Since 2009, Joshua Perez's uncompromising style and supreme attention
to detail have served his rapid rise in the craft cocktail world. From discos
in New Zealand and rooftop lanais in Hawaii, to high volume cocktail
bars in San Francisco and "science projects" in Manhattan, Perez lives to
absorb the techniques from every facet of the bar: From barback to
manager, bar consultant to menu designer, Perez has experienced it all,
and is thirsty for more.
Joshua was introduced to the craft cocktail scene at 15 Romolo in San
Francisco, which led him to Momofuku's Booker & Dax in New York
City with food scientist Dave Arnold while simultaneously participating in
the opening team for some of NYC’s hottest cocktail dens like the
Experimental Cocktail Club, Middle Branch, and Boilermaker.
With his worldly experience and unwavering drive, Perez's approach to assembling a craft cocktail is fortified by the learned knowledge of a wide range of bartenders, coupled with a mastery of incorporating esoteric ingredients and nontraditional methods. While he prefers to prepare a cocktail with minimal ingredients, he always alters the method in which it is prepared, resulting in a unique and considered product. (For example, Perez prepared an Oolong tea sweetened with Drambuie and served in a traditional Chinese tea ceremony.) An avid competitor, Perez carries numerous placements in craft cocktail events, including 2nd Place in the 2013 Louis Royer Show Me Proof and 1st in the 2012 Pamaolympics.
Perez currently can be found most nights behind the stick at Milk & Honey's Midtown sister bar, Middle Branch.
to detail have served his rapid rise in the craft cocktail world. From discos
in New Zealand and rooftop lanais in Hawaii, to high volume cocktail
bars in San Francisco and "science projects" in Manhattan, Perez lives to
absorb the techniques from every facet of the bar: From barback to
manager, bar consultant to menu designer, Perez has experienced it all,
and is thirsty for more.
Joshua was introduced to the craft cocktail scene at 15 Romolo in San
Francisco, which led him to Momofuku's Booker & Dax in New York
City with food scientist Dave Arnold while simultaneously participating in
the opening team for some of NYC’s hottest cocktail dens like the
Experimental Cocktail Club, Middle Branch, and Boilermaker.
With his worldly experience and unwavering drive, Perez's approach to assembling a craft cocktail is fortified by the learned knowledge of a wide range of bartenders, coupled with a mastery of incorporating esoteric ingredients and nontraditional methods. While he prefers to prepare a cocktail with minimal ingredients, he always alters the method in which it is prepared, resulting in a unique and considered product. (For example, Perez prepared an Oolong tea sweetened with Drambuie and served in a traditional Chinese tea ceremony.) An avid competitor, Perez carries numerous placements in craft cocktail events, including 2nd Place in the 2013 Louis Royer Show Me Proof and 1st in the 2012 Pamaolympics.
Perez currently can be found most nights behind the stick at Milk & Honey's Midtown sister bar, Middle Branch.