Moko is an elegant but understated Asian-fusion restaurant in Culver City (Moku = Modern Korean). The bar area, though not a “scene” is a relaxing place to settle in with one of their cooling cocktails.
The sake and soju menu is varied, even offering Nigori, an organic, unfiltered and intense sake. Serving sake in a highly chilled glass created a sort of sake slushee, the height of refreshment. The Citron Haamoli Soju is less harsh than even the smoothest of vodkas.
Creativity and modern mixers are the hallmark of the bar, combining to make drinks that are not overly sweet. The cocktails are deceptively smooth, so one must be carefully not to get too wasted. If you miss the days of tiki bar Scorpions and would like to order a drink for the table, the MoKo Punch is an exciting choice with sake, soju, persimmon cinnamon tea, market watermelon, and pineapple. You may order by the carafe or by the punch bowl.
The Thai-Basil Cooler requires that the basil is crushed to release the oils. Instead of muddling it, the mixologist spanked it like a naughty girl. The basil is mixed with Damrack gin, St Germain, lemon and agave.
The Cucumber-Kist is perhaps the lightest of the drinks, mixing muddled cucumber, citrus vodka, aperol (an Italian apertif), lemon and agave. Management agreed to surrender only one recipe. I was allowed to choose one cocktail’s secret formula. There was no contest. My favorite drink by far was one of Eddie of Deep End Dining’s regular drinks, the Ginger Pear Collins. Enjoy!
MOKO’S PEAR COLLINS
2 ounces vodka
3/4 ounce pear puree
3/4 ounce freshly squeezed lemon juice
3/4 ounce simple syrup
1 barspoon of sweet ginger puree
OK, then it looks like it says “Shake cold soda”
Skype cold soba?
You’re on your own.