Bartender Spotlight: Victoria Lopez of Mercado

Fort Wayne is home to a blossoming craft cocktail scene—with local bartenders competing in (and winning) contests on the national level. In this series, we’ll highlight some of the bartenders who are making a splash, and who have helped put Downtown Fort Wayne on the mixology map. 

For this installment of our Bartender Spotlight series, we head to Mercado. Equally known for their celebrated Mexi-cali fare, Mercado boasts an extensive list of agave spirits and an exciting cocktail menu. We chatted with Victoria Lopez about some of her favorite spirits and cocktails—and we raided her personal recipe book to learn how to make the perfect mole regio.

Meet Victoria Lopez of Mercado!

Molly: Tell me about the beginning. What drew you to the world of artisanal cocktails?       

Victoria: Even before I started working in the industry, I loved to create fun drinks and shots to share and enjoy with my friends. I started my journey as a bartender at a local Mexican restaurant and bar. It wasn’t quite a cocktail place, but I did learn a lot about service, speed, and restaurant operations. 

After a few years there, I decided that I wanted to broaden my horizons. I was a little intimidated because I didn’t know much about craft cocktails, but the management team at Te Gustó Hospitality decided to give me a chance. They gave me the tools and the education to get me started, and even though I still have a lot to learn, I’m very proud of how far I’ve come and very grateful for the opportunity given to me.                                

Molly: What are some of your favorite cocktails on Mercado’s menu right now?                                                                    

Victoria: My personal favorite right now is the Curry Margarita. I understand people get scared when they see odd ingredients in a drink, but I would like to encourage everyone to get out of their comfort zone and try some of the more unusual creations. You’ll most likely be surprised at how delicious they can be.        

Molly: Can you describe your personal style when it comes to mixology? Are there any flavors you gravitate towards?                  

Victoria: I don’t think I have a personal style quite yet. I’m still discovering and playing with different flavors, textures, and techniques. When I feel inspired, I start researching and mixing until it feels and tastes just right.

Molly: What, in your opinion, makes for a well crafted cocktail?

Victoria: The technique, balance in flavor, and presentation are all key to a well-crafted cocktail, but for me the most important thing is getting to know your customers and creating not only a great cocktail, but an amazing overall experience for them. 

Molly: I love it. Bartenders really are consummate hosts. A good bartender always feels more like a friend. Do you have a favorite spirit right now?

Victoria: I don’t really have a favorite spirit. I love and appreciate all of them equally.  

Molly: Perfectly understandable!  Do you have a spirit that you think is underrated?                    

Victoria: Vodka, for sure. Most bartenders I’ve known dislike vodka for being the “flavorless” spirit, but there’s plenty of people out there who want a fantastic drink without the alcohol flavor, and Vodka works great for something like that. 

Molly: What’s the most unique or most memorable cocktail you’ve ever tasted, and what about it stood out to you?     

Victoria: A few years ago, I was sitting at the bar at Copper Spoon. My friend ordered a Calle Verde cocktail. I was taken aback when I saw the ingredients. It was very close to the ingredients I use to make my spicy salsa verde. I gave it a try and was absolutely blown away by how amazing that drink was. That’s the day I realized that, just like with cooking, cocktail making is an art.

Molly: When you have a night off, what are some of your favorite cocktail spots—and what do you order?                         

Victoria: I love going to Henry’s for an extra dirty martini, or The Deck for a simple but refreshing #9 (a signature cocktail of theirs with cucumber, St. Germain, and vodka). If I want to try new or unique, I go to Dana’s or Copper Spoon. 

Molly: Can you share one of your personal recipes, so that readers can experiment at home? What‘s special to you about this recipe, and why should people try it?       

Victoria: This drink is very dear to me because it was the first drink I ever created. I wanted to bring the main flavors found in mole (a delicious Mexican dish) into my drink and create something different and unique. Hope you enjoy! 

Victoria Lopez’s Mole Regio 

1.5 oz Tequila 

.5oz Pasilla Chile liqueur

.5oz of toasted sesame seed syrup

2 dashes of chocolate bitter

1 dash of Blackstrap bitters

1 drop of saline solution

Stir and serve over ice in a rocks glass.

For the sesame seed syrup: Combine equal parts water, sugar and toasted sesame seeds. Put everything in a pot, simmer until the sugar is dissolved and strain.