Adam is a prince among men. He's brilliant with spirits, hospitality and expressing creative ideas through beverages. I've enjoyed collaborating with him on events immensely, which has included making cocktails in a deluge under a tin shack, bacon-washing whiskey and dripping fat-washed gin through his Chinese tea tower. I'm always grateful for his generous spirit and bright personality. We caught up at the Palace Cafe during Tales of the Cocktail, 2016.
Episode 19: The Details
The Drinks: Cognac Old Fashioned, Palace Planter’s Punch
The Music: “Wealthy Street” © and courtesy of Drew Nelson
Adam Seger CCP
CORPORATE SOMMELIER/EXECUTIVE BARMAN: IPIC Entertainment-Luxury Movie Theaters and Restaurants Coast-to- Coast www.iPic.com
MIXOLOGIST IN RESIDENCE: The Art Institute of Chicago
FOUNDING PARTNER: HUM Spirits Co, BALSAM Spirits Co and Rare Bitters Co.
An alumnus of Michelin Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley, Certified Culinary Professional and Advanced Sommelier Adam Seger takes a chef's approach behind the bar, being called appropriately by New City 'The Charlie Trotter of Cocktails' and the 'Grant Achatz of Spirits'.
Dubbed 'Chicago's Godfather of Craft Cocktails' by TimeOut, Seger has helped to spread the reputation of The Windy City's cocktail culture to the international stage, creating cocktails for The W Singapore, Eric Ripert's Cayman Cookout, The Russian Cocktail Club in Moscow and closer to home The 84th Academy Awards, Oprah's 25th season finale and the Reelz Channel's monthly 'IPic Now' cocktail segment shown coast-to-coast on the big screen at Ipic Theatres.
His creations can be found in some of the top bars, hotels and restaurants in the US and Asia. They include HUM Botanical Rum, Balsam Amaro and 'Truffe Amere' truffle bitters by Rare Botanical Bitters Company.
He is working on his first book "Drink Like You Eat: The Seasonal Cocktail Cookbook" and lives in the heart of Chicago when not traveling to discover new tastes and inspiration.