Destination: Cocktail

Former Water Grill executive chef David LeFevre caused quite a stir in April when he opened his restaurant M.B. Post in Manhattan Beach. Now he’s stirring up things again — this time at his restaurant’s bar — with a new menu of delicious summer cocktails. All the cocktails are $11.50 and were dreamed up by the restaurant’s mixology team under the guidance of general manager Jerry Garbus. The drinks get their secret sauce from LeFevre, who makes all the culinary components himself, including syrups, jams, and candied herbs and fruits. Take, for example, the lovely Mo-Pho-Jito, which LeFevre says takes the classic rum-based refresher in the direction of Southeast Asia. With fresh-squeezed lime juice, loads of fragrant mint, and housemade mint syrup and honey gastrique, this little green-hued jewel is sunshine in a glass.

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Mo-Pho-Jito at M.B. Post

2 ounces Starr White African Rum

3/4 ounce fresh-squeezed lime juice

3/4 ounce kaffir lime-mint simple syrup

1 ounce coriander-honey gastrique*

6 mint leaves

1 lime wedge

1 ripped kaffir lime leaf

crushed ice

1 ounce Kings Ginger Soda mix

2 ounces soda water

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Build rum, lime juice, syrups, lime and leaves in a shaker with ice. Shake and pour into a mixing glass to collect mint, lime and lime leaf. Pour contents into a bamboo glass and top with King’s Ginger Soda mix and soda water, pre-mixed. Top that with coriander-honey gastrique. Garnish with lime zest.

*This cooked sweet-and-sour sauce can be substituted with a mix of equal parts agave nectar, cracked coriander seeds and lime juice.

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M.B. Post, 1142 Manhattan Ave., Manhattan Beach. (310) 545-5405; https://www.eatmbpost.com.

jessica.gelt@latimes.com