[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fM7OANZMfVWcp643y0yQ4rsfnDqbb9JF2sBNHZoUJeeo":3,"portada-settings":125},[4,16,26,35,44,54,63,72,81,90,99,108,117],{"extracto":5,"miniatura":9,"slug":10,"tema":11,"titulo":12},{"_type":6,"en":7,"es":8},"localeText","Smoke is aroma, not flavour. Applied well it transforms a spirit-forward drink; applied too freely it turns it into an ashtray nobody wants a second sip of.","El humo es aroma, no sabor. Bien aplicado transforma un trago de destilado; con la mano demasiado suelta lo convierte en un cenicero del que nadie quiere el segundo sorbo.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F0d5a28eb9260527cb0c3913d7d9a181363930b9c-300x300.png","como-ahumar-un-coctel","techniques",{"_type":13,"en":14,"es":15},"localeString","How to smoke a cocktail","Cómo ahumar un cóctel",{"extracto":17,"miniatura":20,"slug":21,"tema":22,"titulo":23},{"_type":6,"en":18,"es":19},"A drink served up has nothing keeping it cold except the glass itself. A room-temperature glass undoes everything you did before it.","Un trago servido sin hielo no tiene nada que lo mantenga frío salvo el propio cristal. Una copa a temperatura ambiente se lleva por delante todo el trabajo anterior.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F1d7141a2f716a16c4132b8037cf42675725c9bf2-300x300.png","como-enfriar-la-cristaleria-y-por-que-importa","glassware",{"_type":13,"en":24,"es":25},"How to chill your glassware, and why it matters","Cómo enfriar la cristalería y por qué importa",{"extracto":27,"miniatura":30,"slug":31,"tema":11,"titulo":32},{"_type":6,"en":28,"es":29},"Chill, dilute, aerate and integrate, all in twelve seconds. What to shake and what to stir, why more ice means less watering down, and how to know when it is done.","Enfriar, diluir, airear e integrar, todo en doce segundos. Qué se agita y qué se remueve, por qué más hielo aguada menos y cómo saber que ya está.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fde454a553207b81f83035cdd4becc8876765ea57-300x300.png","como-hacer-un-shake-perfecto",{"_type":13,"en":33,"es":34},"How to shake a cocktail properly","Cómo hacer un shake perfecto",{"extracto":36,"miniatura":39,"slug":40,"tema":11,"titulo":41},{"_type":6,"en":37,"es":38},"It is the only ingredient that keeps working after you serve. Its size, its temperature and even its clarity decide whether the drink holds for twenty minutes or waters down in five.","Es el único ingrediente que sigue actuando después de servir. Su tamaño, su temperatura y hasta su transparencia deciden si el trago aguanta veinte minutos o se aguada en cinco.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7392a01500899dad3dd4b3d48c21a8d376b23162-1254x1254.png","el-hielo-el-ingrediente-que-nadie-mide",{"_type":13,"en":42,"es":43},"Ice: the ingredient nobody measures","El hielo: el ingrediente que nadie mide",{"extracto":45,"miniatura":48,"slug":49,"tema":50,"titulo":51},{"_type":6,"en":46,"es":47},"Measuring is not for beginners: it is what the best bars in the world do. Ten millilitres too much lime is not a ten per cent error, it is a different drink.","Medir no es de novatos: es lo que hacen las mejores barras del mundo. Diez mililitros de más en la lima no son un error del diez por ciento, son otro trago.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F18e7b1b50ee0cfb7a42288583a1351ffba8f7fd2-1672x941.png","el-jigger-mide-como-profesional","tools",{"_type":13,"en":52,"es":53},"The jigger: measure like a pro","El jigger: mide como profesional",{"extracto":55,"miniatura":58,"slug":59,"tema":50,"titulo":60},{"_type":6,"en":56,"es":57},"For drinks made only of spirits, stirring is not a gentler alternative to shaking: it is the only correct technique. And it is done wrong almost every time.","Para los tragos que solo llevan destilados, remover no es una alternativa suave al agitado: es la única técnica correcta. Y se hace mal casi siempre.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7f9c0b4c7289fc48cd5fb10f8c8019907eed9b48-500x500.png","el-vaso-mezclador-y-la-cuchara-de-bar",{"_type":13,"en":61,"es":62},"The mixing glass and the bar spoon","El vaso mezclador y la cuchara de bar",{"extracto":64,"miniatura":67,"slug":68,"tema":50,"titulo":69},{"_type":6,"en":65,"es":66},"Three designs, three philosophies. Which one suits what you make, how to seal it so it does not burst mid-shake, and why the three-piece will betray you sooner or later.","Tres diseños, tres filosofías. Cuál conviene según lo que prepares, cómo sellarla para que no se abra a media agitada y por qué la de tres piezas te va a traicionar tarde o temprano.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F44e3b6a9adf4ce49caf3023b7e68ad8db986efce-300x300.png","la-coctelera-boston-cobbler-y-francesa",{"_type":13,"en":70,"es":71},"The shaker: Boston, cobbler and French","La coctelera: Boston, cobbler y francesa",{"extracto":73,"miniatura":76,"slug":77,"tema":22,"titulo":78},{"_type":6,"en":74,"es":75},"You do not need a full cabinet. Six well-chosen pieces will serve almost any classic properly, and there is one you probably already own that you can skip.","No necesitas una vitrina llena. Con seis piezas bien elegidas puedes servir correctamente casi cualquier clásico, y sobra una que probablemente ya tengas.",null,"los-seis-vasos-que-resuelven-cualquier-carta",{"_type":13,"en":79,"es":80},"The six glasses that cover any menu","Los seis vasos que resuelven cualquier carta",{"extracto":82,"miniatura":85,"slug":86,"tema":22,"titulo":87},{"_type":6,"en":83,"es":84},"It is not about looks. The mouth, the stem and the thickness of the glass change the aroma reaching your nose, the temperature five minutes in, and even how strong the drink tastes.","No es una cuestión estética. La boca, el tallo y el grosor del cristal modifican el aroma que llega a la nariz, la temperatura a los cinco minutos y hasta la percepción del alcohol.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ffe9e8f9e3755d49675c5c1b54b10d7ee0661bf91-300x300.png","por-que-la-forma-de-la-copa-cambia-el-trago",{"_type":13,"en":88,"es":89},"Why the shape of the glass changes the drink","Por qué la forma de la copa cambia el trago",{"extracto":91,"miniatura":94,"slug":95,"tema":11,"titulo":96},{"_type":6,"en":92,"es":93},"The word means two different things: the citrus peel twisted over the drink, and the variation on a classic. Here are both, and how to do each one properly.","La palabra significa dos cosas distintas: la piel de cítrico que se retuerce sobre el trago y la variación de un clásico. Aquí están las dos, y cómo hacer bien cada una.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fa361797d5c8cb5229360a571e96a7a117306f4ac-1122x1402.png","que-es-un-twist",{"_type":13,"en":97,"es":98},"What a twist means in cocktails","Qué es un twist en coctelería",{"extracto":100,"miniatura":103,"slug":104,"tema":11,"titulo":105},{"_type":6,"en":101,"es":102},"Red, dry or bianco, how much each classic takes, what to do without it, and why an open bottle ruins more cocktails than anything else.","Rojo, seco o blanco, cuánto lleva cada clásico, qué hacer si no tienes y por qué una botella abierta arruina más cócteles que ninguna otra cosa.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fdd75e3f1796062b3c60bac64d0d09064efc6d6cc-1122x1402.png","que-vermut-usar",{"_type":13,"en":106,"es":107},"Which vermouth to use in each cocktail","Qué vermut usar en cada cóctel",{"extracto":109,"miniatura":112,"slug":113,"tema":11,"titulo":114},{"_type":6,"en":110,"es":111},"Shop-bought syrup is sugar with preservatives and artificial flavouring. Making it at home takes five minutes, costs pennies and opens a range of flavours you cannot buy.","El sirope de tienda es azúcar con conservantes y aroma artificial. Hacerlo en casa lleva cinco minutos, cuesta céntimos y abre la puerta a un abanico de sabores que no se compran.","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fbede647cc1b52319d8a75cf89ce1829f1deb7d90-1254x1254.png","siropes-caseros-proporciones-infusiones-y-conservacion",{"_type":13,"en":115,"es":116},"Homemade syrups: ratios, infusions and shelf life","Siropes caseros: proporciones, infusiones y conservación",{"extracto":118,"miniatura":76,"slug":121,"tema":50,"titulo":122},{"_type":6,"en":119,"es":120},"Straining is not just removing ice. It is the last texture decision you make before serving, and what separates a silky drink from one with shards floating in it.","Colar no es solo separar el hielo. Es la última decisión de textura que tomas antes de servir, y la que separa un trago sedoso de uno con fragmentos flotando.","strainer-colador-fino-y-doble-colado",{"_type":13,"en":123,"es":124},"Strainer, fine mesh and double straining","Strainer, colador fino y doble colado",{"heroImagen":126,"ogAcademia":76,"ogBlog":76,"ogComunidad":76,"ogRecetas":76},"https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ffd89da8a0a171a101284cb8b2d081836a96459dd-1916x821.png"]