[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fWZQgVumqhvjxX1sIxfz3Qa14wmrYUPbhop2en6XZtzw":3},{"receta":4,"relacionadas":67,"twists":101,"valoracion":102},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":18,"imagen":19,"ingredientes":20,"licor":29,"metaDescripcion":30,"notas":17,"ocasion":33,"preparacion":34,"slug":55,"tiempo":56,"tip":57,"tipo":60,"titulo":61,"tituloSeo":63,"twistDe":17,"updatedAt":66},{"_type":6,"en":7,"es":8},"localeString","Old Fashioned glass or coupe glass","Vaso Old Fashioned o copa coupe",{"_type":6,"en":10,"es":11},"coffee beans","granos de café",{"_type":13,"en":14,"es":15},"localeText","The quintessential Mexican coffee cocktail. Sweet, aromatic, and with the perfect balance between the bitterness of espresso and the citrusy vanilla of Licor 43. Much smoother than an Espresso Martini.","El cóctel de café mexicano por excelencia. Dulce, aromático y con el equilibrio perfecto entre el amargo del espresso y la vainilla cítrica del Licor 43. Mucho más suave que un Espresso Martini.","principiante",null,"b1193591-bc85-4e7d-9841-9628b8c5a0cc","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fc82c0433cfe3db5daec41738b84ce9d428b141eb-1536x1024.png",[21,25],{"_key":22,"_type":6,"en":23,"es":24},"bf4207bedfb5","1 oz of licor 43","1 oz de licor 43",{"_key":26,"_type":6,"en":27,"es":28},"7071174d37fa","2 oz of freshly brewed espresso (warmed)","2 oz de espresso recién hecho (templado)","otros",{"_type":13,"en":31,"es":32},"The spiked coffee Mexico turned into an after-dinner cocktail. Exact ratio, why it gets shaken with ice, and how to get that fine foam.","El café con licor que México convirtió en cóctel de sobremesa. Proporción exacta, por qué se agita con hielo y cómo conseguir esa espuma fina.","digestivos",[35,39,43,47,51],{"_key":36,"_type":13,"en":37,"es":38},"ff36b269968f","Prepare an espresso and let it cool for 2-3 minutes.","Prepara un espresso y déjalo templar 2-3 minutos.",{"_key":40,"_type":13,"en":41,"es":42},"1fb737a47339","In a cocktail shaker, combine the Licor 43 and the espresso.","En una coctelera, combina el Licor 43 y el espresso.",{"_key":44,"_type":13,"en":45,"es":46},"07d1b0c2770d","Add ice and shake vigorously for 15-20 seconds until very cold and frothy.","Añade hielo y agita vigorosamente durante 15-20 segundos hasta que esté muy frío y espumoso.",{"_key":48,"_type":13,"en":49,"es":50},"500735867750","Strain into a lowball glass with fresh ice or a coupe glass.","Cuela en un vaso bajo con hielo fresco o en una copa coupe.",{"_key":52,"_type":13,"en":53,"es":54},"69ce3b6baabb","Garnish with 2-3 coffee beans.","Adorna con 2-3 granos de café.","carajillo",5,{"_type":13,"en":58,"es":59},"Never pour boiling espresso directly into a cocktail; the excessive heat will dilute it and prevent it from forming its characteristic foam when shaken. Let it cool for 2-3 minutes.","Nunca viertas el espresso hirviendo directamente; el calor excesivo diluirá el cóctel y evitará que forme la espuma característica al agitar. Déjalo templar 2-3 minutos.","coctel",{"_type":6,"en":62,"es":62},"Carajillo",{"_type":6,"en":64,"es":65},"Carajillo: the Licor 43 coffee cocktail","Carajillo: receta con Licor 43","2026-08-25T01:05:49Z",[68,80,90],{"descripcion":69,"dificultad":16,"id":72,"imagen":73,"licor":29,"slug":74,"tiempo":75,"tipo":60,"titulo":76,"valoracion":78},{"_type":13,"en":70,"es":71},"Bourbon, Campari and sweet vermouth, stirred and finished with orange peel. It is the Negroni with whiskey instead of gin, and the change goes beyond the name: it comes out rounder, sweeter and longer on the palate, more an after-dinner drink than an aperitivo.","Bourbon, Campari y vermut rojo, removidos y con piel de naranja. Es el Negroni con whisky en lugar de ginebra, y el cambio va más allá del nombre: sale más redondo, más dulce y más largo en boca, un trago de sobremesa más que de aperitivo.","0603f583-e8ec-42f7-8861-728fbc8c8ce7","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F85e0223c76430187d843958f2c0f9c0d79fc43ea-1536x1024.png","boulevardier",4,{"_type":6,"en":77,"es":77},"Boulevardier",{"media":56,"votos":79},2,{"descripcion":81,"dificultad":16,"id":84,"imagen":85,"licor":29,"slug":86,"tiempo":56,"tipo":60,"titulo":87,"valoracion":89},{"_type":13,"en":82,"es":83},"Cachaça, lime and sugar, muddled in the glass and topped with crushed ice. It takes cachaça rather than rum because cachaça is something else: it is distilled from fresh-pressed cane juice, while almost all rum is made from molasses, and that is where its fresh, grassy edge comes from.","Cachaça, lima y azúcar, machacados en el mismo vaso y con hielo picado. Lleva cachaça y no ron porque es otra cosa: se destila del jugo de la caña recién cortada, mientras que casi todo el ron sale de la melaza, y de ahí ese fondo vegetal y fresco que el ron no tiene.","7abc69ce-f3c8-4e3d-9533-b892c02f6565","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7973bc4be61c9b60b277c1359185c4bd899d0938-1024x1536.png","caipirinha",{"_type":6,"en":88,"es":88},"Caipirinha",{"media":56,"votos":79},{"descripcion":91,"dificultad":94,"id":95,"imagen":96,"licor":29,"slug":97,"tiempo":56,"tipo":60,"titulo":98,"valoracion":100},{"_type":13,"en":92,"es":93},"A refined and timeless sour. The balance between the warmth of the cognac, the sweetness of the orange liqueur, and the acidity of the lemon makes it a classic from the 1920s.","Un sour refinado y atemporal. El equilibrio entre el calor del coñac, la dulzura del licor de naranja y la acidez del limón lo convierte en un clásico de los años 20.","intermedio","a0ad4221-753c-4be3-a4bc-552208d8cd24","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F2eae623c12797be41522be7d2975376b62ce24b4-1024x1536.png","sidecar",{"_type":6,"en":99,"es":99},"Sidecar",{"media":56,"votos":79},[],{"media":56,"votos":79}]