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Who’s behind the bar?

Who’s behind the bar? - hero

Who's behind the bar?

Frisco Style features Legacy Food Hall's Mixologist, Freddy Perez.

If you visit your favorite local watering hole with any regularity, the bartender or mixologist there likely already knows whether you prefer a martini dry, shaken or stirred; if you enjoy or abhor salt on the rim of your margarita glass; and whether you take a scotch neat or on the rocks.

But how much do you know about them? Aside from their first name – maybe – we’re guessing the answer is not much.

It’s time for that to change.

Frisco STYLE recently caught up with several area bartenders (typically defined as someone who makes classic cocktails, house-specialty drinks and others) and mixologists (one who has studied the history of and creates recipes for innovative mixed drinks) at some of the most popular restaurants and bars in and around Frisco.

They interviewed one of our favorite mixologists here at Legacy Hall. Freddy Perez shared the pros about his career path, the wackiest ingredients he’s used to craft drinks, and his personal cocktail preference.

Freddy Perez, Mixologist at Good View Bar at Legacy Food Hall,

Hometown: Carrollton

Bartending since: 2014

When did you know you wanted to be a mixologist?

I had bartended before, but it was at Legacy Hall that I knew I wanted to take my career to the next level. When I joined the team at Legacy Hall, I was exposed to a whole new level of mixology and that sparked my passion to take my craft further. I was excited by the wide variety of spirits, interesting ingredients, top-notch bar equipment and advanced techniques I could utilize to help hone my technique and execution. I realized I had a real passion for mixology, and I’ve fallen in love with it more and more.

What is your favorite thing about bartending?

I love the atmosphere of bartending, especially at Legacy Hall. Being able to listen to live music and entertainment from the Box Garden while I work makes the evenings fun and energizing. I also enjoy making cocktails for guests that they’ve never tried before and helping them explore new flavor profiles. Their reactions to my creations and appreciation is a priceless experience for me.

What is the most unusual ingredient you’ve ever used in a drink?

At first, I found it very unusual to use egg whites. Still to this day when I use it, people will look at me like I’m crazy, but the texture, frothiness and creamy flavor profile it adds to a cocktail really elevates the experience.

Describe your ideal cocktail.

A tequila cocktail that is balanced. Not too sweet, not too tart and maybe with some pineapple, orange and lime juice with a dash of agave. I love it because it’s refreshing and crisp and reminds me of summertime on the beach.

What’s your least-favorite drink to make and why?

Anything simple. I like the challenge of building a cocktail with multiple ingredients and experimenting with new techniques.

If you could have only one drink for the rest of your life, what would it be?

I could probably survive off Palomas (a tequila-based cocktail) for the rest of my life. Tequila is always my go-to, and the combination of grapefruit, citrus and sparkling water is so refreshing.

What is your go-to tool behind the bar?

I use a jigger with every cocktail I make because, just like baking, consistency and precision are key when bartending.

If you had a superpower, what would it be?

My superpower would be speed. The only thing better than a well-balanced cocktail is one that you don’t have to wait forever for.

What advice do you have for at-home bartenders?

Experiment with everything – it’s a great way to learn. Buy yourself an at-home bartending kit and look for stuff in your refrigerator to use like fruits, juices, bitters, herbs. … Bartending doesn’t have to be difficult and should always be fun.

Winter in Jalisco!

Check out Freddy's recipe below!


  • A pinch of ground sage
  • .5 ounces bottled agave syrup
  • .5 ounces fresh lime juice
  • 1 ounce pomegranate juice
  • .25 ounces Ancho Reyes Chile Poblano liqueur
  • .5 ounces Del Maguey Vida (mezcal)
  • 1 ounce Fortaleza Reposado tequila
  • Fresh sage leaves (for garnish)


Add a pinch of powdered sage to a shaker tin. Use a jigger to measure and add the agave syrup, lime and pomegranate juices, mezcal and tequila. Fill the shaker tin with ice and shake for 10-15 seconds. Double-strain the cocktail into a Coupe glass without ice. Garnish with a sage leaf.

If you’re ever in the mood for a fun cocktail, stop by Good View Bar and ask Freddy for his signature drink!

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