[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fQPmAFonZRyisfZb7BGAiCcf4LRUoJv_V4PewLXzk3-4":3},{"receta":4,"relacionadas":88,"twists":122,"valoracion":123},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":25,"imagen":26,"ingredientes":27,"licor":40,"metaDescripcion":41,"notas":44,"ocasion":54,"preparacion":55,"slug":72,"tiempo":73,"tip":74,"tipo":77,"titulo":78,"tituloSeo":80,"twistDe":83,"updatedAt":87},{"_type":6,"en":7,"es":8},"localeString","Old Fashioned Glass","Vaso Old Fashioned",{"_type":6,"en":10,"es":11},"orange peel","piel de naranja",{"_type":13,"en":14,"es":15},"localeText","Bourbon, Campari and sweet vermouth, stirred and finished with orange peel. It is the Negroni with whiskey instead of gin, and the change goes beyond the name: it comes out rounder, sweeter and longer on the palate, more an after-dinner drink than an aperitivo.","Bourbon, Campari y vermut rojo, removidos y con piel de naranja. Es el Negroni con whisky en lugar de ginebra, y el cambio va más allá del nombre: sale más redondo, más dulce y más largo en boca, un trago de sobremesa más que de aperitivo.","principiante",{"extracto":18,"slug":21,"titulo":22},{"_type":13,"en":19,"es":20},"Red, dry or bianco, how much each classic takes, what to do without it, and why an open bottle ruins more cocktails than anything else.","Rojo, seco o blanco, cuánto lleva cada clásico, qué hacer si no tienes y por qué una botella abierta arruina más cócteles que ninguna otra cosa.","que-vermut-usar",{"_type":6,"en":23,"es":24},"Which vermouth to use in each cocktail","Qué vermut usar en cada cóctel","0603f583-e8ec-42f7-8861-728fbc8c8ce7","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F85e0223c76430187d843958f2c0f9c0d79fc43ea-1536x1024.png",[28,32,36],{"_key":29,"_type":6,"en":30,"es":31},"2fc55aa1dce4","1.5 oz of bourbon","1.5 oz de bourbon",{"_key":33,"_type":6,"en":34,"es":35},"0175c1025a0b","1 oz of campari","1 oz de campari",{"_key":37,"_type":6,"en":38,"es":39},"29b75018cf63","1 oz of sweet red vermouth","1 oz de vermut rojo dulce","otros",{"_type":13,"en":42,"es":43},"Swap gin for bourbon and the whole drink changes: rounder, longer on the palate. The ratio is not the Negroni one, and here it is.","Cambia la ginebra por bourbon y el trago entero se vuelve otro: más redondo, más largo de boca. La proporción no es la del Negroni, y aquí está.",[45],{"_key":46,"_type":47,"texto":48,"titulo":51},"tw3","notaMixologo",{"_type":13,"en":49,"es":50},"Almost: it is the Negroni with bourbon instead of gin, but not in equal parts. Bourbon is sweeter and rounder than gin, and at the same measure the Campari and vermouth swallow it. That is why it takes more whiskey: one and a half measures of bourbon to one of each of the other two.\n\nCuriously, the original recipe was equal parts. It appeared in 1927 in Barflies and Cocktails, the book by Harry MacElhone of Harry’s New York Bar in Paris, credited to Erskine Gwynne, an American writer who edited a magazine there called, fittingly, Boulevardier. The extra whiskey came with its revival this century, and it is the ratio this recipe follows.","Casi: es el Negroni con bourbon en lugar de ginebra, pero no a partes iguales. El bourbon es más dulce y redondo que la ginebra, y a la misma medida el Campari y el vermut se lo comen. Por eso lleva más whisky: una medida y media de bourbon por una de cada uno de los otros dos.\n\nCuriosamente, la receta original sí era a partes iguales. Apareció en 1927 en Barflies and Cocktails, el libro de Harry MacElhone, del Harry’s New York Bar de París, atribuida a Erskine Gwynne, un escritor estadounidense que editaba allí una revista llamada precisamente Boulevardier. La proporción con más whisky llegó con su recuperación, ya en este siglo, y es la que sigue esta ficha.",{"_type":6,"en":52,"es":53},"Is it just a Negroni with bourbon?","¿Es un Negroni con bourbon?","digestivos",[56,60,64,68],{"_key":57,"_type":13,"en":58,"es":59},"b4aaa8d6a55c","In a mixing glass with ice, combine the bourbon, Campari, and vermouth.","En un vaso mezclador con hielo, combina el bourbon, el Campari y el vermut.",{"_key":61,"_type":13,"en":62,"es":63},"d0ac903565ec","Stir for 30 seconds until it is completely cold.","Remueve durante 30 segundos hasta que esté bien frío.",{"_key":65,"_type":13,"en":66,"es":67},"454ccadde8b8","Strain into an Old Fashioned glass with a large ice cube.","Cuela en un vaso Old Fashioned con un cubo grande de hielo.",{"_key":69,"_type":13,"en":70,"es":71},"30f594de64b3","Squeeze the orange peel over the drink and add it as a garnish.","Exprime la piel de naranja sobre la bebida y añádela como adorno.","boulevardier",4,{"_type":13,"en":75,"es":76},"If you prefer a drier, spicier Boulevardier, substitute rye whiskey for the bourbon. The difference is subtle but completely transforms the cocktail's character.","Si prefieres un Boulevardier más seco y especiado, sustituye el bourbon por rye whisky. La diferencia es sutil pero transforma completamente el carácter del cóctel.","coctel",{"_type":6,"en":79,"es":79},"Boulevardier",{"_type":6,"en":81,"es":82},"Boulevardier: the Negroni made with bourbon","Boulevardier: el Negroni con bourbon",{"slug":84,"titulo":85},"negroni",{"_type":6,"en":86,"es":86},"Negroni","2026-10-06T00:49:03Z",[89,101,112],{"descripcion":90,"dificultad":16,"id":93,"imagen":94,"licor":40,"slug":95,"tiempo":96,"tipo":77,"titulo":97,"valoracion":99},{"_type":13,"en":91,"es":92},"Cachaça, lime and sugar, muddled in the glass and topped with crushed ice. It takes cachaça rather than rum because cachaça is something else: it is distilled from fresh-pressed cane juice, while almost all rum is made from molasses, and that is where its fresh, grassy edge comes from.","Cachaça, lima y azúcar, machacados en el mismo vaso y con hielo picado. Lleva cachaça y no ron porque es otra cosa: se destila del jugo de la caña recién cortada, mientras que casi todo el ron sale de la melaza, y de ahí ese fondo vegetal y fresco que el ron no tiene.","7abc69ce-f3c8-4e3d-9533-b892c02f6565","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7973bc4be61c9b60b277c1359185c4bd899d0938-1024x1536.png","caipirinha",5,{"_type":6,"en":98,"es":98},"Caipirinha",{"media":96,"votos":100},2,{"descripcion":102,"dificultad":105,"id":106,"imagen":107,"licor":40,"slug":108,"tiempo":96,"tipo":77,"titulo":109,"valoracion":111},{"_type":13,"en":103,"es":104},"A refined and timeless sour. The balance between the warmth of the cognac, the sweetness of the orange liqueur, and the acidity of the lemon makes it a classic from the 1920s.","Un sour refinado y atemporal. El equilibrio entre el calor del coñac, la dulzura del licor de naranja y la acidez del limón lo convierte en un clásico de los años 20.","intermedio","a0ad4221-753c-4be3-a4bc-552208d8cd24","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F2eae623c12797be41522be7d2975376b62ce24b4-1024x1536.png","sidecar",{"_type":6,"en":110,"es":110},"Sidecar",{"media":96,"votos":100},{"descripcion":113,"dificultad":16,"id":116,"imagen":117,"licor":40,"slug":118,"tiempo":96,"tipo":77,"titulo":119,"valoracion":121},{"_type":13,"en":114,"es":115},"The quintessential Mexican coffee cocktail. Sweet, aromatic, and with the perfect balance between the bitterness of espresso and the citrusy vanilla of Licor 43. Much smoother than an Espresso Martini.","El cóctel de café mexicano por excelencia. Dulce, aromático y con el equilibrio perfecto entre el amargo del espresso y la vainilla cítrica del Licor 43. Mucho más suave que un Espresso Martini.","b1193591-bc85-4e7d-9841-9628b8c5a0cc","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fc82c0433cfe3db5daec41738b84ce9d428b141eb-1536x1024.png","carajillo",{"_type":6,"en":120,"es":120},"Carajillo",{"media":96,"votos":100},[],{"media":96,"votos":100}]