[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f3TtHqv_0FUj3Jeco53LBOaEOud1713-NRNC1JqFjfvo":3},{"articulo":4,"relacionados":319},{"cuerpo":5,"extracto":301,"fecha":305,"imagen":306,"metaDescripcion":307,"slug":310,"titulo":311,"tituloSeo":315,"updatedAt":318},{"_type":6,"en":7,"es":156},"localeBlocks",[8,19,28,36,44,52,60,68,76,84,92,100,108,116,124,132,140,148],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k113","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k114","span",[],"Sustainable mixology has gone from niche label to the standard way of working in many of the world's best bars. What is interesting is that it did not arrive through environmental pressure, but through a far more uncomfortable observation: what was being thrown away tasted better than much of what was being served.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k115",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k116",[],"The problem starts in the bin",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k117",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k118",[],"Do the maths for any given night. A busy bar squeezes between two and three hundred limes. From each one it uses about twenty millilitres of juice and discards the entire peel.",[],{"_key":37,"_type":10,"children":38,"markDefs":43,"style":18},"k119",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k120",[],"The catch is that the aroma of a citrus fruit is not in the juice: it is in the essential oils of the peel. That is why an orange twist transforms an entire Old Fashioned while a few drops of juice would do nothing. Put another way, bars spent a century keeping the acidic water and binning the perfume.",[],{"_key":45,"_type":10,"children":46,"markDefs":51,"style":27},"k121",[47],{"_key":48,"_type":14,"marks":49,"text":50},"k122",[],"Oleo saccharum: sugar that steals oils",[],{"_key":53,"_type":10,"children":54,"markDefs":59,"style":18},"k123",[55],{"_key":56,"_type":14,"marks":57,"text":58},"k124",[],"The technique that solved it is three hundred years old and has a Latin name. Citrus peels are covered in sugar and left to sit. The sugar draws the oils out of the skin by osmosis until it dissolves into them, and after a day what was peel and sugar has become a dense, perfumed syrup.",[],{"_key":61,"_type":10,"children":62,"markDefs":67,"style":18},"k125",[63],{"_key":64,"_type":14,"marks":65,"text":66},"k126",[],"It requires no equipment and no experience. After squeezing tonight's limes, keep the peels, cover them in sugar in a jar and leave it in the fridge until tomorrow. When you strain it you will have a citrus syrup with an intensity no shop-bought product comes close to matching. And you made it out of rubbish.",[],{"_key":69,"_type":10,"children":70,"markDefs":75,"style":27},"k127",[71],{"_key":72,"_type":14,"marks":73,"text":74},"k128",[],"The citrus that yields eight times more",[],{"_key":77,"_type":10,"children":78,"markDefs":83,"style":18},"k129",[79],{"_key":80,"_type":14,"marks":81,"text":82},"k130",[],"The next turn of the screw is called super juice, and it is where sustainability stops being a gesture and becomes economics. You start from the peel, add water and a blend of citric and malic acid that reproduces the fruit's acid profile. The result is a juice with the same flavour and the same acidity, but several times the yield per piece of fruit.",[],{"_key":85,"_type":10,"children":86,"markDefs":91,"style":18},"k131",[87],{"_key":88,"_type":14,"marks":89,"text":90},"k132",[],"Bar programmes that have adopted this kind of acid-adjusted citrus made from peels report margin increases of up to twenty percent. That is the real reason the technique spread so quickly: you do not win over the accountant by talking about the planet, you win them over by showing them the fruit invoice.",[],{"_key":93,"_type":10,"children":94,"markDefs":99,"style":27},"k133",[95],{"_key":96,"_type":14,"marks":97,"text":98},"k134",[],"And everything else works too",[],{"_key":101,"_type":10,"children":102,"markDefs":107,"style":18},"k135",[103],{"_key":104,"_type":14,"marks":105,"text":106},"k136",[],"Once you change how you look at it, the rest follows. Herb stems, thrown out by habit, hold more essential oil than the leaves and are perfect steeped in syrups or bitters. Mango stones and apple cores become syrup bases and shrubs. Fruit too ripe to garnish with is exactly the fruit that works best in a cordial.",[],{"_key":109,"_type":10,"children":110,"markDefs":115,"style":18},"k137",[111],{"_key":112,"_type":14,"marks":113,"text":114},"k138",[],"Some bars have closed the loop entirely: the solids left over from the oleo saccharum are composted, and that compost grows the herbs that will end up garnishing next season's drinks.",[],{"_key":117,"_type":10,"children":118,"markDefs":123,"style":27},"k139",[119],{"_key":120,"_type":14,"marks":121,"text":122},"k140",[],"The line between sustainable and posturing",[],{"_key":125,"_type":10,"children":126,"markDefs":131,"style":18},"k141",[127],{"_key":128,"_type":14,"marks":129,"text":130},"k142",[],"It is worth saying, because the label is starting to be used far too freely: a bar that advertises its zero-waste commitment while flying in fruit and serving every drink with three disposable garnishes is not being sustainable, it is doing marketing.",[],{"_key":133,"_type":10,"children":134,"markDefs":139,"style":18},"k143",[135],{"_key":136,"_type":14,"marks":137,"text":138},"k144",[],"The honest measure is simple and cannot be dressed up: what goes out the back door at the end of the night. Everything else — the copy on the menu, the certificate on the wall — is decoration.",[],{"_key":141,"_type":10,"children":142,"markDefs":147,"style":27},"k145",[143],{"_key":144,"_type":14,"marks":145,"text":146},"k146",[],"Start tonight",[],{"_key":149,"_type":10,"children":150,"markDefs":155,"style":18},"k147",[151],{"_key":152,"_type":14,"marks":153,"text":154},"k148",[],"You do not need to rethink your bar. The next time you make something with lime, do not bin the peels: cover them in sugar and put them away. Tomorrow you will have an ingredient no shop sells, and you will have understood, the practical way, what all of this is about.",[],[157,165,173,181,189,197,205,213,221,229,237,245,253,261,269,277,285,293],{"_key":158,"_type":10,"children":159,"markDefs":164,"style":18},"k77",[160],{"_key":161,"_type":14,"marks":162,"text":163},"k78",[],"La coctelería sostenible dejó de ser una etiqueta de nicho para convertirse en la forma normal de trabajar en buena parte de los mejores bares del mundo. Y lo interesante es que no llegó por presión ecológica, sino por una observación mucho más incómoda: lo que se estaba tirando sabía mejor que buena parte de lo que se estaba sirviendo.",[],{"_key":166,"_type":10,"children":167,"markDefs":172,"style":27},"k79",[168],{"_key":169,"_type":14,"marks":170,"text":171},"k80",[],"El problema empieza en el cubo de la basura",[],{"_key":174,"_type":10,"children":175,"markDefs":180,"style":18},"k81",[176],{"_key":177,"_type":14,"marks":178,"text":179},"k82",[],"Haz la cuenta de una noche cualquiera. Un bar con movimiento exprime entre doscientas y trescientas limas. De cada una aprovecha unos veinte mililitros de zumo y descarta la cáscara entera.",[],{"_key":182,"_type":10,"children":183,"markDefs":188,"style":18},"k83",[184],{"_key":185,"_type":14,"marks":186,"text":187},"k84",[],"El detalle es que el aroma de un cítrico no está en el zumo: está en los aceites esenciales de la piel. Por eso un twist de naranja cambia un Old Fashioned entero y unas gotas de zumo no harían nada. Dicho de otro modo, los bares llevaban un siglo quedándose con el agua ácida y tirando el perfume.",[],{"_key":190,"_type":10,"children":191,"markDefs":196,"style":27},"k85",[192],{"_key":193,"_type":14,"marks":194,"text":195},"k86",[],"Oleo saccharum: azúcar que roba aceites",[],{"_key":198,"_type":10,"children":199,"markDefs":204,"style":18},"k87",[200],{"_key":201,"_type":14,"marks":202,"text":203},"k88",[],"La técnica que resolvió eso tiene trescientos años y un nombre en latín. Se cubren las cáscaras de cítrico con azúcar y se dejan reposar. El azúcar va extrayendo por ósmosis los aceites de la piel hasta disolverse en ellos, y al cabo de un día lo que había era cáscara y azúcar se ha convertido en un sirope denso y perfumado.",[],{"_key":206,"_type":10,"children":207,"markDefs":212,"style":18},"k89",[208],{"_key":209,"_type":14,"marks":210,"text":211},"k90",[],"No hace falta equipo ni experiencia. Después de exprimir las limas de esta noche, guarda las cáscaras, cúbrelas de azúcar en un tarro y déjalo en la nevera hasta mañana. Al colarlo tendrás un sirope cítrico con una intensidad que ningún producto comprado se acerca a igualar. Y lo has hecho con basura.",[],{"_key":214,"_type":10,"children":215,"markDefs":220,"style":27},"k91",[216],{"_key":217,"_type":14,"marks":218,"text":219},"k92",[],"El cítrico que rinde ocho veces más",[],{"_key":222,"_type":10,"children":223,"markDefs":228,"style":18},"k93",[224],{"_key":225,"_type":14,"marks":226,"text":227},"k94",[],"La siguiente vuelta de tuerca se llama super juice y es donde la sostenibilidad deja de ser un gesto y se vuelve economía. Se parte de la cáscara, se le añade agua y una mezcla de ácido cítrico y málico que reproduce el perfil ácido de la fruta. El resultado es un zumo con el mismo sabor y la misma acidez, pero multiplicando varias veces el rendimiento de cada pieza.",[],{"_key":230,"_type":10,"children":231,"markDefs":236,"style":18},"k95",[232],{"_key":233,"_type":14,"marks":234,"text":235},"k96",[],"Los programas de barra que han implantado este tipo de cítrico ajustado a partir de cáscaras reportan aumentos de margen de hasta un veinte por ciento. Ese es el motivo real por el que la técnica se extendió tan rápido: no convence al contable hablándole del planeta, lo convences enseñándole la factura de la fruta.",[],{"_key":238,"_type":10,"children":239,"markDefs":244,"style":27},"k97",[240],{"_key":241,"_type":14,"marks":242,"text":243},"k98",[],"Y todo lo demás también sirve",[],{"_key":246,"_type":10,"children":247,"markDefs":252,"style":18},"k99",[248],{"_key":249,"_type":14,"marks":250,"text":251},"k100",[],"Una vez cambias la mirada, el resto cae solo. Los tallos de las hierbas, que se tiran por costumbre, tienen más aceite esencial que las hojas y van perfectos macerados en siropes o amargos. Los huesos de mango y los corazones de manzana se convierten en bases de sirope y en shrubs. La fruta demasiado madura para decorar es exactamente la que mejor funciona en un cordial.",[],{"_key":254,"_type":10,"children":255,"markDefs":260,"style":18},"k101",[256],{"_key":257,"_type":14,"marks":258,"text":259},"k102",[],"Algunos bares han cerrado el círculo del todo: los sólidos que sobran del oleo saccharum se compostan, y con ese compost se cultivan las hierbas que acabarán decorando los tragos de la temporada siguiente.",[],{"_key":262,"_type":10,"children":263,"markDefs":268,"style":27},"k103",[264],{"_key":265,"_type":14,"marks":266,"text":267},"k104",[],"La línea entre sostenible y postureo",[],{"_key":270,"_type":10,"children":271,"markDefs":276,"style":18},"k105",[272],{"_key":273,"_type":14,"marks":274,"text":275},"k106",[],"Conviene decirlo, porque la etiqueta empieza a usarse con demasiada alegría: un bar que anuncia su compromiso zero waste mientras importa fruta por avión y sirve cada trago con tres guarniciones desechables no está siendo sostenible, está haciendo marketing.",[],{"_key":278,"_type":10,"children":279,"markDefs":284,"style":18},"k107",[280],{"_key":281,"_type":14,"marks":282,"text":283},"k108",[],"La medida honesta es sencilla y no se puede maquillar: qué sale por la puerta de atrás al final de la noche. Todo lo demás —el discurso en la carta, el certificado en la pared— es accesorio.",[],{"_key":286,"_type":10,"children":287,"markDefs":292,"style":27},"k109",[288],{"_key":289,"_type":14,"marks":290,"text":291},"k110",[],"Empieza esta noche",[],{"_key":294,"_type":10,"children":295,"markDefs":300,"style":18},"k111",[296],{"_key":297,"_type":14,"marks":298,"text":299},"k112",[],"No necesitas replantear tu barra. La próxima vez que prepares algo con lima, no tires las cáscaras: cúbrelas de azúcar y guárdalas. Mañana tendrás un ingrediente que no se compra en ninguna tienda y habrás entendido, por la vía práctica, de qué va todo esto.",[],{"_type":302,"en":303,"es":304},"localeText","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",{"_type":302,"en":308,"es":309},"A bar juices three hundred limes a night and bins the most aromatic part. What oleo saccharum is, how to make it at home, and why citrus goes eight times further.","Un bar exprime trescientas limas por noche y tira lo más aromático. Qué es el oleo saccharum, cómo hacerlo en casa y por qué el cítrico rinde ocho veces más.","cocteleria-sostenible-la-tendencia-de-2026",{"_type":312,"en":313,"es":314},"localeString","Sustainable mixology: the 2026 trend","Coctelería sostenible: la tendencia de 2026",{"_type":312,"en":316,"es":317},"Sustainable mixology: what it is","Coctelería sostenible: qué es","2026-08-28T01:23:42Z",[320,330,340],{"extracto":321,"fecha":324,"imagen":325,"slug":326,"titulo":327},{"_type":302,"en":322,"es":323},"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":312,"en":328,"es":329},"Umami reaches the bar","El umami llega a la barra",{"extracto":331,"fecha":334,"imagen":335,"slug":336,"titulo":337},{"_type":302,"en":332,"es":333},"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":312,"en":338,"es":339},"Back to the classics","Volviendo a los clásicos",{"extracto":341,"fecha":344,"imagen":345,"slug":346,"titulo":347},{"_type":302,"en":342,"es":343},"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":312,"en":348,"es":349},"Drinking less, drinking better","Beber menos y beber mejor"]