[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fW4PeCCn94KYkO7vXnAWpW4SGHuU19UZ0l73oCy3m4sM":3},{"receta":4,"relacionadas":56,"twists":83,"valoracion":84},{"cristaleria":5,"decoracion":5,"descripcion":6,"dificultad":10,"id":11,"imagen":12,"ingredientes":13,"licor":5,"metaDescripcion":23,"ocasion":5,"preparacion":26,"slug":43,"tiempo":44,"tip":45,"tipo":48,"titulo":49,"tituloSeo":52,"twistDe":5,"updatedAt":55},null,{"_type":7,"en":8,"es":9},"localeText","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.","principiante","receta-sirope-simple","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7760a52e3adac8b0b4077a7d125579be82ebb43c-1086x1448.png",[14,19],{"_key":15,"_type":16,"en":17,"es":18},"k1","localeString","200 g white sugar","200 g de azúcar blanco",{"_key":20,"_type":16,"en":21,"es":22},"k2","200 ml water","200 ml de agua",{"_type":7,"en":24,"es":25},"How to make simple syrup for cocktails: the 1:1 ratio, the rich 2:1 version, why it must not boil and how long it keeps in the fridge.","Cómo hacer sirope simple para cócteles: la proporción 1:1, la versión rica 2:1, por qué no debe hervir y cuánto aguanta en la nevera.",[27,31,35,39],{"_key":28,"_type":7,"en":29,"es":30},"k3","Put the water and sugar in a pan over medium heat. The ratio is 1:1 by weight and by volume, so you do not need scales: use the same cup for both.","Pon el agua y el azúcar en un cazo a fuego medio. La proporción es 1:1 en peso y en volumen, así que no hace falta báscula: la misma taza para los dos.",{"_key":32,"_type":7,"en":33,"es":34},"k4","Stir until the liquid is clear and you cannot see a single grain. That is it — it must not boil. If it boils, water evaporates, the ratio drifts, and the syrup comes out thicker than the recipe says.","Remueve hasta que el líquido esté transparente y no se vea ni un grano. Con eso ya está: no tiene que hervir. Si hierve, se evapora agua, la proporción se va y el sirope sale más espeso de lo que dice la receta.",{"_key":36,"_type":7,"en":37,"es":38},"k5","Take it off the heat and let it cool completely before bottling. Bottled warm, the steam condenses inside, and that extra water is exactly where mould starts.","Retira del fuego y deja enfriar del todo antes de embotellar. En caliente, el vapor se condensa dentro de la botella y esa agua de más es justo donde empieza el moho.",{"_key":40,"_type":7,"en":41,"es":42},"k6","Keep it in a clean jar in the fridge. It lasts a good month; if it ever turns cloudy or stringy, throw it out without a second thought.","Guárdalo en un frasco limpio en la nevera. Aguanta un mes largo; si alguna vez lo ves turbio o con hilos, se tira sin pensarlo.","sirope-simple",10,{"_type":7,"en":46,"es":47},"Try the rich version: two parts sugar to one part water. It sweetens just as much while adding half the liquid, so the drink does not turn watery — that is the difference between a bar Daiquiri and a home one. It also keeps longer, because the more sugar, the less room for anything to grow. Careful when swapping: if a recipe asks for 15 ml of 1:1 syrup, 8 ml of the rich one will do.","Prueba la versión rica: dos partes de azúcar por una de agua. Endulza igual aportando la mitad de líquido, así que el trago no sale aguado — es la diferencia entre un Daiquiri de barra y uno de casa. Además dura más, porque cuanto más azúcar, menos margen para que crezca nada. Ojo al sustituir: si una receta pide 15 ml de sirope 1:1, con el rico bastan 8.","siropes",{"_type":16,"en":50,"es":51},"Simple syrup","Sirope simple",{"_type":16,"en":53,"es":54},"Simple syrup: the exact ratio and how long it keeps","Sirope simple: proporción exacta y cuánto dura","2026-08-27T01:14:39Z",[57,71],{"descripcion":58,"dificultad":10,"id":61,"imagen":62,"licor":5,"slug":63,"tiempo":64,"tipo":48,"titulo":65,"valoracion":68},{"_type":7,"en":59,"es":60},"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.","receta-granadina-casera","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F3c174e2a95c181d68fc14dc4aed84f837039010c-1086x1448.png","granadina-casera",25,{"_type":16,"en":66,"es":67},"Homemade grenadine","Granadina casera",{"media":69,"votos":70},5,1,{"descripcion":72,"dificultad":75,"id":76,"imagen":77,"licor":5,"slug":78,"tiempo":5,"tipo":48,"titulo":79,"valoracion":82},{"_type":7,"en":73,"es":74},"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","orgeat-casero",{"_type":16,"en":80,"es":81},"Orgeat (almond syrup)","Orgeat (sirope de almendra)",{"media":69,"votos":70},[],{"media":69,"votos":70}]