Joy Perrine in Esquire

Great article
http://www.esquire.com/blogs/food-for-m ... ine-021011

With apologies to Stephen D.: These two lines really stick out to me. What are your thoughts on the current mixology craze? Fad or here to stay?

It makes me crazy to have to wait twenty minutes for someone to make a cocktail. You don't have to have fifteen ingredients to produce an innovative drink.

tt wasn't sexy to be a bartender like it is today, and you certainly didn't call yourself a "mixologist"

I've had a lot of cocktails from a lot of bars and none of them took close to 20 minutes or had 15 ingredients. Most take 3-5 minutes and have 4-6 ingredients. I don't know where the hell she is drinking.


Mixologist just means a really good bartender to me. The bartenders slinging vodka/cranberrys and bourbon/cokes are not in the same league as those making a perfect Manhattan, Sazerac, ECT.

Ask a bartender at TGI-Mc-Funsters to make you an Old Fashioned.......huh?

I think it's incredible that Joy was featured in Esquire Magazine! She totally deserves the recognition - Joy has been making drinks and making people happy for a long time! And she certainly knows her stuff. Congrats Joy!