This document provides information about a special promotion for cocktails at various establishments in Vancouver. It profiles two mixologists, Dustin Parres of SubZero Vodka Bar and their favorite cocktails and ingredients. Dustin enjoys experimenting with new cocktail ideas and utilizing a variety of herbs from his family's organic farm. The promotion encourages readers to visit the mentioned bars and enjoy creative craft cocktails made by celebrated local mixologists.

1. Special Promotion
Raising
the Bar
Go behind the scenes with the city’s most celebrated mixologists
who are elevating the common cocktail to a work of art.
Vancouver
2 ounces Crown Royal
½ ounce sweet vermouth
You can enjoy Crown
Royal at many fine
½ ounce peach syrup
establishments, 1 dash Fee Brothers whiskey
including SubZero,
barrel-aged bitters
Quintessential, and
McGurk’s.
1 Fill a rocks glass with ice.
2 Add all liquids. Stir.
3 Garnish with a cherry.
Dustin Parres
Dustin’s
Mixologist at SubZero Vodka Bar
in the Central West End
FAVORITE
Dustin Parres has been working behind the bar since he was
16. Once he got to SubZero, his imagination was allowed to run
INGREDIENT
wild. “A craftsman’s only as good as his tools,” says Parres. “And
SubZero has the biggest tool box in town.”
ORGANIC HERBS!
“My family owns an organic farm.
Q: Are there any specific time periods that inspire you?
We built a greenhouse last year, so
A: I think it’s very important that you know what was done in the
we can produce herbs all yearlong.
past, but honestly I like to think that my cocktails are newer and
We’re growing a chocolate
more cutting edge. I like to be part of the group that is creating
mint and a pineapple sage.
the curve.
Whether you muddle the
Q: Do you have any advice for budding mixologists? herbs or make a syrup,
A: It’s important to know your products. The Internet is an it really is fun to go
amazing source of information. Each product has a story. Learn to the garden and say,
why and how it was created. Do your research, and as long as ‘What am I going to put
you know what’s in your hands, you can create something bigger. in my cocktail today?’”
20 A p ril 2013 |