Fine, delicate bubbles glide across the palate, while aromas of tropical fruit, green apple and agave spirits rise on the nose. Mágico is the Champagne cocktail featured on Untitled, the drink list inspired by the cultural roots of the multicultural team behind Bob The Other Side, the Milan bar led by Bar Manager Cesar Araujo.
The Origins of the Champagne Cocktail
“The idea comes from Jorge Mágico González, the Salvadoran footballer who became a cult figure in the game during the 1970s and ’80s,” Araujo says. A natural talent who turned down major clubs in order to keep living by the sea. “He was a deeply free-spirited character, adored by everyone. That memory also connects with Leo, our Head Bartender, who is originally from El Salvador.”
The structure of Mágico is built around “tequila blanco on one side, clean and vegetal. On the other, pisco, which brings body and more mature aromatic notes. In between sits the El Salvador ensalada cordial, a house-made preparation using fruit and cucumber cold-infused for 24 hours. The aim is to preserve the raw ingredients’ aromatic profile while avoiding oxidation and excessive color.” Champagne enters the recipe as a choice also driven by the desire to repurpose bottles already opened during service. “We add it to the batch to give it a second life. Like someone who grows up between two countries and lives two parallel lives.”
The Mágico Recipe
Ingredients
- 300ml Tequila Blanco
- 150ml Pisco
- 300ml El Salvador Ensalada Cordial
- 150ml Champagne
- 150ml Water
Method
The Mágico cocktail is built in batch format, beginning with the El Salvador ensalada cordial, a preparation made through the cold infusion of Granny Smith apple, pineapple, mango and cucumber, vacuum-sealed and left in the refrigerator for 24 hours. Once filtered, the liquid is acidified with citric and malic acid, then balanced with sugar to achieve a fresh, citrus-driven structure. Once the tequila, pisco, cordial, Champagne and water are combined, the batch is brought to -14°C for several hours to stabilize the liquid and increase its capacity to absorb CO₂. The cocktail is then carbonated through three high-pressure charging cycles, separated by 15–20 minute pauses that allow the gas to bind more steadily to the liquid. The finished cocktail is transferred into glass bottles and kept at a very low temperature until service, preserving a fine, persistent and even effervescence from the first sip to the last.
Garnish
None.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Photo by Emanuel Florentin, location Bob The Other Side, Milan. All rights reserved
