Mixologists
Each mixologists works with chefs to pair drinks with their menus. These are the staff mixologists. Visit the schedule page for links to the other mixologist pages.
Mixologist: Julian Cox
Sweet syrups and Red Bull were the bane of Julian Cox’s bartending existence. Stymied by the artificially colored cocktails that club and bar patrons guzzled down in Los Angeles, Cox quit the bar scene outright. But a friend turned him on to a new kind of cocktail that was being made at Chef David Myers’ French brasserie Comme Ça.
The bar team was trained by the elite cocktail-crafters of the Sasha Petraske’s famed Milk and Honey; Cox was inspired by their use of fresh ingredients and the careful skill they applied to each and every drink. Unfortunately, the closest he could get to the bar at Comme Ça was as a server. It wasn’t long before his cocktail talent was discovered and he joined the mixology team. Cox learned the ins and outs of mixology fundamentals, from recipes to best practices, and came away with a genuine passion for the tradition and tools of his craft.
Cox crafted cocktails at Comme Ça and at Myers’ modern California restaurant Sona before hooking up with Chef John Sedlar to open his Southwestern/Latin-inspired Rivera in January of 2009. At Rivera, Cox uses the kitchen as a muse for his mixology creations as, for example, when he effortlessly blends mezcal with chipotle puree and ginger syrup for a spicy, savory, beef jerky-garnished appetizer/cocktail.
In addition to his recent 2010 Rising Star Award, Cox won the Roy’s National Holiday Drink competition in 2006, and was given The Jimmy Barela Award for his 1800 Tequila cocktail, the G.T. Foam Home.
Testing: R26
Mixologist: Joel Black
With over 6 years mixing liquid libations, Joel Black has influenced beverage consumers across the country. Joel first got his start training under renowned mix master Sammy Ross of Milk & Honey NYC in preparation to launch Chef David Myers’ cocktail program for the LA hot spot Comme Ca restaurant. After several cocktail competition wins including LA’s Hennessy bar chef competition in 2009, Joel moved on to consult on cocktail menus for over 30 restaurants and bars across the country. Vanity Fair, LA times, LA weekly, and Details magazine are just a few of the publications in which Joel has appeared. When it comes to crafting a cocktail Black is like a sushi chef who doesn’t make California rolls.
Testing: Project 9575
Mixologist: Daniel Nelson
Since moving to Los Angeles in 2005 Daniel Nelson has been at the forefront of the cocktail revolution. His cocktails complement the best of Los Angeles cuisine. Working in two, two Michelin star restaurants, Providence and Spago, Nelson has created a repertoire of “cocktails containing ingredients even seasoned barmen use sparingly”.
In 2008 Daniel began working at The Doheny in downtown Los Angeles. In the last few years Nelson’s cocktails have won awards from Citysearch and Metromix. They have appeared in the LAWeekly, LA Times, Playboy, TimeOutNY and others. His accessible fresh approach to cocktails continues to push the envelope for exciting libations. Nelson is routinely asked to educate bartenders, and consumers, throughout SoCal and the USA. Nelson currently serves as head of education for Leblon Cachaca.
