Three Elegant Cocktails
From Master Mixologist Pablo Moix

Pablo Moix’s passion for mixing drinks along with nearly 16 years of experience behind the bar—from dive bars to Los Angeles’s hottest restaurants and nightclubs—have gained him recognition as one of the region’s most respected mixologist. He earned second place honors at the Leblon Cachaça Competition and his unique cocktail blend at the Flor de Caña Competition led him to first place.

Moix is Principal Bartender for the ONE Group Los Angeles and the Master Mixologist at the STK restaurant, where he develops signature cocktails with what he describes as a “California fresh” sensibility, balancing complex spirits and bitters with fruit flavors that appeal to connoisseurs and newcomers alike.

Jaime Molido

This tall and elegant cocktail was inspired by Moix’s father

3/4 oz home-made clover honey syrup (2 parts clover honey and 1 part water)
2 oz honey vodka
3 fresh blackberries

3/4 oz freshly squeezed lemon juice
Garnish: Blackberry jam (3 blackberries & 1/2 oz honey)

In a pint glass add all spirits and mixers. Add ice and shake vigorously for six seconds. Strain in a Collins glass filled half way with cubed ice. Top off with crushed ice. Then crown with the hand made jam.

Mari Mercedes

This sweet and spicy cocktail was inspired by his mother.

1/2 oz home-made clover honey syrup (2 parts clover honey and 1 part water)
2 ¼ inch slices of Serrano chili
2 oz 100% agave tequila
3/4 oz elderflower liqueur
3/4 oz. freshly squeezed lime juice
1/4 oz. freshly squeezed orange juice
Garnish: Serrano chili slice

In a pint glass, crack Serrano chili slice. Add all spirits and mixers, add ice and shake vigorously for six seconds. Strain into a super fine sugar rimmed cocktail glass and garnish with an additional slice of chili.

El Fulo

The clover honey syrup infuses taste to the mild-flavored gin, resulting in a tropical blonde (fulo) cocktail.

3/4 oz home-made clover honey syrup (2 parts clover honey and 1 part water)
3 lemon wedges
8-10 Mint leaves
2 oz dry gin
1 oz gin
Garnish: Powdered sugar dusted, mint sprig and lemon peel

In a pint glass, hand press lemon wedges and mint leaves. Add all spirits and mixers, add ice and shake vigorously for 6 sec. Strain over fresh ice in an old fashioned glass. Crown it with crushed ice.

Edited By Patricia D. Sherman

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