As bar packages proceed to play a extra outstanding position in restaurant eating, Mario Martinez stands on the forefront of the craft cocktail motion, seamlessly mixing international inspiration with native substances.
Pictures by Beckley
As Govt Mixologist for Travis Avenue Hospitality, he brings a deep understanding of service, spirits, and method to every of the group’s ideas, guaranteeing that each cocktail displays the restaurant’s distinctive tradition and menu.
Martinez’s journey in hospitality started in 2009 at Gloria’s Latin Delicacies in Dallas, the place he honed his bartending expertise for seven years. From there, he expanded his experience at Mexican Sugar, Knox Bistro, and Disguise Bar earlier than returning to Travis Avenue Hospitality in 2019 as Govt Mixologist. Below his management, the group’s bar packages have turn out to be identified for his or her innovation, creativity, and meticulous execution.
One in all Martinez’s standout creations is the Memoirs of a Geisha, a Japanese-inspired margarita that showcases his capacity to mix sudden flavors. That includes Kikori Japanese whiskey, Clase Azul Plata, orange agave liqueur, freshly squeezed lemon juice, and fervour fruit syrup, this cocktail is elevated by a domestically sourced ardour fruit cordial from Dallas-based El Cantinero. By incorporating Amazonian ardour fruit, Peruvian lemongrass, and lime, Martinez introduces Asian spirits in a method that is still acquainted but subtle.
We sat down with Martinez to debate his inventive course of, inspirations, and the developments shaping the way forward for cocktails.
What sparked your ardour for mixology?
I’ve at all times cherished the inventive means of constructing flavors from scratch—whether or not it’s crafting syrups, purées, or infusions. To me, mixology is like cooking with spirits. There’s one thing satisfying about experimenting with substances and methods to create one thing distinctive and memorable for our visitors.
How do you strategy creating a brand new cocktail menu for every of Travis Avenue Hospitality’s distinctive ideas?
I begin by researching what vegatables and fruits are in season, then construct a taste profile round them earlier than pairing the precise spirit. Generally I’d plan to make use of tequila or bourbon, however after some trial and error, I understand the flavors work higher with gin or by mixing totally different spirits enhancing and bringing out different flavors. As soon as I finalize the cocktail, I think about which idea it matches greatest in.
Collaboration can be key—I like getting suggestions from totally different folks and the cooks when I’m creating new cocktails and syrups.
What evokes your cocktail creations, and the way do you mix international influences with native substances?
I’m always exploring new concepts and researching totally different culinary methods and discovering methods to make them my very own. Native and seasonal substances play an enormous position in my course of, however I additionally pull inspiration from totally different cultures and international developments. Discovering a steadiness between what’s obtainable domestically and what’s occurring within the bigger cocktail world helps me create one thing recent but approachable.
Do you’ve gotten a selected methodology for balancing flavors and experimenting with new substances?
I begin with an concept of how I desire a cocktail to style, however the ultimate model typically evolves by a number of trials.
I like experimenting with totally different vegatables and fruits that might complement one another not solely in taste but additionally with colour. For those who can drink it with out alcohol, it’s going to make a very good balanced cocktail.
Are there any rising developments within the cocktail world that you simply’re enthusiastic about?
There are such a lot of revolutionary developments I’d love to include. There are some specialised machines and lab setups for bars which might be obtainable to create cocktails utilizing totally different strategies. I’m at all times on the lookout for methods to deliver new concepts into our areas in a method that is sensible for our operations.
What’s a easy tip or trick that dwelling bartenders may use to raise their very own cocktails?
Contemporary substances make all of the distinction. One thing so simple as utilizing recent citrus can utterly remodel a cocktail, bringing out brighter and extra vibrant flavors. Small adjustments like this will take a house cocktail from common to distinctive.
