[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fQvnwpmV2LGPSSMfUpk0mZrtOqX9k76TfVCwcbH8RXnE":3},{"receta":4,"relacionadas":84,"twists":121,"valoracion":122},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":18,"imagen":19,"ingredientes":20,"licor":41,"metaDescripcion":42,"notas":17,"ocasion":45,"preparacion":46,"slug":67,"tiempo":68,"tip":69,"tipo":72,"titulo":73,"tituloSeo":75,"twistDe":78,"updatedAt":83},{"_type":6,"en":7,"es":8},"localeString","Rocks glass or coupe","Vaso bajo (old fashioned) o copa coupe",{"_type":6,"en":10,"es":11},"The wine float itself","La propia capa de vino",{"_type":13,"en":14,"es":15},"localeText","The same old Whiskey Sour with a layer of red wine floating on top. It looks like a party trick and it is not: the wine brings tannin and fruit the original lacks, and every sip tastes different depending on how far the two have mixed.","El mismo Whisky Sour de siempre con una capa de vino tinto flotando encima. Parece un truco de escaparate y no lo es: el vino aporta taninos y fruta que el original no tiene, y cada sorbo sabe distinto según cuánto se hayan mezclado.","intermedio",null,"receta-new-york-sour","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7c5ec30104735cf0e6e65649d8f81390e72cab24-1086x1448.png",[21,25,29,33,37],{"_key":22,"_type":6,"en":23,"es":24},"k10","60 ml whiskey (bourbon or rye)","60 ml de whisky (bourbon o centeno)",{"_key":26,"_type":6,"en":27,"es":28},"k11","25 ml freshly squeezed lemon juice","25 ml de zumo de limón recién exprimido",{"_key":30,"_type":6,"en":31,"es":32},"k12","20 ml simple syrup","20 ml de sirope simple",{"_key":34,"_type":6,"en":35,"es":36},"k13","15 ml young, fruity red wine","15 ml de vino tinto joven y afrutado",{"_key":38,"_type":6,"en":39,"es":40},"k14","Ice","Hielo","whisky",{"_type":13,"en":43,"es":44},"A Whiskey Sour with a layer of red wine floating on top. How to float it, which wine to use, and why the wine stays up there.","Un Whisky Sour con una capa de vino tinto flotando encima. Cómo se hace el flotado, qué vino usar y por qué el vino se queda arriba.","citas",[47,51,55,59,63],{"_key":48,"_type":13,"en":49,"es":50},"k15","Shake the whiskey, lemon and syrup with plenty of ice for about ten seconds.","Agita el whisky, el limón y el sirope con bastante hielo, unos diez segundos.",{"_key":52,"_type":13,"en":53,"es":54},"k16","Strain into a rocks glass over one large cube, or into a coupe if you prefer it without ice.","Cuela en un vaso bajo con un hielo grande, o en una copa coupe si lo prefieres sin hielo.",{"_key":56,"_type":13,"en":57,"es":58},"k17","Let the drink settle for a moment. Pour the wine while the liquid is still moving and it mixes — no layer.","Deja el trago quieto un momento. Si le echas el vino con el líquido todavía en movimiento, se mezcla y adiós capa.",{"_key":60,"_type":13,"en":61,"es":62},"k18","Rest the back of a teaspoon on the surface, touching the side of the glass, and pour the wine very slowly over it. The spoon spreads the stream and the wine settles instead of sinking.","Apoya el dorso de una cucharilla sobre la superficie, tocando la pared del vaso, y vierte el vino muy despacio sobre ella. La cuchara reparte el chorro y el vino se posa en vez de hundirse.",{"_key":64,"_type":13,"en":65,"es":66},"k19","Serve without stirring. Whoever wants to can mix it halfway down; whoever does not drinks the wine first and the sour after.","Sirve sin remover. Quien quiera lo mezcla con la pajita a mitad del trago; quien no, se bebe primero el vino y luego el sour.","new-york-sour",6,{"_type":13,"en":70,"es":71},"The wine floats because the sour contains sugar, which makes it denser than the wine — no magic involved. That is why the layer holds better when you are not stingy with the syrup. As for the bottle: a young, fruity red — a Malbec, a Garnacha, a Shiraz — is what you want. A heavily oaked reserva fights the lemon and leaves the drink bitter, besides wasting good wine 15 ml at a time.","El vino flota porque el sour lleva azúcar y eso lo hace más denso que el vino, no por magia. De ahí que la capa aguante mejor si no te quedas corto de sirope. Sobre qué botella: un tinto joven y afrutado —un malbec, un garnacha, un shiraz— es lo que buscas. Un reserva con mucha madera pelea con el limón y deja el trago amargo, y además es tirar un vino bueno en 15 ml.","coctel",{"_type":6,"en":74,"es":74},"New York Sour",{"_type":6,"en":76,"es":77},"New York Sour: the Whiskey Sour with a red wine float","New York Sour: el Whisky Sour con vino tinto",{"slug":79,"titulo":80},"whisky-sour",{"_type":6,"en":81,"es":82},"Whiskey Sour","Whisky Sour","2026-08-27T02:00:42Z",[85,98,109],{"descripcion":86,"dificultad":16,"id":89,"imagen":90,"licor":41,"slug":91,"tiempo":92,"tipo":72,"titulo":93,"valoracion":95},{"_type":13,"en":87,"es":88},"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.","93b0a1e4-0c89-41d7-bac1-874b49af68be","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fb3e204b12fd92c01e2fb26b60f673ab1055ea7d0-1536x1024.png","irish-coffee",3,{"_type":6,"en":94,"es":94},"Irish Coffee",{"media":96,"votos":97},5,2,{"descripcion":99,"dificultad":102,"id":103,"imagen":104,"licor":41,"slug":105,"tiempo":92,"tipo":72,"titulo":106,"valoracion":108},{"_type":13,"en":100,"es":101},"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.","mixologo","9dc7c9c4-a977-419c-85f4-731550f0ad3a","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fd4575c2f39f6fad34e435d20f1c7f64ed4f3ce20-269x300.png","penicillin",{"_type":6,"en":107,"es":107},"Penicillin",{"media":96,"votos":97},{"descripcion":110,"dificultad":113,"id":114,"imagen":115,"licor":41,"slug":116,"tiempo":96,"tipo":72,"titulo":117,"valoracion":119},{"_type":13,"en":111,"es":112},"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":118,"es":118},"Gold Rush",{"media":96,"votos":120},1,[],{"media":96,"votos":120}]