How Mario Martinez is Redefining Cocktails at Travis Street Hospitality

As bar programs continue to play a more prominent role in restaurant dining, Mario Martinez stands at the forefront of the craft cocktail movement, seamlessly blending global inspiration with local ingredients.

Photos by Beckley

As Executive Mixologist for Travis Street Hospitality, he brings a deep understanding of service, spirits, and technique to each of the group’s concepts, ensuring that every cocktail reflects the restaurant’s unique culture and menu.

Martinez’s journey in hospitality began in 2009 at Gloria’s Latin Cuisine in Dallas, where he honed his bartending skills for seven years. From there, he expanded his expertise at Mexican Sugar, Knox Bistro, and Hide Bar before returning to Travis Street Hospitality in 2019 as Executive Mixologist. Under his leadership, the group’s bar programs have become known for their innovation, creativity, and meticulous execution.

One of Martinez’s standout creations is the Memoirs of a Geisha, a Japanese-inspired margarita that showcases his ability to blend unexpected flavors. Featuring Kikori Japanese whiskey, Clase Azul Plata, orange agave liqueur, freshly squeezed lemon juice, and passion fruit syrup, this cocktail is elevated by a locally sourced passion fruit cordial from Dallas-based El Cantinero. By incorporating Amazonian passion fruit, Peruvian lemongrass, and lime, Martinez introduces Asian spirits in a way that remains familiar yet sophisticated.

We sat down with Martinez to discuss his creative process, inspirations, and the trends shaping the future of cocktails.

What sparked your passion for mixology?

I’ve always loved the creative process of building flavors from scratch—whether it’s crafting syrups, purées, or infusions. To me, mixology is like cooking with spirits. There’s something satisfying about experimenting with ingredients and techniques to create something unique and memorable for our guests.

How do you approach creating a new cocktail menu for each of Travis Street Hospitality’s unique concepts?

I start by researching what fruits and vegetables are in season, then build a flavor profile around them before pairing the right spirit. Sometimes I might plan to use tequila or bourbon, but after some trial and error, I realize the flavors work better with gin or by mixing different spirits enhancing and bringing out other flavors. Once I finalize the cocktail, I consider which concept it fits best in.

Collaboration is also key—I like getting feedback from different people and the chefs when I am creating new cocktails and syrups.

What inspires your cocktail creations, and how do you blend global influences with local ingredients?

I’m constantly exploring new ideas and researching different culinary techniques and finding ways to make them my own. Local and seasonal ingredients play a huge role in my process, but I also pull inspiration from different cultures and global trends. Finding a balance between what’s available locally and what’s happening in the larger cocktail world helps me create something fresh yet approachable.

Do you have a particular method for balancing flavors and experimenting with new ingredients?

I start with an idea of how I want a cocktail to taste, but the final version often evolves through multiple trials.

I like experimenting with different fruits and vegetables that would complement each other not only in flavor but also with color. If you can drink it without alcohol, it will make a good balanced cocktail.

Are there any emerging trends in the cocktail world that you’re excited about?

There are so many innovative trends I’d love to incorporate. There are some specialized machines and lab setups for bars that are available to create cocktails using different methods. I’m always looking for ways to bring new ideas into our spaces in a way that makes sense for our operations.

What’s a simple tip or trick that home bartenders could use to elevate their own cocktails?

Fresh ingredients make all the difference. Something as simple as using fresh citrus can completely transform a cocktail, bringing out brighter and more vibrant flavors. Small changes like this can take a home cocktail from average to exceptional.

The post How Mario Martinez is Redefining Cocktails at Travis Street Hospitality appeared first on Chilled Magazine.