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
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.
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