Tuesday, 18 August 2015 00:00

The Mixology of Óscar Escobar

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Mixology by Mr. Óscar Escobar.

Our very own personal Tequila and Mezcal drink specialist. Óscar is a Super Talented, Dedicated to his Craft and Insanely Genius Mixologist. We are so proud to have him not only feature new drink recipes but also added to our line-up as one our hosts for the up-coming Mr. Latino Video Network!

His signature cocktail drinks are popular at Sacramento Mexican hot spots like Azul Mexican Food and Tequila Bar in midtown and at Tequila Museo Mayahuel near the Capitol.

His drinks are bursting with flavor, spices and zest, with inspiration from his memories that take Óscar back to his beloved native México City.

"I don't plan on just making a drink, but telling a story of where tequila comes from; how it is made and explain to the judges why the city of Tequila and its soil make it ripe for the production of tequila. Essentially, I want to tell the story of what Tequila means to Mexicanos," says Óscar.

Óscar's grandmother used to cook every single day. He still remembers the salsas, the fruits, the vegetables and the spices. Oscar wants all of those to be in a drink.

"I want a drink to bring back something of México."
- Óscar Escobar

Here are two awesome exclusive drinks from the creative Óscar Escobar. More drink recipes from Óscar will be coming soon and also in video format on The Mr. Latino Network!

FLOR DE NOPAL
* 2 oz. Tequila Blanco
* 1oz. Agave Nectar
* 1oz. Llime Juice
* 2oz. Prickly Pear Puree

METHOD:
Combine all of the ingredients into a pint glass, add ice and shake vigorously. Once they are married, serve over fresh ice and a previously rimmed glass with salt and infused chili powder and lime. Garnish with edible flowers and a thin slice of Jalapeño.

MAYAN ORCHID
* 1.5 oz. Tequila Blanco
* 1/2 oz. Joven Mezcal
* 1 oz. Agave Nectar
* 1oz. Lime Juice
* 2 oz. Jamaica Syrup (Hibiscus)

METHOD:
Combine all of the ingredients into a pint glass, add ice and shake vigorously. Once they are married, serve over fresh ice in a previously rimmed glass with salt and infused chili powder and lime. Garnish with edible flowers and a thin slice of Jalapeño.

Read 503 times Last modified on Tuesday, 18 August 2015 20:57

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