Behind the Bar is a series spotlighting bartenders who craft unforgettable cocktails and pour their passion into every glass with Mario’s Hard Espresso.
It’s National Rum Day, and we’re raising a glass to celebrate! Meet one of our favorite bartenders, Steven Martinez, who’s crafted an incredible Mario’s recipe just for today.
Mario’s: Hi Steven, thanks for being here. Where do you bartend?
Steven: Thanks for having me! My name is Steven Martinez and I’m currently bartending at Esther’s Kitchen in the Arts District of Las Vegas.
M: We’ve seen you working the bar, and you’ve made some incredible Mario’s cocktails. What is it about Mario’s that makes it such a go-to spirit for you behind the bar? How does it work in different cocktails?
S: Mario’s Hard Espresso is my go-to coffee liqueur because of its bold, punching coffee notes that enhance any cocktail needing that java jive. It’s not too sweet, it’s not too dry, it’s that perfect balance right in the middle making it perfect for shaking up an Espresso Martini or stirring down today's recipe, Bitterblue.
M: What inspired this Mario’s cocktail recipe you made for us for National Rum Day?
S: This cocktail is inspired by a song from the great Cat Steven’s called “Bitterblue”, a song that has been on repeat for my entire summer. It’s about resilience, determination, and the pursuit beyond the expected—something I can strongly relate to as I myself am on a journey to become a great bartender. There have been obstacles and deterrents but I have persisted still, headstrong and stubborn, and this song has been my summer anthem.
M: What a beautiful connection. The drink also looks like it has so much depth. What kind of vibe or occasion is this drink perfect for?
S: This drink is perfect year-round, for anyone looking for a pick-me-up before taking on the world. It’s like a pep-talk that goes in your mouth, slips deep into your soul, and gives you that warm sweetness that makes you want to stand tall.
M: Any unexpected ingredients or tricks in this recipe?
S: There is also no waste involved, as the syrup comes from freshly squeezed blueberries and the fruit leather is made from the pulp of the juicing process. I like to dehydrate my fruit leather with a healthy pinch of cinnamon sugar, which plays well with the bitter components of the cocktail.
M: What’s one thing you wish more people knew about mixing drinks at home?
S: If I were to tell anyone looking to get into bartending at home one thing, it would be to always try it. Don’t wonder about flavors. Try it and find out. There have been so many flavor pairings I found just by trying out the unexpected. Don’t get me wrong, I’ve made some bogus stuff, but there has been a lot of fun discoveries—blueberries and bitters being one of them.
That and YouTube. YouTube is amazing for anyone looking to learn anything new.
You can follow Steven on Instagram at https://www.instagram.com/sips_and_sinners/
