Adam Way | @cocktailsbyadam
As a versatile bartender, cocktail photographer and beverage consultant, Adam Way has built an impressive resume throughout the years—having bartended at top Seattle bars like Roquette, Zig Zag Cafe and Foreign National. Now, you can also find him behind the bar Sunday and Monday nights at IL Bistro.
Through his inimitable passion for mixology and a desire to craft the perfect cocktail, Way has managed to add his own unique flair into Washington’s spirits scene—and thanks to his photography skills, is able to also seamlessly document his stunning beverage creations, too.
Best part of working as a bartender in Washington? Seattle is so packed full of restaurants and bars, there is an opportunity for bar programs to be incredibly niche and specific here. There is a lot to be inspired by here. I find many bartenders encouraging each other and building each other up in Seattle and Washington.
Your go-to drink to drink and why: My go-to cocktail to order in a bar is a Negroni Sbagliato. Campari, sweet vermouth and prosecco on the rocks in a highball glass with an orange twist. It’s low-ABV and refreshing, and it gets your appetite going, so it doesn’t hurt before brunch. It’s a drink that also pairs wonderfully with Italian food, which happens to be my go-to cuisine. To top it off, this cocktail is an excellent after-dinner drink as it helps with digestion, settles your stomach and cleanses your palate.
Best advice to an aspiring bartender: Never stop learning and creating. Working clean equals working fast. Communicate with respect. Don’t burn bridges. Do the right thing when no one’s looking.