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Oxaca

Smoked elegance

Oxaca is a vision combining technique and intensity. The encounter between olive oil tequila - obtained using the fat washing technique - and the vibrant character of passion fruit is complemented by the refined bubbles of Champagne Martin des Orsyn Grande Reserve. A surprising balance, where each ingredient finds its place in a sensory symphony. To close, a veil of smoke from the holy pole and a grapefruit origami: details that know how to leave their mark. Oxaca is more than a cocktail: it is a tale to be lived in transparency.

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

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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.