Downtown Seattle Restaurant Launches “The Mix List” Introducing The Bartenders Behind The Drinks

New program at BOKA RESTAURANT + BAR features six new cocktails by six star bartenders; taste them all for a chance to win dinner for two and an overnight at Hotel 1000

SEATTLE (September 28, 2011) – BOKA RESTAURANT + BAR, vibrant blend of lounge and restaurant located in downtown Seattle, announces The Mix List, a new cocktail program introducing six handcrafted cocktails by six star bartenders and a chance to win a grand prize. Spearheaded by BOKA Bar Manager and well-known Seattle Mixologist Mi-Suk Ahn, The Mix List puts the “bar” back in BOKA by reinventing classic cocktails with culinary influences.

“We created The Mix List to showcase the amazing talent behind the bar at BOKA. From Michael’s sparkling Leaf Erikson cocktail to Mike’s thyme-infused Le Foret martini, each cocktail has a personality of its own just like our bartenders and the guests they serve,” said Mi-Suk Ahn, BOKA Bar Manager. “We hope guests have as much fun getting to know our staff through The Mix List as we have making the menu.”

The menu is similar to a frequent dining program; pick up a card at BOKA to get started. Descriptions of each cocktail and a photo of the bartender are featured on the card, offering guests the opportunity to get to know the staff. The Mix List cards will be kept on file at BOKA and those who succeed in trying all six cocktails will be entered in for a chance to win dinner for two and an overnight at Hotel 1000.

The Mix List menu is as follows:

  • Grand Luxe by Brittany
    Anniversario, Luxardo, Aperol, cherry bitter, strained into a martini glass and garnished with cherries, $12
    “Aged rums are the new bourbon and Pampero Anniversario rum is one of my favorites. Named after Hotel 1000’s guest rooms, the Grand Luxe is a twist on a Manhattan emphasizing the depth and richness that I associate with the cool drizzly weather of fall in Seattle.”
  • D-Licious by Dustin
    Beefeater gin, Dubonnet, orange juice, garnished with an orange twist in a martini glass, $10
    “Cocktail recipes do not have to be complex to achieve complex flavor. This is a simple three ingredient drink mixing quality liquor and fresh juice for an excellent combination that is both light and refreshing.”
  • Leaf Erikson by Michael
    Ketel One vodka, Campari, Grand Marnier, topped with sparkling wine, garnished with an orange twist in a champagne flute, $10
    “The Leaf Erikson was inspired by a popular 1940’s cocktail called The Viking. I took the original recipe and put my own luxury twist on it, topped with champagne. The champagne adds an effervescent note keeping with the change of the seasons.”
  • Le Foret by Mike
    Thyme infused vodka, porcini stock, truffle salt along rim, garnished with wedge of Manchego cheese in a martini glass, $10
    “This cocktail is inspired by my favorite dish to cook in the fall: porcini-thyme polenta. I love the inimitable aroma of porcini mushrooms which conjures up the imagery of a deep, wooded forest.”
  • The Benchmark by Taylor
    Brandy, Cointreau, maraschino liquor, lime juice, topped with champagne, garnished with an orange twist in martini glass, $10
    “In the early days of bartending, people looked to the fine hotel bars in New York and Chicago to find the best cocktail creations. Elegant and sophisticated, The Benchmark is mixed to capture the essence of Hotel 1000 and BOKA.”
  • Winter Rye by Brooke
    Rye whisky, maple syrup infused with spice, topped off with apple cider, garnished with cinnamon in a rock glass, $9
    “Inspired by a cozy evening by the fireplace, this cocktail is infused with winter spices and topped with sparkling apple cider to make it crisp, just like the weather in Seattle during the fall. This drink, to me, incorporates the feeling of fall through its color, smell and taste.”

The Mix List will be available starting on September 27, 2011. The grand prize drawing will take place on December 1, 2011. For additional information, please visit or call 206.357.9000 for reservations.


BOKA RESTAURANT + BAR is a vibrant communal blend of lounge, bar and restaurant. Sleek, contemporary design is infused with a menu of urban American food, hand crafted cocktails along with a wine list showcasing the Pacific Northwest. Meal services include breakfast, lunch, dinner, happy hour, late night happy hour, weekend brunch and seasonal patio dining. Executive Chef Angie Roberts brings to the table her vast knowledge of local produce and grower relationships, and her boundless creativity evolves with the seasons. For more information, please visit


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