• 7 months ago
¡Bienvenidos a un nuevo “Behind the Chef”! ‍

En esta ocasión, entraremos en el fascinante mundo del chef @oswaldo.oliva.rico de @antesala.cdmx . Además de ser un mago en la cocina y la coctelería, descubrimos su pasión por la lectura, donde encuentra inspiración fuera de la cocina.

Con un buen café en mano, siempre busca nuevas perspectivas y conocimientos en libros de todo tipo. ☕️

Hoy nos comparte su receta del “Sgroppino”, una deliciosa conexión entre su amor por la mixología y su mundo de la lectura.

#BehindTheChef #Cocktail #Libros #BookLovers #Mixología #Bar #GourmetDeMéxico
Transcript
00:00My side B is reading, with the condition that the things that I read should not be directly related to the kitchen.
00:07My routine is, I think, very simple as far as it goes.
00:11I like to start the day with a good cup of coffee.
00:13I like to get there and ask, what should I try today?
00:17And then, that's my coffee of the day, right?
00:20So, one less thing I have to decide.
00:22And the adventure they propose to me is always something very unique.
00:27We are in Antezala.
00:29Antezala is a cocktail bar that joined the L'Orea ecosystem last year.
00:35The recipe that we are going to prepare today connects with the world of reading that I mentioned before in a very interesting way.
00:45The cocktail that we are preparing is called Esgropino.
00:48And what is a base of mezcal sorbet with tangerine.
00:52We make a sorbet from this herb that is combined with mezcal.
00:56And during the service, we assemble it by hand with a whisk, with prosecco and with mezcal.
01:05The garnish that we are going to prepare are very thin slices of the scoby of the kombuchas.
01:12We make many ferments.
01:15And this malic acid that the scoby contains explodes in the mouth through a texture that is almost like crunchy.
01:25It is very important to draw lines to other areas.