Extravaganza Cocktails is nothing that needs to be talked about. Cocktails are to be experienced.
Though enigmatic, Extravaganza top bartenders are a phenomenon, known for its unapologetic dedication to expertly crafted, pre-Prohibition era cocktails.
Known as "The Orujo Utopia", we are an instrumental in the revival of cocktail culture across world and beyond.
David Ortiz, one of the references of Galician cocktails, is a vocational bartender with great talent, as well as Bar Manager and owner of Baobab bar in La Corunna since 2005.
As Bartender, captaining Baobab bar he performs a classic corpus cocktail, but always imbued with the latest trends and most importantly, always backed by the public’s favour.
Another facet of David Ortiz is his pedagogical work and dissemination of the culture of cocktails, publishing books, working in print, radio, teaching courses, lectures and presentations in the most important cocktail events in Spain, in addition to working for leading distilled brands.
Grown up surrounded by all the traditional flavours of Galicia, Miguel always felt drawn to the profession of being a chef for the creativity involved but instead became a programmer and web designer, a job that at least involves some need for creativity. However, not long after Miguel saw the light and changed the computer screen for a cocktail shaker, a coffee maker and life behind a bar. He believes that being with people is much better than being with a computer and having the opportunity to create new drinks, mixtures and provide new experiences for people, it is far more rewarding.
With the intention to expand his knowledge and learn from the best, Miguel moved to London over 11 years ago and embarked on a journey that has taken me from being a waiter to his current position as Operations Manager for Ceviche and the Andina restaurants and bars. On the way he has passed through Dubai, Japan and Spain working or studying in some of the most innovative bars like Left Bank Dubai, Ninetyeight Cocktail Bar, La13catorce ...
This constant work and the search for new innovations has had its rewards in the form of several competitions and nominations such as a finalist in the Young British Foodies Awards and the more recent nomination for Innovator of the Year by the prestigious magazine Imbibe.