Master Mixologist: Dustin Olson of DREXLERS on the LES

Drexler's own Dustin Olson landed his first restaurant gig in the eleventh grade as a dishwasher at a Calgary pizza joint. Eighteen years of hospitality experience later, the Canadian decided it was significant that he had maintained an interest in the industry. After stints at Ward III and Holiday Cocktail Lounge, he's stepped behind the bar at Drexler's as their Beverage Director.

When did you first become interested in the cocktail culture?

In 2008, I was waiting tables at a garden bar/restaurant in the Meatpacking District where Jason Mendenhall had begun playing around with classic cocktails and crazy things like fresh lime juice and bitters. I'd heard of places like Death & Co. and Milk & Honey, but Jason was the first person I'd worked with who'd been playing in that sand box. It took me a few more years and a chance meeting with the fellas at Ward III to really get me immersed.

What innovations in mixology and bartending do you find fascinating?

It's actually been refreshing to see the molecular side of cocktails mellow out a touch. Not that we shouldn't be challenging ourselves with new techniques and innovations, but there is point when taking things too seriously becomes an impediment to hospitality. There's a reason places like Mother's Ruin are killing it, and it's not because they have a centrifuge.

How do restaurant and bar guests encourage your creativity?

My guests' opinions are all that matter (except for that one guy - YOU KNOW WHO YOU ARE). Every neighborhood is different. You can build the program you want prior to opening, but it's the community that will help determine what you become. My opening menu has to be flexible to the wants and needs of the market I'm in. It's not about me.

What are your preferred "classic cocktails" and why?

The Vieux Carré has always been a favorite. Anyone that reads my menus will see that cocktail's influence on my work. Splitting up the base spirit and the sweetener introduces so many wonderful opportunities.

What are some of your favorite infusions and how you like to use them in drinks.

The spicy/sweet combinations (a habanero-infused simple syrup, for example) are such a crowd pleaser in the warmer months, that it's pretty hard not to include one on the list. Rosemary and honey is also a favorite combo.

Tell us about a few of your signature cocktails and why they are distinctive.

Since most every cocktail is a variation of another, it's hard for me say that anything I do is "distinctive". I did a spin on a Jungle Bird with cachaça, pineapple, lime, mint syrup, and Fernet Branca that I was quite proud of. It's called a Pencil Thin Mustache and may make an appearance on the menu at Drexler's next spring. My twist on a Negroni is also one that I'll always keep in my back pocket: Fino sherry, Gran Classico, and Old Tom gin, equal parts, which I called Fear Of Commitment, for whatever reason.

Give us your perfect pairing for a cocktail and a culinary selection.

A well-made Daiquiri and some tacos al pastor will keep me smiling any day of the week. The aforementioned Vieux Carré with something chocolate is a hell of a way to close out a good meal.

Tell us a little about your company or restaurant.

Drexler's is a space for folks to come and feel comfortable. My aim for customers walking through the door is to have all their senses satisfied. Good drinks, good food, and good music in a beautiful setting. That's the idea. We have wonderful charcuterie and cheese and nice big tables to enjoy them on. It's about bringing people together. Everything we do at Drexler's, we try to do it through the prism of hospitality. There are too many places to get good food and drinks in NYC. Service is king.

Drexler's is located at 9 Avenue A (between 1st and 2nd Avenues), New York, NY. For more information, please visit,www.drexlers.nyc or call 646-524-5226.

Photo Credit: Liz Clayman