{"id":1737,"date":"2014-01-04T23:06:58","date_gmt":"2014-01-04T23:06:58","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=1737"},"modified":"2024-09-26T16:34:42","modified_gmt":"2024-09-26T16:34:42","slug":"tisicrocna-vcela","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/tisicrocna-vcela\/","title":{"rendered":"TIS\u00cdCRO\u010cN\u00c1 V\u010cELA"},"content":{"rendered":"

\"Sn\u00edmka<\/a><\/p>\n

T\u00fa\u017eba spoji\u0165 bar s nejakou \u010fal\u0161ou kult\u00farnou in\u0161tit\u00faciou nepoch\u00e1dza iba z mojej barovej z\u00e1vislosti. Je to t\u00fa\u017eba star\u00e1 asi tak, ako existuje kult\u00fara “American Baru” a drinkov americk\u00e9ho typu. Vlastne, ke\u010f sa nad t\u00fdm zam\u00fd\u0161\u013eam, tak som som z \u010dasti naklonen\u00fd n\u00e1zoru, \u017ee nie\u010do podobn\u00e9 divadlu mohlo k\u013eudne vznikn\u00fa\u0165 vo viac, \u010di menej v opit\u00fdch hlav\u00e1ch. Bolo asi prirodzen\u00e9, \u017ee sa pri pop\u00edjan\u00ed vykvasen\u00fdch ovocn\u00fdch \u0161\u0165av\u00e1ch \u013eudia zab\u00e1vali medzi sebou tak dlho, a\u017e sa z toho postupom \u010dasu a civilizovan\u00edm spolo\u010dnosti stala forma umenia. \/ale mohlo to by\u0165 aj naopak:)\/ \u00a0Podobn\u00fdm v\u00fdvojom pre\u0161ilo aj pr\u00edrodne vykvasen\u00e9 ovocie a jaskyne postupne vystriedali mahag\u00f3nom oblo\u017een\u00e9 steny baru s lustrami.
\nPri koncertoch v\u00e1\u017enej hudby, alebo oper\u00e1ch sa v\u017edy pop\u00edjalo Champagne, ktor\u00e9, tak ako t\u00e1to forma umenia, patrilo k vy\u0161\u0161ej spolo\u010dnosti. Podobne to bolo nesk\u00f4r aj s cocktailami.
\nJeden z nich, s n\u00e1zvom Adonis bol vytvoren\u00fd pri pr\u00edle\u017eitosti premi\u00e9ry rovnomenn\u00e9ho muzik\u00e1lu na Brodwayi. P\u00edsal sa rok 1884 a New York Times oslavne p\u00edsali nie len o muzik\u00e1li, ale aj o drinku, ktor\u00fd sa stal na Brodwayi m\u00f3dnym pit\u00edm. \u00a0Mimochodom, \u00faspe\u0161n\u00fd muzik\u00e1l mal 603 opakovan\u00ed, drinkov sa ale vypilo ove\u013ea viac. . Mie\u0161al sa so such\u00e9ho Sherry, sladk\u00e9ho verm\u00fatu a p\u00e1r dashov bitters.<\/p>\n

M\u00f4j bar sa nach\u00e1dza hne\u010f za divadlom. Pred barom \u010dasto parkuj\u00fa div\u00e1ci, pon\u00e1h\u013eaj\u00faci sa na predstavenie a rozhodovanie o mieste\u00a0 baru bolo z \u010dasti ovplyvnen\u00e9 aj t\u00fdm, \u017ee by som niekedy r\u00e1d priv\u00edtal pekne oble\u010den\u00fdch host\u00ed,\u00a0 ktor\u00ed sa pred premi\u00e9rou zastavia na skvel\u00fd drink. Aby to nebolo iba o pit\u00ed, ale o spojen\u00ed s nejakou udalos\u0165ou. Aby sa dobr\u00fd drink stal s\u00fa\u010das\u0165ou viacer\u00fdch kult\u00farnych z\u00e1\u017eitkov a patril by tak nejako k tomu. Aby som to pre\u017eil re\u00e1lne, hoci aj v malom meste, nie len prostredn\u00edctvom nejak\u00fdch z\u00e1\u017eitkov umelcov vo ve\u013ek\u00fdch svetov\u00fdch metropol\u00e1ch.
\nPomaly to za\u010d\u00edna fungova\u0165. Nie v\u017edy, nie ka\u017ed\u00fd de\u0148, ale niektor\u00e9 dni d\u00e1vaj\u00fa n\u00e1dej, \u017ee na\u0161i hostia sp\u00e1jaj\u00fa n\u00e1v\u0161tevu divadla aj s\u00a0n\u00e1v\u0161tevou baru.
\nPri zah\u00e1jen\u00ed tohtoro\u010dnej divadelnej sez\u00f3ny, za\u010d\u00edna sa v\u017edy v polovici septembra, som si starostlivo pre\u010d\u00edtal pripravovan\u00fd program. Zaujala ma ohlasovan\u00e1 premi\u00e9ra muzik\u00e1lu Tis\u00edcro\u010dn\u00e1 v\u010dela, ktor\u00e1 s\u013eubovala op\u00e4\u0165 ve\u013ek\u00e9 hudobno-dramatick\u00e9 dielo.<\/p>\n

Pri pr\u00edle\u017eitosti dne\u0161nej premi\u00e9ry muzik\u00e1lu Tis\u00edcro\u010dn\u00e1 V\u010dela v nitrianskom Divadle Andreja Bagara vznikol u n\u00e1s lahodn\u00fd cocktail rovnomenn\u00e9ho n\u00e1zvu. Nech\u00fdba v \u0148om samozrejme med, trochu \u0161panielskeho \u00a0polosuch\u00e9ho Amontillado Sherry, p\u00e1r hork\u00fdch pomaran\u010dov\u00fdch bitters a jedine\u010dn\u00fd Plymouth gin. Na prv\u00fd kr\u00e1t sa mi to zdalo trochu sladk\u00e9, po p\u00e1r d\u0148och som to tro\u0161ku rezol such\u00fdm Manzanilla Sherry. Skvel\u00e1, vyv\u00e1\u017een\u00e1 a jemne nasladl\u00e1 kombin\u00e1cia.<\/p>\n

Pou\u017eitie sladk\u00e9ho medu v\u00a0Tis\u00edcro\u010dnej v\u010dele je jasn\u00e9. V\u00edno odkazuje na jej vek, a ostr\u00fd Plymouth gin na jej \u017eihadlo. Te\u0161\u00edm sa tomuto drinku a pr\u00edle\u017eitosti pod\u00e1va\u0165 u n\u00e1s tento drink nie len v\u00a0\u010dase premi\u00e9ry tohto muzik\u00e1lu, ktor\u00fd m\u00e1 u div\u00e1kov ve\u013ek\u00fd \u00faspech. \u010ci to bude plati\u0165 aj pri drinku, uk\u00e1\u017ee \u010das.
\nNa z\u00e1ver mal\u00fd tip. Skvel\u00e9 Amontillado a Manzanilla Sherry k\u00fapite v\u00a0potravin\u00e1ch Marks & Spenser<\/p>\n

\"VCELA\"<\/a>TIS\u00cdCRO\u010cN\u00c1 V\u010cELA<\/p>\n

10 ml medov\u00fd sirup \/2:1\/
\n10 ml Manzanilla Sherry
\n15 ml Amontillado Sherry
\n40 ml Plymouth gin
\n2 dashe Orange bitters<\/p>\n

V\u0161etky suroviny odmeraj do zachladen\u00e9ho mie\u0161acieho poh\u00e1ra, pridaj kvalitn\u00fd \u013ead a dobre mie\u0161aj minim\u00e1lne 30-40 sek\u00fand. Potom drink prelej do vychladen\u00e9ho cocktailov\u00e9ho poh\u00e1ra na stopke a zastrekni olejmi citr\u00f3novej k\u00f4ry. K\u00f4ru vlo\u017e do drinku a pod\u00e1vaj s\u00a0\u00fasmevom.<\/p>\n

15.11.2013, Z\u00e1hir coffee &\u00a0drinks, Nitra<\/p>\n

Publikovan\u00e9 v BarMagazine \u010d.38
\nPosted by: Lubo\u0161 R\u00e1cz
\nPhoto by: Filip Bucher<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

T\u00fa\u017eba spoji\u0165 bar s nejakou \u010fal\u0161ou kult\u00farnou in\u0161tit\u00faciou nepoch\u00e1dza iba z mojej barovej z\u00e1vislosti. Je to t\u00fa\u017eba star\u00e1 asi tak, ako existuje kult\u00fara “American Baru” a drinkov americk\u00e9ho typu. Vlastne, ke\u010f sa nad t\u00fdm zam\u00fd\u0161\u013eam, tak som som z \u010dasti naklonen\u00fd n\u00e1zoru, \u017ee nie\u010do podobn\u00e9 divadlu mohlo k\u013eudne vznikn\u00fa\u0165 vo viac, \u010di menej v opit\u00fdch […]<\/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":[27,13,26,90],"tags":[139,154,153,152,151,83],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1737"}],"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=1737"}],"version-history":[{"count":12,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1737\/revisions"}],"predecessor-version":[{"id":4531,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/1737\/revisions\/4531"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=1737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=1737"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=1737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}