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Mixologist Of The Month - Adam Day

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Author: TheDrinkShop
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  • Date of Birth: 21st Feb
  • Height: 5'8"
  • Birthplace: Blaenau Gwent, South Wales
  • Eye colour: Blue
  • Nationality: Welsh

Signature Cocktails

Bio

"After spending a number of years working in pubs in restaurants in South Wales and Cardiff I moved myself to Amsterdam and then to Manchester to further my career in hospitality.

In Manchester I have worked at some of the city's best bars and was lucky enough to open a place of my own in 2017 - Peggy’s. Though short-lived, we were nominated for a few local and national awards.

Since then, I have helped open one of Manchester’s newest additions - Wolf at the Door."

Q & A

What do you as a mixologist think about beer? Any brews of note for you?
The social ritual of “going for a beer” is great and has played a special part in all our lives. Whether it’s after work with a whisky or catching up with friends, I think I love the social act more than the actual beer in the glass. That being said, I love all kinds of beer and right now Manchester Union Lager is my go-to. I am also a huge advocate of the shandy.

If you could offer a couple of short pieces of advice to the average bartender, what would they be?
Question everything. Don’t ever take what you’re told or what you read as gospel.

Surely you have some pet peeves about bartenders -- care to share?
Your chopping board is not a surface. If it’s not getting chopped, put your can of Red Bull somewhere else.

As a mixologist/consultant, you work directly with many restaurants on their drink menus -- describe the parts of this process.
Drink menus are such a small part of your guests' evening. Understanding their wants and building a list around that is a good place to start.

How did you get started?
Hosting house parties and making fish bowls and copying drinks from Tipsy Bartender.

How were you trained in bartending?
I spent a couple of years working in pubs and trying out drinks that I’d seen Jamie Boudreau and Jeffery Morgenthaler make on YouTube but I needed more. I sought out a job making cocktails and had to learn quickly to keep up with everyone, luckily I’ve had a lot of good mentors along the way.

Did you take any courses?
Sure did! I took the EBS Course in Amsterdam. It gave me a huge boost and without the experiences and the people I’d met through that, I wouldn’t be where I am today.

What are some trends you're seeing in the market?
More people are still looking for No and Low ABV options and brands are providing! I’ve had some amazing low-abv beers and booch of late.

What's your process for creating a new cocktail? And what inspired you in the first place?
I’m typically ingredient focussed so I’ll usually look at what’s good and in season and work from there.

What is your favourite cocktail To make?
Gin Mule’s.

What are some of your favourite tools?
Squeegee, hands down.

What is your favourite mixology resource?
Dave Arnold’s Liquid Intelligence is a book I’ll always go back to. I often forget how much stuff is in there.

What does success mean for you?
It changes daily.

What are some current trends you’ve seen in the cocktail market?
Bottled and canned cocktails are becoming more of a feature for sure. Seeing a lot more collaborations between bars and local producers which is something we can all get behind.

Where do you see yourself in five years?
Still propping up a bar, hopefully, one that I own.

If you weren't in the drinks industry, what do you think you would be doing now?
I’d probably still be trying to make it as a Pro Wrestler.

Your biggest career influencer?
SOOO Many! Biggest though goes to my family, massively supportive even when not fully understanding why I traded a career in finance for a life behind a bar or in spandex.

First drink you ever tried?
Bacardi Breezer….watermelon.

We've all had a bad experience with at least one drink. What drink do you most avoid?
Bundaberg Rum shall never pass my lips again.

Your hangover cure?
Spicy food and a cold shandy.

£10m comes to you. What do you do next?
Order 100m Bunny Jackson’s Chicken Wings.

Bar or cellar at home?
Cellar.

Favourite beer?
Anything light and sessionable.

Spirit?
In Matt Berry’s Voice Whisskeeyyyy.

Cocktail?
Green Point.

Fav Bar?
Tough! Two Schmucks.

Restaurant?
Ynyshir .

World location?
Copenhagen.

Fav film?
Bronson.

Book?
Beano 1990 Annual.

Album?
Aqualung, Jethro Tull.

Singer/band?
QOTSA!

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