Milk: Shake It, Stir It, Bottoms Up!

Milk: Shake It, Stir It, Bottoms Up!

Top Mixologist Pablo Moix Modernizes Classic Party Drinks


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SAN CLEMENTE, Calif., Nov. 13, 2013 /PRNewswire-HISPANIC PR WIRE/ — Good
old-fashioned milk has always been a part of breakfast, but did you know that
it’s also the key ingredient in top party cocktails this season? In time for the
holidays, the California Milk Processor Board (CMPB), the creator of got milk?
and TOMA LECHE, has partnered with Mixologist Pablo Moix to bring drink
aficionados a taste of the craft cocktail revival. Moix, a dynamic and
sought-after consultant at the forefront of the food and beverage scene,
modernizes milk-based party cocktails to help fans shake it up during this
year’s holiday celebrations. 

(Photo: )

“Classic cocktails are in and during the holidays milk-based cocktails are
the classics,” says Moix, Co-Owner of Scopa Italian Roots in Los
Angeles. “Think of your usual holiday punches. The milk makes them velvety rich
and my special recipes spice them up!”

Drink revolutionary and tequila connoisseur, Moix elevates classic milk-based
drinks to a sophisticated level with flavorful ingredients that can be found
easily in your neighborhood grocery: guava, passion fruit, coffee, lime, nutmeg
and of course milk. Moix’ holiday cocktails may be enjoyed with or without
spirits. Recipes, available exclusively on, include:

  • Rumba de
    – A strong, layered coffee liqueur drink with cola, rum and
    ice-cold milk. One will keep you dancing all night long!
  • Champola
    de Guayaba con Tequila
    – Float away to a tropical paradise with one
    sip of this silky Caribbean cocktail. Blend milk, ice, guava nectar or fresh
    guavas, sugar, lemon juice and tequila; serve over ice and garnish with
    seasonal fruits.
  • Choco en
    las Rocas
    – The festive chocolate milk cocktail is full of fizz:
    spike it up for the grownups or keep it sweet for the young and young at
    heart. Combine rum, lime, sugar, chocolate milk, and orange flower water.
    Shake well, pour over ice, add soda water and garnish with chocolate
    shavings to taste.
  • Brandy
    This traditional cocktail, quite popular in the
    20th century, has been revived with the comeback of the modern 1950s bar
    style. Make it your holiday party favorite! Serve it up in a punch bowl, add
    brandy or cognac, milk, cacao liqueur, serve over ice and garnish with
    freshly grated nutmeg.
  • Batida
    de Maracuya con Tequila
    – Of Brazilian origin, this creamy passion
    fruit delight intensifies when blended with tequila – Moix’ signature. Flash
    blend milk, condensed milk, passion fruit, coconut cream and tequila. Serve
    over ice, garnish with fruit and enjoy.


“Moix’ classic milk-based remakes are great for entertaining at any holiday
party,” says Steve James, executive director of the CMPB. “His drinks and
cocktails show how versatile milk is as an ingredient for the holidays.”

To learn more about Moix’ holiday milk-based drinks and cocktail recipes,
visit .

About the CMPB
The California Milk Processor Board was established in 1993 to make milk more
competitive and increase milk consumption in California. Awareness of got milk?
is over 90% nationally and it is considered one of the most important and
successful campaigns in history. Got milk? is a federally registered trademark
that has been licensed by the national dairy boards since 1995.  The CMPB’s
Spanish-language campaign began in 1994 using the tagline “Familia, Amor y Leche”
(Family, Love and Milk). The TOMA LECHE (Drink Milk) campaign replaced it in
2006, following a growing trend in Hispanic food advertising that uses wit and
humor to reach audiences. Got milk? gifts and recipes can be viewed at and . The CMPB is funded by all
California milk processors and administered by the California Department of Food
and Agriculture.

About Pablo Moix
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
 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). For more info visit or become a Pablo Moix fan on Facebook at Livigni
+ Moix or follow him on Twitter and Instagram @pablo_moix.

SOURCE California Milk Processor Board

Milk: Shake It, Stir It, Bottoms Up!