[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fao_6RieFlOSM7jM8aN4ap1q2N3EITTaEZwgkhgfai1I":3},{"receta":4,"relacionadas":97,"twists":133,"valoracion":144},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":25,"imagen":26,"ingredientes":27,"licor":44,"metaDescripcion":45,"notas":48,"ocasion":66,"preparacion":67,"slug":84,"tiempo":85,"tip":86,"tipo":89,"titulo":90,"tituloSeo":92,"twistDe":95,"updatedAt":96},{"_type":6,"en":7,"es":8},"localeString","Chilled coupe glass","Copa coupé fría",{"_type":6,"en":10,"es":11},"A proper maraschino cherry","Cereza al marrasquino de verdad",{"_type":13,"en":14,"es":15},"localeText","Older than the Martini and, for many, better. Rye whiskey and sweet vermouth in a ratio that forgives nothing: an after-dinner drink, meant to be sipped slowly.","Anterior al Martini y, para muchos, superior. Whisky de centeno y vermut rojo en una proporción que no admite descuidos: es un trago de sobremesa, para beber despacio.","mixologo",{"extracto":18,"slug":21,"titulo":22},{"_type":13,"en":19,"es":20},"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.","que-vermut-usar",{"_type":6,"en":23,"es":24},"Which vermouth to use in each cocktail","Qué vermut usar en cada cóctel","receta-manhattan","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fb8c720dca380eeb7908909bf9588d51659143e41-1024x1536.png",[28,32,36,40],{"_key":29,"_type":6,"en":30,"es":31},"k63","60 ml rye whiskey","60 ml de whisky de centeno (rye)",{"_key":33,"_type":6,"en":34,"es":35},"k64","30 ml sweet vermouth","30 ml de vermut rojo",{"_key":37,"_type":6,"en":38,"es":39},"k65","2 dashes Angostura bitters","2 golpes de amargo de Angostura",{"_key":41,"_type":6,"en":42,"es":43},"k66","Ice for stirring","Hielo para remover","whisky",{"_type":13,"en":46,"es":47},"Rye or bourbon changes the drink entirely. The vermouth ratio, how many dashes of bitters, and why it gets stirred for twenty seconds.","Centeno o bourbon cambian el trago por completo. La proporción con el vermut, cuántos golpes de amargo y por qué se remueve veinte segundos.",[49,58],{"_key":50,"_type":51,"texto":52,"titulo":55},"n3","notaMixologo",{"_type":13,"en":53,"es":54},"Stirred, always. Shaking fills it with air bubbles and leaves it cloudy, and a Manhattan is served clear. The general rule applies here without exception: shake what has citrus, egg or cream, stir what is all spirit.","Removido, siempre. Agitarlo lo llena de burbujas de aire y lo deja turbio, y un Manhattan se sirve transparente. La regla general vale aquí sin excepciones: se agita lo que lleva cítrico, huevo o crema, y se remueve lo que es solo alcohol.",{"_type":6,"en":56,"es":57},"Shaken or stirred?","¿Agitado o removido?",{"_key":59,"_type":51,"texto":60,"titulo":63},"n4",{"_type":13,"en":61,"es":62},"There is less dogma here than you would think. The classic version is strained into a coupe with no ice — what you order at a bar as “up” — and that is how it arrives most concentrated and coldest through the first third.\n\nServing it over one large cube in a rocks glass is just as legitimate: it dilutes slowly and stays cold far longer, which for a drink you sip is no small advantage.","Hay menos dogma del que parece. La versión clásica va colada en copa sin hielo —lo que en barra se pide «up»—, y así es como llega más concentrado y más frío durante el primer tercio.\n\nServirlo en vaso bajo sobre un cubo grande es igual de legítimo: se diluye poco a poco y aguanta frío mucho más rato, que para un trago que se bebe despacio no es poca ventaja.",{"_type":6,"en":64,"es":65},"Up or on the rocks?","¿En copa o con hielo?","digestivos",[68,72,76,80],{"_key":69,"_type":13,"en":70,"es":71},"k67","Chill the glass while you build the drink.","Enfría la copa mientras preparas el trago.",{"_key":73,"_type":13,"en":74,"es":75},"k68","In a mixing glass, combine the whiskey, vermouth and bitters with ice.","En el vaso mezclador combina el whisky, el vermut y los amargos con hielo.",{"_key":77,"_type":13,"en":78,"es":79},"k69","Stir for 30 seconds: you want it cold with only about 20% dilution, and no aeration.","Remueve 30 segundos: busca enfriar y diluir apenas un 20%, sin airear.",{"_key":81,"_type":13,"en":82,"es":83},"k70","Strain into the chilled glass and add the cherry.","Cuela sobre la copa fría y añade la cereza.","manhattan",5,{"_type":13,"en":87,"es":88},"Vermouth is wine: once opened it oxidises. Keep it in the fridge and throw it out after a month, because stale vermouth is the number one reason a home Manhattan tastes off.","El vermut es vino: una vez abierto se oxida. Guárdalo en la nevera y descártalo al mes, porque un vermut pasado es la razón número uno por la que un Manhattan casero sabe rancio.","coctel",{"_type":6,"en":91,"es":91},"Manhattan",{"_type":6,"en":93,"es":94},"Manhattan: ratio and which whiskey","Manhattan: proporción y qué whisky",null,"2026-09-10T01:38:58Z",[98,111,121],{"descripcion":99,"dificultad":102,"id":103,"imagen":104,"licor":44,"slug":105,"tiempo":106,"tipo":89,"titulo":107,"valoracion":109},{"_type":13,"en":100,"es":101},"A warm embrace in a cup. Strong coffee, smooth whiskey, and slowly melting, floating cream. Invented at Foynes Airport, Ireland, in 1942.","El abrazo cálido en una taza. Café fuerte, whisky suave y crema flotante que se funde lentamente. Inventado en el aeropuerto de Foynes, Irlanda, en 1942.","intermedio","93b0a1e4-0c89-41d7-bac1-874b49af68be","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fb3e204b12fd92c01e2fb26b60f673ab1055ea7d0-1536x1024.png","irish-coffee",3,{"_type":6,"en":108,"es":108},"Irish Coffee",{"media":85,"votos":110},2,{"descripcion":112,"dificultad":16,"id":115,"imagen":116,"licor":44,"slug":117,"tiempo":106,"tipo":89,"titulo":118,"valoracion":120},{"_type":13,"en":113,"es":114},"A modern \"cold toddy\" created in 2005. Comforting, medicinal and with a surprising smoky finish. The honey and ginger syrup is its soul.","Un \"toddy frío\" moderno creado en 2005. Reconfortante, medicinal y con un final ahumado que sorprende. El jarabe de miel y jengibre es su alma.","9dc7c9c4-a977-419c-85f4-731550f0ad3a","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fd4575c2f39f6fad34e435d20f1c7f64ed4f3ce20-269x300.png","penicillin",{"_type":6,"en":119,"es":119},"Penicillin",{"media":85,"votos":110},{"descripcion":122,"dificultad":125,"id":126,"imagen":127,"licor":44,"slug":128,"tiempo":85,"tipo":89,"titulo":129,"valoracion":131},{"_type":13,"en":123,"es":124},"A Whiskey Sour with the sugar and the egg white taken out and honey put in. It was born in New York in 2001 and has earned its place: with three ingredients it tastes fuller than the original does with five.","Un Whisky Sour al que le quitas el azúcar y la clara y le pones miel. Nació en Nueva York en 2001 y se ha ganado el sitio: con tres ingredientes sabe más completo que el original con cinco.","principiante","receta-gold-rush","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F6fabd7b135ed04a44b7f4b4def2e289026747690-1086x1448.png","gold-rush",{"_type":6,"en":130,"es":130},"Gold Rush",{"media":85,"votos":132},1,[134],{"descripcion":135,"dificultad":102,"id":138,"imagen":139,"licor":44,"slug":140,"tiempo":85,"tipo":89,"titulo":141,"valoracion":143},{"_type":13,"en":136,"es":137},"Born in New York in 1894 and named after a Scottish outlaw. Swapping rye for Scotch sounds minor and turns the whole drink around.","Nació en Nueva York en 1894 y se llama así por un forajido escocés. Cambiar el centeno por escocés parece poca cosa y le da la vuelta al trago.","receta-rob-roy","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F9b07d6bfc523f1f219f1cf81aff14eee15cb3ce0-1024x1536.png","rob-roy",{"_type":6,"en":142,"es":142},"Rob Roy",{"media":85,"votos":132},{"media":85,"votos":110}]