[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fRZDmldH_0tWrHnugtxcBrVNMFj3LsLKV8OvOo64D2Jc":3},{"guia":4,"relacionadas":191},{"cuerpo":5,"extracto":173,"imagen":177,"metaDescripcion":178,"slug":181,"tema":182,"titulo":183,"tituloSeo":187,"updatedAt":190},{"_type":6,"en":7,"es":92},"localeBlocks",[8,19,28,36,44,52,60,68,76,84],{"_key":9,"_type":10,"children":11,"markDefs":17,"style":18},"k69","block",[12],{"_key":13,"_type":14,"marks":15,"text":16},"k70","span",[],"After shaking or stirring, the liquid carries ice shards, bits of herb, citrus pulp and sometimes traces of egg white. What you do in the next five seconds decides the final texture. There are three tools, and each has its moment.",[],"normal",{"_key":20,"_type":10,"children":21,"markDefs":26,"style":27},"k71",[22],{"_key":23,"_type":14,"marks":24,"text":25},"k72",[],"Hawthorne, julep and fine mesh",[],"h2",{"_key":29,"_type":10,"children":30,"markDefs":35,"style":18},"k73",[31],{"_key":32,"_type":14,"marks":33,"text":34},"k74",[],"The hawthorne is the one with a spring around it and two or three prongs. It sits on the shaker and handles everything shaken. The spring does the work: it holds back the ice and most of the solids. If yours has a side tab, push it in to close the gap and filter finer.",[],{"_key":37,"_type":10,"children":38,"markDefs":43,"style":18},"k75",[39],{"_key":40,"_type":14,"marks":41,"text":42},"k76",[],"The julep is a perforated disc shaped like a large spoon. It goes inside the mixing glass, holding the ice back as you pour. It is the natural partner for stirred drinks, where there are no shards to catch because the ice was never broken up.",[],{"_key":45,"_type":10,"children":46,"markDefs":51,"style":18},"k77",[47],{"_key":48,"_type":14,"marks":49,"text":50},"k78",[],"The fine mesh is an ordinary tea strainer. It does not replace the other two: it is used in addition, held under the pour as you strain. It catches whatever the hawthorne lets through.",[],{"_key":53,"_type":10,"children":54,"markDefs":59,"style":27},"k79",[55],{"_key":56,"_type":14,"marks":57,"text":58},"k80",[],"When to double strain",[],{"_key":61,"_type":10,"children":62,"markDefs":67,"style":18},"k81",[63],{"_key":64,"_type":14,"marks":65,"text":66},"k82",[],"The rule is simple: if the drink is served without ice, always double strain. In a clean, clear glass a single floating shard is visible, and it also melts and upsets the dilution you just calculated.",[],{"_key":69,"_type":10,"children":70,"markDefs":75,"style":18},"k83",[71],{"_key":72,"_type":14,"marks":73,"text":74},"k84",[],"It is also worth doing whenever you have muddled herbs, used fresh fruit or added egg white. For a drink served over ice, however, double straining is optional: anything that slips through will be hidden and will not change the texture.",[],{"_key":77,"_type":10,"children":78,"markDefs":83,"style":27},"k85",[79],{"_key":80,"_type":14,"marks":81,"text":82},"k86",[],"A detail almost nobody checks",[],{"_key":85,"_type":10,"children":86,"markDefs":91,"style":18},"k87",[87],{"_key":88,"_type":14,"marks":89,"text":90},"k88",[],"The tension of a hawthorne spring can be adjusted. Stretch it slightly and the coils separate, filtering coarser; compress it and it filters finer. Cheap springs slacken with use and eventually let everything through. When you notice your drinks coming out with more sediment than usual, that is the reason, and a replacement costs very little.",[],[93,101,109,117,125,133,141,149,157,165],{"_key":94,"_type":10,"children":95,"markDefs":100,"style":18},"k49",[96],{"_key":97,"_type":14,"marks":98,"text":99},"k50",[],"Después de agitar o remover, el líquido lleva dentro fragmentos de hielo, trocitos de hierba, pulpa de cítrico y, a veces, restos de clara. Lo que hagas en los cinco segundos siguientes decide la textura final. Hay tres herramientas y cada una tiene su momento.",[],{"_key":102,"_type":10,"children":103,"markDefs":108,"style":27},"k51",[104],{"_key":105,"_type":14,"marks":106,"text":107},"k52",[],"Hawthorne, julep y colador fino",[],{"_key":110,"_type":10,"children":111,"markDefs":116,"style":18},"k53",[112],{"_key":113,"_type":14,"marks":114,"text":115},"k54",[],"El hawthorne es el que tiene un resorte alrededor y dos o tres apoyos. Va sobre la coctelera y sirve para todo lo agitado. El resorte hace el trabajo: retiene el hielo y buena parte de los sólidos. Si el tuyo tiene una pestaña lateral, empújala hacia dentro para cerrar más el paso y filtrar más fino.",[],{"_key":118,"_type":10,"children":119,"markDefs":124,"style":18},"k55",[120],{"_key":121,"_type":14,"marks":122,"text":123},"k56",[],"El julep es un disco perforado con forma de cuchara grande. Se usa dentro del vaso mezclador, sujetando el hielo mientras viertes. Es la pareja natural de los tragos removidos, donde no hay fragmentos que retener porque el hielo no se ha roto.",[],{"_key":126,"_type":10,"children":127,"markDefs":132,"style":18},"k57",[128],{"_key":129,"_type":14,"marks":130,"text":131},"k58",[],"El colador fino es un colador de té corriente. No sustituye a los otros dos: se usa además, sosteniéndolo bajo el chorro mientras cuelas. Es lo que atrapa lo que el hawthorne deja pasar.",[],{"_key":134,"_type":10,"children":135,"markDefs":140,"style":27},"k59",[136],{"_key":137,"_type":14,"marks":138,"text":139},"k60",[],"Cuándo hacer doble colado",[],{"_key":142,"_type":10,"children":143,"markDefs":148,"style":18},"k61",[144],{"_key":145,"_type":14,"marks":146,"text":147},"k62",[],"La regla es sencilla: si el trago se sirve sin hielo, doble colado siempre. En una copa limpia y transparente, un solo fragmento de hielo flotando se ve, y además se derrite y desequilibra la dilución que acabas de calcular.",[],{"_key":150,"_type":10,"children":151,"markDefs":156,"style":18},"k63",[152],{"_key":153,"_type":14,"marks":154,"text":155},"k64",[],"También conviene siempre que hayas macerado hierbas, usado fruta fresca o incorporado clara de huevo. En cambio, para un trago que se sirve sobre hielo, el doble colado es opcional: lo que caiga quedará escondido y no cambia la textura.",[],{"_key":158,"_type":10,"children":159,"markDefs":164,"style":27},"k65",[160],{"_key":161,"_type":14,"marks":162,"text":163},"k66",[],"Un detalle que casi nadie mira",[],{"_key":166,"_type":10,"children":167,"markDefs":172,"style":18},"k67",[168],{"_key":169,"_type":14,"marks":170,"text":171},"k68",[],"La tensión del resorte del hawthorne se puede ajustar. Si lo estiras un poco, las espirales se separan y filtra más grueso; si lo comprimes, filtra más fino. Los resortes baratos se dan de sí con el uso y acaban dejando pasar de todo. Cuando notes que tus tragos salen con más sedimento del habitual, ese es el motivo, y el recambio cuesta poco.",[],{"_type":174,"en":175,"es":176},"localeText","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.",null,{"_type":174,"en":179,"es":180},"Double straining means passing the drink through a second fine mesh on top of the shaker one. What it holds back, how it changes texture, and when it is needed.","Doble colar es pasar el trago por un segundo colador fino, además del del vaso. Qué retiene, cómo cambia la textura y en qué cócteles hace falta.","strainer-colador-fino-y-doble-colado","tools",{"_type":184,"en":185,"es":186},"localeString","Strainer, fine mesh and double straining","Strainer, colador fino y doble colado",{"_type":184,"en":188,"es":189},"What double straining means, and when","Qué es el doble colado y cuándo se usa","2026-08-28T01:23:42Z",[192,201,210],{"extracto":193,"miniatura":196,"slug":197,"tema":182,"titulo":198},{"_type":174,"en":194,"es":195},"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":184,"en":199,"es":200},"The shaker: Boston, cobbler and French","La coctelera: Boston, cobbler y francesa",{"extracto":202,"miniatura":205,"slug":206,"tema":182,"titulo":207},{"_type":174,"en":203,"es":204},"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",{"_type":184,"en":208,"es":209},"The jigger: measure like a pro","El jigger: mide como profesional",{"extracto":211,"miniatura":214,"slug":215,"tema":182,"titulo":216},{"_type":174,"en":212,"es":213},"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":184,"en":217,"es":218},"The mixing glass and the bar spoon","El vaso mezclador y la cuchara de bar"]