{"id":1932,"date":"2024-09-10T07:40:07","date_gmt":"2024-09-10T07:40:07","guid":{"rendered":"https:\/\/martindesorsyn.it\/mixology\/fashion-rose\/"},"modified":"2025-05-08T11:01:19","modified_gmt":"2025-05-08T11:01:19","slug":"fashion-rose","status":"publish","type":"mixology","link":"https:\/\/martindesorsyn.it\/en\/mixology\/fashion-rose\/","title":{"rendered":"Fashion Ros\u00e9"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingredients for 1 drink<\/h2>\n\n\n\n<p>7 cl Martin des Orsyn Ros\u00e9 Champagne<br>2 cl clarified and acidified tomato juice<br>1.5 cl pink pepper syrup<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<p>50 g grape tomatoes<br>350 ml water<br>2 g citric acid<br>20 g pink pepper<br>165 g sugar<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Procedure<\/h2>\n\n\n\n<p>Bruno Vanzan&#8217;s first creation is Fashion Ros\u00e9. To make it,<br>you need to combine 2 cl of clarified and acidified tomato juice; 1.5 cl of<br>pink pepper syrup; 7 cl of Martin des Orsyn Ros\u00e9 Champagne.<br>To bring the first ingredient to life, place 50 g of grape tomatoes in a blender<br>with 150 ml water, mixing everything together and straining into a container with<br>a 100-micron V60 filter. The resulting mixture should be set aside<br>in the refrigerator for 24 hours, until the suspended residues settle at the<br>bottom. In the clarified tomato juice, dissolve about 2 g of citric acid,<br>bringing it to the same acidity as a lemon.<\/p>\n\n\n\n<p>Proceed with the creation of the second ingredient by crushing in a<br>mortar 20 g of pink pepper. In a thick-bottomed saucepan, combine 200 g<br>of water and bring to a boil for 15 minutes. Then strain through a<br>V60 filter and wait for the decoction to reach room temperature. For<br>100 g, dissolve 165 g of sugar to obtain a 65% Brix syrup.<br>At this point, combine the two preparations, in the indicated amounts, in a chilled fl\u00fbte<br>with Martin des Orsyn Ros\u00e9 Champagne, garnishing with a bubble<br>with some spring flower smoke.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients for 1 drink 7 cl Martin des Orsyn Ros\u00e9 Champagne2 cl clarified and acidified tomato juice1.5 cl pink pepper [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1777,"template":"","categories":[],"tags":[],"class_list":["post-1932","mixology","type-mixology","status-publish","has-post-thumbnail","hentry"],"acf":{"intestazione":{"titolo":"Fashion Ros\u00e9","sottotitolo":"","immagine":2295,"gradiente":{"colore_1":"#ddcece","colore_2":"#dd9999","colore_3":"#dd8080","colore_4":"#dd6a6a","colore_5":"#dd4444"}},"blocco_introduzione":{"titolo":"Between aromas <br>and ros\u00e9 reflections","descrizione":"Fashion Ros\u00e9 is an unexpected encounter,\r\nwhere the purity of clarified tomato\r\nmerges with the spicy vivacity of pink pepper\r\nand the finesse of Champagne Martin des Orsyn Ros\u00e9.\r\n<br>\r\n<br>\r\nA cocktail that plays with contrasts and harmonises them,\r\nclosed by a bubble of spring flower smoke,\r\nsealing its ephemeral soul."},"ingredienti":"<h4>Ingredients for 1 drink<\/h4>\r\n<ul>\r\n \t<li>7 cl Martin des Orsyn Ros\u00e9 Champagne<\/li>\r\n \t<li>2 cl clarified and acidified tomato juice<\/li>\r\n \t<li>1.5 cl pink pepper syrup<\/li>\r\n<\/ul>\r\n<br><br>\r\n<h4>Ingredients<\/h4>\r\n<ul>\r\n \t<li>50 g grape tomatoes<\/li>\r\n \t<li>350 ml water<\/li>\r\n \t<li>2 g citric acid<\/li>\r\n \t<li>20 g pink pepper<\/li>\r\n \t<li>165 g sugar<\/li>\r\n<\/ul>","procedura":"<h3>Procedure<\/h3>\r\n\r\n<p>Bruno Vanzan's first creation is Fashion Ros\u00e9. 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 Ros\u00e9 Champagne.<br><br>\r\nTo bring the first ingredient to life, place 50 g of grape tomatoes in a blender\r\nwith 150 ml water, mixing everything together and straining into a container with\r\na 100-micron V60 filter. The resulting mixture should be set aside\r\nin the refrigerator for 24 hours, until the suspended residues settle at the\r\nbottom. In the clarified tomato juice, dissolve about 2 g of citric acid,\r\nbringing it to the same acidity as a lemon.<br><br>\r\n\r\nProceed with the creation of the second ingredient by crushing in a\r\nmortar 20 g of pink pepper. In a thick-bottomed saucepan, combine 200 g\r\nof water and bring to a boil for 15 minutes. Then strain through a\r\nV60 filter and wait for the decoction to reach room temperature. For\r\n100 g, dissolve 165 g of sugar to obtain a 65% Brix syrup.\r\nAt this point, combine the two preparations, in the indicated amounts, in a chilled fl\u00fbte\r\nwith Martin des Orsyn Ros\u00e9 Champagne, garnishing with a bubble\r\nwith some spring flower smoke."},"_links":{"self":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/mixology\/1932","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\/1777"}],"wp:attachment":[{"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/media?parent=1932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/categories?post=1932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/martindesorsyn.it\/en\/wp-json\/wp\/v2\/tags?post=1932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}