Though the frozen cocktail trend is slowly gaining steam, there are still many mixologists who blanch at the thought of a blender behind the bar. But not Adam Seger.
Seger is known for the culinary cocktails he muddles, shakes, stirs--and now blends--at River North's Nacional 27. With its breezy bar and outdoor patio, it's the best spot in town for a slushy cocktail that will undo the damage done by margarita machines, and banish all thoughts about frozen drinks being déclassé.
Seger's latest concoction is a 27-ounce pineapple-coconut daiquiri ($19) flavored with passion fruit puree (which he calls "the bacon of the cocktail world, because it makes everything taste better") and garnished with three types of home-grown mint (click here [pdf] to make a version at home). And a hibiscus-lime freeze--made with with hibiscus, cardamom and kaffir lime-infused rum--is available by request.
On July 19, in honor of National Daiquiri Day, Seger will be serving all 12 frozen cocktails from the chapter he penned for the Food & Wine 2009 Cocktail Guide, including a watermelon-honey-citrus refresher and "Spice and Ice," sweetened with ginger-habanero syrup. The most popular drinks of the day will stay on the menu all summer long--giving slushies the summer love they deserve.
Nacional 27, 325 W. Huron St. (at N. Orleans St.); 312-664-2727 or n27chicago.com
