Bar None #7 // Adam Fream

In our seventh installment of Bar None – our monthly highlight of bartenders, mixologists, and creators from the bar top to the home kitchen – we caught Adam Fream before opening up at @singleshotseattle to talk service industry, comfort zones and of course, bartending.

Read his full story below.

1. Tell us who you are, where you’re from, etc.
My name is Adam Fream, I am originally from outside of Baltimore, MD. I spent a few years in Philadelphia before relocating to Seattle, where I have been for the last 16 years.
2. What’s your bartender story? How did you get into it?
I originally got into restaurants because they provided a flexible job that allowed me to spend time traveling and playing music. I immediately was drawn to the energy and pace of the bar/restaurant life. I have worked just about every position from dishwasher to GM, line cook to Sommelier… but the creative aspect drew me behind the bar. Bartending is just more fun than any other position in a restaurant.
3. What’s your favorite cocktail to serve and why? How do you usually match a cocktail to a person or setting?
There are many different keys for many different doors. It is all about finding the right beverage for the right setting. Nothing beats celebrating with a Seelbach, warming up with a Negroni before a big meal, or cracking a Pacifico after working outside on a hot day. I really try and find out where people are at in their day and match a drink to that. I also often ask “What do you normally drink?” I love giving someone a drink that is right outside of their comfort zone and introducing them to something they thought they wouldn’t like. I learned to love Absynthe and Anisettes after having a Corpse Reviver #2, I learned to love peaty scotch after having a Bobby Burns.
4. Why do you use Scrappy’s in your cocktails?
Has Scrappy’s improved the drinks you make? Favorite Scrappy’s Flavor?
Scrappy’s bitters have always been so bright and clean with the ability to cut right through a cocktail without overpowering it. Also, I love that it is a company started by one of my peers, a real local boy done good kind of story. Miles started making bitters right about the time when our industry was learning about how they could shape a good cocktail. I love the Cardamom bitters, they’re super versatile and nothing else tastes like them.
5. What’s your idea of the perfect drink (location, circumstance etc)? 
I think there is a perfect cocktail for every situation. Nothing beats a Chartreuse and hot chocolate around a campfire or a Porteno after a brutal shift. Its all about choosing wisely. For me, Scrappy’s bitters have always been so bright and clean with the ability to cut right through a cocktail without overpowering it. Also, I love that it is a company started by one of my peers, a real local boy done good kind of story. Miles started making bitters right about the time when our industry was learning about how they could shape a good cocktail.”
“Evil  Twil
1 1/2 oz Silver Tequila
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Green Chartreuse
1/4 oz Simple Syrup
1 dash Scrappy’s Celery Bitters

Posted: Tuesday, March 19th, 2019 at 11:17 pm

Category: blog