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Did you become interested in cocktails or spirits first?

I guess cocktails. I just like making things. I like getting creative, so to have my creative outlet at work is super nice.

Would you say that you have any mentors?

Chefs, absolutely. That guy right there [points to Ryan Dick], he’s kind of like my own personal cheerleader.

So you’re feeling good about your decision to stay in Whistler at this point?

Yeah. I miss the island, for sure. I would not have this opportunity there, so it’s pretty special.

What was the most recent cocktail you created?

I actually just did a whole bunch of new ones just on that menu there, for summer. The chimichurri one is a new one, and one called The Mirage, which is with an apricot cardamom puree, saffron liqueur, as well as Oaked Gin from Victoria Spirits.

I was there two days ago.

Excellent. I grew up with the sister of the distiller.

Have you done any beer cocktails?

I haven’t been playing with beer, no. I know it’s kind of a trend these days. I’m not sure if you’ve heard of The Refinery, but they do something called Cocktail Kitchen. They feature a chef, a food theme and a spirit. They used beer one time as the base for the cocktail. It’s essentially a competition. Whichever bartender does the best pairing wins the competition at the end of the day.

Do you compete ever?

I competed once. It was fun. I did well, second overall.

How often do you get down to Vancouver?

I actually went down to Vancouver last week. I’m taking my sommeliers course at the moment. Exams are in Vancouver.

Where do you go to do that?

It’s the International Sommelier Guild, and it’s held at Vancouver Community College.

Why is that important for you to do?

I’ve been working around wine for a really long time, and I just want to be able to understand it better. As well as the bar program here, I also do a fair bit of work on the wine program. At the Wickaninnish, I did a fair bit as well. However, I didn’t have the wine knowledge to really delve too much further into the wine program there, because there were a lot of wines that I frankly didn’t understand. It inspired me to go out and get a little education.

Pasemko also produces Meyer limoncello.

When you’re not working, what do you like to drink?

My favorite spirits are tequila and gin, tied for first place, and bourbon comes after. Then I love wine. If I had no budget, I would drink champagne everyday, without a doubt. However, that is not my reality.

Where do you like to drink?

Usually out on the patio, or out on my deck, with friends, at night. If I’m going to stay here and go to an establishment, Alta Bistro is really nice and the bartender, Scotty, does a really good job. Araxi does really good cocktails as well.

If you could only drink one more cocktail, what would be in the glass?

Margarita. All day. For the rest of my life. Made very specifically though. It’s not a very difficult recipe, it’s just one of those drinks, I really like it the way that I make it, and it is very hard to find other bartenders who feel the same way about margaritas as I do.

What’s the key to a great margarita?

Fresh lime juice squeezed at the moment. It shouldn’t be sitting around. If you’re pre-squeezing your lime juice, it tastes different once it oxidizes. Squeezed a la minute, as we say, simple syrup, tequila, Cointreau, that’s it. Very simple.

Who would make it, and it can’t be you?

Anybody, as long as they make it right. But fake lime juice, or old lime juice or too much simple syrup and it ruins the whole cocktail.

What’s a cocktail that you suggest people make at home that would be manageable?

Mint juleps if you’ve got an herb garden, just get your own mint, ice, water, bourbon, simple syrup, so, so refreshing. So simple. You don’t need a lot of ingredients, you don’t need fresh fruit, just a little bit of mint, and a lot of bourbon.

How much bourbon?

Depending on the day, if you’ve got to go to work later.

[hands me candied orange peel]

Here, have some candied orange zest. We make this here. One of my bartenders is also a pastry chef. Her and I together sort of hacked out all the syrups and garnishes. We have a little burner here at the bar, so if it’s quiet, we can do some candying or syrup creation, or whatever we want to do, and still be able to see the floor, which is nice.

Do you have any favorite outdoor activities that you like to do around here?

Yeah. I absolutely love hiking. I enjoy going for bike rides. Those are my two favorites.

Mountain biking or road biking?

Just road biking. I’ve got two little bikes, and they’re both quite old and rickety, vintage bikes. I don’t go off-roading. They’re not good for it.