In New York City, the US Open is getting underway, and Dobel Tequila, the Official Tequila of the famed tennis tournament, is back courtside for the fourth year in a row.
This year, Dobel is going beyond the cocktails and partnering once again with one of New York City’s most exquisite upscale and energetic dining experiences, Oyamel by José Andrés Group.
Together, Dobel and Oyamel have curated a vibrant US Open menu featuring two signature Dobel cocktails. The drinks will be available at the USTA Billie Jean King National Tennis Center and at Oyamel in Hudson Yards for the duration of the three-week tournament. “This partnership is really important to us because when we look at the US Open, we look at the fact that we are the first official tequila brand to partner, and now we’re on year number four,” Dobel Brand Ambassador Katie Black said.
For Johannus “Jopus” Grevelink, the Senior Beverage Director at José Andrés Group, partnering with Dobel has been a dream. “Dobel to me is the most natural product,” he said. “Working with Andrés, he always says if I’m using a tequila that just tastes like tequila, I’m not really bringing any pride to our program. So the idea is that what we’re using should taste like the plant that it comes from. I’m in love with this food and these cocktails because the tequila really speaks for itself.”
The indulgent tasting menu began with The Ace Paloma, a delectable fruity cocktail made with Dobel’s award-winning Diamante Cristalino Tequila. The drink consists of lime juice, grapefruit soda and black lava salt, finished with a grapefruit wedge. “It’s like one of the most straightforward cocktails to order,” Grevelink said. “It’s basically like an SOS. If you go to the local bar and you know that they’re absolutely getting slammed with tickets, order a Paloma, and you’ll see their smile because that’s a favorite.”
Beyond a fan-favorite drink, the Paloma is also an ode to Dobel’s Mexican roots. “The Paloma is also a tie back into Mexico. It is a massive cocktail. It started in Mexico,” Black said. “It’s the attention to detail, and at every step, from build to bottle, we have our eyes and hands on it.”
(Courtesy Dobel)
Following the refreshing fruity drink, the tasting menu began. Guests wet their palates with the Jitoma y Tomate Salad Bite, a whimsical tomato and watermelon salad with goat cheese and mint.
Next came massive heaps of Oyamel’s signature Guacamole & Chips for the table. The freshly made dish features green tomatillo, serrano chile and crumbled queso fresco, served with crispy tortilla chips, of course. These openers were just the beginning. The main dishes included Chilorio Nachos with tender beef chilorio, smoky chipotle salsa and creamy nacho cheese. For a different flavor and texture, there were the Tacos Chilorio for those who prefer their tender beef wrapped in warm corn tortillas.
During the tasting, Dobel had another trick up their sleeve with The Cucumber Slice cocktail. The thirst-quenching beverage includes cucumber, serrano, lime and elderflower and has its own special ingredient: the newly developed Dobel Tahonoa Organico. This totally organic tequila isn’t even available nationwide just yet. However, for those who can get their lips on it, it’s an extra special treat. The distilled spirit is a modern-day interpretation of what tequila tasted like when it was first introduced in the 18th century.
“This is our newest product on the line, and [Dobel Diamante Cristalino] is our first product on the line,” Black said. “For me, it really feels like a love letter to the generations before. Many of the traditions we did for this are very similar to what was done 11 generations ago. This is like the direct reflection of the tequila plant, which is beautiful. The plant you can only use one time. It’s so sacred. There’s a huge difference in the process, and it’s just those little tweaks. It’s just the milling and the fermentation that change it.”
(Courtesy Dobel)
Grevelink shared another secret ingredient that makes the tart and invigorating cocktail such a standout, especially when lime isn’t readily available or needed in massive quantities. “I use something called Supasawa,” he said. “It’s one of my secret tricks. We use it in a lot of our airport lounges. We use it in our stadium in Washington, DC. It’s a melting acid liquid. It has this beautiful way of really getting citrus straight to the palate. It’s also incredibly sustainable. There’s never a perfect substitute for fresh lime juice, but I’m very excited to have it.”
(Photo by The Knockturnal)
The US Open tasting menu concluded with one of Oyamel’s most beloved desserts. Chueeos con Chocolate. A perfect sweet treat of churros coated in sugar and cinnamon, with a side of hot chocolate for dipping. While the churros won’t be available at the Dobel Tequila Club, US Open attendees will be able to order the rest of the tasting menu, including The Ace Paloma and The Cucumber Slice. It’s the perfect way to enjoy exceptional food and cocktails while tuning in to the rhythmic, absorbing experience of high-level tennis. As Grevelink perfectly stated, “Our end goal is for people to sit at our table and enjoy food and drink.”
