[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$ft44LjBAIn3Vtf_duDx-kRMbGdnZXShTJGrj9zRnninE":3},{"receta":4,"relacionadas":79,"twists":113,"valoracion":114},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"id":17,"imagen":18,"ingredientes":19,"licor":40,"metaDescripcion":41,"ocasion":44,"preparacion":45,"slug":66,"tiempo":67,"tip":68,"tipo":71,"titulo":72,"tituloSeo":74,"twistDe":77,"updatedAt":78},{"_type":6,"en":7,"es":8},"localeString","Heatproof glass or mug","Vaso resistente al calor o taza",{"_type":6,"en":10,"es":11},"Lemon slice studded with a clove","Rodaja de limón con clavo",{"_type":13,"en":14,"es":15},"localeText","The grandmother’s remedy that turns out to be a decent cocktail. Hot, sweet and sour at once, with just enough whisky to show without burning.","El remedio de la abuela que resulta ser un cóctel decente. Caliente, dulce y ácido a la vez, y con el whisky justo para que se note sin quemar.","principiante","receta-hot-toddy","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fddd9ad4fa9ed6160ae07a59102c33dfa2e20fc75-408x612.png",[20,24,28,32,36],{"_key":21,"_type":6,"en":22,"es":23},"k38","50 ml whisky","50 ml de whisky",{"_key":25,"_type":6,"en":26,"es":27},"k39","15 ml honey","15 ml de miel",{"_key":29,"_type":6,"en":30,"es":31},"k40","15 ml freshly squeezed lemon juice","15 ml de zumo de limón recién exprimido",{"_key":33,"_type":6,"en":34,"es":35},"k41","120 ml hot water, not boiling","120 ml de agua caliente, no hirviendo",{"_key":37,"_type":6,"en":38,"es":39},"k42","A lemon slice and a clove","Una rodaja de limón y un clavo de olor","whisky",{"_type":13,"en":42,"es":43},"Whisky, honey, lemon and hot water. The trick is the temperature: at boiling point the alcohol evaporates and the honey turns bitter.","Whisky, miel, limón y agua caliente. El truco está en la temperatura: si el agua hierve, el alcohol se evapora y la miel se vuelve amarga.","digestivos",[46,50,54,58,62],{"_key":47,"_type":13,"en":48,"es":49},"k43","Warm the glass or mug with hot water and tip it out. Cold glass steals half the drink’s heat.","Calienta el vaso o la taza con agua caliente y tírala. El cristal frío se lleva la mitad del calor del trago.",{"_key":51,"_type":13,"en":52,"es":53},"k44","Dissolve the honey with a little hot water in the bottom. Poured onto the whisky it just sits there.","Disuelve la miel con un poco de agua caliente en el fondo. Si la echas sobre el whisky se queda pegada abajo.",{"_key":55,"_type":13,"en":56,"es":57},"k45","Add the lemon juice and the whisky.","Añade el zumo de limón y el whisky.",{"_key":59,"_type":13,"en":60,"es":61},"k46","Top with hot water at around 70-80°C. Do not let it boil.","Completa con agua caliente, entre 70 y 80 grados. Que no hierva.",{"_key":63,"_type":13,"en":64,"es":65},"k47","Garnish with the lemon slice, clove stuck into it.","Decora con la rodaja de limón con el clavo clavado dentro.","hot-toddy",5,{"_type":13,"en":69,"es":70},"Boiling water ruins it twice over: it drives off much of the alcohol and gives the honey a bitter back-note that never leaves. Between 70 and 80°C is right, and you get there by letting the kettle stand a couple of minutes.","El agua hirviendo arruina el trago por dos motivos: evapora buena parte del alcohol y le da a la miel un fondo amargo que no se va. Entre 70 y 80 grados es lo correcto, y se consigue dejando reposar el agua un par de minutos después de hervir.","coctel",{"_type":6,"en":73,"es":73},"Hot Toddy",{"_type":6,"en":75,"es":76},"Hot Toddy: whisky, honey and lemon","Hot Toddy: receta con whisky y miel",null,"2026-08-25T01:10:07Z",[80,93,104],{"descripcion":81,"dificultad":84,"id":85,"imagen":86,"licor":40,"slug":87,"tiempo":88,"tipo":71,"titulo":89,"valoracion":91},{"_type":13,"en":82,"es":83},"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",3,{"_type":6,"en":90,"es":90},"Irish Coffee",{"media":67,"votos":92},2,{"descripcion":94,"dificultad":97,"id":98,"imagen":99,"licor":40,"slug":100,"tiempo":88,"tipo":71,"titulo":101,"valoracion":103},{"_type":13,"en":95,"es":96},"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":102,"es":102},"Penicillin",{"media":67,"votos":92},{"descripcion":105,"dificultad":16,"id":108,"imagen":109,"licor":40,"slug":110,"tiempo":67,"tipo":71,"titulo":111,"valoracion":77},{"_type":13,"en":106,"es":107},"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":112,"es":112},"Gold Rush",[],{"media":67,"votos":92}]