Daniel Cortés Pérez – Bartender at Aquí te quiero ver

How did you become a bartender?

Due to our customers’ demand… And because of a challenge from a bartender and friend who, during one of my first courses, informed us how complex and difficult it was to become one… Thanks to David Marmol, who awakened in me this wonderful passion that is our craft.

Where did you start?

I started and continue in my family business where, after a lifetime, I remain in love with my restaurant.

Did you have a mentor or were you self-taught?

As I mentioned before, my friend David Mármol was the one who awakened this passion in me… I have been learning over time, in my opinion, from the best, but if I have to specify some, they are undoubtedly Antonio, Hugo, and Tony, all three from 359… They enhanced my knowledge and to this day, I know I was fortunate that our paths crossed.

What definitively hooked you on this profession?

Without a doubt, the creative aspect and the infinite possibility of mixing and creating drinks.

Does any detail, any moment come to mind?

Yes, when my nephew Germán told me he wanted to be a bartender (smiles proudly).

Do you remember your first cocktail?

Yes, of course… A Mojito served in a cider glass! (laughs).

What cocktail have you made that gave you the greatest satisfaction?

The cocktail I presented at World Class in 2019.

What cocktail have you made that embarrassed you?

None so far, because if I don’t like something, it doesn’t get served to the customer.

A famous customer you have served?

Fortunately, I have famous customers, but I tend to be cordial and give them space so they don’t feel overwhelmed in my restaurant.

What do you enjoy most about your profession?

I enjoy it in many ways, all related to our customers’ enjoyment.

What do you like least about your work?

Everything related to office work… It should be prohibited for creatively-crazy minds!

How do you see the market currently? Where is it heading?

With the arrival of vaccines, I see it positively. Here at the beach, we know that during the season there is no shortage of work, and with the arrival of tourists, normalcy will return.

As a professional who has been working in this for years, what trends can you foresee?

I increasingly have customers who are whisky enthusiasts.

For people visiting your establishment, what cocktails should they not miss?

Coco Bongo, El Cofre de Davy Jones, Medusa, and of course our sangrias.

Would you share any of your recipes with us?

Of course, for example the Coco Bongo: we make a lime cordial with salt, sugar, and habanero. An equal-parts mixture of pineapple juice and coconut water. Then we prepare a coconut fat wash with white rum and macerate it with Oxefruit hibiscus flower syrup.

Any advice for someone who wants to be a bartender or who is just starting out?

Perseverance. Without it, there are no goals!

In the time you have been working, you must have seen many things and met many people. What was a moment that to this day you cannot forget?

I have spent my entire life in the family business… And without a doubt, the moments lived with my family, since the laughter and jokes are daily. This way we bond and stay united.

Any anecdote you cannot stop telling?

One of them is when my colleague Juan and I hid from a customer and friend to avoid serving her… We ended up on the floor behind the bar crying, and the customer was shouting! (Laughs).

What music do you like to listen to when preparing your creations?

I don’t usually play music when we create our drinks, but when I do play something, it is undoubtedly flamenco.

What cocktail do you like to drink?

Boulevardier.

What cocktail do you like to prepare?

Tiki cocktails.

What is the bottle that cannot be missing from your home?

A good whisky.

And at your bar, is there a special bottle? Something unique?

For me, everything is special… But if I have to highlight something, it is my whisky selection.

Any preferred bar tool?

Glass mixing glasses.

Any bartender from the new generation that you respect or admire?

Of course… I admire every brave and determined person who is not afraid to pursue their dream and who lets nothing prevent them from reaching their goal. Who is guided by passion and perseverance and who listens to me from time to time. I am fortunate that this person is my nephew Germán… Sometimes the unique and different is right at home.

What is a unique bar to you?

For me, a unique bar is one where you share great moments with your loved ones. With good company, any bar can become a unique place.

What is your opinion on the current resurgence of mixology?

That it has resurfaced to stay! Because with the internet and new trends, customers increasingly demand more elaborate drinks.

We conclude the interview with Daniel, in which he tells us that both he and his siblings have been working in the family business since they were young and currently continue working together, each with different roles, and that all the effort is to continue the business for another 44 years. From Oxefruit, we wish that your wish comes true.