Under Joy Rivas’ guidance, the bar at The Langham’s Travelle is redefining what it means to sip in style. Her Luxury Cocktail Line blends premium spirits with unexpected culinary touches—from wagyu-washed mezcal to oysters and honeycomb ice. Each drink tells a story, delivering elegance, surprise, and layers of flavor. Here are five standout creations from the menu, each crafted to intrigue both cocktail aficionados and adventurous diners alike.
Kyoto Lush. Credit: The Langham, Chicago
From Wagyu Mezcal to Oyster Martinis: Five Must-Try Cocktails by Joy Rivas at Travelle
8 Minute read
29 Jun 2025
Journalist
Walk on the Boulevard
“I really enjoy a good old fashioned or a really nice Manhattan. This is a cross between the two,” says Rivas of Walk on the Boulevard, one of her Luxury Line signatures. “It’s garnished with a caramel shard. Guests crack through it, and it complements the maple tones in the drink.”
The cocktail features Cock of the Walk Bourbon Proprietors Reserve, a highly rated spirit known for its subtle saltiness and strong appeal to bourbon enthusiasts. “For whiskey drinkers, if they see it on the menu, they gravitate towards it,” she adds. The final touch is a cinnamon smoke that Rivas applies just before serving. “The smoke hits the nose just before a sip and transforms the cocktail. It’s just the smallest expression of that smoke layered on top.”
Kyoto Lush
“It doesn’t necessarily resemble any classic cocktail, but it does have these really nice honey notes and herbal expression from the absinthe, pineapple, and Chartreuse,” says Rivas of Kyoto Lush, one of the more adventurous offerings on her Luxury Cocktail Line.
Unlike traditional cocktails, Kyoto Lush is transformed into a gel format, delivering a unique texture alongside its layered flavors. “As you’re sipping through it, you’re getting some notes in your mouth that are not just liquefied—they’re a little bit more thick,” Rivas explains. “It’s a refreshing drink.”
Beautiful View
“The Beautiful View is like a delicate vesper,” says Rivas. “Martinis are often served with caviar on the side. I prefer oyster instead, so I added this with spice for a hot and cold contrast.”
In Rivas’ version, two oysters are topped with orange and yuzu caviar and finished with a touch of Thai chili oil. They’re served alongside a juniper-infused vodka martini—a twist on the traditional vesper that swaps out gin for vodka.
Tender Agave
“Hands down, one of my favorites because I love tequila and mezcal,” says Rivas of Tender Agave, a standout from her Luxury Cocktail Line. “It’s made with Paquera Ancestral Wagyu Mezcal, a spirit using the traditional Pechuga-style of distillation where the meat is suspended during the final distillation process, imparting a salty, savory, subtle smoky essence into it.”
The drink goes a step further with an unexpected pairing. “It’s already complex but that wasn’t enough. We put it together with a beef tartar made with wagyu beef to complement those juice notes,” she explains. “I see guests going back and forth and back and forth between their drink and the food, and they’re so happy. It’s pretty cool.”
Agua Bendita
“The Agua Bendita is just like a reposado martini,” says Rivas. “It’s all supposed to be served extremely cold, as cold as you can possibly get it. Bartenders will dip the crystal coupe in liquid nitrogen to chill the glass.”
As the cocktail is served, a mixture of ice sits in the bottom of the glass, transforming into a delicate slushy texture. “I was making this specifically for the guests that we have in house—they are very clean drinkers. They don’t like a lot of sugar added with their beverages. They like just sipping on their spirits,” Rivas explains. “It has a subtle citrus expression without sugar or extra acid.”
