Daniela Pedraza Is Redefining St. Louis’ Beverage Scene—One Inspired Sip at a Time

In St. Louis, where culinary creativity is flourishing, Daniela Pedraza stands out like a perfect garnish on an unforgettable cocktail. She’s not just making drinks—she’s redefining what it means to step behind the bar, turning the everyday act of ordering a cocktail into an encounter with artistry.

For Daniela, mixology isn’t about flashy techniques or trendy ingredients; it’s a deeply personal craft, a way to weave her story into every glass she slides across the counter. Her drinks are time capsules—anchored in her past, shaped by her present, and teeming with the possibilities of her future. To know Daniela is to know someone whose work feels less like bartending and more like alchemy, equal parts magic and intention.

Daniela’s path to the bar wasn’t exactly preordained. It began in 2021, in the shadow of loss. When her father passed away, she was left with an ache that demanded transformation. Grief, as it so often does, forced her to reimagine what life could be. “Place me where I need to be,” she tells me she demanded of the universe. What answered wasn’t just a job, but a calling—a way to channel both heartbreak and creativity into something tangible, beautiful, and utterly her own.

She landed her first bartending job in Springfield, Missouri, after moving there to live with her mother. Having never bartended before, Daniela put her self-taught mixology skills to work. Her coworkers noticed it immediately: the precision, the care, the way she made even side work look graceful. To her, bartending wasn’t just a skill to master; it was a language she already seemed fluent in.

Fast forward to today, and Daniela is the mastermind behind the bar program at Vicia, the crown jewel of St. Louis dining – only her second gig in the industry. Her menus don’t just flirt with creativity—they’re full-on love letters to flavor, memory, and place. Take her chocolate orange cocktail: inspired by the nostalgic crack of a Terry’s Chocolate Orange, it combines mandarin-infused Everclear with white crème de cacao, lemon verbena, and milk punch to create a drink that’s decadent yet impossibly silky. It’s a perfect encapsulation of Daniela’s philosophy—playful, profound, and packed with meaning.

Her process is as intentional as the drinks she serves. Weekends often find her wandering the stalls of the Tower Grove Farmers’ Market with her partner, plucking seasonal fruits and herbs that spark new ideas. A peach might remind her of her father’s home, a lime might evoke memories of her grandmother’s backyard, or a freshly picked ear of corn could inspire an entire cocktail menu. Each ingredient is personal, each drink a story.

She takes inspiration from even the most fleeting moments. In September, standing at the edge of the San Francisco Bay with the salty breeze tugging at her hair, Daniela conceived of her “seaside dirty martini.” Albariño, a coastal Spanish wine from Galicia, would replace the traditional vermouth. Vodka infused with oysters would evoke the brine of the ocean. Castelvetrano olives would round out the sensory journey. It wasn’t just a drink—it was Daniela’s way of bottling the Bay.

But behind the artistry, Daniela remains acutely aware of the contradictions of her industry. Having grown up with a father who struggled with alcoholism, she approaches her work with a dual sense of purpose and responsibility. “It’s not just about what’s in the cup,” she says. “It’s about the intention behind it. Every drink should feel sacred—an act of ceremony, of care.”

That ethos extends to how she treats her patrons. Daniela has an uncanny ability to read the room, adjusting her energy to match each guest’s mood. Whether you’re nursing a heartbreak or celebrating a milestone, she makes you feel seen, crafting not just the perfect drink but the perfect moment.

Her creativity is rooted in something even deeper—family. Daniela is proudly Mexican, and her mother’s family hails from Linares, Nuevo León, a city renowned for its music, culture, and hospitality. Her grandmother taught her the importance of hospitality done with heart. Her father’s resourcefulness inspired her to approach challenges with ingenuity and grit. Together, these influences are the compass that guides her every move, from crafting drinks to curating entire bar experiences.

Years ago, I accompanied Daniela to a liquor store in Chicago’s La Villita neighborhood, a vibrant Mexican enclave. As we browsed the aisles, it was clear that Daniela’s knowledge of her culture went far beyond casual interest. She chatted with the shop owner in a way that felt like a masterclass in mezcal history and technique, impressing him so deeply that he offered her bottles he had imported for his personal collection—bottles that weren’t even for sale. It was one of those moments that perfectly encapsulates who Daniela is: passionate, intentional, and always connected to her roots.

Her dream is to keep creating spaces where people feel connected—to each other, to their memories, and to the stories she pours into every glass. And if her current trajectory is anything to go by, she’s only just getting started.

You can currently find Daniela’s signature blend of magic and mixology at Vicia (4260 Forest Park Ave, St. Louis) and at New Society (3194 S Grand Blvd, St. Louis) beginning in February 2025.