[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fydHj4qs7vUN7nkrW4otYVENpQiGt1ULAqcCxITcIvdM":3},{"receta":4,"relacionadas":71,"twists":99,"valoracion":100},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"id":11,"imagen":12,"ingredientes":13,"licor":5,"metaDescripcion":35,"ocasion":5,"preparacion":38,"slug":59,"tiempo":5,"tip":60,"tipo":63,"titulo":64,"tituloSeo":67,"twistDe":5,"updatedAt":70},null,{"_type":7,"en":8,"es":9},"localeText","The secret ingredient behind half the tiki canon. A Mai Tai without orgeat is rum with lime; with it, that creamy backbone appears — and you cannot place where it comes from until you taste the syrup on its own.","El ingrediente secreto de medio recetario tiki. Un Mai Tai sin orgeat es ron con lima; con él aparece esa cremosidad de fondo que no se sabe de dónde viene hasta que se prueba el sirope solo.","intermedio","receta-orgeat-casero","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fa848c4f1cead7787bd423d94810141ca4bd1f0f3-1086x1448.png",[14,19,23,27,31],{"_key":15,"_type":16,"en":17,"es":18},"k17","localeString","200 g raw blanched almonds","200 g de almendra cruda pelada",{"_key":20,"_type":16,"en":21,"es":22},"k18","400 ml water","400 ml de agua",{"_key":24,"_type":16,"en":25,"es":26},"k19","300 g white sugar","300 g de azúcar blanco",{"_key":28,"_type":16,"en":29,"es":30},"k20","1 tablespoon orange blossom water","1 cucharada de agua de azahar",{"_key":32,"_type":16,"en":33,"es":34},"k21","30 ml brandy or vodka, to preserve","30 ml de brandy o vodka, para conservar",{"_type":7,"en":36,"es":37},"How to make orgeat at home: almonds, sugar and orange blossom water. The syrup that holds up the Mai Tai, and that few people realise they can make.","Cómo hacer orgeat en casa: almendra, azúcar y agua de azahar. El sirope que sostiene el Mai Tai y que casi nadie sabe que puede prepararse.",[39,43,47,51,55],{"_key":40,"_type":7,"en":41,"es":42},"k22","Toast the almonds in a dry pan over medium heat, moving them, until they smell fragrant. Five minutes is enough and they must not darken: burnt almonds turn the whole syrup bitter.","Tuesta las almendras en una sartén seca a fuego medio, moviéndolas, hasta que huelan. Cinco minutos bastan y no deben coger color oscuro: quemadas amargan el sirope entero.",{"_key":44,"_type":7,"en":45,"es":46},"k23","Chop them coarsely and cover with the water. Leave them to soak for at least 4 hours, ideally overnight in the fridge. This is the long step and there is no shortcut: it is when the almond gives up its fat and flavour to the water.","Tritúralas gruesas y cúbrelas con el agua. Déjalas en remojo un mínimo de 4 horas, y mejor toda la noche en la nevera. Este es el paso largo y no se puede acortar: es cuando la almendra suelta su grasa y su sabor al agua.",{"_key":48,"_type":7,"en":49,"es":50},"k24","Strain it, squeezing hard through muslin or a clean cloth, until you have every drop of almond milk. What stays in the cloth gets thrown away.","Cuela apretando bien, con una gasa o un paño limpio, hasta sacar toda la leche de almendra. Lo que queda en el paño se tira.",{"_key":52,"_type":7,"en":53,"es":54},"k25","Heat that milk gently with the sugar, stirring until it dissolves. Do not let it boil.","Calienta esa leche a fuego suave con el azúcar, removiendo hasta disolverlo. Sin hervir.",{"_key":56,"_type":7,"en":57,"es":58},"k26","Off the heat, add the orange blossom water and the brandy. Cool and refrigerate: it keeps for a month. It separates as it stands, so shake it before using.","Fuera del fuego, añade el agua de azahar y el brandy. Deja enfriar y guarda en la nevera: aguanta un mes. Se separa con el reposo, así que agítalo antes de usarlo.","orgeat-casero",{"_type":7,"en":61,"es":62},"The shortcut exists and it works: swap the soaking for a good unsweetened almond milk and you have orgeat in fifteen minutes. It comes out a little less rounded, but far better than the shop version, which is usually almond flavouring over syrup. Either way, go easy: 15 ml in a Mai Tai is the classic measure, and past 25 the drink becomes a dessert.","La versión rápida existe y funciona: sustituye el remojo por leche de almendra sin azúcar de buena calidad, y tienes orgeat en quince minutos. Sale algo menos redondo, pero mucho mejor que el comprado, que suele ser aroma de almendra sobre jarabe. Sea cual sea, no te pases con él: 15 ml en un Mai Tai es la medida clásica y a partir de 25 el trago se vuelve un postre.","siropes",{"_type":16,"en":65,"es":66},"Orgeat (almond syrup)","Orgeat (sirope de almendra)",{"_type":16,"en":68,"es":69},"Homemade orgeat: the almond syrup behind the Mai Tai","Orgeat casero: el sirope de almendra del Mai Tai","2026-08-27T01:10:10Z",[72,87],{"descripcion":73,"dificultad":76,"id":77,"imagen":78,"licor":5,"slug":79,"tiempo":80,"tipo":63,"titulo":81,"valoracion":84},{"_type":7,"en":74,"es":75},"The red bottle from the supermarket almost never contains pomegranate: it is corn syrup, colouring and flavouring. The real thing tastes of fruit and has a tartness that is exactly what a shop-bought Tequila Sunrise is missing.","La botella roja del supermercado casi nunca lleva granada: es jarabe de maíz, colorante y aroma. La de verdad sabe a fruta y tiene un punto ácido que es justo lo que le falta a un Tequila Sunrise comprado.","principiante","receta-granadina-casera","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F3c174e2a95c181d68fc14dc4aed84f837039010c-1086x1448.png","granadina-casera",25,{"_type":16,"en":82,"es":83},"Homemade grenadine","Granadina casera",{"media":85,"votos":86},5,1,{"descripcion":88,"dificultad":76,"id":91,"imagen":92,"licor":5,"slug":93,"tiempo":94,"tipo":63,"titulo":95,"valoracion":98},{"_type":7,"en":89,"es":90},"The ingredient that fixes the most cocktails and the easiest one to make. Granulated sugar does not dissolve in a cold liquid: it sits at the bottom of the glass, and that is where half the sweetness you thought you added goes.","El ingrediente que más cócteles arregla y el más fácil de hacer. El azúcar en grano no se disuelve en un líquido frío: se queda en el fondo del vaso, y ahí se pierde la mitad del dulzor que creías haber puesto.","receta-sirope-simple","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7760a52e3adac8b0b4077a7d125579be82ebb43c-1086x1448.png","sirope-simple",10,{"_type":16,"en":96,"es":97},"Simple syrup","Sirope simple",{"media":85,"votos":86},[],{"media":85,"votos":86}]