Drink Type: Cocktail
- 1/2 oz. Honey Syrup Clover - 2 parts clover honey and 1 part water
- 2 1/4 slice(s) Serrano Chile
- 2 oz. Tequila
- 3/4 oz. St-Germain Elderflower Liqueur
- 3/4 oz. Lime Juice
- 1/4 oz. Orange Juice
Inspired by his mother, of sweet and spicy character, this cocktail goes down easy then finishes off with a surprising hint of chili
In a pint glass, crack Serrano chili slice. Add all spirits and mixers, add ice and shake vigorously for 6 sec. Strain into a super fine sugar rimmed cocktail glass and garnish with an additional slice of serrano chili.
Pablo Moix's undeniable passion for mixing drinks along with nearly 16 years of experience behind the bar, from dive bars to LA's hottest restaurants and nightclubs, have gained him recognition as one of the region's most respected mixologist.
Pablo earned second place honors at the Leblon Cachaca Competition and his unique cocktail blend at the Flor de Cana Competition led him to the victorious first place win.
Currently, Pablo is Principal Bartender for the ONE Group Los Angeles and the Master Mixologist at the acclaimed STK restaurant where he develops signature cocktails with what he describes as a "California Fresh" sensibility, balancing complex spirits and bitters with fresh, straight forward fruit flavors that appeal to connoisseurs and newcomers alike.