[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fxyPSdyTMBh6d31Xv5HiIoKxx1QQtYAp0dpoinDnT2a0":3},{"receta":4,"relacionadas":93,"twists":129,"valoracion":130},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":18,"imagen":19,"ingredientes":20,"licor":37,"metaDescripcion":38,"notas":41,"ocasion":59,"preparacion":60,"slug":81,"tiempo":82,"tip":83,"tipo":86,"titulo":87,"tituloSeo":89,"twistDe":17,"updatedAt":92},{"_type":6,"en":7,"es":8},"localeString","Highball glass","Vaso alto (highball)",{"_type":6,"en":10,"es":11},"Lemon twist, optional","Twist de limón, opcional",{"_type":13,"en":14,"es":15},"localeText","In Japan they treat it with the seriousness of a classic, and rightly so: built properly it is the most refreshing long drink there is with a dark spirit.","En Japón lo tratan con la seriedad de un clásico y tienen razón: bien montado, es el trago largo más refrescante que existe con un destilado oscuro.","principiante",null,"receta-whisky-highball","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F3a9b545e08bc88024ebf9740bae2e51b380c392c-500x500.png",[21,25,29,33],{"_key":22,"_type":6,"en":23,"es":24},"k29","45 ml Japanese or soft blended whisky","45 ml de whisky japonés o escocés suave",{"_key":26,"_type":6,"en":27,"es":28},"k30","135 ml very cold soda water","135 ml de soda muy fría",{"_key":30,"_type":6,"en":31,"es":32},"k31","Long ice cubes","Hielo en cubos largos",{"_key":34,"_type":6,"en":35,"es":36},"k32","Lemon twist (optional)","Twist de limón (opcional)","whisky",{"_type":13,"en":39,"es":40},"Whisky and soda taken to the Japanese extreme: a 1:3 ratio, ice to the top and one single stir. Simple to make and very easy to ruin.","Whisky con soda llevado al extremo japonés: proporción 1:3, hielo hasta arriba y una sola vuelta de cuchara. Sencillo de hacer y fácil de estropear.",[42,51],{"_key":43,"_type":44,"texto":45,"titulo":48},"hb1","notaMixologo",{"_type":13,"en":46,"es":47},"An obsession with cold and with the bubble. In Japan the highball is not treated as a lesser drink but as the normal way to drink whisky, which is why the method is so worked out.\n\nEverything is ice-cold before you start: the glass, the whisky and the soda. And there is a step you will not see at any other bar — before adding the soda, the ice is stirred about thirteen times to round off its edges. A sharp edge bursts the bubbles on contact, so smooth ice holds the gas considerably longer. It sounds like fussiness and you can taste it in the glass.\n\nThe soda goes down the side of the glass and gets a single turn, from the bottom up, so the whisky lifts without losing its fizz.","La obsesión por el frío y por la burbuja. En Japón el highball no se considera un trago menor sino la forma habitual de beber whisky, y de ahí que el método esté tan trabajado.\n\nTodo va helado antes de empezar: el vaso, el whisky y la soda. Y hay un paso que no se ve en ninguna otra barra — antes de añadir la soda se remueve el hielo unas trece veces, para redondearle los cantos. Un canto afilado rompe las burbujas al contacto, así que el hielo liso conserva el gas bastante más tiempo. Suena a manía y se nota en el vaso.\n\nLa soda se vierte por la pared y se da una sola vuelta, de abajo arriba, para que suba el whisky sin perder carbónico.",{"_type":6,"en":49,"es":50},"What makes the Japanese highball different?","¿Qué tiene de especial el highball japonés?",{"_key":52,"_type":44,"texto":53,"titulo":56},"hb2",{"_type":13,"en":54,"es":55},"No, but it is easy to see why the two go together. Japanese blends — Suntory’s Toki is the one most often asked for here — are built to be diluted: soft, unpeated and with a citrus edge that survives soda water rather than vanishing into it.\n\nA gentle blended Scotch does the same job for less. What does not work is a peated Islay: the smoke concentrates as you lengthen it and the drink stops being refreshing, which is its entire reason for existing.","No, pero se entiende por qué se asocian. Los mezclados japoneses —el Toki de Suntory es el que más se pide para esto— están hechos pensando en diluirse: son suaves, poco turbados y con un punto cítrico que aguanta el agua con gas sin desaparecer.\n\nUn escocés mezclado suave hace el mismo papel y cuesta menos. Lo que no funciona es un turbado de Islay: el humo se concentra al alargarlo y el trago deja de ser refrescante, que es justo su razón de ser.",{"_type":6,"en":57,"es":58},"Do you need Japanese whisky?","¿Hace falta whisky japonés?","verano",[61,65,69,73,77],{"_key":62,"_type":13,"en":63,"es":64},"k33","Chill the glass first. Everything in this drink fights heat.","Enfría el vaso antes de nada. Todo en este trago va contra el calor.",{"_key":66,"_type":13,"en":67,"es":68},"k34","Fill the glass to the rim with ice and stir a few seconds to chill it. Pour off any water that forms.","Llena el vaso de hielo hasta el borde y remueve unos segundos para enfriar el cristal. Retira el agua que se haya formado.",{"_key":70,"_type":13,"en":71,"es":72},"k35","Add the whisky and stir thirteen times, the number they repeat in Tokyo bars. It sounds like superstition; what it does is chill the spirit before the fizz arrives.","Añade el whisky y remueve trece veces, que es el número que repiten en las barras de Tokio. Suena a superstición y lo que hace es enfriar el destilado antes de que llegue el gas.",{"_key":74,"_type":13,"en":75,"es":76},"k36","Pour the soda down the side of the glass, slowly, without hitting the ice.","Vierte la soda por la pared del vaso, despacio, sin que golpee el hielo.",{"_key":78,"_type":13,"en":79,"es":80},"k37","One single turn of the spoon, from the bottom up. Not one more.","Una sola vuelta con la cuchara, de abajo arriba. Ni una más.","whisky-highball",3,{"_type":13,"en":84,"es":85},"The ratio is 1:3, not 1:1: here the whisky accompanies rather than leads. And the soda must be as cold as the ice — poured from a cupboard, the temperature shock strips the fizz as you serve and the drink arrives flat.","La proporción es 1:3, no 1:1: aquí el whisky acompaña, no manda. Y la soda tiene que estar tan fría como el hielo — si la sacas del armario, el choque de temperatura le arranca el gas en el mismo momento de servir y el trago nace muerto.","coctel",{"_type":6,"en":88,"es":88},"Whisky Highball",{"_type":6,"en":90,"es":91},"Whisky Highball: the Japanese method","Whisky Highball: whisky con soda japonés","2026-09-10T16:34:41Z",[94,107,118],{"descripcion":95,"dificultad":98,"id":99,"imagen":100,"licor":37,"slug":101,"tiempo":82,"tipo":86,"titulo":102,"valoracion":104},{"_type":13,"en":96,"es":97},"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.","intermedio","93b0a1e4-0c89-41d7-bac1-874b49af68be","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fb3e204b12fd92c01e2fb26b60f673ab1055ea7d0-1536x1024.png","irish-coffee",{"_type":6,"en":103,"es":103},"Irish Coffee",{"media":105,"votos":106},5,2,{"descripcion":108,"dificultad":111,"id":112,"imagen":113,"licor":37,"slug":114,"tiempo":82,"tipo":86,"titulo":115,"valoracion":117},{"_type":13,"en":109,"es":110},"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":116,"es":116},"Penicillin",{"media":105,"votos":106},{"descripcion":119,"dificultad":16,"id":122,"imagen":123,"licor":37,"slug":124,"tiempo":105,"tipo":86,"titulo":125,"valoracion":127},{"_type":13,"en":120,"es":121},"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","gold-rush",{"_type":6,"en":126,"es":126},"Gold Rush",{"media":105,"votos":128},1,[],{"media":105,"votos":106}]