Ingredients for 1 drink
7 cl Martin des Orsyn Grande Réserve Champagne – 18 months
2.5 cl Tequila flavored with extra-virgin olive oil
1 cl pink grapefruit juice
1 cl fresh passion fruit pulp
Grapefruit peel for garnish
Ingredients
250 ml Tequila
50 ml extra-virgin olive oil
Procedure
The third cocktail created by Bruno Vanzan is Oxaca and involves mixing
together, garnished with a grapefruit peel, 2.5 cl of Tequila flavored
with extra-virgin olive oil; 1 cl of pink grapefruit juice; 1 cl of fresh
passion fruit pulp; 7 cl of Martin des Orsyn Grande Réserve Champagne.
Firstly, prepare the distillate flavoring
by pouring into a container 250 ml of 100% Tequila and 50 ml of extra-virgin
olive oil. After mixing everything, let it sit for 3 minutes, allowing it
to layer again. Place everything in a blast chiller for 4
to 6 hours. Then, separate the solidified oil wafer and pass the remaining
mixture through a V60 filter. Next, take the passion fruit,
remove its seeds and separate its pulp with the help of a fine-mesh
strainer. Once the preparations are finished, take a chilled glass
and combine the cocktail components, in the specified proportions, with
Martin des Orsyn Grande Réserve Champagne. Serve the cocktail, garnishing
with a grapefruit origami and blowing smoke under a bell
jar using Palo Santo, a plant native to Central and South
America, from which an aromatic citrus-scented wood is obtained,
very fresh and pleasant.