[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f73f7decmwM3zpmyGWxmHQylLvmxZ8s39UxSkhEgCVhs":3,"portada-settings":56},[4,16,26,36,46],{"extracto":5,"fecha":9,"imagen":10,"slug":11,"titulo":12},{"_type":6,"en":7,"es":8},"localeText","Miso, tomato water, kombu, broth. Cocktails are stepping outside the sweet-sour axis they have occupied for a century, and the Martini has become the testing ground.","Miso, agua de tomate, kombu, caldo. La coctelería está saliendo del eje dulce-ácido en el que llevaba un siglo instalada, y el Martini se ha convertido en el campo de pruebas.","2026-08-04","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ff00d40008ed95b89bf17ccfe5d8ca493b30f7611-1672x941.png","el-umami-llega-a-la-barra-cocteles-salados",{"_type":13,"en":14,"es":15},"localeString","Umami reaches the bar","El umami llega a la barra",{"extracto":17,"fecha":20,"imagen":21,"slug":22,"titulo":23},{"_type":6,"en":18,"es":19},"After a decade of smoke, tweezers and twelve ingredients per drink, the industry is reversing course. It is not nostalgia: maximalism simply stopped impressing anyone, and bars discovered that the hard part is not surprising someone, it is getting them to come back.","Tras una década de humo, pinzas y doce ingredientes por trago, el sector está dando marcha atrás. No es nostalgia: es que el maximalismo dejó de impresionar y las barras descubrieron que lo difícil no es sorprender a alguien, sino conseguir que vuelva.","2026-07-30","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F13036742842fde991740548bb11a5fbd1e8efcb5-1672x941.png","volviendo-a-los-clasicos",{"_type":13,"en":24,"es":25},"Back to the classics","Volviendo a los clásicos",{"extracto":27,"fecha":30,"imagen":31,"slug":32,"titulo":33},{"_type":6,"en":28,"es":29},"Half of consumers say they want to drink less, but they are not staying home. They are ordering something else. And the bars that understood this early are serving the most interesting drinks on their menu with no alcohol at all.","La mitad de los consumidores dice que quiere beber menos, pero no está dejando de salir. Está pidiendo otra cosa. Y las barras que lo entendieron a tiempo están sirviendo los tragos más interesantes de su carta sin una gota de alcohol.","2026-07-22","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F163edae90e3eaab0c2bf576ac6a3b4f5dd9a034f-1672x941.png","beber-menos-y-beber-mejor",{"_type":13,"en":34,"es":35},"Drinking less, drinking better","Beber menos y beber mejor",{"extracto":37,"fecha":40,"imagen":41,"slug":42,"titulo":43},{"_type":6,"en":38,"es":39},"Five people claim to have invented it and none can prove it. But a 1936 newspaper clipping, a casino in Tijuana and a clumsy translation explain its origin far better than any of the legends.","Cinco personas se atribuyen su invención y ninguna puede demostrarlo. Pero hay un recorte de periódico de 1936, un casino en Tijuana y una traducción torpe que explican el origen mucho mejor que cualquiera de las leyendas.","2026-07-10","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F59dc568a1667364062ad0e35fbabc43b9616b7e2-1080x589.png","la-verdadera-historia-del-margarita",{"_type":13,"en":44,"es":45},"The true story of the Margarita","La verdadera historia del Margarita",{"extracto":47,"fecha":50,"imagen":51,"slug":52,"titulo":53},{"_type":6,"en":48,"es":49},"A bar squeezes hundreds of limes a night and throws away the most aromatic part of the fruit. Sustainable mixology was born from noticing that, and today it is the reason some drinks taste better than they did ten years ago.","Un bar exprime cientos de limas cada noche y tira a la basura la parte más aromática de la fruta. La coctelería sostenible nació de darse cuenta de eso, y hoy es la razón por la que algunos tragos saben mejor que hace diez años.","2026-06-20","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F060b0f65ae6328d3ee69bfdb7734e4e919a5052b-1672x941.png","cocteleria-sostenible-la-tendencia-de-2026",{"_type":13,"en":54,"es":55},"Sustainable mixology: the 2026 trend","Coctelería sostenible: la tendencia de 2026",{"heroImagen":57,"ogAcademia":58,"ogBlog":58,"ogComunidad":58,"ogRecetas":58},"https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ffd89da8a0a171a101284cb8b2d081836a96459dd-1916x821.png",null]