The Fifty Mils Team

our mixologists behind the bar

​Just like a good cocktail cannot be made with just one ingredient, Fifty Mils’ success could not be posible without the sum of all the elements that play a significant role in the bar’s birth: the friendship between Mica and Axel as much as their love for mixology, Four Seasons inconditional support , and the team that has got together around the bar.

​Mica Rosseau
One of America’s greatest mixologists, winner of the national Bacardi Legacy 2013 and Diageo’s National World Class in 2016. Finalist of Diageo’s Global World Class, reaching the seventh world spot. He is one of the creators of the concept and the creative mind behind the bar.
“I appreciate the opportunity to create a one of a kind connection with each visitor, so I can serve them not only our creations, but also those cocktails they enjoy the most in a way that can captivate them.”

Axel Pimentel
He developed the Fifty Mils concept along with Mica and they continue their quest for new experiences through every cocktail. He recently reached the second national spot at Bacardi Legacy 2016, reasserting himself as one of the best bartenders within the Mexican scene.
“When we open the bar it’s like setting the scene: we always prepare everything with the purpouse of creating something magical each day.”

Fátima León
Champion of Diageo World Class Mexico 2017 and Top 5 finalist in 2016, Fátima is Mexico’s best mixologist. She is passionate about plants and Mexican traditional food, which leads her to include this knowledge and atypical ingredients in her cocktails.
“Changing the perspective of people not used to cocktails and turning them into mixology enthusiasts is one of many satisfactions you have for working here.”

Jorge Landeros
Winner of the most recent edition of Bacardi Legacy 2017, the specialized jury did not hesitate in naming him Country’s Best Bartender with the cocktail he created, “Unión”, made with rum, pineapple, and lots of creativity.
“There’s nothing better than investigate and talk with distributors and producers before creating a cocktail. This is what allow us to express every detail to perfection.”

Jimmy Morales
Jimmy is the youngest bartender behind the bar at Fifty Mils; however, he is also one of the most creative mixologists within the team and in Mexico City, what turns him into a key member of the family.
“Being part of a place where creativity is an indispensable requirement is the best that can happen to you as a bar tender.”

Chequez Huerta
Young promise from the Fifty Mils family who is becoming a reality. He recently won the Johnnie Walker Red Eye circuit, which placed him as one of the most surprising bartenders within the local scene. Be sure to try his Colver Club, one of the best in the city.
“The most exciting part of this Project is being able to experiment new ways of produce, prepare, and present a cocktail, all for the sake of surprise the client.”

Fran Calvo
Finalist in The Most Imaginative Bartender by Bombay Sapphire, contest rewarding contestants’ imagination and technique. His creation “A Letter for…” won the People’s Choice Award for this edition. Fran is an expert creating cocktails with infusions and teas, reason why his creations, in addition to offering out-of-this-world flavors, are unique.
“It is in our hands to spread in every visitor the great vibe we have in the bar so they leave every time with a smile on their face.”

Marco Dorantes
Marco has been national champion for Flair Bartending on three different years and represented Mexico internationally in South Africa 2014. So, if you sit with Marco at the bar, in addition of trying a nice cocktail, perhaps you will find some extra show featuring juggling, flying glasses and bottles, during its preparation.
“Knowing we can go beyond the classics and creating new experiences is reason enough to give your best in every cocktail.”
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Peter Sánchez
Passionate for the creation of experiences, he likes serving cocktails meant to pair dishes, to an almost obsessive point. The outcome? Memorable drinks. His resume boasts diploma courses and certifications as sommelier, which have awakened this sensitivity in him. Perhaps you remember him from Playa, when he worked at Diablito, Cha Cha Cha, and Almirante Pech.
“Being part of Four Seasons allow us to mantain high standards of hospitality. Their support has also let us create fine drinking of international proportions.”