Martin Ovalle at the bar at Poison Girl: Michael PaulsenSpotlight: Martin Ovalle of Poison Girl

A professional at working the Montrose circuit, craftsman of one of the meanest margaritas known to man in a city of the toughest competitors. Don't mistake that Washington Nationals cap as a sign this guy is from somewhere other than Texas. He'll converse with patrons about the most intricate details of the Astros and their current dismal state. Aside from sports knowledge and providing quality drinks, Martin can disarm rumbles long before they start - a deed only the most legendary of bartenders can pull off. This makes him the safest wing man around to choose for a night of drinking.
Martin's margarita.: Michael Paulsen
What's the best part about bartending?
I guess the actual mixing of the drinks. Taking care of the bar is alright too. The social part is what made me more uptight than anything. You don't want to put yourself on a stage, you know? You just want to make a good drink. Years later, I like the social part of it. Because now there's people I see on a regular basis. I guess I got over it.

What's your favorite thing to drink when not on the clock?
Most of the time, I drink Lone Star and whiskey, but every now and then a Pisco Sour is great.
I really like a Pimm's Cup. There's so many variations on it. It's just such a refreshing drink, especially in the heat. It has cucumber in it and lemon and it's really not that strong of a drink. You can chug it if you want! Of course, I like margaritas too.

Recipe for a drink?
I guess if there's one drink I make that's not too common, it would be the Cranberry Kamikaze Shot with Absolut Mandarin. The key is everything has to be fresh. No Roses Lime or anything like that. It's an old Lola's drink that I just added to. It's strong but not too sweet, and the cranberry and mandarin go together really. That, and it's a shot.

Martin at Poison Girl: Michael PaulsenWhat do you like about bartending at Poison Girl?
Definitely the people I work for. Everybody there from top to bottom is great to work for. It makes everything fun. Shit always goes down at bars and when you work with a great crew, you deal with it.

I've seen you defuse fights before they ever get a chance to happen on a couple of occasions. Why are you so damn good at that?
You know I learned from watching other bartenders like Joe Serna from Warren's. He was amazing at that. The thing is I always try to do it where I don't humiliate them or don't make them feel like they are being attacked. In a way like, “it pains me to do it but” or “I really don't want to do this but.” I've seen times when bartenders approach in an attacking way and it just escalates. Don't make them feel bad, don't show them up. Hopefully they'll see it and getting their friends to take your side helps a whole lot too.

Cranberry Kamikaze Shot with Absolut Mandarin
1 ½ ounces Absolut Mandarin
splash of triple sec
splash of lemon or lime
splash of cranberry
Mix in a shaker with ice and strain

Read our other bartender profiles:
Mike Sammons at 13 Celsius
Amada Roberts at Warren's Inn