[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fTCx6P_erWI7TS8aJCMHrPks61rsJvNvygTVg5Mr1-_A":3},{"receta":4,"relacionadas":86,"twists":124,"valoracion":125},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"guia":11,"id":20,"imagen":21,"ingredientes":22,"licor":5,"metaDescripcion":31,"notas":34,"ocasion":5,"preparacion":60,"slug":73,"tiempo":74,"tip":75,"tipo":78,"titulo":79,"tituloSeo":82,"twistDe":5,"updatedAt":85},null,{"_type":7,"en":8,"es":9},"localeText","Honey let down with hot water so it can be measured and will mix when cold. It is what sweetens the Bee’s Knees, the Gold Rush and the Penicillin, and each of them asks for a different ratio.","Miel rebajada con agua caliente para que se pueda medir y se mezcle en frío. Es lo que endulza el Bee’s Knees, el Gold Rush y el Penicillin, y cada uno lo pide en una proporción distinta.","principiante",{"extracto":12,"slug":15,"titulo":16},{"_type":7,"en":13,"es":14},"Shop-bought syrup is sugar with preservatives and artificial flavouring. Making it at home takes five minutes, costs pennies and opens a range of flavours you cannot buy.","El sirope de tienda es azúcar con conservantes y aroma artificial. Hacerlo en casa lleva cinco minutos, cuesta céntimos y abre la puerta a un abanico de sabores que no se compran.","siropes-caseros-proporciones-infusiones-y-conservacion",{"_type":17,"en":18,"es":19},"localeString","Homemade syrups: ratios, infusions and shelf life","Siropes caseros: proporciones, infusiones y conservación","receta-sirope-de-miel","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F55a1b818474bd923a4b32c2bb2da461cb74539a4-1024x1536.png",[23,27],{"_key":24,"_type":17,"en":25,"es":26},"r379","100 ml honey","100 ml de miel",{"_key":28,"_type":17,"en":29,"es":30},"r380","50 ml hot water, not boiling","50 ml de agua caliente, sin que llegue a hervir",{"_type":7,"en":32,"es":33},"Honey and hot water, never boiled. Why honey alone does not work in a cocktail, which ratio to use, and how to make the ginger one for a Penicillin.","Miel y agua caliente, sin hervir. Por qué la miel sola no sirve en un cóctel, qué proporción usar y cómo se hace la versión con jengibre del Penicillin.",[35,44,52],{"_key":36,"_type":37,"texto":38,"titulo":41},"r384","notaMixologo",{"_type":7,"en":39,"es":40},"It depends on the cocktail, and this recipe collection uses all three. 1:1 is the lightest and mixes in most easily. 2:1, the one here, is the standard and the one in the Bee’s Knees. And 3:1, thick and tasting more of honey, is the Gold Rush one. If you only make one, 2:1 covers everything: let it down with a few drops of water when a recipe wants a lighter one.","Depende del cóctel, y en este recetario hay de las tres. El 1:1 es el más ligero y el que se mezcla con menos esfuerzo. El 2:1, el de esta receta, es el estándar y el del Bee’s Knees. Y el 3:1, espeso y con más sabor a miel, es el del Gold Rush. Si solo vas a hacer uno, el 2:1 sirve para todo: rebájalo con unas gotas de agua cuando una receta pida uno más ligero.",{"_type":17,"en":42,"es":43},"Which ratio should I use?","¿Qué proporción uso?",{"_key":45,"_type":37,"texto":46,"titulo":49},"r385",{"_type":7,"en":47,"es":48},"It is this same syrup with ginger. Add a piece of peeled, grated fresh ginger to the hot water — about two centimetres per 100 ml — let it steep for ten minutes, strain, and only then mix it with the honey. It should bite: that is half the drink.","Es este mismo con jengibre. Añade al agua caliente un trozo de jengibre fresco pelado y rallado —unos dos centímetros por cada 100 ml—, déjalo reposar diez minutos, cuela y mézclalo entonces con la miel. Tiene que picar: es la mitad del trago.",{"_type":17,"en":50,"es":51},"And the one for a Penicillin?","¿Y el del Penicillin?",{"_key":53,"_type":37,"texto":54,"titulo":57},"r386",{"_type":7,"en":55,"es":56},"In the fridge and tightly closed, about two weeks; a little longer for 3:1, which has less water. If it crystallises, a few seconds in a warm water bath brings it back.","En la nevera y bien cerrado, unas dos semanas; algo más el 3:1, que lleva menos agua. Si cristaliza, unos segundos al baño maría lo devuelven a su punto.",{"_type":17,"en":58,"es":59},"How long does it keep?","¿Cuánto dura?",[61,65,69],{"_key":62,"_type":7,"en":63,"es":64},"r381","Heat the water without letting it boil.","Calienta el agua sin dejar que hierva.",{"_key":66,"_type":7,"en":67,"es":68},"r382","Pour it over the honey and stir until there are no streaks left at the bottom.","Échala sobre la miel y remueve hasta que no quede ningún hilo en el fondo.",{"_key":70,"_type":7,"en":71,"es":72},"r383","Let it cool and store it in the fridge in a closed jar.","Deja que se enfríe y guárdalo en la nevera, en un frasco cerrado.","sirope-de-miel",5,{"_type":7,"en":76,"es":77},"Honey on its own does not work: when cold it stiffens and clings to the ice in the shaker without mixing in. And the water should be hot but not boiling; boiled, the honey loses its aroma, which is the whole point of it over sugar syrup.","La miel sola no sirve: en frío se endurece y se queda pegada al hielo de la coctelera sin mezclarse. Y el agua, caliente pero sin hervir; hervida, la miel pierde aroma, que es justo lo que le da sentido frente al sirope de azúcar.","siropes",{"_type":17,"en":80,"es":81},"Honey syrup","Sirope de miel",{"_type":17,"en":83,"es":84},"Honey syrup: the right ratio for each cocktail","Sirope de miel: la proporción para cada cóctel","2026-10-06T00:29:42Z",[87,100,112],{"descripcion":88,"dificultad":10,"id":91,"imagen":92,"licor":93,"slug":94,"tiempo":74,"tipo":95,"titulo":96,"valoracion":98},{"_type":7,"en":89,"es":90},"Gin, lemon and honey. The honey does not go in neat — it sinks and never integrates — but as a syrup, and that is the whole technique.","Ginebra, limón y miel. La miel no se echa tal cual —se hunde y no se integra—, sino como sirope, y esa es toda la técnica del trago.","receta-bees-knees","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F249ac865b8e2e5844e4a9513207ecb6ca29af384-1536x1024.png","ginebra","bees-knees","coctel",{"_type":17,"en":97,"es":97},"Bee’s Knees",{"media":74,"votos":99},2,{"descripcion":101,"dificultad":10,"id":104,"imagen":105,"licor":106,"slug":107,"tiempo":74,"tipo":95,"titulo":108,"valoracion":110},{"_type":7,"en":102,"es":103},"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.","receta-gold-rush","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F6fabd7b135ed04a44b7f4b4def2e289026747690-1086x1448.png","whisky","gold-rush",{"_type":17,"en":109,"es":109},"Gold Rush",{"media":74,"votos":111},1,{"descripcion":113,"dificultad":116,"id":117,"imagen":118,"licor":106,"slug":119,"tiempo":120,"tipo":95,"titulo":121,"valoracion":123},{"_type":7,"en":114,"es":115},"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",3,{"_type":17,"en":122,"es":122},"Penicillin",{"media":74,"votos":99},[],{"media":126,"votos":126},0]