Meet Chilled 100 Member Joy Gonzalez

Chilled chats with Chilled 100 Member Joy Gonzalez, bartender at Las Vegas hotspot Casbar Lounge in the Sahara Resort and Casino.



What inspired you to become a bartender?

Becoming a bartender started as a bucket list item when I was younger—something that felt out of reach at the time, though I’m not sure why. Now, 14 years later, I’m still behind the bar. What really drew me in and continues to inspire me is the ability to connect with complete strangers, build relationships, and even turn them into regular customers. On top of that, as my skills have grown, so has my passion for creating and experimenting with cocktail recipes. That creative freedom is what keeps me inspired.”

Where do you tend bar now? What makes it unique?

I tend bar inside the Sahara Hotel and Casino in fabulous Las Vegas, Nevada; the Casbar Lounge to be exact, a 24-hour gaming lounge with a lightened bar top, exotic wall decor, and fancy vibes. We have an interesting specialty cocktail menu that represents all the classics in our unique style. We can smoke your cocktail, place a flavored bubble on top of it, or even print your own picture on your espresso martini! 

Who has been most influential in your development as a bartender?

It’s difficult to credit just one person as the most influential in my development as a bartender. Every place I’ve worked and every situation I’ve encountered has offered a chance to grow, and I’ve taken those opportunities. Each experience has shaped my skills and perspective, and I believe there’s always more room to learn and improve.

Do you have any advice for novice/ at home bartenders?

Never turn down your crazy ideas! Don’t be afraid to try new things. 

What is your favorite ingredient right now and why?

I have a love relationship with lavender. It’s very distinctive and smells and tastes great in cocktails.

How do you go about creating a cocktail? Is there a specific process or simply a moment of inspiration? 
For me, it starts from my culture. In Mexico, we have all these flavors and colors, so I rely a lot on that. First, I pick a specific fruit, herb, or spice that I want to highlight in my cocktail, then I try to associate it with a memory. After that, I just play with other flavors, citruses, and modifiers to balance it, and of course I look for an intriguing and fun garnish. After I decide all the ingredients I want to use, I start writing down the measurements for each ingredient. 

Do you have a special technique you use or a tip for making a particular drink?

Always dry shake when you are using egg whites! 

Where do you see the bartending/cocktail culture headed?

Is hard to know, but I feel that the field is still open for innovative elements and there are always new trends that as bartenders we must follow to keep up with demand. I think we are going to see more trends with Molecular Mixology, and more “mobile bars” all over the cities. 
 

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