[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fD2rjezifhBMC5H-oaops-muaLOX6AXGL-958tmRj35Y":3},{"receta":4,"relacionadas":80,"twists":119,"valoracion":151},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":18,"imagen":19,"ingredientes":20,"licor":41,"metaDescripcion":42,"notas":17,"ocasion":45,"preparacion":46,"slug":67,"tiempo":68,"tip":69,"tipo":72,"titulo":73,"tituloSeo":76,"twistDe":17,"updatedAt":79},{"_type":6,"en":7,"es":8},"localeString","Rocks glass","Vaso rocks",{"_type":6,"en":10,"es":11},"Three drops of bitters drawn across the foam","Tres gotas de amargo dibujadas sobre la espuma",{"_type":13,"en":14,"es":15},"localeText","The sour family at its most recognisable: spirit, citrus and sugar, crowned by a silky foam that changes the texture entirely.","La familia de los sours en su forma más reconocible: destilado, cítrico y azúcar, coronados por una espuma sedosa que cambia por completo la textura.","intermedio",null,"receta-whisky-sour","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F4eca49954acbf2cc97d72667aba4ea7d085a6d69-1024x1024.png",[21,25,29,33,37],{"_key":22,"_type":6,"en":23,"es":24},"k53","50 ml bourbon","50 ml de bourbon",{"_key":26,"_type":6,"en":27,"es":28},"k54","25 ml lemon juice","25 ml de jugo de limón",{"_key":30,"_type":6,"en":31,"es":32},"k55","15 ml simple syrup","15 ml de sirope simple",{"_key":34,"_type":6,"en":35,"es":36},"k56","1 egg white (optional, for the foam)","1 clara de huevo (opcional, para la espuma)",{"_key":38,"_type":6,"en":39,"es":40},"k57","Angostura bitters to garnish","Amargo de Angostura para decorar","whisky",{"_type":13,"en":43,"es":44},"The 2:1:1 ratio and the question that splits everyone in two: egg white or not. Both versions here, each with the shake that it actually needs.","La proporción 2:1:1 y la decisión que divide a todo el mundo: clara de huevo o no. Las dos versiones, con el agitado que corresponde a cada una.","citas",[47,51,55,59,63],{"_key":48,"_type":13,"en":49,"es":50},"k58","Add the bourbon, lemon, syrup and egg white to the shaker WITHOUT ice.","Añade el bourbon, el limón, el sirope y la clara a la coctelera SIN hielo.",{"_key":52,"_type":13,"en":53,"es":54},"k59","Dry shake for 15 seconds to whip the egg white.","Agita en seco 15 segundos para montar la clara.",{"_key":56,"_type":13,"en":57,"es":58},"k60","Open, fill with ice and shake again for another 12 seconds.","Abre, llena de hielo y vuelve a agitar otros 12 segundos.",{"_key":60,"_type":13,"en":61,"es":62},"k61","Strain into the glass over fresh ice and wait a few seconds for the foam to settle.","Cuela sobre el vaso con hielo fresco y espera unos segundos a que asiente la espuma.",{"_key":64,"_type":13,"en":65,"es":66},"k62","Drop three dashes of bitters onto the foam and drag a toothpick through them.","Deja caer tres gotas de amargo sobre la espuma y únelas con un palillo.","whisky-sour",6,{"_type":13,"en":70,"es":71},"Shake first without ice for fifteen seconds (a dry shake), and only then with ice. Skip that first step and the egg white will not whip, leaving a thin foam full of large bubbles.","Agita primero sin hielo durante quince segundos (dry shake) y solo después con hielo. Sin ese primer paso la clara no monta y la espuma sale rala y con burbujas grandes.","coctel",{"_type":6,"en":74,"es":75},"Whiskey Sour","Whisky Sour",{"_type":6,"en":77,"es":78},"Whiskey Sour: recipe, with or without egg","Whisky Sour: receta con o sin clara","2026-08-25T01:02:47Z",[81,94,107],{"descripcion":82,"dificultad":16,"id":85,"imagen":86,"licor":41,"slug":87,"tiempo":88,"tipo":72,"titulo":89,"valoracion":91},{"_type":13,"en":83,"es":84},"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":90,"es":90},"Irish Coffee",{"media":92,"votos":93},5,2,{"descripcion":95,"dificultad":98,"id":99,"imagen":100,"licor":101,"slug":102,"tiempo":103,"tipo":72,"titulo":104,"valoracion":106},{"_type":13,"en":96,"es":97},"The Negroni's American cousin. Warmer, sweeter, and with the depth of whiskey. A cocktail that embraces you with every sip.","El primo americano del Negroni. Más cálido, más dulce y con la profundidad del whisky. Un cóctel que abraza con cada sorbo.","principiante","0603f583-e8ec-42f7-8861-728fbc8c8ce7","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F85e0223c76430187d843958f2c0f9c0d79fc43ea-1536x1024.png","otros","boulevardier",4,{"_type":6,"en":105,"es":105},"Boulevardier",{"media":92,"votos":93},{"descripcion":108,"dificultad":16,"id":111,"imagen":112,"licor":113,"slug":114,"tiempo":88,"tipo":72,"titulo":115,"valoracion":117},{"_type":13,"en":109,"es":110},"A lavender-colored cocktail that evokes the skies of the pioneering aviation era. Floral, citrusy, and with a mysterious cherry undertone from the maraschino liqueur.","Un cóctel de color lavanda que evoca el cielo de la era pionera de la aviación. Floral, cítrico y con un misterioso fondo de cereza del licor de maraschino.","08c18fcf-1866-4c3b-89bd-3681ed424976","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F0f43002081b4c6b5c9c1d70d448257f29a33c893-1536x1024.png","ginebra","aviation",{"_type":6,"en":116,"es":116},"Aviation",{"media":92,"votos":118},1,[120,130,140],{"descripcion":121,"dificultad":98,"id":124,"imagen":125,"licor":41,"slug":126,"tiempo":92,"tipo":72,"titulo":127,"valoracion":129},{"_type":13,"en":122,"es":123},"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":128,"es":128},"Gold Rush",{"media":92,"votos":118},{"descripcion":131,"dificultad":16,"id":134,"imagen":135,"licor":41,"slug":136,"tiempo":68,"tipo":72,"titulo":137,"valoracion":139},{"_type":13,"en":132,"es":133},"The same old Whiskey Sour with a layer of red wine floating on top. It looks like a party trick and it is not: the wine brings tannin and fruit the original lacks, and every sip tastes different depending on how far the two have mixed.","El mismo Whisky Sour de siempre con una capa de vino tinto flotando encima. Parece un truco de escaparate y no lo es: el vino aporta taninos y fruta que el original no tiene, y cada sorbo sabe distinto según cuánto se hayan mezclado.","receta-new-york-sour","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7c5ec30104735cf0e6e65649d8f81390e72cab24-1086x1448.png","new-york-sour",{"_type":6,"en":138,"es":138},"New York Sour",{"media":92,"votos":118},{"descripcion":141,"dificultad":144,"id":145,"imagen":146,"licor":41,"slug":147,"tiempo":88,"tipo":72,"titulo":148,"valoracion":150},{"_type":13,"en":142,"es":143},"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":149,"es":149},"Penicillin",{"media":92,"votos":93},{"media":92,"votos":93}]