We're in the thick of Awards Season and whether you enjoy this time of year for the red carpet looks, hearing behind the scenes information on your favorite shows and artists, or the atmosphere of predicting wins, we all love how we celebrate these shows whether solo or with friends and family.

During Awards Season the days leading up to the ceremonies as well as the big night is filled with big moments and there's nothing like the perfect sip. We caught up with Charles Joly, DIAGEO Reserve World Class Award Winning Mixologist who poured Johnnie Walker Blue Label as the Official Spirits Partner of the 75th Emmy® Awards.

We talked about how he got into the industry, being a mixologist, being a leader in the industry, how he prepares to create cocktails at one of the largest events, and more.

ATHLEISURE MAG: What was the cocktail that made you realize that you wanted to know more about this industry?

CHARLES JOLY: I can remember the cocktail that gave me my “a-ha!” moment. The one that made me question everything and wonder what I’d been drinking before then.

It was a simple, freshly made whiskey sour. Nothing fancy - just a solid bourbon, fresh

citrus, simple syrup, egg white & bitters; perfectly balanced. I never looked back.

AM: When did you realize that you wanted to be a mixologist?

CJ: When I began to meet people like my dear friend and mentor Bridget Albert, Tony Abou-Ganim, and Francesco Lafranconi, my eyes were opened to a new realm of possibilities in hospitality.

I’d already been in the industry for years running several successful bars. When I was introduced to the craft cocktail side of things, it all clicked. I already loved the hospitality aspect of the business. Hosting a party every night was a dream job. Adding in the history, flavors and creativity of craft bartending brought it all together. The bar is a stage, no matter what type of venue you work in. The mixology world gave me something I could be really excited about sharing with my guests.

AM: You're known as a leader in the international craft cocktail and the spirits movement. What are you looking for when it comes to a well-crafted cocktail?

CJ: It’s of the utmost importance to me that every ingredient plays an integral role. It all boils down to being intentional and having an understanding of how and why you may be using a particular spirit, modifier, technique, glass etc.

It’s this intentionality that can make even the most simple classic cocktail shine from one bartender, while another falls short. This is the difference between a perfectly acceptable, good cocktail and one that makes your eyes light up.

AM: You have created cocktail pairings with Dominique Crenn, Stephanie Izard, and Jose Andrés. What is the synergy between an amazing dish and a cocktail that you're looking for?

CJ: Food and cocktail pairing is one of my favorite exercises.

At the time I opened my first craft cocktail bar, The Drawing Room in Chicago circa 2007, the best palates in the building were in the kitchen. We were just figuring things out behind the bar, so I got very close with the chefs and spent as much time as they’d allow in the kitchen. The head chef, Nick Lacasse, and I would often go to the Green City Farmer’s Market together and begin to talk about pairing ideas as we made our way through.

When I look at cocktails to pair with food, I prefer to let the chef create their dish first. I can more easily adjust a cocktail than they can rebalance an entire plate. From there, I think about complementary & contrasting flavors, textures, colors, temperatures, regionality, season, theme etc.

AM: As a bartender, you were on the judging panel with Andrew Zimmern and Emeril at Eric Ripert's Cayman Cookout. What did you enjoy about being part of this event?

CJ: It’s a massive honor to continue to be part of Cayman Cookout for so many years. They just celebrated their 15th anniversary. It’s one of the best around. Cayman Cookout is much more intimate than other festivals, so you can really interact with all of guests and talent.

Many food and wine events are dominated by chefs and sommeliers, so it’s important to have cocktail and spirit representation along the way. Our guests are certainly on board and excited about expanding the diversity of beverage offerings, so it makes sense.

I’ve always had a focus on the culinary side of cocktails and enjoyed working with chefs, whether at the Drawing Room, The Aviary or hosted dinners. It makes me so happy to see bartenders standing side-by-side with top culinary talent.

AM: You are the only American to ever win World Class by Diageo, you have been James Beard Awards Nominated and you're known for doing a number of signature events at Awards Season, the Kentucky Derby, celebrity parties, weddings, and more. What do you love about being someone who is involved in the process and bringing these moments together with a great sip!

CJ: I absolutely LOVE creating cocktails for events, dinners and special occasions. Designing a signature menu with such a specific occasion in mind is so much fun. You get to really unleash your creativity while taking into account the theme, event, attendees etc.

It also comes with challenges that I enjoy embracing. How do you create a striking cocktail worthy of the Emmys or Oscars, while making the flavor profile accessible to a couple thousand guests and then recreate that several thousand times over the course of an evening? It’s always a thrill to go through the process.

AM: You're in your 5th year of creating and serving signature cocktails at the Oscars and Emmys. When you're thinking of serving at these key red carpet moments, where do you start in terms of inspiration and creation?

CJ: I absolutely love working on both of these events and am so appreciative of the opportunity. We work with amazing teams on the brand side, like Johnnie Walker Blue Label.

We really look at the occasion. These are major award shows - the artists being nominated have worked their entire lives on their respective crafts and are being honored at the highest level. We want the drinks to match the occasion.

We talk to the Academy members to get insights into any particular themes, color schemes etc that they are focusing on and take that into account. Of course we look to the amazing lead spirits and all the ways we can showcase them. The final menu needs to have a diverse array of cocktail flavors, styles, glassware and profiles. In the 4-5 drinks we offer, I want to be able to find a favorite for every guest that comes up to the bar.

AM: In looking at the Emmys, Johnnie Walker Blue Label had a curated selection of cocktails as they were the Official Spirits Partner of the 75th Emmy® Awards. What do you enjoy about Johnnie Walker and for those that may not be familiar with Johnnie Walker Blue Label, can you tell us some tasting notes or what makes it different?

CJ: To say that Johnnie Walker Blue label is an iconic and revered spirit is an understatement. People were so excited to see those bottles gracing the bar and at the lead of our cocktails. I mean, what better way to celebrate?

We really worked hard to present this flagship Whisky in unexpected ways. You can make bright, refreshing drinks with scotch whisky, you can make Tiki cocktails with it and you can showcase it with progressive serve styles. Scotch can be for everyone.

The Johnnie Walker team, headed up by Master Blender Dr. Emma Walker, has access to over 10 million casks of whisky in Scotland. These whiskies cover a massive breadth of flavor and aroma profiles. Upon tasting the final product, especially with something as nuanced as Johnnie Walker Blue Label, you’ll find everything from fruity tropical notes, to spices and dried herbs, to woody-earthy-smoky tones and beyond. When we design a cocktail, we can focus in on any one or more of these notes and use that as a springboard for inspiration. The possibilities are literally endless.

AM: The drinks that you served show the versatility of scotch. What were the 3 drinks that were served and what was the inspiration behind them?

CJ: The three core cocktails each represented a unique style.

First up was the Rhapsody in Gold. This was playful and approachable. It turned what one may expect from a scotch cocktail on its head. A pour of Johnnie Walker Blue Label was accompanied by a splash of Zacapa No. 23 Rum. We pulled in seasonal citrus by way of lemon juice, a much more interesting, aromatic way to add acidity to the cocktail. Next, we layered in a golden spice syrup; introducing a hint of turmeric, cinnamon, cardamom and other spices. All of this was served in a hammered, gold aluminum cup over crushed ice. We topped this off with mint and an inverted 50ml bottle of Johhnie Walker Blue Label filled with Sidral soda. The result was a little bit Tiki and very celebratory.

Next we had The 75th, a cocktail directly inspired by the exceedingly popular Espresso Martini. Let me tell you, once you have this classic cocktail with scotch at the lead, you may never go back. It was of course named in honor of the 75th anniversary of the Emmy® Awards. I was designing the drinks heading into the holidays and must have had seasonal cookies on my mind, because this cocktail draws inspiration directly from a traditional ginger-snap cookie. We did a soft infusion of ginger and cinnamon to play on the inherent spice notes in Johnnie Walker Blue Label. A key part was using pure blackstrap molasses to balance the cocktail. This is much less sweet than typical sugar, has a mineral quality and heaps of complexity. The flavor bridge between the espresso, spices, molasses and scotch are perfect.

Last but not least was the Sleight of Hand. This one was a lot of fun, as it was meant to trick the mind a bit. The presentation looked like a classic, spirit-forward, stirred scotch cocktail (think Rob Roy, Old Fashioned etc), but the flavor ended up being crisp and relatively refreshing. I combined Johnnie Walker Blue Label with sweet vermouth, Pedro

Ximénez Sherry and Ume (plum) extract. This was brightened with a bit of lemon juice so the cocktail remained translucent but tasted like a whisky sour. We poured the cocktail over a perfect large-format cube from Abstract Ice in northern California, etched with the Johnnie Walker monogram. Finally, it was garnished with a bubble filled with bergamot orange vapor and released the aroma when the bubble would burst.

AM: The 75th Emmys was a great show to watch as we navigate a super-packed Award Season this year. What was it like to be there on that big night?

CJ: We love to be an oasis for guests at these events. I think a lot of attendees now expect us to be there and seek out our specialty bar. They know we’ll have something special waiting for them and give them a spot to hang out for a bit. The bar was absolutely hopping this year, but we have an amazing team with the expert crew from Liquid Productions and myself.

AM: What was it like for you to prepare for the Emmys and how long was the bar open for everyone to enjoy your creations?

CJ: It takes many months of planning and coordination to pull an event like this together. I can’t begin to tell you how many moving parts there are and the countless hours people put into it. From brand teams, to marketing and PR, the event staff, sound, lighting, catering, floral, photographers etc...there are a lot of unsung heroes. Being part of the team that makes it all happen is part of the fun.

We served our cocktails over the course of several events. While only one night of the awards is televised, there are several evenings of presentations, winners and parties. A typical event may have the bar open for around 6 hours. We are prepping on-site many days in advance and off-site for months prior.

AM: You've had a busy season from Awards Season to the Sundance Film Festival, how do you take some time for yourself?

CJ: 2024 certainly came strong out of the gates! It’s been such an exciting start to the year. I’m definitely aware of work-life balance, although it’s certainly not always perfect. I make sure to carve out quality time to see friends. I’ll often get up early and go for a run to clear my mind while traveling. The second I get home from a trip, I pretty much tackle my dog and we have a good snuggle session

IG @charlesjoly

PHOTOGRAPHY CREDITS | PG 74 + 81 Rich Polk/Invision for the Television Academy/AP Image | PG 77 + 78 DIAGEO