{"id":1929,"date":"2024-09-10T07:36:00","date_gmt":"2024-09-10T07:36:00","guid":{"rendered":"https:\/\/martindesorsyn.it\/mixology\/oxaca\/"},"modified":"2025-05-08T16:28:39","modified_gmt":"2025-05-08T16:28:39","slug":"oxaca","status":"publish","type":"mixology","link":"https:\/\/martindesorsyn.it\/en\/mixology\/oxaca\/","title":{"rendered":"Oxaca"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients for 1 drink<\/h2>\n\n\n\n<p>7 cl Martin des Orsyn Grande R\u00e9serve Champagne &#8211; 18 months<br>2.5 cl Tequila flavored with extra-virgin olive oil<br>1 cl pink grapefruit juice<br>1 cl fresh passion fruit pulp<br>Grapefruit peel for garnish<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p>250 ml Tequila<br>50 ml extra-virgin olive oil<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Procedure<\/h2>\n\n\n\n<p>The third cocktail created by Bruno Vanzan is Oxaca and involves mixing<br>together, garnished with a grapefruit peel, 2.5 cl of Tequila flavored<br>with extra-virgin olive oil; 1 cl of pink grapefruit juice; 1 cl of fresh<br>passion fruit pulp; 7 cl of Martin des Orsyn Grande R\u00e9serve Champagne.<\/p>\n\n\n\n<p>Firstly, prepare the distillate flavoring<br>by pouring into a container 250 ml of 100% Tequila and 50 ml of extra-virgin<br>olive oil. After mixing everything, let it sit for 3 minutes, allowing it<br>to layer again. Place everything in a blast chiller for 4<br>to 6 hours. Then, separate the solidified oil wafer and pass the remaining<br>mixture through a V60 filter. Next, take the passion fruit,<br>remove its seeds and separate its pulp with the help of a fine-mesh<br>strainer. Once the preparations are finished, take a chilled glass<br>and combine the cocktail components, in the specified proportions, with<br>Martin des Orsyn Grande R\u00e9serve Champagne. Serve the cocktail, garnishing<br>with a grapefruit origami and blowing smoke under a bell<br>jar using Palo Santo, a plant native to Central and South<br>America, from which an aromatic citrus-scented wood is obtained,<br>very fresh and pleasant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients for 1 drink 7 cl Martin des Orsyn Grande R\u00e9serve Champagne &#8211; 18 months2.5 cl Tequila flavored with extra-virgin [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1773,"template":"","categories":[],"tags":[],"class_list":["post-1929","mixology","type-mixology","status-publish","has-post-thumbnail","hentry"],"acf":{"intestazione":{"titolo":"Oxaca","sottotitolo":"","immagine":2287,"gradiente":{"colore_1":"#1e73be","colore_2":"#377fbf","colore_3":"#6d97bf","colore_4":"#ddbb87","colore_5":"#dda654"}},"blocco_introduzione":{"titolo":"Smoked elegance","descrizione":"Oxaca is a vision combining technique and intensity.\r\nThe 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.\r\n\r\nA surprising balance, where each ingredient finds its place in a sensory symphony. To close, a veil of smoke from the holy pole\r\nand a grapefruit origami: details that know how to leave their mark.\r\n\r\nOxaca is more than a cocktail: it is a tale to be lived in transparency."},"ingredienti":"<h4>Ingredients for 1 drink<\/h4>\r\n<ul>\r\n \t<li>7 cl Martin des Orsyn Grande R\u00e9serve Champagne - 18 months<\/li>\r\n \t<li>2.5 cl Tequila flavored with extra-virgin olive oil<\/li>\r\n \t<li>1 cl pink grapefruit juice<\/li>\r\n \t<li>1 cl fresh passion fruit pulp<\/li>\r\n \t<li>Grapefruit peel for garnish<\/li>\r\n<\/ul>\r\n<br><br>\r\n<h4>Ingredients<\/h4>\r\n<ul>\r\n \t<li>250 ml Tequila<\/li>\r\n \t<li>50 ml extra-virgin olive oil<\/li>\r\n<\/ul>","procedura":"<h3>Procedure<\/h3>\r\nThe third cocktail created by Bruno Vanzan is Oxaca and involves mixing\r\ntogether, garnished with a grapefruit peel, 2.5 cl of Tequila flavored\r\nwith extra-virgin olive oil; 1 cl of pink grapefruit juice; 1 cl of fresh\r\npassion fruit pulp; 7 cl of Martin des Orsyn Grande R\u00e9serve Champagne.\r\n\r\nFirstly, prepare the distillate flavoring\r\nby pouring into a container 250 ml of 100% Tequila and 50 ml of extra-virgin\r\nolive oil. After mixing everything, let it sit for 3 minutes, allowing it\r\nto layer again. Place everything in a blast chiller for 4\r\nto 6 hours. Then, separate the solidified oil wafer and pass the remaining\r\nmixture through a V60 filter. Next, take the passion fruit,\r\nremove its seeds and separate its pulp with the help of a fine-mesh\r\nstrainer. Once the preparations are finished, take a chilled glass\r\nand combine the cocktail components, in the specified proportions, with\r\nMartin des Orsyn Grande R\u00e9serve Champagne.\r\n\r\nServe the cocktail, garnishing\r\nwith a grapefruit origami and blowing smoke under a bell\r\njar using Palo Santo, a plant native to Central and South\r\nAmerica, from which an aromatic citrus-scented wood is obtained,\r\nvery fresh and pleasant."},"_links":{"self":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/mixology\/1929","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/mixology"}],"about":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/types\/mixology"}],"author":[{"embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/users\/4"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/media\/1773"}],"wp:attachment":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/media?parent=1929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/categories?post=1929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/tags?post=1929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}