This creation was to be only the beginning of Adam’s experimentation with liquor production. While on a student budget during his college days, Adam started making his own version of Kahlua to save a bit of cash. Top with chilled champagne and garnish with an orange zest. Stir ingredients with ice and strain into a champagne flute. Adam kept the recipe a secret for a while so that it could remain a special drink at the Seelbach, but eventually caved in and gave it to Gaz Regan, who published it in his book New Classic Cocktails, which was published in 1997. It was a pre-Prohibition cocktail that had probably been lost during Prohibition’s dark ages, but one that you can now find on menus in classic cocktail bars all over the world. The recipe had been lost in time and Adam found it on old menus he located in the hotel archives. It was here that he resurrected a classic and historic drink that had originally been the hotel’s house cocktail. We are talking about 1987 and I do not need to remind anyone of how difficult it was at the time to find a bartender - Dale DeGroff not included - to make good classic cocktails.Īfter college, Adam worked in a few hotels until he ended up at the world-famous Seelbach Hotel in Louisville, Kentucky.
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The bartending was very classic, and so at the age of 19, he had already mastered how to make an Old Fashioned and how to properly stir a martini.
While studying at Cornell’s School of Hotel Administration, Adam Seger opted to bartend at the university’s on-campus hotel, The Statler.
Read on to learn about Adam's journey, his Hum spirit and some cocktail recipes.
Adam Seger has gone from bartending at some of the country's most storied hotels to experimenting tirelessly to create a new spirit.
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