adam seger

iPic’s Master Mixologist Adam Seger Stirs Up Drama in His Cocktails

Adam Seger_Corporate Sommelier,Executive Bartender, iPic Entertainment


This story comes from our July/August 2017 issue. For more content like this, subscribe to the magazine

Written by Lynn Kalber. Photo provided by the Gab Group.

He’s a man of many hats, or bar glasses, and what seems to be boundless creativity.

Pair that with Adam Seger’s passion for history, great cocktails and food, and you have the perfect party guest. Or party giver. Luckily, if you’ve ever visited an iPic movie theater, you’ve been a guest at a Seger party.

The luxury theaters known for their big reclining seats and superb moviegoing experience are also acclaimed for their food and drinks. And Seger shows up onscreen before each flick and shows you how to make those drinks.

“At [iPic], we’re having a lot of fun with bottled cocktails. We’re integrating them into the iPic experience this summer,” he says.

At iPic onsite restaurants in South Florida (Tanzy in Boca and The Tuck in Miami Beach), he works with a favorite film bash in mind, like the one from “Breakfast At Tiffany’s.”

“That party scene is with people having unbridled fun. They’re enjoying themselves, and it shows how cocktails help people to relax and be themselves. And it’s the bartender who makes that connection, as well,” Seger says. This Master Bartender and Advanced Sommelier makes unusual connections seem the norm. “We’re starting to be a place where we have a great bar that happens to be at a luxury movie theater.”

Boca: Are cocktails regional?

Seger: Oh, yes. The mojito is something we’re quite passionate about both in Mizner Park and Miami Beach. In Mizner Park, we have our own herb gardens for basil and mint in our mojitos.

Tell us about the next hot cocktail ingredient.

Passionfruit is on the rise. We’ve had that from the beginning. It’s the bacon of the cocktail world. Beautiful and exotic. And using a lot of fresh chiles—everything from spicy margaritas to spicy martinis, integrated into the mojito or daiquiri, coupled with a little bit of savoriness.

Is there an elusive drink ingredient you want to try?

I’d like to get my hands on some more ambergris. It is used in extremely expensive perfumes, like Chanel No. 5. It was also called for in 19th century punch recipes. It comes from a sperm whale [a bile duct excretion that can be expelled from either end—Ed.] and floats to the top of the ocean. It floats around for about 10 years and becomes solidified and bleached by the sun, and then washed up on the beach. It’s very scarce, but it just takes a tiny bit of it. The aroma makes you think you’re on the most pristine beach you’ve ever been on.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
macaron day

For National Macaron Day, We Give You Villa Azur’s Raspberry Macaron Recipe

Villa Azur reveals recipe for Macaron Day

Executive Chef Erwin Mallet of Miami’s Villa Azur is sharing his macaron recipe to celebrate National Macaron Day on May 31. These meringue-based bites are made with egg whites, powered sugar, almond flour, and jam for a delectable sweet. All the ingredients are measured here in grams, which is a common baking measurement. Don’t use the metric system? No problem, just type the conversion you want into Google.

Raspberry Macaron 

national macaron day

Ingredients:

MACARON

  • Almond flour/meal – 212 grams
  • Powdered sugar – 212 grams
  • Egg whites, two separate amounts – 82 grams, 90 grams
  • Red food coloring
  • Granulated sugar, plus a pinch for the egg whites – 236 grams
  • Water – 158 grams

RASPBERRY JAM

  • Raspberry purée – 1 kg
  • Granulated sugar – 50 grams
  • Pectine – 10 grams

Macaron Preparation:

  1. Prepare your pastry bag, parchment paper and sheet pan.
  2. Pre-heat the oven to 350 degrees Fahrenheit
  3. Sift the almond flour and powdered sugar into a large bowl and whisk together, then pour in the 82 grams of egg whites and combine with spatula, add the red colorant.
  4. Place the remaining 90 grams of egg whites into the bowl of a stand mixer fitted with the whisk attachment.
  5. Combine the 236 grams of granulated sugar and the water in a small saucepan and heat over medium-high heat until the syrup reaches 203 degrees F.
  6. Letting the syrup continue to cook, add a pinch of sugar to the egg whites, turn the mixer to medium speed, and whip to soft peaks.
  7. When the syrup reaches 248 degrees F, remove the pan from the heat. Turn the mixer to medium-low speed and slowly add the syrup.
  8. Increase the speed and whip for 5 minutes until it is cool.
  9. Fold one-third of the meringue into the almond mixture, then continue adding the egg whites a little at a time.
  10. Transfer the mixture to the pastry bag with the tip and pipe the macaron, lift up the sheet pan and tap the bottom of the pan to spread the batter evenly and smooth any peaks left by the pastry bag.
  11. Bake for 9 to 12 minutes.

Jam Preparation:

  • Warm up the 1 kg raspberry purée with 50 grams of granulated sugar and 10 grams of pectine until the jam boils.
  • Put the jam in the freezer for 2 hours.
  • When the jam is cold, put it in a blender and mix until the perfect texture.

To fill the macaron:

  • Transfer the jam into the pastry bag.
  • Remove the macaron from the pan.
  • Starting in the center, pipe the jam and top with a second macaron.
  • Put in the refrigerator for 3 hours before serving.

Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
the banyan

Food Review: The Banyan Restaurant & Bar in Pineapple Grove

Lynn Kalber Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, […]

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
pinot noir

Perfect Pinot Noirs to Complement Easter and Passover Menus

Allison Lewis Allison Lewis is the associate editor at Boca Raton Magazine and a native St. Louisan. She earned a Bachelor of Journalism and a Master of Arts in Journalism from the University of Missouri in Columbia, Mo. In her spare time, Allison enjoys cooking, playing Ultimate frisbee, reading, traveling and watching sports.

Allison Lewis is the associate editor at Boca Raton Magazine and a native St. Louisan. She earned a Bachelor of Journalism and a Master of Arts in Journalism from the University of Missouri in Columbia, Mo. In her spare time, Allison enjoys cooking, playing Ultimate frisbee, reading, traveling and watching sports.