Limon
? Mint Lime
? Pomegranate
? Ginger
? Habanero

El Corazon

? Corzo Silver
? Pomegranate
? Passion Fruit
? Kosher Salt
? Tellicherry Rim

Seger’s Resume

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.

Published: January 2009