2 oz Don Q Cristal
1 1/2 oz Guanabana (Soursop) puree (2oz if using Guanabana nectar)
3/4 lime juice
3/4 simple syrup
Lime wheel for garnish
Combine all ingredients in a cocktail shaker fill with ice and shake until well chilled, strain into a chilled cocktail glass or coupe. Garnish with a small lime wheel.
Esteban Ordonez: “A few years ago I was invited to a cocktail conference in Mexico city Mexico and I was asked to create a welcome cocktail. I had set in my mind that I would make everyone my favorite drink, a classic Hemingway Daiquiri, generally a crowd pleaser, so the day of the event I went on my a shopping trip to La Merced, Mexico city largest outdoor market, my plan was to get the freshest possible limes and grapefruits to juice for my cocktail, but as soon as I walked past the main entrance there was a scent that brought me back to child hood it was sweet and sour at the same time, floral and rich and pleasantly intoxicating, I couldn’t clearly identify but I knew it. Strange but so familiar, more than the actual smell it was the deeply archived memories that it brought to mind, as a child playing in the rainforest with my cousins, the lazy afternoons sitting by a river bank in with my sisters, my grandmother holding my hand as we walked trough a public market, It was as if a memory bomb had suddenly been dropped on my, and all it took was the aroma of few ripe Guanabanas to fill me with all of this emotions and memories. And the rest…well the rest is just a cocktail."
"I had originally made this with Don Q Gold as I really enjoy using the gold for my classic daiquiri since it has a slightly sweeter taste and a deeper caramel note and a bit more body weight in the palate that creates a perfect balance for the citrus components of the cocktail, but after a few taste test I decided to reformulate and stick with the Don Q Cristal lighter in flavor but still rummy and clean, allowing all the nuances and complexity of the fruits show, but also adding a hint of complexity and a slight peppery finish."
The Celebrity Bartender
Esteban Ordoñez is the National Brand Ambassador and Corporate Mixologist for DonQ Rum in North America. He has swiftly risen through the ranks of the national and international mixology scene, and is best known for helping open Albert Trummer’s famous cocktail mecca, Apotheke, in New York.
Esteban was first introduced to the craft of cocktails in San Sebastian, Spain, where he spent summers as a youngster and helped out in his grandfather’s bar. The official start to his career began in 1998 at Tuscan Square in New York City, where he created cocktails for exclusive events in the arts: fashion shows, film and theater premieres as well as private parties.
Shortly thereafter, Esteban was recruited to work for Chef Charlie Palmer at Aureole New York, one of Manhattan's most celebrated restaurants. Working at this renowned institution solidified his love for the craft and inspired him to take a more adventurous culinary approach to cocktails by incorporating non-traditional ingredients such as vegetables and herbs.
Esteban stepped out from behind the bar in 2001 to study at the world-famous Escuela Espanola de Cata and Circulo de Vino Matritense, both located in Madrid. This immersion in European culinary methods served to further hone his unique style, palate, and technique, which he brought back to New York City and shared at the famous Citarella and Atlas restaurants.
In 2005 Esteban launched his own consulting business, creating and mixing cocktails for high profile clients and properties throughout the United States, South America, and the Caribbean. His unique libations have been featured in The New York Times, Time Out NY, Market Watch, The Japion and numerous other publications. Esteban’s cocktails are currently poured at Bleu Moon in Miami, and New York City’s Apotheke, Colors Lounge, Spitzer’s Corner, and Yerba Buena Perry and Plein Sud. In 2010 Esteban has flaunted his mixology flair at the Aspen Food & Wine Festival, Fashion’s Night Out and will be hosting the hottest bachelor cocktail bar at the Esquire House in Los Angeles later this year.
For further information or to interview Esteban, please contact:
Lucy Nash, Hi-Impact Communications: firstname.lastname@example.org