[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fbOP5FzMBbd0ge4MHjt1d9W0IK-DU5nyro7A9nhaV1BU":3},{"receta":4,"relacionadas":75,"twists":109,"valoracion":110},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"id":17,"imagen":18,"ingredientes":19,"licor":36,"metaDescripcion":37,"ocasion":40,"preparacion":41,"slug":62,"tiempo":63,"tip":64,"tipo":67,"titulo":68,"tituloSeo":70,"twistDe":73,"updatedAt":74},{"_type":6,"en":7,"es":8},"localeString","Heat-resistant coffee mug or Irish mug","Taza de café resistente al calor o copa irlandesa",{"_type":6,"en":10,"es":11},"Cocoa powder or cinnamon","Chocolate en polvo o canela",{"_type":13,"en":14,"es":15},"localeText","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",[20,24,28,32],{"_key":21,"_type":6,"en":22,"es":23},"8461d329cbd1","1.5 oz of Irish whiskey (Jameson)","1.5 oz de whisky irlandés (Jameson)",{"_key":25,"_type":6,"en":26,"es":27},"7024130c5f0d","4 oz of freshly brewed hot coffee","4 oz de café caliente recién hecho",{"_key":29,"_type":6,"en":30,"es":31},"798205dd5b0a","1 teaspoon of brown sugar","1 cucharadita de azúcar moreno",{"_key":33,"_type":6,"en":34,"es":35},"4bfa877bbc6c","lightly whipped cream (not too stiff)","crema batida ligeramente (no muy firme)","whisky",{"_type":13,"en":38,"es":39},"The cream has to float, which means whipping it barely and pouring over a spoon. The coffee, whiskey and sugar ratios that actually work.","La nata tiene que flotar, y para eso hay que montarla poco y verterla sobre una cuchara. Proporciones de café, whiskey y azúcar que funcionan.","digestivos",[42,46,50,54,58],{"_key":43,"_type":13,"en":44,"es":45},"730adb24c470","Heat a heat-resistant mug with hot, empty water.","Calienta una taza resistente al calor con agua caliente y vacía.",{"_key":47,"_type":13,"en":48,"es":49},"05e52740992a","Add the sugar and a splash of coffee; stir until dissolved.","Añade el azúcar y un chorrito de café; remueve hasta disolver.",{"_key":51,"_type":13,"en":52,"es":53},"c0abd69fce67","Pour in the whiskey and top with hot coffee, leaving 1 cm at the top.","Vierte el whisky y completa con el café caliente, dejando 1 cm en la parte superior.",{"_key":55,"_type":13,"en":56,"es":57},"028a7642a2e8","Pour the whipped cream gently onto the back of a spoon so that it floats.","Vierte la crema batida suavemente sobre el dorso de una cuchara para que flote.",{"_key":59,"_type":13,"en":60,"es":61},"5f62e3a6be33","Do not stir; drink through the cream layer.","No remuevas; bebe a través de la capa de crema.","irish-coffee",3,{"_type":13,"en":65,"es":66},"The cream should be lightly whipped (soft peaks), not stiff. If it's over-whipped, it won't float properly. Pour it onto the back of a warm spoon so it slides smoothly onto the coffee without sinking.","La crema debe estar ligeramente batida (soft peaks), no firme. Si está demasiado montada, no flotará correctamente. Viértela sobre el dorso de una cuchara caliente para que se deslice suavemente sobre el café sin hundirse.","coctel",{"_type":6,"en":69,"es":69},"Irish Coffee",{"_type":6,"en":71,"es":72},"Irish Coffee: recipe and floating cream","Irish Coffee: receta y nata que flota",null,"2026-08-25T01:06:17Z",[76,89,99],{"descripcion":77,"dificultad":80,"id":81,"imagen":82,"licor":36,"slug":83,"tiempo":63,"tipo":67,"titulo":84,"valoracion":86},{"_type":13,"en":78,"es":79},"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":85,"es":85},"Penicillin",{"media":87,"votos":88},5,2,{"descripcion":90,"dificultad":93,"id":94,"imagen":95,"licor":36,"slug":96,"tiempo":87,"tipo":67,"titulo":97,"valoracion":73},{"_type":13,"en":91,"es":92},"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.","principiante","receta-gold-rush","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F6fabd7b135ed04a44b7f4b4def2e289026747690-1086x1448.png","gold-rush",{"_type":6,"en":98,"es":98},"Gold Rush",{"descripcion":100,"dificultad":93,"id":103,"imagen":104,"licor":36,"slug":105,"tiempo":87,"tipo":67,"titulo":106,"valoracion":108},{"_type":13,"en":101,"es":102},"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.","receta-hot-toddy","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002Fddd9ad4fa9ed6160ae07a59102c33dfa2e20fc75-408x612.png","hot-toddy",{"_type":6,"en":107,"es":107},"Hot Toddy",{"media":87,"votos":88},[],{"media":87,"votos":88}]