Tuesday, 04 August 2015 00:00

Pablo Moix | Consultant, Mixologist & Entrepreneur

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Whether perfecting drinks, overhauling menus or heading bar programs, Pablo Moix has been a fixture on the food and beverage scene for the past twenty years. As a consultant, mixologist and entrepreneur,

Moix's highly trained palate has gained him recognition among the food and beverage community.

Moix's dynamic taste making programs can be experienced first-hand at La Descarga Cuban rum bar,  Harvard & Stone featuring American craft distillates, Pour Vous French concept bar, Black Market Liquor Bar featuring Top Chef All-Star Antonia Lofaso's cuisine, Plan Check in little Osaka and two-time Michelin star winner Antonia Lofaso's new restaurant Scopa (November 2013) & Old Lightning cocktail bar (December 2013).


    3/4 oz. Home Made Clover Honey Syrup (2 parts 100% pure Clover Honey and 1 part water)
    3 each - Lemons wedges
    8-10 Mint leaves
    2 oz. Dry Gin
    1 oz. Gin

Garnish: Powdered sugar dusted mint sprig & 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 seconds.
Strain over fresh ice in a Old Fashioned glass.
Crown with crushed ice.


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