The Bartender Diaries: Pablo Moix

Pablo shares his thoughts on being a bartender and bringing “fun” back into mixology:

“I’m born and raised in Queens, NY. My mother is from Barranquilla, Colombia and my father is from Caracas, Venezuela. I have been bartending now almost 16 years. I always did it as an in between job til I figured out what I want to do with my life. It allowed me to have my days free while I tried things like being a stock-brocker or starting my own T-shirt company. None of these things panned out so I'm still behind the bar.

Today, I think maybe I have been doing what I really want to do - I just never realized it ‘til now. I find bartending to be a selfless job - it is about "making people happy.” Regardless of a mood someone is in, when you hand them an amazing, or as my mentor taught me a "life changing beverage experience,” it puts a smile on their face. I love that. Nowadays, luxury is important and everywhere - even in cocktails - everyone is looking for a luxury experience both in alcohol delivery and fresh ingredients. I find that people are focused on being healthy as well so fresh ingredients brings to for cocktails.

I received formal training in Cocktail History, Recipe Execution, and Cocktail Bar Management from noted beverage consultant Ryan Thomas Magarian. Together we opened for The SBE Restaurant and Nightlife Group Katsuya by Stark Hollywood and Glendale, Foxtail Supper-club, and S Bar. Now I am the Mixologist for the One Group who has some of the most successful restaurants, lounges, nightclubs and hotels in the country that include Gansevoot Ny & Miami, STK NY & Los Angeles, One Little west 12th, One Sunset, Tenjune, Kiss and Fly, Bagatelle, and Coco De Ville.

One of my biggest challenges is [bartenders] who think cocktail bars should be super serious places, guys in suspenders and 1920's mustaches, spirits no one has ever heard of but them and the 2 people in the room, super serious. I like provide a similar, if not identical experience, in a fun environment. There are people and music and, well, fun. Somewhere in this cocktail revolution it became cocktails first and fun is non existent. I'm trying to remedy that.

Its funny because Downtown LA trying to be NY, and that is not a good representation of what I believe California style cocktails are. I describe my style as “California Fresh,” balancing complex spirits and bitters with fresh, straight-forward fruit flavors that appeal to both the connoisseur and newcomer alike. In the future, I see myself consulting on a larger scale, internationally. Los Angeles is a small pond in the grand scheme of things I would like to spread my passion around the world.

When I'm not behind the stick or doing development I send all my time with my girlfriend and her son. They are the most important people in my life. Bartending is hard because it consumes so many hours of the day. I have considered walking away and getting a 9-5 but I love what I do. The thing I like least about bartending is people that don't respect us as professionals. I don't have a favorite cocktail per se. Currently, I'm really into rum and Tiki style cocktails. They are fun and extremely approachable and when made right, they are DELICIOUS!!!!!!

A historical figure I would love to serve a cocktail would be Simon Bolivar "the liberator" as he is known he freed 5 countries in South America from Spanish rule. That guy is awesome! My earliest memories is being in Colombia and seeing a statue of a guy on a horse with a sword in hand he looked bad ass, I asked my uncle who he was he said that is Simon Bolivar. He told me his whole story I have admired him ever since. I'm still waiting for someone to make the movie.

As far as mentors or looking up to people aside for what was taught to me by Ryan who I respect tremendously, honestly it is my staff or the people I have trained that now are not only being creative themselves but now have so much respect for what they do and treat it as a craft or and art. They are the people I admire today my staff at STK and One Sunset they don;t get the credit they deserve but they are awesome!!!”

A Deep Breath, A Sigh of Relief and A Raised Hand

Sitting in La Guardia, this morning, the intensity of this past week rolls off my shoulders and settles into a warm, little comforting place in the back of my mind. I’ve done it. I went through B.A.R. training (12 hours per day for 4 days, followed by the exam day, which is comprised of shaking and stirring; a multi-page written exam; and a blind tasting evaluation.)

The course is chock-full of information, and not designed for beginners. It is definitely a program for industry professionals, and despite my 2 1/2 years as “The Liquid Muse,” I found it incredibly challenging.

The teachers are passionate and informed leaders in the world of wine and spirits. Does it get any better than having Dale DeGroff, Paul Pacult, Doug Frost, Steve Olson and David Wondrich share their knowledge and experience all day, everyday, several days in a row? Not to mention Andy Seymore, Willy Shine, Aisha Sharpe and Leo DeGroff to support their efforts? My only complaint is not having more time to go over the many details they each had to impart and the many questions each new question conjured up.

As the panel of award-winning, renowned experts galloped through centuries of history, blind tastings of all the major spirits categories, and the study of practical application of all of it, I had moments of wondering just how I’d retain every important name, date, place and tasting note. They did their best, of course, to address our questions, but to keep moving along at a healthy clip and squeeze the whole program into a few days, it was integral that every student showed up with a solid foundation of knowledge already.

And, that’s the way it should be, right? In order for the B.A.R. program to mean something and have this certification carry some weight, it needs to be difficult. It is meant to be the test that separates the “men” from the “boys,” if you will. We get the results of our exams back in 6 weeks. Apparently, we will be reached by phone and the outcome will be explained to us – where we did well, where we could improve, and ultimately, if we can put those three little letters “B.A.R.” on our resumes.

No matter what, I do know that I’ve come out with a deeper understanding of the exciting field I work in. I’ve made some new friends from around the country, and went through the trenches with some of my existing ones. I’m ready to dip my nose into many more books and glasses to continue educating myself with both the history of cocktails, and the cutting edge trends on the horizon. And, I have a million more questions to pose…

Martin Miller’s Gin Rocks the Golden Trailer

What do you get when you hand-pick botanicals in England, blend them with spring water from Iceland and drop the resulting elixir into a red carpet event in downtown Los Angeles?

A smoothly aromatic Gimlet served at an award show at the newly restored Orpheum Theatre, might be one answer.

Coinciding with the first day of World Cocktail Week, the Golden Trailer Awards celebrated digital, design, audio, video, effects and editing experts who put produce the best movie trailers. (Yes, in L.A., every aspect of the film industry is revered, star-studded, drenched with alcohol and dressed up in a sparkling gown.)

This was the 9th year the Golden Trailer was handed out, and this year’s show was hosted by comedian / actor Sinbad. The winners included the trailers for: The Dark Knight, Enchanted, No Country for Old Men and I am Legend.

Of course, I love movies (the film industry is what first brought me to L.A. back in 1993). However, I have to admit that the real reason I donned a dress and grabbed the hubby for this award show was to check out Martin Miller’s Gin, which served tart-n-tasty Gimlets to honor the nominees.

The last time I had a Gimlet in Los Angeles was at Bar Lubitsch, and they made them with vodka. Needless to say, I was relieved to see that some not all of La-La-Land has succumbed to vodka’s sneaky little takeover . This, of course, may have had something to do with Mixologist Jon Santer on hand for the Golden Trailer party, who tends bar at Beretta is Martin Miller’s Brand Specialist, and knows a thing or two about a quality drink. (Oh yeah, did I mention that he is also the President of this little, old chapter of the US Bartender Guild up in San Francisco…)

Chris Slade (drummer of AC DC) is pictured here holding a Martin Miller’s Gimlet in hand at this year’s trailer awards, proving that even classic rock appreciates a classic cocktail.

The Orpheum Theatre first raised its curtain in 1926 when Vaudevillian stunners such as Sally Rand (see film below) took the stage. Later, Golden Era giants like Judy Garland and modern day divas, namely Aretha Franklin, have graced the intricately ornate theatre.

Like most of our landmarks in downtown L.A., the Orpheum fell into a state of despair but was revived once the 213-area code started to be trendy (and profitable) again. In recent years, it even hosted the epitome of exploitation of the illusion that ‘anyone can be a star’ as backdrop to a taping of American Idol.

The new media people filing down the red carpet and into the recently renovated historic theatre with a recently resurged classic cocktail in their bellies is a great metaphor for LA, itself – where everything old becomes new again, only just a little more glamorous than it was before.