[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fNkRIuFDJE3_mSap6VpU01OrnBaDEm_r_uRDPsyUrE_M":3},{"receta":4,"relacionadas":84,"twists":119,"valoracion":120},{"cristaleria":5,"decoracion":9,"descripcion":12,"dificultad":16,"guia":17,"id":25,"imagen":26,"ingredientes":27,"licor":44,"metaDescripcion":45,"notas":48,"ocasion":49,"preparacion":50,"slug":71,"tiempo":72,"tip":73,"tipo":76,"titulo":77,"tituloSeo":80,"twistDe":48,"updatedAt":83},{"_type":6,"en":7,"es":8},"localeString","Copa glass","Copa de balón",{"_type":6,"en":10,"es":11},"Orange slice and an olive","Rodaja de naranja y aceituna",{"_type":13,"en":14,"es":15},"localeText","Vermouth hour, stretched out. It carries half the alcohol of a Gin & Tonic and considerably more flavour, which is why it works in the late afternoon when no other long drink does.","La hora del vermut, alargada. Lleva la mitad de alcohol que un Gin & Tonic y bastante más sabor, y por eso funciona a media tarde cuando ningún otro trago largo lo hace.","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","receta-vermouth-and-tonic","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F57cd5775c501e8acff253c04aabddd7de5617090-1086x1448.png",[28,32,36,40],{"_key":29,"_type":6,"en":30,"es":31},"k1","75 ml red vermouth","75 ml de vermut rojo",{"_key":33,"_type":6,"en":34,"es":35},"k2","100 ml well-chilled tonic water","100 ml de tónica bien fría",{"_key":37,"_type":6,"en":38,"es":39},"k3","Large ice cubes","Hielo en cubos grandes",{"_key":41,"_type":6,"en":42,"es":43},"k4","An orange slice and an olive","Una rodaja de naranja y una aceituna","otros",{"_type":13,"en":46,"es":47},"The Spanish aperitivo turned into a long drink. The exact ratio, which vermouth to buy, and what changes when you use red, white or dry.","El aperitivo español convertido en trago largo. La proporción exacta, qué vermut comprar y en qué cambia usar uno rojo, uno blanco o uno seco.",null,"verano",[51,55,59,63,67],{"_key":52,"_type":13,"en":53,"es":54},"k5","Fill a copa glass to the top with ice. Vermouth is low in alcohol and waters down fast: the more ice, the slower everything melts.","Llena la copa de balón hasta arriba de hielo. El vermut lleva poco alcohol y se aguada enseguida: cuanto más hielo, más despacio se derrite todo.",{"_key":56,"_type":13,"en":57,"es":58},"k6","Pour the vermouth over the ice and stir a couple of times to chill it.","Vierte el vermut sobre el hielo y remueve un par de veces para enfriarlo.",{"_key":60,"_type":13,"en":61,"es":62},"k7","Add the tonic slowly, down the side of the glass. The ratio is three parts vermouth to four of tonic: here the vermouth leads and the tonic only lengthens it, the opposite of a Gin & Tonic.","Añade la tónica por la pared de la copa, despacio. La proporción es de tres partes de vermut por cuatro de tónica: aquí el vermut manda y la tónica solo lo alarga, al revés que en un Gin & Tonic.",{"_key":64,"_type":13,"en":65,"es":66},"k8","One turn with a bar spoon, from the bottom up, and stop.","Una vuelta con la cuchara, de abajo arriba, y para.",{"_key":68,"_type":13,"en":69,"es":70},"k9","Drop in the orange slice and the olive. Both, not one: the orange brings the aroma and the olive the salt that cuts the sweetness. It is the Spanish habit, and there is a reason for it.","Mete la rodaja de naranja y la aceituna. Las dos, no una: la naranja aporta el aroma y la aceituna la sal que corta el dulzor. Es la costumbre española y tiene su razón de ser.","vermouth-and-tonic",3,{"_type":13,"en":74,"es":75},"The question everyone asks is which one to buy, and the short answer is a Spanish red vermouth: softer and less bitter than Italian rosso, which can taste medicinal against tonic. With white vermouth the drink turns floral and considerably sweeter, so it asks for lemon rather than orange. And with dry vermouth it stops being this drink altogether: it becomes something close to a French aperitif — very good, but not what you came for if you wanted the afternoon vermouth.","La pregunta que todo el mundo hace es cuál comprar, y la respuesta corta es un vermut rojo español: son más suaves y menos amargos que los rosso italianos, que con tónica pueden salir medicinales. Con vermut blanco el trago se vuelve floral y bastante más dulce, así que pide más limón que naranja. Y con vermut seco deja de ser esto: se convierte prácticamente en un aperitivo seco de bar francés, muy bueno, pero no lo que buscabas si venías por el vermut de la tarde.","coctel",{"_type":6,"en":78,"es":79},"Vermouth & Tonic","Vermut & Tonic",{"_type":6,"en":81,"es":82},"Vermouth & Tonic: the ratio and which vermouth to use","Vermut & Tonic: proporción y qué vermut usar","2026-08-28T00:42:46Z",[85,98,108],{"descripcion":86,"dificultad":16,"id":89,"imagen":90,"licor":44,"slug":91,"tiempo":92,"tipo":76,"titulo":93,"valoracion":95},{"_type":13,"en":87,"es":88},"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.","0603f583-e8ec-42f7-8861-728fbc8c8ce7","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F85e0223c76430187d843958f2c0f9c0d79fc43ea-1536x1024.png","boulevardier",4,{"_type":6,"en":94,"es":94},"Boulevardier",{"media":96,"votos":97},5,2,{"descripcion":99,"dificultad":16,"id":102,"imagen":103,"licor":44,"slug":104,"tiempo":96,"tipo":76,"titulo":105,"valoracion":107},{"_type":13,"en":100,"es":101},"Rustic, vibrant, and authentically Brazilian. The taste of fresh sugarcane with an irresistible citrus touch.","Rústico, vibrante y auténticamente brasileño. El sabor de la caña de azúcar fresco con un toque cítrico irresistible.","7abc69ce-f3c8-4e3d-9533-b892c02f6565","https:\u002F\u002Fcdn.sanity.io\u002Fimages\u002Fydq252gu\u002Fproduction\u002F7973bc4be61c9b60b277c1359185c4bd899d0938-1024x1536.png","caipirinha",{"_type":6,"en":106,"es":106},"Caipirinha",{"media":96,"votos":97},{"descripcion":109,"dificultad":112,"id":113,"imagen":114,"licor":44,"slug":115,"tiempo":96,"tipo":76,"titulo":116,"valoracion":118},{"_type":13,"en":110,"es":111},"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":117,"es":117},"Sidecar",{"media":96,"votos":97},[],{"media":96,"votos":97}]