Joy Rivera

Connect What is your favorite thing about being a bartender?

What I love most about bartending is the human connection—those moments shared over the bar, unfiltered and real. It’s the stories, the laughter, the tears, the raw emotions that flow as freely as the drinks. Every shift is an opportunity to create a space where people feel truly welcomed and relaxed. Being part of their day, whether it’s a celebration or a quiet moment, reminds me why I’m here: to build a genuine environment where strangers feel like friends, even if it’s just for one night.

What is your favorite drink to make and why?

Crafting Vieux Carre, Manhattans, or martinis with fortified wine riffs is a favorite of mine. I love blending aged tequila, mezcal, brandy, and sherry for their unique profiles: aged tequila’s smooth complexity, mezcal’s smoky depth, brandy’s rich warmth, and sherry’s layered nuance. These ingredients elevate classic cocktails, offering a bold and sophisticated twist. For me, it’s about creating drinks that honor tradition while pushing boundaries, inviting patrons into a unique taste journey.

What would you do with the $20,000?

I've always dreamed of opening a small neighborhood restaurant—a cozy spot with good food, great service, and a welcoming vibe. It would be a place where people feel at home, come together, and share memorable meals. With my savings, I'm closer to turning this vision into reality. Every plate would showcase quality ingredients, and every guest would feel genuinely valued. For me, it’s about building a community hub, not just a business—where people come for comfort, connection, and a great meal.