[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fe4Ip9IOWfNh1SgLj5kODuDkCdk32vOVqTiiDDhHuH_Q":3},{"receta":4,"relacionadas":77,"twists":113,"valoracion":126},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":25,"imagen":26,"ingredientes":27,"licor":46,"metaDescripcion":47,"notas":50,"ocasion":51,"preparacion":52,"slug":65,"tiempo":66,"tip":67,"tipo":70,"titulo":71,"tituloSeo":73,"twistDe":50,"updatedAt":76},{"_type":6,"en":7,"es":8},"localeString","Old fashioned (rocks) glass","Vaso old fashioned (rocks)",{"_type":6,"en":10,"es":11},"Orange twist","Twist de naranja",{"_type":13,"en":14,"es":15},"localeText","The cocktail that defined the word \"cocktail\": whiskey, sugar, bitters and nothing else. Pure elegance since the 19th century.","El cóctel que definió la palabra \"cóctel\": whisky, azúcar, amargos y nada más. Elegancia pura desde el siglo XIX.","intermedio",{"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-old-fashioned","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Ff62b0f6d0004873dc7be6d61b2e0afc1d239ae21-1536x1024.png",[28,32,36,40,42],{"_key":29,"_type":6,"en":30,"es":31},"k19","60 ml bourbon or rye whiskey","60 ml de bourbon o whisky de centeno",{"_key":33,"_type":6,"en":34,"es":35},"k20","1 sugar cube (or 10 ml simple syrup)","1 terrón de azúcar (o 10 ml de sirope simple)",{"_key":37,"_type":6,"en":38,"es":39},"k21","2-3 dashes Angostura bitters","2-3 golpes de amargo de Angostura",{"_key":41,"_type":6,"en":10,"es":11},"k22",{"_key":43,"_type":6,"en":44,"es":45},"k23","Ice (ideally one large cube)","Hielo (idealmente un cubo grande)","whisky",{"_type":13,"en":48,"es":49},"The drink that defined the word cocktail. Sugar, bitters and whiskey, nothing else. Stirred, because shaking clouds it and kills the silk.","El cóctel que definió la palabra cóctel. Azúcar, amargo y whisky, sin nada más. Se remueve porque agitar lo enturbia y le quita la seda.",null,"digestivos",[53,57,61],{"_key":54,"_type":13,"en":55,"es":56},"k24","In the glass, dissolve the sugar with the bitters and a few drops of water.","En el vaso, disuelve el azúcar con los amargos y unas gotas de agua.",{"_key":58,"_type":13,"en":59,"es":60},"k25","Add the whiskey and one large ice cube. Stir for 20-30 seconds.","Agrega el whisky y un cubo grande de hielo. Remueve 20-30 segundos.",{"_key":62,"_type":13,"en":63,"es":64},"k26","Express the orange twist over the drink to release the oils and drop it in.","Exprime el twist de naranja sobre el trago para liberar los aceites y déjalo dentro.","old-fashioned",5,{"_type":13,"en":68,"es":69},"Stir, never shake: the goal is to chill with minimal dilution, keeping the drink silky and clear.","Remover, nunca agitar: el objetivo es enfriar y diluir apenas, manteniendo el trago sedoso y transparente.","coctel",{"_type":6,"en":72,"es":72},"Old Fashioned",{"_type":6,"en":74,"es":75},"Old Fashioned: recipe and why you stir it","Old Fashioned: receta y por qué remover","2026-08-28T00:42:46Z",[78,90,101],{"descripcion":79,"dificultad":16,"id":82,"imagen":83,"licor":46,"slug":84,"tiempo":85,"tipo":70,"titulo":86,"valoracion":88},{"_type":13,"en":80,"es":81},"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":87,"es":87},"Irish Coffee",{"media":66,"votos":89},2,{"descripcion":91,"dificultad":94,"id":95,"imagen":96,"licor":46,"slug":97,"tiempo":85,"tipo":70,"titulo":98,"valoracion":100},{"_type":13,"en":92,"es":93},"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":99,"es":99},"Penicillin",{"media":66,"votos":89},{"descripcion":102,"dificultad":105,"id":106,"imagen":107,"licor":46,"slug":108,"tiempo":66,"tipo":70,"titulo":109,"valoracion":111},{"_type":13,"en":103,"es":104},"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":110,"es":110},"Gold Rush",{"media":66,"votos":112},1,[114],{"descripcion":115,"dificultad":94,"id":118,"imagen":119,"licor":120,"slug":121,"tiempo":122,"tipo":70,"titulo":123,"valoracion":125},{"_type":13,"en":116,"es":117},"A modern classic born in New York in 2007: the structure of an Old Fashioned, but built on agave instead of whiskey. Complex, dry, with a smoky finish that lingers.","Un clásico moderno nacido en Nueva York en 2007: la estructura del Old Fashioned, pero con agave en lugar de whisky. Complejo, seco y con un final ahumado que se queda.","receta-oaxaca-old-fashioned","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F880092ed2d37b4eebe821a602ddd1224bdd9a9cb-1536x1024.png","mezcal","oaxaca-old-fashioned",6,{"_type":6,"en":124,"es":124},"Oaxaca Old Fashioned",{"media":66,"votos":89},{"media":66,"votos":89}]