Corsair

  • 1¼ oz Sailor Jerry Rum
  • ½ oz freshly squeezed apple juice
  • ⅓ oz homemade ginger beer
  • Sparkling wine

Pour the Sailor Jerry Rum, apple juice and ginger beer into a shaker with ice. Shake and strain into a champagne flute. Top with sparkling wine.

Craft in the Marquee Plaza is a known gathering place for barflies, which should come as no surprise, as the large square bar dominates the room. The décor is more steampunk than savoir faire, and that’s just how patrons like it.

Positioned behind that bar is Adam Slobodian, resembling a blacksmith with his swarthy beard, tattoos and rugged physique. So, basically, he fits the place perfectly.

Adam hails from Toronto, Canada, and although his family moved around a lot, it was always within the city.
He started off in kitchens as a dishwasher, working at East Side Mario’s, and his first bar position was as a bar back at Sugar nightclub. He took a hotel and resort management course in college, but came to the Cayman Islands for the first time in 2004 as a dive instructor.

As luck (or not) would have it, he landed three weeks before Hurricane Ivan hit.

This would be the first of six trips back and forth over the years, where he went from the dive industry to bartending stints at top bars and clubs. When he wasn’t on the island, he was travelling the world.

Adam has now been working at Craft for a couple of months, and he likes it just fine. It obviously suits his style, and he says it allows him to “be creative with cocktails.”

“The idea behind cocktails here is to make them drinker-friendly … approachable,” says Adam.

“They are fresh, quality, with great flavors, but people don’t have to wait for their drinks.”

Sounds good to us.

mixologist-of-the-month