Behind the Bar: Omar Ortiz: Bar Manager, Capella at Hotel La Compañía

Omar Ortiz is Bar Manager at Hotel La Compañía in Panama City. He has more than 12 years of industry experience, curated the cocktail and tasting menus for the six in-house bars and now leads mixology classes at its iconic rooftop bar, Capella. 

How would you describe your bar? 

Capella is a unique bar... It even has a bit of mystique to its name. Named after the brightest star in the northern constellation of Auriga, this stylish cocktail bar serves up creative craft cocktails inspired by the night sky. Cocktails like the Polaris, a fruity and refreshing cocktail named after the yellow supergiant known as the North Star; and Draconis, a bourbon-based cocktail representing the Dragon constellation 300 times more luminous than the sun, are unique to Capella’s menu. 

Capella sits rooftop at Hotel La Compañía, the first Unbound Collection Hotel by Hyatt in Central America. Guests of Capella can enjoy views of the colorful city and the distinct Panama City skyline, with sweeping 360-degree vistas including the famous Ancon Hill and the Pacific Ocean. 

What drink have you added to the menu recently (preferably the one you were with involved)? 

To Capella’s menu, I have recently added Naos drink. The Naos is made from artisanal Panamanian ingredients: a touch of mango, roasted pineapple, passion fruit, and spice. 

Naos Cocktail

1 oz mezcal 

.5 oz white rum

1 oz syrup infused with mango, roasted pineapple, passion fruit and chili

Topped with grapefruit soda

Shake the ingredients. Garnish with a fresh chili and seasonal edible flower. Serve in a Tajin-rimmed glass.

How do you keep up with current beverage trends? 

To stay abreast of the latest trends, I like to get my feet on the ground and go out to cocktail bars around the country to experience anything new, myself. This tends to be a great opportunity to share knowledge and learn from top bar managers and mixologists. 

What brands of new (or new to you) liquor have you been using lately and why? 

More than using a specific brand lately, I have found myself drawn to using mixtures of well- known liquors with homemade syrups of organic ingredients that are local to Panama. Local and homemade syrups based from locally sourced cinnamon, orange, anise, pineapple and beetroot, for example, can really set the tone of a beverage. 

How did you come up with the tasting map that accompanies each drink on the menu? 

When developing Capella’s drink menu, I was in search of pleasing every palate. We wanted our guests to find up-front the prominent versus milder flavors of each drink, at a glance. The idea of representing each drink’s taste profile was blended with the basis of Capella’s name significance to result in a constellation-inspired tasting table. Set on an 8-point replica constellation, each drink is represented with specific flavor scales, including spicy to sweet, fizzy to bitter, and smokey to dry. 

What's the best thing that's happened at your bar lately? 

Daily, it is always great to see how each cocktail raises questions from inquisitive visitors. We’re often asked what we do to give our cocktails cocktail such an aroma and about the wood we use to smoke our cocktails. What we create sparks new interest in our techniques. We love seeing how each guest experiences the same drink in a new way. 

How often do you customize cocktails for your guests? 

Actually, at Capella, it’s somewhat strange. We haven’t found our guests to ask for many customizations... perhaps because of the variety of flavors, liquors, and ingredients available on our menu. We really tried to create a menu that pleases every palate. 

What attracted you to your current bar and what keeps you there? 

Capella sits rooftop at the iconic Hotel La Compañía, a property with far-reaching historical prominence as its structure dates to the 17th century when it was a Jesuit convent. There is such an interesting story that the hotel tells, which we are proud to also share through Capella’s menu. Location aside, I work alongside a memorable team of talented and experienced beverage enthusiasts. 

How often do you change your cocktail menu? 

At Capella, we’ve been fortunate that our menu has been very well received by our guests since opening in April. As a result, we have not yet made changes to Capella’s menu, but we do have a few ideas for seasonal drinks that will join the lineup. 

Which drinks are the most popular? 

Our most popular drinks at Capella are the Naos, named after the brightest star in the Puppis constellation and made from a blend of mezcal, white rum, and mango, passion fruit, and green chili syrup; the Draconis, representing the star of the Dragon constellation and made from bourbon and smoked pineapple syrup; and the Atria a Tra, named after the brightest star of the Southern Triangle constellation and made from beetroot-infused gin. 

What's your drink after work? 

After work, my drink of choice is a natural aerated lemonade – light, local, and refreshing. 

Any techniques you've been experimenting with? 

Lately, I’ve been experimenting with creating syrups from fully roasted fruits. It’s a great technique to play up flavor profiles, while keeping your base ingredient local. 

Which jigger do you use and why? 

My preference is the Japanese-style jigger. It’s a great option because of its elongated shape – it’s more manageable for use in a high-traffic bar. 

What fresh ingredients are you using this time of year? 

This time of year, we are focusing on ingredients that are available this season... especially ingredients like mango, pineapple, and beetroot.