[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$f-uJVVMH0JkTtjUIjm-X_GEZGsuptXLON6ngXz1J2nmE":3},{"guia":4,"relacionadas":607},{"cuerpo":5,"extracto":594,"imagen":598,"metaDescripcion":599,"slug":600,"tema":601,"titulo":602,"tituloSeo":599,"updatedAt":606},{"_type":6,"en":7,"es":312},"localeBlocks",[8,19,28,36,46,54,62,70,78,94,109,135,150,165,180,188,207,215,223,231,239,247,255,263,271,279,288,296,304],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k78","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k77","span",[],"Vermouth is wine, not spirit. That one sentence explains nearly everything worth knowing about it: why it spoils, why it belongs in the fridge, and why the same cocktail can taste rounded one day and stale the next without you changing anything else.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k80",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k79",[],"The three that exist",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k82",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k81",[],"A shop will offer dozens of brands, but classic cocktails need only three types.",[],{"_key":37,"_type":10,"children":38,"level":43,"listItem":44,"markDefs":45,"style":18},"k84",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k83",[],"Red, sweet or rosso. The one for whisky drinks and the Negroni family. It brings sweetness, spice and a bitter floor. If you buy only one, buy this.",1,"bullet",[],{"_key":47,"_type":10,"children":48,"level":43,"listItem":44,"markDefs":53,"style":18},"k86",[49],{"_key":50,"_type":14,"marks":51,"text":52},"k85",[],"Dry. Paler, sharper and far less sweet. It lives almost exclusively in the Dry Martini and its relatives.",[],{"_key":55,"_type":10,"children":56,"level":43,"listItem":44,"markDefs":61,"style":18},"k88",[57],{"_key":58,"_type":14,"marks":59,"text":60},"k87",[],"Bianco or blanc. Sweet like the red but floral and without the bitterness. It is not interchangeable with either of the others, whatever the colour suggests: bianco is not a dry vermouth.",[],{"_key":63,"_type":10,"children":64,"markDefs":69,"style":27},"k90",[65],{"_key":66,"_type":14,"marks":67,"text":68},"k89",[],"How much each classic takes",[],{"_key":71,"_type":10,"children":72,"markDefs":77,"style":18},"k92",[73],{"_key":74,"_type":14,"marks":75,"text":76},"k91",[],"The ratio matters more than the brand. These are the ones used by the cocktails in the recipe book:",[],{"_key":79,"_type":10,"children":80,"markDefs":90,"style":18},"k96",[81,86],{"_key":82,"_type":14,"marks":83,"text":85},"k94",[84],"k93","Manhattan",{"_key":87,"_type":14,"marks":88,"text":89},"k95",[]," — 2 parts whiskey to 1 part red vermouth. The benchmark for the whole family.",[91],{"_key":84,"_type":92,"href":93},"link","\u002Frecetas\u002Fmanhattan",{"_key":95,"_type":10,"children":96,"markDefs":106,"style":18},"k100",[97,102],{"_key":98,"_type":14,"marks":99,"text":101},"k98",[100],"k97","Rob Roy",{"_key":103,"_type":14,"marks":104,"text":105},"k99",[]," — the same ratio, with Scotch in place of rye.",[107],{"_key":100,"_type":92,"href":108},"\u002Frecetas\u002Frob-roy",{"_key":110,"_type":10,"children":111,"markDefs":130,"style":18},"k107",[112,117,121,126],{"_key":113,"_type":14,"marks":114,"text":116},"k102",[115],"k101","Negroni",{"_key":118,"_type":14,"marks":119,"text":120},"k103",[]," and ",{"_key":122,"_type":14,"marks":123,"text":125},"k105",[124],"k104","Boulevardier",{"_key":127,"_type":14,"marks":128,"text":129},"k106",[]," — equal parts, 1:1:1. Here the vermouth does not accompany, it competes as an equal.",[131,133],{"_key":115,"_type":92,"href":132},"\u002Frecetas\u002Fnegroni",{"_key":124,"_type":92,"href":134},"\u002Frecetas\u002Fboulevardier",{"_key":136,"_type":10,"children":137,"markDefs":147,"style":18},"k111",[138,143],{"_key":139,"_type":14,"marks":140,"text":142},"k109",[141],"k108","Dry Martini",{"_key":144,"_type":14,"marks":145,"text":146},"k110",[]," — 6 parts gin to 1 part dry vermouth, and some go as far as 10:1. It is the only one where the vermouth hides.",[148],{"_key":141,"_type":92,"href":149},"\u002Frecetas\u002Fdry-martini",{"_key":151,"_type":10,"children":152,"markDefs":162,"style":18},"k115",[153,158],{"_key":154,"_type":14,"marks":155,"text":157},"k113",[156],"k112","Hanky Panky",{"_key":159,"_type":14,"marks":160,"text":161},"k114",[]," — almost equal parts with the gin, plus a touch of Fernet.",[163],{"_key":156,"_type":92,"href":164},"\u002Frecetas\u002Fhanky-panky",{"_key":166,"_type":10,"children":167,"markDefs":177,"style":18},"k119",[168,173],{"_key":169,"_type":14,"marks":170,"text":172},"k117",[171],"k116","Vermouth & Tonic",{"_key":174,"_type":14,"marks":175,"text":176},"k118",[]," — here it leads: 3 parts vermouth to 4 parts tonic.",[178],{"_key":171,"_type":92,"href":179},"\u002Frecetas\u002Fvermouth-and-tonic",{"_key":181,"_type":10,"children":182,"markDefs":187,"style":27},"k121",[183],{"_key":184,"_type":14,"marks":185,"text":186},"k120",[],"The Old Fashioned has no vermouth in it",[],{"_key":189,"_type":10,"children":190,"markDefs":204,"style":18},"k126",[191,195,200],{"_key":192,"_type":14,"marks":193,"text":194},"k122",[],"Worth stating plainly, because it is one of the most repeated confusions. An ",{"_key":196,"_type":14,"marks":197,"text":199},"k124",[198],"k123","Old Fashioned",{"_key":201,"_type":14,"marks":202,"text":203},"k125",[]," is whiskey, sugar and bitters. Nothing else. Add vermouth and it stops being an Old Fashioned: it becomes, roughly, a Manhattan.",[205],{"_key":198,"_type":92,"href":206},"\u002Frecetas\u002Fold-fashioned",{"_key":208,"_type":10,"children":209,"markDefs":214,"style":18},"k128",[210],{"_key":211,"_type":14,"marks":212,"text":213},"k127",[],"The mix-up comes from both being stirred whiskey drinks served in a rocks glass, and from the Manhattan sometimes being described as “an Old Fashioned with vermouth”. They are cousins, not the same drink.",[],{"_key":216,"_type":10,"children":217,"markDefs":222,"style":27},"k130",[218],{"_key":219,"_type":14,"marks":220,"text":221},"k129",[],"If you have no vermouth",[],{"_key":224,"_type":10,"children":225,"markDefs":230,"style":18},"k132",[226],{"_key":227,"_type":14,"marks":228,"text":229},"k131",[],"There is no exact substitute, because what it contributes is a blend of wine, sugar and botanicals no other bottle provides. But there are reasonable ways out:",[],{"_key":232,"_type":10,"children":233,"level":43,"listItem":44,"markDefs":238,"style":18},"k134",[234],{"_key":235,"_type":14,"marks":236,"text":237},"k133",[],"In a Manhattan, an oloroso sherry or a sweet fortified wine gets close. Not the same, but a good drink.",[],{"_key":240,"_type":10,"children":241,"level":43,"listItem":44,"markDefs":246,"style":18},"k136",[242],{"_key":243,"_type":14,"marks":244,"text":245},"k135",[],"In a Negroni, without vermouth there is no Negroni. Make something else.",[],{"_key":248,"_type":10,"children":249,"level":43,"listItem":44,"markDefs":254,"style":18},"k138",[250],{"_key":251,"_type":14,"marks":252,"text":253},"k137",[],"In a Dry Martini, a splash of very dry white wine will get you through once. Once.",[],{"_key":256,"_type":10,"children":257,"markDefs":262,"style":27},"k140",[258],{"_key":259,"_type":14,"marks":260,"text":261},"k139",[],"What actually ruins home cocktails",[],{"_key":264,"_type":10,"children":265,"markDefs":270,"style":18},"k142",[266],{"_key":267,"_type":14,"marks":268,"text":269},"k141",[],"Here is the part almost nobody knows, and it accounts for more disappointing Manhattans than anything else: open vermouth oxidises. It is wine, and a bottle left open on the drinks shelf at room temperature is dead within a month.",[],{"_key":272,"_type":10,"children":273,"markDefs":278,"style":18},"k144",[274],{"_key":275,"_type":14,"marks":276,"text":277},"k143",[],"Three rules and the problem disappears:",[],{"_key":280,"_type":10,"children":281,"level":43,"listItem":286,"markDefs":287,"style":18},"k146",[282],{"_key":283,"_type":14,"marks":284,"text":285},"k145",[],"Once opened, into the fridge. No exceptions.","number",[],{"_key":289,"_type":10,"children":290,"level":43,"listItem":286,"markDefs":295,"style":18},"k148",[291],{"_key":292,"_type":14,"marks":293,"text":294},"k147",[],"Throw it out after a month, six weeks at the outside. If it tastes nutty or of stale caramel, you are already late.",[],{"_key":297,"_type":10,"children":298,"level":43,"listItem":286,"markDefs":303,"style":18},"k150",[299],{"_key":300,"_type":14,"marks":301,"text":302},"k149",[],"Buy small bottles if you drink little vermouth. It works out cheaper than pouring half a large one away every month.",[],{"_key":305,"_type":10,"children":306,"markDefs":311,"style":18},"k152",[307],{"_key":308,"_type":14,"marks":309,"text":310},"k151",[],"If a vermouth cocktail comes out harsh or with a stale aftertaste, check the bottle before you change the recipe. Nine times out of ten that is it.",[],[313,321,329,337,345,353,361,369,377,390,403,425,438,451,465,473,490,498,506,514,522,530,538,546,554,562,570,578,586],{"_key":314,"_type":10,"children":315,"markDefs":320,"style":18},"k2",[316],{"_key":317,"_type":14,"marks":318,"text":319},"k1",[],"El vermut es vino, no licor. Esa sola frase explica casi todo lo que hay que saber sobre él: por qué se estropea, por qué hay que guardarlo en la nevera y por qué un mismo cóctel puede salir redondo un día y rancio al siguiente sin que hayas cambiado nada más.",[],{"_key":322,"_type":10,"children":323,"markDefs":328,"style":27},"k4",[324],{"_key":325,"_type":14,"marks":326,"text":327},"k3",[],"Los tres que existen",[],{"_key":330,"_type":10,"children":331,"markDefs":336,"style":18},"k6",[332],{"_key":333,"_type":14,"marks":334,"text":335},"k5",[],"En una carta hay decenas de marcas, pero para la coctelería clásica solo hacen falta tres tipos.",[],{"_key":338,"_type":10,"children":339,"level":43,"listItem":44,"markDefs":344,"style":18},"k8",[340],{"_key":341,"_type":14,"marks":342,"text":343},"k7",[],"Rojo, dulce o rosso. Es el de los cócteles de whisky y de la familia del Negroni. Aporta dulzor, especia y un amargor de fondo. Si vas a comprar uno solo, es éste.",[],{"_key":346,"_type":10,"children":347,"level":43,"listItem":44,"markDefs":352,"style":18},"k10",[348],{"_key":349,"_type":14,"marks":350,"text":351},"k9",[],"Seco o dry. Más pálido, más ácido y bastante menos dulce. Vive casi en exclusiva en el Dry Martini y en sus parientes.",[],{"_key":354,"_type":10,"children":355,"level":43,"listItem":44,"markDefs":360,"style":18},"k12",[356],{"_key":357,"_type":14,"marks":358,"text":359},"k11",[],"Blanco o bianco. Dulce como el rojo pero floral y sin el amargor. No es intercambiable con ninguno de los otros dos, aunque el color engañe: el blanco no es un vermut seco.",[],{"_key":362,"_type":10,"children":363,"markDefs":368,"style":27},"k14",[364],{"_key":365,"_type":14,"marks":366,"text":367},"k13",[],"Cuánto lleva cada clásico",[],{"_key":370,"_type":10,"children":371,"markDefs":376,"style":18},"k16",[372],{"_key":373,"_type":14,"marks":374,"text":375},"k15",[],"La proporción importa más que la marca. Éstas son las de los cócteles del recetario que lo usan:",[],{"_key":378,"_type":10,"children":379,"markDefs":388,"style":18},"k20",[380,384],{"_key":381,"_type":14,"marks":382,"text":85},"k18",[383],"k17",{"_key":385,"_type":14,"marks":386,"text":387},"k19",[]," — 2 partes de whisky por 1 de vermut rojo. Es la referencia de la familia.",[389],{"_key":383,"_type":92,"href":93},{"_key":391,"_type":10,"children":392,"markDefs":401,"style":18},"k24",[393,397],{"_key":394,"_type":14,"marks":395,"text":101},"k22",[396],"k21",{"_key":398,"_type":14,"marks":399,"text":400},"k23",[]," — la misma proporción, con escocés en lugar de centeno.",[402],{"_key":396,"_type":92,"href":108},{"_key":404,"_type":10,"children":405,"markDefs":422,"style":18},"k31",[406,410,414,418],{"_key":407,"_type":14,"marks":408,"text":116},"k26",[409],"k25",{"_key":411,"_type":14,"marks":412,"text":413},"k27",[]," y ",{"_key":415,"_type":14,"marks":416,"text":125},"k29",[417],"k28",{"_key":419,"_type":14,"marks":420,"text":421},"k30",[]," — partes iguales, 1:1:1. Aquí el vermut no acompaña, compite de tú a tú.",[423,424],{"_key":409,"_type":92,"href":132},{"_key":417,"_type":92,"href":134},{"_key":426,"_type":10,"children":427,"markDefs":436,"style":18},"k35",[428,432],{"_key":429,"_type":14,"marks":430,"text":142},"k33",[431],"k32",{"_key":433,"_type":14,"marks":434,"text":435},"k34",[]," — 6 partes de ginebra por 1 de vermut seco, y hay quien baja a 10:1. Es el único donde el vermut se esconde.",[437],{"_key":431,"_type":92,"href":149},{"_key":439,"_type":10,"children":440,"markDefs":449,"style":18},"k39",[441,445],{"_key":442,"_type":14,"marks":443,"text":157},"k37",[444],"k36",{"_key":446,"_type":14,"marks":447,"text":448},"k38",[]," — casi a partes iguales con la ginebra, más un toque de Fernet.",[450],{"_key":444,"_type":92,"href":164},{"_key":452,"_type":10,"children":453,"markDefs":463,"style":18},"k43",[454,459],{"_key":455,"_type":14,"marks":456,"text":458},"k41",[457],"k40","Vermut & Tónica",{"_key":460,"_type":14,"marks":461,"text":462},"k42",[]," — aquí manda él: 3 partes de vermut por 4 de tónica.",[464],{"_key":457,"_type":92,"href":179},{"_key":466,"_type":10,"children":467,"markDefs":472,"style":27},"k45",[468],{"_key":469,"_type":14,"marks":470,"text":471},"k44",[],"El Old Fashioned no lleva vermut",[],{"_key":474,"_type":10,"children":475,"markDefs":488,"style":18},"k50",[476,480,484],{"_key":477,"_type":14,"marks":478,"text":479},"k46",[],"Conviene decirlo claro porque es una de las confusiones más repetidas. El ",{"_key":481,"_type":14,"marks":482,"text":199},"k48",[483],"k47",{"_key":485,"_type":14,"marks":486,"text":487},"k49",[]," son whisky, azúcar y amargos. Nada más. Si le pones vermut ya no es un Old Fashioned: es, aproximadamente, un Manhattan.",[489],{"_key":483,"_type":92,"href":206},{"_key":491,"_type":10,"children":492,"markDefs":497,"style":18},"k52",[493],{"_key":494,"_type":14,"marks":495,"text":496},"k51",[],"El equívoco viene de que los dos son tragos de whisky removidos y servidos en vaso bajo, y de que el Manhattan se pide a veces como «un Old Fashioned con vermut». Son primos, pero no la misma bebida.",[],{"_key":499,"_type":10,"children":500,"markDefs":505,"style":27},"k54",[501],{"_key":502,"_type":14,"marks":503,"text":504},"k53",[],"Si no tienes vermut",[],{"_key":507,"_type":10,"children":508,"markDefs":513,"style":18},"k56",[509],{"_key":510,"_type":14,"marks":511,"text":512},"k55",[],"No hay sustituto exacto, porque lo que aporta es una mezcla de vino, azúcar y botánicos que no da ninguna otra botella. Pero hay salidas razonables:",[],{"_key":515,"_type":10,"children":516,"level":43,"listItem":44,"markDefs":521,"style":18},"k58",[517],{"_key":518,"_type":14,"marks":519,"text":520},"k57",[],"En un Manhattan, un jerez oloroso o un vino generoso dulce se acercan bastante. No es lo mismo, pero es un buen trago.",[],{"_key":523,"_type":10,"children":524,"level":43,"listItem":44,"markDefs":529,"style":18},"k60",[525],{"_key":526,"_type":14,"marks":527,"text":528},"k59",[],"En un Negroni, sin vermut no hay Negroni. Mejor prepara otra cosa.",[],{"_key":531,"_type":10,"children":532,"level":43,"listItem":44,"markDefs":537,"style":18},"k62",[533],{"_key":534,"_type":14,"marks":535,"text":536},"k61",[],"En un Dry Martini, con un chorrito de vino blanco muy seco sales del paso una vez. Solo una.",[],{"_key":539,"_type":10,"children":540,"markDefs":545,"style":27},"k64",[541],{"_key":542,"_type":14,"marks":543,"text":544},"k63",[],"Lo que de verdad arruina los cócteles caseros",[],{"_key":547,"_type":10,"children":548,"markDefs":553,"style":18},"k66",[549],{"_key":550,"_type":14,"marks":551,"text":552},"k65",[],"Aquí está la parte que casi nadie sabe y que explica más Manhattans decepcionantes que cualquier otra cosa: el vermut abierto se oxida. Es vino, y una botella abierta en el mueble bar a temperatura ambiente está muerta en un mes.",[],{"_key":555,"_type":10,"children":556,"markDefs":561,"style":18},"k68",[557],{"_key":558,"_type":14,"marks":559,"text":560},"k67",[],"Tres reglas y se acabó el problema:",[],{"_key":563,"_type":10,"children":564,"level":43,"listItem":286,"markDefs":569,"style":18},"k70",[565],{"_key":566,"_type":14,"marks":567,"text":568},"k69",[],"Al abrirla, a la nevera. Sin excepción.",[],{"_key":571,"_type":10,"children":572,"level":43,"listItem":286,"markDefs":577,"style":18},"k72",[573],{"_key":574,"_type":14,"marks":575,"text":576},"k71",[],"Descártala al mes, o a las seis semanas como mucho. Si sabe a nueces o a caramelo pasado, ya está.",[],{"_key":579,"_type":10,"children":580,"level":43,"listItem":286,"markDefs":585,"style":18},"k74",[581],{"_key":582,"_type":14,"marks":583,"text":584},"k73",[],"Compra botellas pequeñas si bebes poco vermut. Sale más barato que tirar media grande cada mes.",[],{"_key":587,"_type":10,"children":588,"markDefs":593,"style":18},"k76",[589],{"_key":590,"_type":14,"marks":591,"text":592},"k75",[],"Si un cóctel de vermut te sale áspero o con un regusto rancio, revisa la botella antes de cambiar la receta. Nueve de cada diez veces es eso.",[],{"_type":595,"en":596,"es":597},"localeText","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\u002Fd3dc78bb9c36f13cda4aa6deda8fb9cb120e2213-2816x1536.jpg",null,"que-vermut-usar","techniques",{"_type":603,"en":604,"es":605},"localeString","Which vermouth to use in each cocktail","Qué vermut usar en cada cóctel","2026-08-28T01:00:57Z",[608,617,626],{"extracto":609,"miniatura":612,"slug":613,"tema":601,"titulo":614},{"_type":595,"en":610,"es":611},"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",{"_type":603,"en":615,"es":616},"How to smoke a cocktail","Cómo ahumar un cóctel",{"extracto":618,"miniatura":621,"slug":622,"tema":601,"titulo":623},{"_type":595,"en":619,"es":620},"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":603,"en":624,"es":625},"Ice: the ingredient nobody measures","El hielo: el ingrediente que nadie mide",{"extracto":627,"miniatura":630,"slug":631,"tema":601,"titulo":632},{"_type":595,"en":628,"es":629},"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":603,"en":633,"es":634},"What a twist means in cocktails","Qué es un twist en coctelería"]