{"id":1285,"date":"2013-08-15T20:38:00","date_gmt":"2013-08-15T20:38:00","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1285"},"modified":"2013-08-17T09:13:15","modified_gmt":"2013-08-17T09:13:15","slug":"drinky-z-bechers-baru","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/drinky-z-bechers-baru\/","title":{"rendered":"DRINKY Z BECHER`S BARU"},"content":{"rendered":"

\"1017363_10151559002434296_1310089110_n\"<\/a>Za\u010diatkom minul\u00e9ho mesiaca som mal mo\u017enos\u0165 str\u00e1vi\u0165 kr\u00e1sne tri dni v Karlov\u00fdch Varoch, kde sme pozvali slovensk\u00fdch barmanov, aby v r\u00e1mci programu “Becherovka Class” bli\u017e\u0161ie spoznali Becherovku a jej rodisko Karlove Vary. Podrobnej\u0161\u00ed report sa do\u010d\u00edtate v najnov\u0161om Bar magazine, ktor\u00fd sa ka\u017ed\u00fdm d\u0148om objav\u00ed vo va\u0161ich str\u00e1nkach.<\/p>\n

Tento post je o drinkoch, ktor\u00e9 som pripravoval po\u010das prv\u00e9ho ve\u010dera ako hos\u0165uj\u00faci barman v Becher`s bare v Grandhotely Pupp. Drinky mali \u00faspech nie len u pozvan\u00fdch barmanov, ale aj u be\u017en\u00fdch host\u00ed, tak mo\u017eno pote\u0161ia aj t\u00fdch va\u0161ich…<\/p>\n

Becher`s Rickey<\/span>
\nMoja nov\u00e1 verzia Betonu \/Becherovka, tonic, \u013ead a citr\u00f3n, ktor\u00fd m\u00f4\u017ete nahradi\u0165 uhorkou\/. In\u0161piroval som sa starou skupinou drinkov – Rickey, ktor\u00e9ho z\u00e1klad tvor\u00ed 50-60ml \u013eubovo\u013en\u00e9ho spiritu, lik\u00e9ru, alebo verm\u00fatu, \u013ead, s\u00f3da a trochu limetovej \u0161\u0165avy. Ve\u013emi zauj\u00edmav\u00fd drink, ktor\u00fd e\u0161te vyu\u017eijete po\u010das t\u00fdchto letn\u00fdch dn\u00ed. V poslednom \u010dase pracujem s zelerom ve\u013emi r\u00e1d, okrem in\u00e9ho hlavne preto, \u017ee ve\u013emi dobre boduje aj u host\u00ed.<\/p>\n

BECHER`S RICKEY<\/p>\n

30 ml Becherovka Original
\n20 ml Becherovka Lemond
\n5 ml limetov\u00e1 \u0161\u0165ava
\n100 ml Fentimanns Rose`s Lemonade
\n100 ml S\u00f3da
\nStopkov\u00fd zeler \/Sedano\/<\/p>\n

Becherovku Origin\u00e1l a Lemond nad\u00e1vkujte do poh\u00e1ra na long drink, pridajte limetov\u00fa \u0161\u0165avu a \u013ead, premie\u0161ajte, d\u00e1vkujte limon\u00e1du a s\u00f3du, premie\u0161ajte ve\u013emi z\u013eahka a vlo\u017ete k\u00fasok stopkov\u00e9ho zeleru.<\/p>\n

Rapid Manhattan
\n<\/span>\u010eal\u0161ia z nespo\u010detn\u00fdch verzi\u00ed cocktialov, vych\u00e1dzaj\u00faci z jedine\u010dn\u00e9ho Manhattanu. In\u0161pir\u00e1ciou bola recept\u00fara od Harryho Johnsona, ktor\u00fd do neho prid\u00e1val e\u0161te trochu cukru a pomaran\u010dov\u00e9ho lik\u00e9ru, alebo absinthu pod\u013ea \u017eelania hos\u0165a. Sladk\u00fd vermouth vymenen\u00fd za portsk\u00e9 a Cordial Becher, ktor\u00fd mu dod\u00e1va slad\u0161\u00ed chu\u0165ov\u00fd profil. Mno\u017estvo Bourbonu v p\u00f4vodnom drinku doplnen\u00fd o Becherovku Origin\u00e1l. Nemohol som vynecha\u0165 bittre, aj ke\u010f hork\u00e9 bylinkov\u00e9 t\u00f3ny d\u00e1va drinku aj Becherovka. Na t\u00fato pr\u00edle\u017eitos\u0165 som otvoril f\u013ea\u0161ti\u010dku Rapid Bitter, sl\u00e1vne to dochucovadlo zakladate\u013eov \u0160ejker Clubu, ktor\u00fd bol predchodcom \u010ceskoslovenskej Barmanskej asoci\u00e1cie. ktor\u00ed ho pou\u017e\u00edvali miesto Angostury. F\u013ea\u0161e nikdy neboli vyroben\u00e9 preto, aby st\u00e1li zatvoren\u00e9 na reg\u00e1li. Neviem si predstavi\u0165 lep\u0161iu pr\u00edle\u017eitos\u0165 akou bol tento ve\u010der na jeho ochutnanie v drinku. Cocktail mus\u00edte dobre premie\u0161a\u0165, aby sa dobre vychladil, zjemnil a prevzdu\u0161nil. Technika throwing je na to ide\u00e1lna.<\/p>\n

RAPID MANHATTAN<\/p>\n

15 ml Becherovka Original
\n30 ml Four Roses bourbon whiskey
\n10 ml Cordial Becher
\n10 ml Sandemann Port Tawny
\n1 dash Rapid Bitter<\/p>\n

V\u0161etky suroviny starostlivo nad\u00e1vkujte, a premie\u0161ajte s \u013eadom technikou \u201cthrowing\u201d\u00a0 asi 6 kr\u00e1t
\nPrelejte do vychladen\u00e9ho cocktailov\u00e9ho poh\u00e1ra, vlo\u017ete \u010dere\u0161\u0148u, alebo pomaran\u010dovou k\u00f4rou<\/p>\n

Medoc Sour<\/span>
\nNaozaj v\u00fdborn\u00fd Sour, trochu dosladka, ako je zn\u00e1me, bielok dod\u00e1 drinku kr\u00e1sne jemn\u00fa kr\u00e9mov\u00fa text\u00faru, tak \u017ee va\u0161i hostia bud\u00fa n\u00edm nad\u0161en\u00fd… Zauj\u00edmav\u00fd je sirup z portsk\u00e9ho s Cordialom Becher. Ako ste si iste v\u0161imli, t\u00e1to kombin\u00e1cia ma oslovila aj v predo\u0161lom drinku a je naozaj v\u00fdborn\u00e1. Ve\u013emi dobre lad\u00ed s Brandy, \u010di Bourbonom a viem si ju predstavi\u0165 aj v spolo\u010dnosti staren\u00e9ho rumu.<\/p>\n

MEDOC SOUR<\/p>\n

30ml Becherovka Original
\n20ml Martell V.S.
\n20ml bielok
\n15ml porto cordial sirup
\n25ml citrus mix \/limetov\u00e1 a citr\u00f3nov\u00e1 \u0161\u0165ava\/<\/p>\n

Bielok a sirup premie\u0161ajte \u201cna sucho – dry shake\u201d, pridajte ostatn\u00e9 suroviny a dobre \u0161ejkrujte s kvalitn\u00fdm \u013eadom asi 20-30 sek\u00fand.
\nPrelejte do vychladen\u00e9ho poh\u00e1ra na stopke a ozdobte tromi klin\u010dekmi.<\/p>\n

PORTO CORDIAL SIRUP
\n200 ml Cordial Becher
\n100 ml Sandemann Port Tawny
\n300 g cukor jemn\u00fd
\n1ks badi\u00e1n \/hviezdicov\u00fd an\u00edz\/<\/p>\n

Cordial s portsk\u00fdm v\u00ednom zohrejte a postupne prid\u00e1vajte cukor, a\u017e k\u00fdm sa nerozpust\u00ed. Pridajte 1 ks badianu, zmiernite intenzitu tepla a pomaly zohrievajte 15 min\u00fat. Nechajte vychladn\u00fa\u0165 a prelejte do \u010distej f\u013ea\u0161e.
\n<\/em><\/p>\n

Becher`s Last Word<\/span>
\nViete ktor\u00fd bol pod\u013ea historikov \u00a0jeden z posledn\u00fdch vymyslen\u00fdch drinkov po\u010das americkej prohib\u00edcie? \/1919-1930\/ Bol vytvoren\u00fd v Atletic Clube v Detroide a obsahoval rovnak\u00fd diel Ginu, bylinn\u00e9ho lik\u00e9ru Chartreusse, Maraschino lik\u00e9ru a limetov\u00fa \u0161\u0165avu a nazvali ho Last Word Cocktail. Napoh\u013ead \u0165a\u017ek\u00fd drink chut\u00ed naozaj svie\u017eo a vyv\u00e1\u017eene a to ist\u00e9 plat\u00ed, ak vymen\u00edte Chartreusse za Becherovku Original.<\/p>\n

BECHER`S LAST WORD<\/p>\n

1\/3 Becherovka Original
\n1\/3 Gin
\n1\/3 Maraschino Liqueur (Luxardo!)
\n1\/3 \u010derstv\u00e1 limetov\u00e1 \u0161\u0165ava<\/p>\n

Suroviny premie\u0161ajte v klasickom trojdielnom \u0161ejkri a prelejte do vychladen\u00e9ho cocktailov\u00e9ho poh\u00e1ra.<\/p>\n

V\u0161etky drinky vznikli v Z\u00e1hir coffee & drinks v roku 2013, autor recept\u00far: Lubo\u0161 R\u00e1cz<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Za\u010diatkom minul\u00e9ho mesiaca som mal mo\u017enos\u0165 str\u00e1vi\u0165 kr\u00e1sne tri dni v Karlov\u00fdch Varoch, kde sme pozvali slovensk\u00fdch barmanov, aby v r\u00e1mci programu “Becherovka Class” bli\u017e\u0161ie spoznali Becherovku a jej rodisko Karlove Vary. Podrobnej\u0161\u00ed report sa do\u010d\u00edtate v najnov\u0161om Bar magazine, ktor\u00fd sa ka\u017ed\u00fdm d\u0148om objav\u00ed vo va\u0161ich str\u00e1nkach. Tento post je o drinkoch, ktor\u00e9 som […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"yes","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1285"}],"collection":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/comments?post=1285"}],"version-history":[{"count":26,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1285\/revisions"}],"predecessor-version":[{"id":1301,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1285\/revisions\/1301"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1285"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}