Wagyu Martinis and Honeycomb Ice: Inside Joy Rivas’ Luxury Cocktail Line at Travelle

In plush seats angled toward floor-to-ceiling windows that frame the Chicago River, guests at Travelle’s bar inside The Langham sip creations born from Joy Rivas’ vivid imagination.

On the menu: the Tender Agave, a wagyu-washed mezcal martini crowned with beef tartare (Rivas’ personal favorite); the golden-hued Kyoto Lush, crafted with 12-year-old Yamazaki single malt whisky and poured over a custom honeycomb-shaped ice cube; and Walk on the Boulevard, a Manhattan-esque cocktail smoked with cinnamon bark chips.

“We have a very particular clientele that are from all different types of walks of life,” says Rivas, head mixologist. “But the one common denominator is they all have high expectations and good taste.”

With that discerning audience in mind, Rivas launched the Luxury Cocktail Line—a series of high-end drinks that marry premium spirits like Belvedere 10 Vodka, Clase Azul Reposado Tequila, and Cock of the Walk Bourbon Proprietors Reserve with fine dining ingredients including fresh oysters, yuzu, and Thai chili oil. The menu debuted in winter 2025 and is set to evolve throughout the year to reflect seasonal availability.

A Chicago native born and raised in Humboldt Park, Rivas has spent more than a decade behind the bar. She began her career in high-volume, traditional spots in Wicker Park and Logan Square before moving into the world of opulent hotels, including The Robey, Hotel Zachary, and The Pendry.

“I like to talk about myself as a bartender more than a mixologist,” says Rivas. “Because creating drinks is for the people. We’re not just making drinks for ourselves. We’re making drinks to create the right environment and make people happy.”

Rivas credits her strong work ethic and ongoing growth in her career to her outlook. For her, making drinks is rooted in fun and creative expression. “Bartending is supposed to be about giving more than receiving.”

It was this philosophy that inspired Rivas to debut the Luxury Cocktail Line—a way to bridge the gap between food and beverage programs and better serve her guests. “Hospitality is number one about the people,” she says. “I can work at a Michelin star restaurant, but it doesn’t mean anything without effort and pride. Doing my best and showing up for my people, my team, and caring about what I do is the most important thing. That extra effort goes a long way.”