who are elevating the common cocktail to a work of art.
DUSTIN PARRES
MIXOLOGIST AT SUBZERO VODKA BAR IN THE CENTRAL WEST END
Dustin Parres has been working behind the bar since he was 16. Once he got to SubZero, his imagination was allowed to run wild. "A craftsman's only as good as his tools," says Parres. "And SubZero has the biggest tool box in town."
Q: Are there any specific time periods that inspire you?
A: I think it's very important that you know what was done in the past, but honestly I like to think that my cocktails are newer and more cutting edge. I like to be part of the group that is creating the curve.
Q: Do you have any advice for budding mixologists?
A: It's important to know your products. The Internet is an amazing source of information. Each product has a story. Learn why and how it was created. Do your research, and as long as you know what's in your hands, you can create something
bigger.
Vancouver
2 ounces Crown Royal
½ ounce sweet vermouth
½ ounce peach syrup
1 dash Fee Brothers
whiskey barrel-aged bitters
1 Fill a rocks glass with ice.
2 Add all liquids. Stir.
3 Garnish with a cherry.
Dustin's favorite ingredient
ORGANIC HERBS!
"My family owns an organic farm. We built a greenhouse last year, so we can produce herbs all yearlong. We're growing a chocolate mint and a pineapple sage. Whether you muddle the herbs or make a syrup, it really is fun to go to the garden and say, 'What am I going to put in my cocktail today?'"
