[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fg1Go8as1otiVKPly3wG0O1cRZOD7c7FAikaSVCrnXzw":3},{"guia":4,"relacionadas":223},{"cuerpo":5,"extracto":205,"imagen":209,"metaDescripcion":210,"slug":213,"tema":214,"titulo":215,"tituloSeo":219,"updatedAt":222},{"_type":6,"en":7,"es":108},"localeBlocks",[8,19,28,36,44,52,60,68,76,84,92,100],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k373","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k374","span",[],"Smoking has become the favourite visual flourish on modern menus, which is exactly why it is so often done badly. The key is understanding that the smoke is not there to flavour the liquid, but to fill the space between the surface of the drink and the drinker's nose with aroma.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k375",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k376",[],"Three ways to do it",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k377",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k378",[],"A smoking gun with a cloche or an inverted glass is the most controllable. You generate the smoke separately and decide exactly how much goes in and how long it stays. It is the option if you plan to smoke regularly.",[],{"_key":37,"_type":10,"children":38,"markDefs":43,"style":18},"k379",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k380",[],"A burnt wood chip under an inverted glass costs nothing and works just as well. Light the chip on a heatproof surface, cover it with the upside-down glass and wait for it to fill. Then flip it over and pour the drink in.",[],{"_key":45,"_type":10,"children":46,"markDefs":51,"style":18},"k381",[47],{"_key":48,"_type":14,"marks":49,"text":50},"k382",[],"A torched garnish is the subtlest: a singed rosemary sprig or a flamed orange peel. It does not smoke the drink, it perfumes it. In many cases that is exactly the right dose.",[],{"_key":53,"_type":10,"children":54,"markDefs":59,"style":27},"k383",[55],{"_key":56,"_type":14,"marks":57,"text":58},"k384",[],"How much is enough",[],{"_key":61,"_type":10,"children":62,"markDefs":67,"style":18},"k385",[63],{"_key":64,"_type":14,"marks":65,"text":66},"k386",[],"Ten to twenty seconds of contact. The glass should be left with a faint veil, not opaque. If lifting the cloche releases a billowing cloud that takes a while to clear, you have overdone it and the drink will taste of ash.",[],{"_key":69,"_type":10,"children":70,"markDefs":75,"style":18},"k387",[71],{"_key":72,"_type":14,"marks":73,"text":74},"k388",[],"Smoke the empty glass, not the liquid. Alcohol absorbs smoke compounds unevenly and very quickly, and once they are in there is no going back. With the glass, the aroma clings to the walls and releases gradually as the drink is consumed.",[],{"_key":77,"_type":10,"children":78,"markDefs":83,"style":27},"k389",[79],{"_key":80,"_type":14,"marks":81,"text":82},"k390",[],"Which wood to use",[],{"_key":85,"_type":10,"children":86,"markDefs":91,"style":18},"k391",[87],{"_key":88,"_type":14,"marks":89,"text":90},"k392",[],"Cherry and apple give a sweet, gentle smoke that suits agave and rum. Oak and hickory are far more intense and can stand up to whiskey. Never use resinous woods like pine: the smoke turns bitter with a turpentine edge.",[],{"_key":93,"_type":10,"children":94,"markDefs":99,"style":27},"k393",[95],{"_key":96,"_type":14,"marks":97,"text":98},"k394",[],"Safety",[],{"_key":101,"_type":10,"children":102,"markDefs":107,"style":18},"k395",[103],{"_key":104,"_type":14,"marks":105,"text":106},"k396",[],"Always work in a ventilated space and on a heatproof surface. Keep the flame away from open bottles: high-proof alcohol vapours catch easily. And before putting anything away, make sure the embers are completely out.",[],[109,117,125,133,141,149,157,165,173,181,189,197],{"_key":110,"_type":10,"children":111,"markDefs":116,"style":18},"k349",[112],{"_key":113,"_type":14,"marks":114,"text":115},"k350",[],"Ahumar se ha vuelto el recurso visual favorito de las cartas modernas, y por eso se hace mal muy a menudo. La clave está en entender que el humo no está ahí para dar sabor al líquido, sino para llenar de aroma el espacio entre la superficie del trago y la nariz de quien lo bebe.",[],{"_key":118,"_type":10,"children":119,"markDefs":124,"style":27},"k351",[120],{"_key":121,"_type":14,"marks":122,"text":123},"k352",[],"Tres formas de hacerlo",[],{"_key":126,"_type":10,"children":127,"markDefs":132,"style":18},"k353",[128],{"_key":129,"_type":14,"marks":130,"text":131},"k354",[],"La pistola de humo con una campana o un vaso invertido es la más controlable. Generas el humo aparte y decides exactamente cuánto entra y cuánto tiempo permanece. Es la opción si vas a ahumar con frecuencia.",[],{"_key":134,"_type":10,"children":135,"markDefs":140,"style":18},"k355",[136],{"_key":137,"_type":14,"marks":138,"text":139},"k356",[],"La viruta de madera quemada bajo un vaso invertido no cuesta nada y funciona igual de bien. Enciendes la viruta sobre una superficie resistente, tapas con el vaso boca abajo y esperas a que se llene. Luego le das la vuelta y sirves dentro.",[],{"_key":142,"_type":10,"children":143,"markDefs":148,"style":18},"k357",[144],{"_key":145,"_type":14,"marks":146,"text":147},"k358",[],"La guarnición quemada es la más sutil: una rama de romero chamuscada o una piel de naranja flameada. No ahúma el trago, lo perfuma. Para muchos casos es exactamente la dosis correcta.",[],{"_key":150,"_type":10,"children":151,"markDefs":156,"style":27},"k359",[152],{"_key":153,"_type":14,"marks":154,"text":155},"k360",[],"Cuánto es suficiente",[],{"_key":158,"_type":10,"children":159,"markDefs":164,"style":18},"k361",[160],{"_key":161,"_type":14,"marks":162,"text":163},"k362",[],"Entre diez y veinte segundos de contacto. El vaso debe quedar con un velo tenue, no opaco. Si al levantar la campana el humo sale a borbotones y tarda en disiparse, te has pasado y el trago va a saber a ceniza.",[],{"_key":166,"_type":10,"children":167,"markDefs":172,"style":18},"k363",[168],{"_key":169,"_type":14,"marks":170,"text":171},"k364",[],"Ahuma el vaso vacío, no el líquido. El alcohol absorbe los compuestos del humo de forma desigual y muy rápida, y una vez dentro no hay marcha atrás. Con el vaso, el aroma queda en las paredes y se libera poco a poco mientras se bebe.",[],{"_key":174,"_type":10,"children":175,"markDefs":180,"style":27},"k365",[176],{"_key":177,"_type":14,"marks":178,"text":179},"k366",[],"Qué madera usar",[],{"_key":182,"_type":10,"children":183,"markDefs":188,"style":18},"k367",[184],{"_key":185,"_type":14,"marks":186,"text":187},"k368",[],"Cerezo y manzano dan un humo dulce y suave que acompaña bien al agave y al ron. Roble y nogal americano son mucho más intensos y aguantan el carácter de un whisky. Nunca uses maderas resinosas como el pino: el humo sale amargo y con un fondo a trementina.",[],{"_key":190,"_type":10,"children":191,"markDefs":196,"style":27},"k369",[192],{"_key":193,"_type":14,"marks":194,"text":195},"k370",[],"Seguridad",[],{"_key":198,"_type":10,"children":199,"markDefs":204,"style":18},"k371",[200],{"_key":201,"_type":14,"marks":202,"text":203},"k372",[],"Trabaja siempre en un espacio ventilado y sobre una superficie que resista el calor. Aleja la llama de las botellas abiertas: los vapores del alcohol de alta graduación prenden con facilidad. Y antes de guardar nada, asegúrate de que las brasas están completamente apagadas.",[],{"_type":206,"en":207,"es":208},"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\u002Fad2f9fd7546699186109014c0316df94d0ae64da-1672x941.png",{"_type":206,"en":211,"es":212},"Three ways to do it, from a smoking gun to wood chips under a glass. Ten to twenty seconds is enough, and you smoke the empty glass, never the liquid.","Tres formas de hacerlo, de la pistola de humo a la viruta bajo un vaso. Entre diez y veinte segundos bastan, y se ahúma el vaso vacío, nunca el líquido.","como-ahumar-un-coctel","techniques",{"_type":216,"en":217,"es":218},"localeString","How to smoke a cocktail","Cómo ahumar un cóctel",{"_type":216,"en":220,"es":221},"How to smoke a drink at home","Cómo ahumar un cóctel en casa","2026-08-28T01:23:42Z",[224,233,242],{"extracto":225,"miniatura":228,"slug":229,"tema":214,"titulo":230},{"_type":206,"en":226,"es":227},"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":216,"en":231,"es":232},"Ice: the ingredient nobody measures","El hielo: el ingrediente que nadie mide",{"extracto":234,"miniatura":237,"slug":238,"tema":214,"titulo":239},{"_type":206,"en":235,"es":236},"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":216,"en":240,"es":241},"What a twist means in cocktails","Qué es un twist en coctelería",{"extracto":243,"miniatura":246,"slug":247,"tema":214,"titulo":248},{"_type":206,"en":244,"es":245},"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":216,"en":249,"es":250},"Which vermouth to use in each cocktail","Qué vermut usar en cada cóctel"]