{"id":3998,"date":"2022-05-24T17:18:15","date_gmt":"2022-05-24T17:18:15","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=3998"},"modified":"2022-05-26T10:03:16","modified_gmt":"2022-05-26T10:03:16","slug":"chivas-a-cigary","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/chivas-a-cigary\/","title":{"rendered":"CHIVAS, CIGARY A MAMIE TAYLOR"},"content":{"rendered":"\n

M\u00e1m r\u00e1d Chivas. Bol som aj tam, kde sa mie\u0161a a zreje. Dozrieva dlh\u00e9 roky. T\u00e1 v\u00f4\u0148a obrovit\u00e1nskeho skladu v\u00e1m zostane v nose u\u017e nav\u017edy. Vraj m\u00e1 t\u00e1 v\u00f4\u0148a hodnotu asi 6 mil. Eur ro\u010dne. Neuverite\u013en\u00e9 mno\u017estv\u00e1 pe\u0148az\u00ed v lufte. Na anjelsk\u00fa da\u0148 v\u0161ak trp\u00ed ka\u017ed\u00e1 whisky, nie len Chivas.
Ale nie o daniach som chcel.
\u0160k\u00f3tska Chivas Regal whisky, u n\u00e1s zastupovan\u00e1 a dov\u00e1\u017ean\u00e1 spolo\u010dnos\u0165ou Pernod Ricard Slovensko, uviedla pred p\u00e1r t\u00fd\u017ed\u0148ami pre bary na slovensku zauj\u00edmav\u00fa aktivitu, prepojen\u00fa s cigarami, kedy hos\u0165 dostane cigaru za k\u00fapu dvoch Chivas drinkov, alebo za kombin\u00e1ciu objedn\u00e1vky Chivas 12 y.o. a Chivas XV. <\/p>\n\n\n\n\n\n\n\n

Cigarky sme vyberali s Karolom Domischom e\u0161te minul\u00fd rok. Poctivo sme vyberali z troch doporu\u010den\u00fdch cig\u00e1r, sk\u00fa\u0161ali sme ich u n\u00e1s v Z\u00e1hire, teda presnej\u0161ie vonku pred n\u00edm v jeden decembrov\u00fd ve\u010der kedy n\u00e1m studen\u00fd vietor mie\u0161al do tv\u00e1re d\u00e1\u0161\u0165 s mokr\u00fdm snehom. Ale aj napriek ch\u00fdbaj\u00facemu komfortu, ktor\u00fd si v\u017edy pri faj\u010den\u00ed cig\u00e1r vieme dopria\u0165, sme vybrali ve\u013emi dobre.
Vo\u013eba padla na pekn\u00e9 “Double Connecticut Robusto” z manufakt\u00fary Brick House z Nikaraguy, skr\u00fdvaj\u00faca v sebe blend tabaku z Nikaraguy, obalen\u00fd kryc\u00edm listom z americk\u00e9ho Connecticutu. Faj\u010d\u00ed sa kr\u00e1sne \u013eahko, na za\u010diatku trochu korenistej\u0161ia a v\u00fdraznej\u0161ia cigara, ktor\u00e1 sa v\u0161ak po kr\u00e1tkom zahriat\u00ed premen\u00ed na ve\u013emi \u013eahk\u00e9 a pr\u00edjemn\u00e9 faj\u010denie hodiace sa k jedine\u010dn\u00e9mu blendu \u0161k\u00f3tskej Chivas Regal Whisky.
K nej som tie\u017e nap\u00e1roval dva jednoduch\u00e9 drinky, ktor\u00e9 sa s trochou snahy daj\u00fa vyrobi\u0165 aj v pomerne jednoduchom bare, ale sa nemusia hanbi\u0165 ani v prest\u00ed\u017enom, kde sa k nim m\u00f4\u017ee pripoji\u0165 prec\u00edzna technika, e\u0161te kvalitnej\u0161\u00edmi surovinami a prvotriedny \u013ead. V\u0161ak ale, pre\u010d\u00edtajte si. <\/p>\n\n\n\n

<\/p>\n\n\n\n

CHIVAS & PORT
10 ml trstinov\u00fd sirup \/1:1\/
20 ml Port fine ruby \/\u010derven\u00e9\/
40 ml Chivas Regal 12 y.o.
2 dashe Angostura Bitters
2 dashe Orange Bitters

sp\u00f4sob pr\u00edpravy: priamo do poh\u00e1ra
\u013ead: kocky
ozdoba: pomaran\u010dov\u00e1 k\u00f4ra \/ z\u00e1strek

Postup: do vychladen\u00e9ho Old Fashioned poh\u00e1ra \/na whisky\/ nad\u00e1vkujte v\u0161etky suroviny a dobre premie\u0161ajte barovou ly\u017ei\u010dkou \/20 – 25 sek\u00fand\/ aby sa pustila voda z \u013eadu a drink dobre zachladil.Pod\u013ea potreby dopl\u0148 \u013ead, a drink zastrekni olejmi z pomaran\u010dovej k\u00f4ry a vlo\u017e do poh\u00e1ra

VY\u0160\u0160\u00cd LEVEL BARU: Suroviny premie\u0161aj vo vychladenom mie\u0161acom poh\u00e1ri, prelej do zamrazen\u00e9ho poh\u00e1ra na Old Fashioned s ve\u013ekou kockou \u013eadu. Z\u00e1strekni s olejmi z pomaran\u010dovej k\u00f4ry.
K Chivasu sa hod\u00ed aj vyzretej\u0161ie portsk\u00e9, tak k\u013eudne siahnite po zretom tawny, alebo aj Late Bottle Vintage. Dink ur\u010dite posuniete na vy\u0161\u0161iu \u00farove\u0148.

CHIVAS SOUR
20 ml trstinov\u00fd sirup \/1:1\/
25-30 ml \u010derstv\u00e1 citr\u00f3nov\u00e1 \u0161\u0165ava
50 ml Chivas Regal 12 ochuten\u00fd zelen\u00fdm \u010dajom
sp\u00f4sob pr\u00edpravy: \u0161ejker
\u013ead: kocky
ozdoba: citr\u00f3nov\u00e1 k\u00f4ra

POSTUP: do \u0161ejkra nad\u00e1vkuj v\u0161etky suroviny, dopl\u0148 \u013ead a\u017e do plna a \u0161ejkrujte pribli\u017ene 15 sek\u00fand. Prelejte do poh\u00e1ra Old Fashioned naplnen\u00e9ho kockami \u013eadu a\u017e po okraj. Zastreknite olejmi z citr\u00f3novej k\u00f4ry a k\u00f4ru vlo\u017ete do drinku.
Mno\u017estvo \u0161\u0165avy m\u00f4\u017eete prisp\u00f4sobi\u0165 priamo hos\u0165ovi, alebo si ur\u010di pod\u013ea seba, ako kysl\u00fd chcete pred\u00e1va\u0165 svoj Sour
.
CHIVAS REGAL OCHUTEN\u00dd ZELEN\u00ddM \u010cAJOM 
V Z\u00e1hire pou\u017e\u00edvame \u010d\u00ednsky zelen\u00fd \u010daj Gunpowder, ktor\u00fd sa vyzna\u010duje svojou v\u00fdraznou a intez\u00edvnou chu\u0165ou. L\u00fahujeme ho 15 min\u00fat v pomere – 200 ml whisky + 5 g \u010daju.
Bar m\u00f4\u017ee pou\u017ei\u0165 zelen\u00fd \u010daj pod\u013ea toho, \u010do m\u00e1 v portf\u00f3liu. V tom pr\u00edpade je nutn\u00e9 si vytvori\u0165 svoj vlastn\u00fd pomer a ur\u010di\u0165 d\u013e\u017eku l\u00fahovania. D\u00f4le\u017eit\u00e9 je pri sk\u00fa\u0161an\u00ed ochutn\u00e1va\u0165 aspo\u0148 ka\u017ed\u00fdch 5 min\u00fat, aby whisky nezhorkla. 
Whisky sa l\u00fahuje pri izbovej \/barovej teplote – nezohrieva sa a ani nechladi.
<\/p>\n\n\n\n

\u010eal\u0161ie
CHIVAS MINT HIGHBALL
20 ml trstinov\u00fd sirup \/1:1\/
30 ml \u010derstv\u00e1 citr\u00f3nov\u00e1 \u0161\u0165ava
50 ml Chivas Regal 12 y.o.
10-12 l\u00edskov m\u00e4ty
s\u00f3da3-4 dashe Angostura bitters

postup: do poh\u00e1ra typu highball \/objem ca. 350 ml\/ nad\u00e1vkujte sirup, \u0161\u0165avu a whisky. Vlo\u017ete za hrs\u0165 m\u00e4ty – ca. 10-12 l\u00edstkov a jemne muddlerom m\u00e4tu v poh\u00e1ri poma\u010dkajte tak, aby ste ju nerozdrvil. Poh\u00e1r dopl\u0148te \u013eadom a\u017e do plna, pridajte s\u00f3du a jemne premie\u0161ajte. Na vrch nad\u00e1vkujte Angosturu bitter a ozdobte 2 vr\u0161kami m\u00e4ty

CRYSTAL SOUR \/
25 ml Supasawa
20 ml biely trstinov\u00fd sirup
50 ml Chivas Regal 12 y.o.
sp\u00f4sob pr\u00edpravy: \u0161ejker
\u013ead: kocky \/ kryha
ozdoba: citr\u00f3nov\u00e1 k\u00f4ra<\/p>\n\n\n\n

Do \u0161ejkra nad\u00e1vkuj suroviny, prelej na ve\u013ek\u00fa kocku \u013eadu, a zastrekni olejmi z citr\u00f3novej k\u00f4ry.
Ak m\u00e1te jednoduch\u00fd bar, m\u00f4\u017eete suroviny jednoducho nalia\u0165 do poh\u00e1ra na whisky, doplni\u0165 \u013ead a premie\u0161a\u0165 ly\u017ei\u010dkou. Pod\u00e1vajte s mie\u0161atkom, aby si hos\u0165 mohol pod\u013ea potreby zjemni\u0165 drink vodou z \u013eadu.
<\/p>\n\n\n\n

A e\u0161te prid\u00e1m jeden na koniec, preto \u017ee t\u00fato storku som objavil iba pred ned\u00e1vnom, aj ke\u010f sa jedn\u00e1 o ve\u013emi jednoduch\u00fd a v dne\u0161nom pon\u00edman\u00ed v celku oby\u010dajn\u00fd drink, ale zase vrh\u00e1 nov\u00e9 poznanie na prefl\u00e1knut\u00fd
Moscow Mule, ktor\u00fd vraj vznikol v Amerike niekedy v 50 tich rokoch minul\u00e9ho storo\u010dia, v skuto\u010dnosti sa jednalo iba o twist jedn\u00e9ho star\u00e9ho drinku, ktor\u00fd bol u\u017e dloho zaraden\u00fd medzi americk\u00fa klasiku.<\/p>\n\n\n\n

\"\"<\/a><\/figure><\/div>\n\n\n\n

Drink sa vol\u00e1 sa Mamie Taylor. Vymyslel ho barman Bill Sterrit z Rochesteru v \u0161t\u00e1te New York pravdepodobne v roku 1899. Zn\u00e1mym sa v\u0161ak stal a\u017e po \u010dl\u00e1nku uverejnenom v novin\u00e1ch The Post Standart, ktor\u00fd p\u00edsal o n\u00e1v\u0161teve vtedy ve\u013emi zn\u00e1mej here\u010dky a opernej spev\u00e1\u010dky Mayme Taylor, ktor\u00e1 nav\u0161t\u00edv\u00edla so svojim s\u00faborom pl\u00e1\u017e Ontario, kde po plavbe po jazere v hor\u00facom po\u010das\u00ed zat\u00fa\u017eila po ob\u010derstven\u00ed v podobe chladiv\u00e9ho dlh\u00e9ho, nie siln\u00e9ho n\u00e1poja z claretu \/tak sa vo\u013eakedy ozna\u010dovali franc\u00fazske v\u00edna z Bordoaux\/ N\u00e1poj v\u0161ak farbou pripom\u00ednal sk\u00f4r exkluz\u00edvne a lahodn\u00e9 Champagne, ako jednoduch\u00e9 \u010derven\u00e9 v\u00edno. Sle\u010dne Taylorovej sa n\u00e1poj ve\u013emi p\u00e1\u010dil, po\u017eiadala v\u0161ak na osvie\u017eenie k\u00fasok citrusovej k\u00f4ry. N\u00e1poj zo\u017eal na p\u00e1rty naozajstn\u00fd \u00fasmev, a ke\u010f sa riadite\u013ea hotela spolo\u010dnos\u0165 p\u00fdtala na n\u00e1zov, bez zav\u00e1hania vyslovil meno here\u010dky, \u010do mu postupne prinieslo naozajstn\u00fd \u00faspech a sl\u00e1vu.
No a \u010do to vlastne Bill Sterrit vymyslel?
Mie\u0161an\u00fa \u0161k\u00f3tsku, trochu limetovej \u0161\u0165avy a ginger ale. Pozn\u00e1te, \u017ee? Ale priznajte sa, \u017ee ste o Mamie Taylor \/\u010do je vlastne v \u010dl\u00e1nku chybne nap\u00edsane meno spev\u00e1\u010dky\/ e\u0161te nikdy nepo\u010duli. Alebo \u00e1no a to len ja som trochu zaspat\u00fd a s\u00e1m som Moscow Mule ozna\u010doval ako drink vymyslen\u00fd nejak\u00fdm obcho\u010f\u00e1kom, ktor\u00fd sa sna\u017eil presadi\u0165 s vodkou v Spojen\u00fdch \u0161t\u00e1toch v polovici minul\u00e9ho storo\u010dia? Tak ako tak, dnes je jasn\u00e9, \u017ee \u0161k\u00f3tska sa zo z\u00e1zvorom pila ove\u013ea, ove\u013ea sk\u00f4r ako s vodkou. A jasne… teraz som si spomenul na Horse`s Neck, ktor\u00fd som zachytil u\u017e v knihe Alexandra Mik\u0161ovica \/Bar, Provoz a Produkt\/ a mie\u0161a sa tie\u017e u\u017e od konca 19. storo\u010dia. Tam ale neh\u013eadajte \u017eiadnu \u0161k\u00f3tsku, ani liemetu, \u010di in\u00fa citrusov\u00fa \u0161\u0165avu. <\/p>\n\n\n\n


Posted by: Lubo\u0161 R\u00e1cz
<\/p>\n\n\n\n


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

M\u00e1m r\u00e1d Chivas. Bol som aj tam, kde sa mie\u0161a a zreje. Dozrieva dlh\u00e9 roky. T\u00e1 v\u00f4\u0148a obrovit\u00e1nskeho skladu v\u00e1m zostane v nose u\u017e nav\u017edy. Vraj m\u00e1 t\u00e1 v\u00f4\u0148a hodnotu asi 6 mil. Eur ro\u010dne. Neuverite\u013en\u00e9 mno\u017estv\u00e1 pe\u0148az\u00ed v lufte. Na anjelsk\u00fa da\u0148 v\u0161ak trp\u00ed ka\u017ed\u00e1 whisky, nie len Chivas. Ale nie o daniach 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\/3998"}],"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=3998"}],"version-history":[{"count":11,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3998\/revisions"}],"predecessor-version":[{"id":4019,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/3998\/revisions\/4019"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=3998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=3998"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=3998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}