Does this name seem familiar? It should, because Adam has been featured in What’s Hot once before. Since we last spoke with him, he has participated in several bartending competitions, and notably won the “Chopped”-style event at Barolo, held as part of Cayman Cocktail Week last year.
We could think of no better person to extol the virtues of Monkey Shoulder – a super smooth malt scotch whisky with an interesting moniker.
“Why Monkey Shoulder?” you may ask. According to the website, “The term ‘monkey shoulder’ harks back to our whisky making heritage. It’s a reference to a condition that maltmen sometimes picked up while working long shifts, turning the barley by hand. It had a tendency to cause their arm to hang down a bit like a monkey’s, so they nicknamed it ‘monkey shoulder’.”
Although Adam doesn’t seem to suffer from such a malady, he certainly is a strapping lad and is no doubt equal to the task of turning barley by hand.
He is originally from Toronto, Ontario and started off his service industry career as a dishwasher in kitchens, working at East Side Mario’s.
Although it seemed he was destined to work behind a bar, Adam actually came to Cayman as a dive instructor. He got here three weeks before Hurricane Ivan hit in 2004.
It took quite a few more roundtrips to Cayman from exotic travel locations before he decided to hang his hat here for a while.
Craft in the Marquee Plaza seems to be the perfect fit for the lad with the impressive beard, as its steampunk décor fits well with his collection of tattoos and sense of style. He also mixes a mean cocktail, so The Jungle Book concoction is bound to be a crowd-pleaser.
The Jungle Book
- 1 ¾ ounces Monkey Shoulder Whisky
- 1 ounce salted pineapple syrup
- ½ ounce fresh squeezed lime juice
- ½ ounce fresh squeezed lemon juice
- 1 egg white
Dry shake all the ingredients together. Add ice. Shake and strain into an old-fashioned or rocks glass.