{"id":2497,"date":"2015-10-13T16:51:52","date_gmt":"2015-10-13T16:51:52","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=2497"},"modified":"2015-10-14T07:01:18","modified_gmt":"2015-10-14T07:01:18","slug":"the-booktender","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/the-booktender\/","title":{"rendered":"THE BOOKTENDER"},"content":{"rendered":"

Pomerne pred dlh\u00fdm \u010dasom som na Instagrame ohlasoval, \u017ee pracujem na \u0161tyroch drinkoch in\u0161pirovan\u00fdch n\u00e1dhernou kub\u00e1nskou atmosf\u00e9rou a kub\u00e1nskou barovou \u0161kolou. In\u0161pir\u00e1ciu som nejak\u00fa chv\u00ed\u013eu h\u013eadal v o\u0161\u00fachanom manu\u00e1ly legend\u00e1rneho Clubu de Cantineros, ktor\u00fd zdru\u017eoval a vychov\u00e1val t\u00fdch najep\u0161\u00edch barmanov na svete.
\n
\nNa\u0161iel som ju nie len tam a postupne v\u00e1m chcem predstavi\u0165 v\u0161etky \u0161tyri, ktor\u00e9 vznikli v dielni Z\u00e1hiru a s\u00fa vytvoren\u00e9 s jedine\u010dn\u00fdmi Essence of Cuba<\/a> od Stefana Berga a Alexandra Hauka, ktor\u00fdch v\u0161etci pozn\u00e1me ako majite\u013eov a v\u00fdrobcov renomovan\u00fdch bitters The Bitter Truth<\/a>. Esencie boli vyvinut\u00e9 a vyroben\u00e9 na z\u00e1kazku destil\u00e9rky Havana Club, ktor\u00fdch 7 ro\u010dn\u00fd rum je pou\u017eit\u00fd ako z\u00e1klad v\u0161etk\u00fdch esenci\u00ed s chu\u0165ami Coffee, Island Fruit, Honey a Aromatic Leaf.
\nViac o t\u00fdchto chu\u0165ovo ve\u013emi vydaren\u00fdch produktoch sa dozviete na slovenskom fin\u00e1le Havana Club Grand Prix od samotn\u00e9ho Stephana Berga, ktor\u00fd pris\u013e\u00fabil \u00fa\u010das\u0165 v porote a k tomu aj ur\u010dite zauj\u00edmav\u00fa predn\u00e1\u0161ku.<\/p>\n

The Booktender:
\nN\u00e1mestie v starej Havane nav\u0161t\u00edvy ka\u017ed\u00fd barman, ktor\u00fd m\u00e1 k\u00fasok \u0161\u0165astia, v\u00fdborn\u00fd drink, zauj\u00edmav\u00fa prezent\u00e1ciu a charizmu na to, aby vyhral slovensk\u00e9 fin\u00e1le Havana Club Grand Prix. Alebo, m\u00e1 e\u0161te v\u00e4\u010d\u0161ie \u0161\u0165astie a dostane sa tam ako v\u00ed\u0165azov doprovod, aby sa o legend\u00e1rnej zna\u010dke \u00a0Havana Club \"Sn\u00edmka<\/a>dozvedel \u010do najviac priamo v jeho rodisku, nasal pln\u00fdmi d\u00fa\u0161kami tamoj\u0161iu\/ nie len barov\u00fa\/ kult\u00faru.
\nNevedel som sa do\u010dka\u0165 n\u00e1v\u0161tevy kni\u017en\u00e9ho trhoviska. S n\u00e1dejou som h\u013eadal poklady, ktor\u00e9 mi raz uk\u00e1zal Stan Vadrna. Kniha o hist\u00f3rii rodiny Arechabalovcov – zakladate\u013eov zna\u010dky Havana Club, \u010di nejak\u00fa \u00a0verziu manu\u00e1lu Clubu de Cantineros. Bl\u00fadim, h\u013ead\u00e1m… Na\u0161iel som nejak\u00e9 odznaky, neplatn\u00e9 akcie spolo\u010dnosti Bacardi, star\u00e9 reklamn\u00e9 bro\u017e\u00fary p\u00f4vodn\u00fdch kub\u00e1nskych rumov. To prav\u00e9, to naozaj vz\u00e1cne v\u0161ak bolo niekde skryt\u00e9. Nen\u00e1jdete to len tak. Mus\u00edte vedie\u0165 za k\u00fdm m\u00e1te \u00eds\u0165. Na\u0161\u0165astie slovensk\u00e9 kolo Havana Grand Prix v roku 2011 vyhral Edy Burs\u00edk<\/a>. A ten vedel, lebo tam bol dva roky pred t\u00fdm so Stanlym…<\/p>\n

Predava\u010d st\u00e1l tam, kde vraj st\u00e1va v\u017edy, presne ako pred dvomi rokmi. Opret\u00fd o roh budovy, oble\u010den\u00fd v \u010dervenom tri\u010dku, na hlave klob\u00fak. \u017diadny st\u00f4l, ani st\u00e1nok. Stoj\u00ed, faj\u010d\u00ed a \u010dak\u00e1. Nen\u00e1padne sme sa k nemu pribl\u00ed\u017eili a \u010dakali, \u017ee z jeho \u010darovnej ta\u0161ky vytiahne hotov\u00e9 poklady, na ktor\u00e9 sme netrpezlivo \u010dakali. Nevytiahol. S\u013e\u00fabil, \u017ee sa pop\u00fdta, aby sme pri\u0161li zajtra. Netu\u0161\u00edm, koho pozn\u00e1, za k\u00fdm bol, kde h\u013eadal. Vytiahol druh\u00fa verziu Manu\u00e1lu de Cantineros, \u00a0ve\u013ek\u00fa \u010derven\u00fa\u00a0knihu o Arechabalovcoch, kroniku Clubu de Cantineros mapuj\u00facu cel\u00fa ich \u010dinnos\u0165 vr\u00e1tane zoznamu v\u0161etk\u00fdch \u010dlenov. Knihy, z ktor\u00fdmi sa nie pr\u00edli\u0161 \u0161etrne zaobch\u00e1dzalo, ale aj tak sme mu s rados\u0165ou nechali za ne slu\u0161n\u00fdch p\u00e1r stoviek Eur. Poklady, ktor\u00e9 nestr\u00e1caj\u00fa hodnotu.
\nNa tohto \u010dloveka som myslel, ke\u010f som vytv\u00e1ral prv\u00fd zo \u0161tvorice drinkov s Essence of Cuba. Je venovan\u00fd pr\u00e1ve jemu:<\/p>\n

THE BOOKTENDER \/ EL LIBRERO<\/p>\n

40 ml Havana Club 7 A\u00f1os
\n20 ml Ramazotti Amaro
\n1-2 dashe Bitter Truth Aromatic Leaf Essence of Cuba<\/p>\n

pr\u00edprava: priamo v poh\u00e1ri
\npoh\u00e1r: old fashioned
\n\u013ead: kocky, alebo \u013eadov\u00e1 kryha
\nmet\u00f3da: stir<\/p>\n

Drink je ve\u013emi jednoduch\u00fd tak, ako to m\u00e1m r\u00e1d. Spojen\u00edm troch surov\u00edn a \u013eadu vznik\u00e1 ve\u013emi zauj\u00edmav\u00e1 kombin\u00e1cia pripom\u00ednaj\u00faca rumov\u00e9 Negroni, alebo jeho twist s bourbon whiskey Boulevardier. Pri d\u00e1vkovan\u00ed je nutn\u00e9 si d\u00e1va\u0165 pozor na d\u00e1vkovanie esencie, preto \u017ee je v\u00fdrazne aromatick\u00e1 a aj v men\u0161\u00edch mno\u017estv\u00e1ch dok\u00e1\u017ee by\u0165 chu\u0165ovo dominantn\u00e1.
\nPri jeho pr\u00edprave je nutn\u00e9 dba\u0165 na z\u00e1kladn\u00e9 barmansk\u00e9 zru\u010dnosti, \u010do je pr\u00e1ve pri jednoduch\u00fdch drinkoch ve\u013emi, ve\u013emi d\u00f4le\u017eit\u00e9. Vychladen\u00fd poh\u00e1r, poctiv\u00e9 odmeriavanie, kvalitn\u00e9 stirovanie a kvalitn\u00fd tvrd\u00fd \u013ead. A samozrejme, dobr\u00e9 ingrediencie.<\/p>\n

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

Pomerne pred dlh\u00fdm \u010dasom som na Instagrame ohlasoval, \u017ee pracujem na \u0161tyroch drinkoch in\u0161pirovan\u00fdch n\u00e1dhernou kub\u00e1nskou atmosf\u00e9rou a kub\u00e1nskou barovou \u0161kolou. In\u0161pir\u00e1ciu som nejak\u00fa chv\u00ed\u013eu h\u013eadal v o\u0161\u00fachanom manu\u00e1ly legend\u00e1rneho Clubu de Cantineros, ktor\u00fd zdru\u017eoval a vychov\u00e1val t\u00fdch najep\u0161\u00edch barmanov na svete.<\/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":[26,90],"tags":[173,171,172,53,161,170,83],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2497"}],"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=2497"}],"version-history":[{"count":26,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2497\/revisions"}],"predecessor-version":[{"id":2525,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/2497\/revisions\/2525"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=2497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=2497"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=2497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}