[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fwyjZ8jRm9unlS617tcJD2JAchNcRopjAnQ3v03KwcMg":3},{"receta":4,"relacionadas":92,"twists":129,"valoracion":130},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":18,"imagen":19,"ingredientes":20,"licor":41,"metaDescripcion":42,"notas":45,"ocasion":55,"preparacion":56,"slug":77,"tiempo":78,"tip":79,"tipo":17,"titulo":82,"tituloSeo":84,"twistDe":87,"updatedAt":91},{"_type":6,"en":7,"es":8},"localeString","Coupe glass","Copa coupe",{"_type":6,"en":10,"es":11},"None","Ninguna",{"_type":13,"en":14,"es":15},"localeText","Four ingredients in the same measure and none of them wins. Sam Ross created it in 2008 by applying the Last Word logic to whiskey, and it has become one of the few modern classics everyone recognises.","Cuatro ingredientes en la misma medida y ninguno gana. Sam Ross lo creó en 2008 aplicándole al Last Word la lógica del whisky, y se ha convertido en uno de los pocos clásicos modernos que todo el mundo reconoce.","intermedio",null,"receta-paper-plane","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F34b5d8bbe97eaf52109182e67ebf508e68588fb2-1448x1086.png",[21,25,29,33,37],{"_key":22,"_type":6,"en":23,"es":24},"t21","22.5 ml bourbon","22,5 ml de bourbon",{"_key":26,"_type":6,"en":27,"es":28},"t22","22.5 ml Aperol","22,5 ml de Aperol",{"_key":30,"_type":6,"en":31,"es":32},"t23","22.5 ml Amaro Nonino","22,5 ml de Amaro Nonino",{"_key":34,"_type":6,"en":35,"es":36},"t24","22.5 ml freshly squeezed lemon juice","22,5 ml de zumo de limón recién exprimido",{"_key":38,"_type":6,"en":39,"es":40},"t25","Ice","Hielo","whisky",{"_type":13,"en":43,"es":44},"Bourbon, Aperol, Amaro Nonino and lemon in equal parts. The recipe, why the exact split works, and what to use instead of Nonino.","Bourbon, Aperol, Amaro Nonino y limón a partes iguales. La receta, por qué funciona el reparto exacto y con qué sustituir el Nonino.",[46],{"_key":47,"_type":48,"texto":49,"titulo":52},"t211","notaMixologo",{"_type":13,"en":50,"es":51},"Because it is the structure it inherits from the Last Word, and it works for a specific reason: the four ingredients play different roles — the bourbon brings the alcohol, the Aperol the bitter fruit, the Nonino the spice and the lemon the acidity — and none needs more room than the others to do its job.\n\nIt is also what makes it easy to remember: once you know it is four equal things, you do not need the recipe.","Porque es la estructura que hereda del Last Word, y funciona por una razón concreta: los cuatro ingredientes ocupan papeles distintos —el bourbon pone el alcohol, el Aperol la fruta amarga, el Nonino la especia y el limón la acidez— y ninguno necesita más espacio que otro para hacer su trabajo.\n\nEs también lo que lo hace fácil de recordar: si sabes que son cuatro cosas iguales, no hace falta la receta.",{"_type":6,"en":53,"es":54},"Why equal parts?","¿Por qué a partes iguales?","citas",[57,61,65,69,73],{"_key":58,"_type":13,"en":59,"es":60},"t26","Chill a coupe with ice and water while you get everything else ready.","Enfría una copa coupe con hielo y agua mientras preparas el resto.",{"_key":62,"_type":13,"en":63,"es":64},"t27","Measure all four with a jigger, no eyeballing. In an equal-parts drink, five millilitres off in any of them shows, because there is no dominant ingredient to cover it.","Mide los cuatro ingredientes con el jigger, sin ojo. En un trago de partes iguales, un descuido de cinco mililitros en cualquiera de ellos se nota, porque no hay ingrediente dominante que lo tape.",{"_key":66,"_type":13,"en":67,"es":68},"t28","Add them to the shaker with plenty of ice and shake hard for about ten seconds.","Échalos en la coctelera con bastante hielo y agita fuerte unos diez segundos.",{"_key":70,"_type":13,"en":71,"es":72},"t29","Double strain into the chilled coupe: the fine mesh catches the ice shards and leaves the drink clean.","Cuela doble sobre la copa ya vacía de hielo: el colador fino retiene las astillas y deja el trago limpio.",{"_key":74,"_type":13,"en":75,"es":76},"t210","No garnish. It is one of the few classics that goes without and does not miss it.","Sin decoración. Es de los pocos clásicos que no la lleva y no la echa de menos.","paper-plane",5,{"_type":13,"en":80,"es":81},"Amaro Nonino is what makes the drink and the hardest thing to have at home. If you cannot find it, a Montenegro comes close; with a more bitter amaro, drop its measure to 15 ml and raise the bourbon to 30 so it does not tip over.","El Amaro Nonino es lo que hace único al trago y lo más difícil de tener en casa. Si no lo encuentras, un Montenegro se acerca bastante; con otro amaro más amargo, baja su medida a 15 ml y sube el bourbon a 30 para no descompensarlo.",{"_type":6,"en":83,"es":83},"Paper Plane",{"_type":6,"en":85,"es":86},"Paper Plane: equal parts, and which amaro","Paper Plane: partes iguales y qué amaro",{"slug":88,"titulo":89},"the-last-word",{"_type":6,"en":90,"es":90},"The Last Word","2026-09-10T04:21:58Z",[93,106,117],{"descripcion":94,"dificultad":16,"id":97,"imagen":98,"licor":41,"slug":99,"tiempo":100,"tipo":101,"titulo":102,"valoracion":104},{"_type":13,"en":95,"es":96},"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,"coctel",{"_type":6,"en":103,"es":103},"Irish Coffee",{"media":78,"votos":105},2,{"descripcion":107,"dificultad":110,"id":111,"imagen":112,"licor":41,"slug":113,"tiempo":100,"tipo":101,"titulo":114,"valoracion":116},{"_type":13,"en":108,"es":109},"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":115,"es":115},"Penicillin",{"media":78,"votos":105},{"descripcion":118,"dificultad":121,"id":122,"imagen":123,"licor":41,"slug":124,"tiempo":78,"tipo":101,"titulo":125,"valoracion":127},{"_type":13,"en":119,"es":120},"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":126,"es":126},"Gold Rush",{"media":78,"votos":128},1,[],{"media":78,"votos":128}]