{"id":265,"date":"2011-09-05T08:25:52","date_gmt":"2011-09-05T08:25:52","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=265"},"modified":"2011-09-05T08:37:08","modified_gmt":"2011-09-05T08:37:08","slug":"bechers-sour","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/bechers-sour\/","title":{"rendered":"BECHER`S SOUR"},"content":{"rendered":"

Dnes by sa v\u00e1m na tomto mieste chcel predstavi\u0165 drink, ktor\u00fd som pripravil jedn\u00e9mu mlad\u00e9mu barmanovi, ke\u010f ma poprosil o nie\u010do dobr\u00e9 a svie\u017ee z Becherovky. S v\u00fdsledkom sme boli obaja ve\u013emi spokojn\u00ed, preto prenech\u00e1m slovo u\u017e samotnej hlavnej hviezde tohto postu:
\n<\/p>\n

\"\"<\/a>” no, tak \u017ee, vol\u00e1m sa Becher`s Sour a barman, ktor\u00fd ma vytvoril chcel u\u017e dlho vysk\u00fa\u0161a\u0165 sour z Becherovky. P\u00e1r tak\u00fdchto drinkov, len s inou b\u00e1zou u\u017e v ten pekn\u00fd ve\u010der pripravil, a zdalo sa mu akosi prirodzen\u00e9, \u017ee toto je t\u00e1 spr\u00e1vna chv\u00ed\u013ea na spojenie aromatickej Becherovky a dobre vytrepan\u00e9ho bielka,\u00a0ktor\u00fd e\u0161te s pomocou \u010derstvej citr\u00f3novej \u0161\u0165avy sp\u013eahlivo premen\u00ed ka\u017ed\u00fd sour na ve\u013emi pr\u00edjemn\u00fd, kr\u00e9mov\u00fd a osvie\u017euj\u00faci drink. Pokia\u013e hos\u0165ovi nevad\u00ed vaje\u010dn\u00fd bielok, bude mnou nad\u0161en\u00fd! M\u00f4j barman e\u0161te chv\u00ed\u013eu rozm\u00fd\u0161\u013eal, nad cukrom, preto \u017ee pou\u017eitie be\u017en\u00e9ho cukrov\u00e9ho sirupu by mohlo by\u0165 pre elegantn\u00fa Becherovku pr\u00edli\u0161 oby\u010dajn\u00e9 a mohol by som potom chuti\u0165 a\u017e moc sladko. P\u00e1nko v bielom \u017eakete r\u00e1d pou\u017e\u00edva Cordial Becher miesto cukru, osved\u010dilo sa mu to u\u017e pred p\u00e1r rokmi, ke\u010f ho s v\u00fdborn\u00fdm v\u00fdsledkom pou\u017eil do niektor\u00fdch verzi\u00ed Old Fashionedu. Na\u0161\u0165astie nezav\u00e1hal ani tento kr\u00e1t a odmeral d\u00e1vku na vaje\u010dn\u00fd bielok.<\/em>
\nKe\u010f v\u0161etky suroviny barman dobre na dva kr\u00e1t premie\u0161al v \u0161ejkri, teda jeden kr\u00e1t pol min\u00faty na sucho bez \u013eadu a potom e\u0161te pol min\u00faty s dobr\u00fdm \u013eadom, vznikol som JA! M\u00e1m hrd\u00e9 meno, ktor\u00e9 symbolizuje jak zakladate\u013ea Becherovky, tak aj prv\u00e9 p\u00f4vodn\u00e9 meno tohto lik\u00e9ru a samozrejme aj lik\u00e9r samotn\u00fd. <\/em>
\nPri spojen\u00ed t\u00fdchto surov\u00edn nebola nutn\u00e1 v\u00fdnimo\u010dn\u00e1 d\u00e1vka kreativity, ale\u00a0pr\u00e1ve v tej jednoduchosti s d\u00f4razom na kvalitn\u00fa pr\u00edpravu a presn\u00e9 odmeriavanie je t\u00e1 dokonalos\u0165, ktor\u00e1 bude vyhovova\u0165 v\u0161etk\u00fdm milovn\u00edkom Becherovky a aj t\u00fdm, ktor\u00ed si k nej e\u0161te len h\u013eadaj\u00fa cestu.<\/em>
\nPreto ma k\u013eudne ochutnajte. M\u00f4\u017ete v Paparazzi, kde ma pon\u00fakaj\u00fa ako Weekly special, \u017ee vraj sa objav\u00edm aj v jesennej ed\u00edcii “drink listu” v tomto bare, a ke\u010f to m\u00e1te \u010faleko, tak si ma m\u00f4\u017ete spravi\u0165 vo svojom bare. Ale pros\u00edm, pristupujte ku mne s profesionalitou a \u00factou k poctiv\u00e9mu barmansk\u00e9mu remeslu, inak m\u00f4\u017ete by\u0165 so m\u0148a sklaman\u00fd a \u00a0ja m\u00f4\u017eem by\u0165 sklaman\u00fd z v\u00e1s. A \u010do je e\u0161te hor\u0161ie, mohol by by\u0165 z n\u00e1s oboch sklaman\u00fd ten najd\u00f4le\u017eitej\u0161\u00ed \u010dlovek – v\u00e1\u0161 hos\u0165.<\/em><\/p>\n

 <\/p>\n

BECHER`S SOUR<\/p>\n

\/autor: Lubos R\u00e1cz, \u00a025.8.2010, Paparazzi cocktail bar & ristorante\/<\/p>\n

1 vaje\u010dn\u00fd bielok
\n20 ml Cordial Becher
\n30 ml Becherovka Origin\u00e1l
\n20 ml \u010derstv\u00e1 citr\u00f3nov\u00e1 \u0161\u0165ava<\/p>\n

Bielok vy\u0161ejkrujte bez \u013eadu s Cordialom, potom pridajte ostatn\u00e9 suroviny a dobre vy\u0161ejkrujte s kvalitn\u00fdm tvrd\u00fdm \u013eadom.
\nPrelejte do poh\u00e1ra na stopke a na kr\u00e9mov\u00fa penu opatrne vlo\u017ete dva klin\u010deky.
\nSour doporu\u010dujem pripravova\u0165 v studenom dvojdielnom \u0161ejkri z dvoch kovov\u00fdch tinov \/jeden men\u0161\u00ed a druh\u00fd v\u00e4\u010d\u0161\u00ed\/<\/p>\n

Posted by: Lubo\u0161 R\u00e1cz
\nPhoto by: Miroslav Kube\u010dka<\/p>\n

 <\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Dnes by sa v\u00e1m na tomto mieste chcel predstavi\u0165 drink, ktor\u00fd som pripravil jedn\u00e9mu mlad\u00e9mu barmanovi, ke\u010f ma poprosil o nie\u010do dobr\u00e9 a svie\u017ee z Becherovky. S v\u00fdsledkom sme boli obaja ve\u013emi spokojn\u00ed, preto prenech\u00e1m slovo u\u017e samotnej hlavnej hviezde tohto postu:<\/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],"tags":[45,46,47,48],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/265"}],"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=265"}],"version-history":[{"count":10,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/265\/revisions"}],"predecessor-version":[{"id":276,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/265\/revisions\/276"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=265"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}