Ingredients for 1 drink
7 cl Martin des Orsyn Rosé Champagne
2 cl clarified and acidified tomato juice
1.5 cl pink pepper syrup
Ingredients
50 g grape tomatoes
350 ml water
2 g citric acid
20 g pink pepper
165 g sugar
Procedure
Bruno Vanzan’s first creation is Fashion Rosé. To make it,
you need to combine 2 cl of clarified and acidified tomato juice; 1.5 cl of
pink pepper syrup; 7 cl of Martin des Orsyn Rosé Champagne.
To bring the first ingredient to life, place 50 g of grape tomatoes in a blender
with 150 ml water, mixing everything together and straining into a container with
a 100-micron V60 filter. The resulting mixture should be set aside
in the refrigerator for 24 hours, until the suspended residues settle at the
bottom. In the clarified tomato juice, dissolve about 2 g of citric acid,
bringing it to the same acidity as a lemon.
Proceed with the creation of the second ingredient by crushing in a
mortar 20 g of pink pepper. In a thick-bottomed saucepan, combine 200 g
of water and bring to a boil for 15 minutes. Then strain through a
V60 filter and wait for the decoction to reach room temperature. For
100 g, dissolve 165 g of sugar to obtain a 65% Brix syrup.
At this point, combine the two preparations, in the indicated amounts, in a chilled flûte
with Martin des Orsyn Rosé Champagne, garnishing with a bubble
with some spring flower smoke.