My first time with mixology was a number of years ago in Soho, London at a place called Lab. I still have the menu and when I asked Adam Seger he said, "That's where it all started. Those guys are so cutting edge." Who knew? I remember at the time being impressed and a bit in awe that they were able to make drinks by juicing the different parts as you order! I dug out the menu after I spoke and was in awe. This menu could have been printed yesterday!
Jump to 2010 and a mixology program is becoming as expected in a new, hot restaurant opening as the celebrity chef. After sitting through a class Adam runs on the second Thursday of every month at Nacional 27, it makes total sense. He sources fresh produce and herbs for all his drinks. He has the same conversation with his farmer that the his chef might and he not only focuses on fresh ingredients but creating drinks seasonally, as well.
I met Adam at a mixology class he offers every second Thursday at Nacional 27. During, we enjoyed three cocktails involving fresh rhubarb and strawberries. The first drink was a summer "sangria" with cooked rhubarb and Hum, his very own created spiced rum, and Cava. It was refreshing and a creative twist to the traditional sparkling cocktail. Second, we learned about muddling for our Caipirinha. The rhubarb was mixed with the Brazilian liquor cachaca and muddled lime. Our final, drink was his re-invented mojito pairing the rhubarb, and strawberry with mint, basil and 10 Cane rum but he finishes it with balsamic vinegar. What may make sense in the kitchen is considered insane behind the bar, BALSAMIC? Yep, and it works flawlessly to add a hint of sweetness lifting the strawberry and rhubarb beyond the mundane everyday mojito. The class was a blast and affordable, $27 all in for three drinks, a couple of snacks and the chance to sit and interact with one of Chicago's best.
After class, I got down to the nitty gritty about what I needed to know before heading out on my drinking, I mean , tasting extravaganza! Wonder what frightens him when he goes out? Room temp olives and bad ice! Bad ice? Yep, when ice is shiny it's already melted and will water your cocktail down not keeping it cold. He was impressed that Violet Hour has a so many varieties of ice and mentioned the Wit has a special ice machine just for drinks. You think someone is taking this seriously?
His favorite alcohol to work with is Hum, ok give me one you don't distill with North Shore. Chinaco Tequila Anejo is a hard to find tequila and the only one from the west coast of Mexico, they roast the whole plant to get the flavors. He also mentioned vodka's, Grey Goose Pear and Hanger One Kaffir Lime were great since just about most other flavors he can replicate better with fresh product. His favorite farm to work with is located in Wisconsin, Harvest Moon Farms. Only a few years old they are becoming the place to shop for mixologists across the country.
Adam looks locally to Charles Joly at the Drawing Room for inspiration describing his bar organization as surgical. Elsewhere, Dale DeGroff and mentor Francesco Lafranconi are also on his radar for what's going on. Czech Paul Tvaroh of Lounge Bohemia is the Grant Achatz of mixology and has an 8 course cocktail tasting flight! Still think a mixologist is just a bartender?
The culture and shift from the Mad Men era scotch, pithy jokes on Cheers to modern day cocktails is well documented and will continue to be so. Adam didn't feel like his industry was forgotten and loves that people get excited for the cocktails he makes and that interaction with patrons is so immediate. His passion and enthusiasm for what he does is readily apparent. I asked, "As a little boy did you see Cocktail and want to be the next Tom Cruise opening Cocktails and Dreams." With an easy going laugh, he answered, "NO!" Surprisingly, he had no favorite bar movie scene but had many favorites around food. We talked for a bit about Big Night and the fact that he recreated some of the dishes.
To think, he almost wasn't a cocktail professor. His past restaurant life he focused on the front of house as GM of Tru and then working with Thomas Keller at The French Laundry. Thanks to serendipity and the many turns life can present you, it is all Chicago's gain! BTW, if you've been wondering he's not related to Bob Seger.
If you're looking to get started on your own at home, Adam said the ideal equipment is a Boston Shaker and a pint glass, hawthorn strainer, wood muddler and sharp knife. Also when you go out for a cocktail don't be impatient, your wait time depending on how busy the bar is should be about 5-10 minutes. It takes time to make magic.
Just as I was about to leave he asked if I had time to taste one more, um I'll sit here all night! The Corazon he made me was described like music - top was passion fruit with bass of pomegranate and middle of blood orange, all equal parts, you mix that with Corzo Silver and chill in a shaker. Pour in to a martini glass rimmed with salt and pepper. WOW! Then he adds mescal for smoky flavor. WTF, this is amazing! I'll remember that sip for a long time. To get the mescal, ask to pimp your Corazon.
You can see the fantasia like quality as Adam mixes and has fun behind the bar with the true winner being all of us! I can't wait to taste more over the next few weeks. The bar has been set VERY, very high.
Nacional 27
325 W. Huron, Chicago, IL 312-664-2727
Hum Botanical Spirit
www.humspirits.com
Filed under: Uncategorized
Tags: Adam Seger, big night, bob seger, charles joly, Chicago Food Snob, chinaco tequila anejo, cocktail, corazon, drawing room, food snob, harvest moon farms, hum spirits, Joe Campagna, LAB, lounge bohemia, mad men, Mixology, nacional 27, north shore distillery, the french laundry, thomas keller, tom cruise, tru
