He has redefined the art of cocktail making with his unique creation, ‘The Zero Old Fashioned’. This non-alcoholic twist on the classic cocktail showcases Peries’ innovative ‘gastronomy mixology’ approach, blending his passion for cooking with mixology.
The cocktail, which has earned accolades in Qatar, exemplifies Peries’ journey from aspiring chef to acclaimed mixologist. In this interview with Caterer Middle East, Peries discusses his mixology philosophy, the story of his signature cocktail, and how he uses gastronomic techniques to elevate the cocktail experience at Hilton Doha The Pearl. Ingredients: Lyre’s American Malt (0%ABV), Homemade Infused Cherry Cordiale, Bittersweet Chocolate How did you get into the bar industry? It was not in my plan. I was actually passionate about cooking, as I wanted to become a chef.
At the age of 18 years old, I had the privilege to gain my first overseas career experience in the island of Seychelles. I started my career as a kitchen steward, which I believe is one of the best elementary-level roles to start with in the hospitality industry to become a chef. During that time, one of the bar managers, Mr Denham, approached me and said “Come to the bar and taste some cocktails,” and it all started from that moment. Since then, I moved to Dubai and gained extensive experience in pool bars, night clubs, lounges, cigar bars and signature fine-dining restaurants at many different luxury properties, I moved around several different countries including Maldives, Sri Lanka, Bahrain and now Qatar. Sometimes plans change for the best. What excites you about mixology? My passion for cooking excites me, and I introduced it in my drinks-making “gastronomy mixology”. I use cooking methods such as braising, smoking, boiling, infusing, and preserving techniques to make cocktails. It was my greatest privilege to win top 10 best cocktails and bartenders award in Qatar’s Bartenders Choice competition in the years of 2021 and 2022.
This achievement and the different cultural rare ingredients I use excite me even more in mixology. Can you tell us more about your bar programme? Any potable liquid, especially one other than water, must be exciting or beneficial for our customer’s consumption. Our beverage menus at various venues within Hilton Doha The Pearl, have been thoughtfully curated, whether alcoholic or non-alcoholic, to serve to the maximum satisfaction of our guests and the value for every penny they spend. One of our exciting beverage projects called zero% cocktails, is one great example to prove that at Hilton Doha The Pearl, we sell experience and not just a drink. What makes a good cocktail? I believe in 3 rules; quality, quantity and consistency. A great cocktail must be crafted with premium products and ingredients. It must be measured and balanced respectively and your second round of the same cocktail must remind you of the first one, and that’s consistency.
Can you tell us the story behind the cocktail you’ve picked? Inspiration comes from the original Old Fashioned, crafted in the early 1800s, the golden age of cocktail culture. The Zero Old Fashioned is the non-alcohol version of the golden age in history, with twisted modern “gastronomy mixology” touch, and we really want to share this experience among our local culture.
