{"id":4084,"date":"2023-05-30T19:20:18","date_gmt":"2023-05-30T19:20:18","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=4084"},"modified":"2023-06-06T07:28:03","modified_gmt":"2023-06-06T07:28:03","slug":"penicilin","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/penicilin\/","title":{"rendered":"PENICILIN"},"content":{"rendered":"\n

Penicilin u\u017e nejak\u00fa t\u00fa dobu nie je iba liekom, ktor\u00e9ho rovnomenn\u00fd z\u00e1klad v\u00f4bec prv\u00e9ho antibiotika – plese\u0148 Penicil\u00edn, objavil Alexander Fleming.
Barmani a pokro\u010dil\u00ed barov\u00ed nad\u0161enci poznaj\u00fa aj drink s t\u00fdmto n\u00e1zvom, ktor\u00fd sa stal novodobou klasikou, jednozna\u010dne patriaci do povinnej drinkovej datab\u00e1zy ka\u017ed\u00e9ho dobr\u00e9ho baru.
Ak tento drink ochutn\u00e1te, uzn\u00e1te, \u017ee len m\u00e1loktor\u00fd n\u00e1zov je tak dokonale prepojen\u00fd s chu\u0165ou n\u00e1poja a my\u0161lienkou tohto drinku. \u00c1no, chut\u00ed ako liek. Ale prekvapivo dobr\u00fd liek. Pikantn\u00fd z\u00e1zvor, sladkos\u0165 medu, jemn\u00e1 suchos\u0165 mie\u0161anej \u0161k\u00f3tskej, na to v\u00fdrazn\u00e1 ra\u0161elinov\u00e1 whisky najlep\u0161ie z ostrova Islay. Ke\u010f sa napijete za\u017e\u00edvate tieto chute v opa\u010dnom porad\u00ed v akom som ich uviedol. To len pre poriadok. Je tak dobr\u00fd, \u017ee ho dokonca akceptuje ve\u013ek\u00e1 v\u00e4\u010d\u0161ina vyznava\u010dov a milovn\u00edkov jednosladov\u00fdch whisiek, ktor\u00ed doposia\u013e v svojom poh\u00e1ri zniesli maxim\u00e1lne p\u00e1r kvapiek vody, o \u010dom som sa presved\u010dil na ned\u00e1vnom BWC Gatheringu v bratislavskom Izzi Pube, ktor\u00fd sme podporili s Pernod Ricard Slovakia.<\/p>\n\n\n\n\n\n\n\n


Pred nejak\u00fdm \u010dasom sa ma p\u00fdtal barman z jedn\u00e9ho pra\u017esk\u00e9ho baru, \u017ee \u010di Penicilin rob\u00edme s bielkom, lebo vraj sa to u nich do\u017eadoval jeden slovensk\u00fd hos\u0165 a barmana mierne skritizoval, pre\u010do ho tam nem\u00e1. H\u00e1date spr\u00e1vne, \u017ee hos\u0165om bol \u0161tamgast z n\u00e1\u0161ho baru, preto \u017ee verziu s bielkom rob\u00edme pr\u00e1ve u n\u00e1s u\u017e od otvorenia Z\u00e1hiru v roku 2012, kedy bol s\u00fa\u010das\u0165ou n\u00e1\u0161ho prv\u00e9ho menu. Aj ke\u010f sa v nov\u0161\u00edch menu u\u017e nevyskytoval, zost\u00e1val v na\u0161ich manu\u00e1loch pr\u00e1ve pre st\u00e1lych host\u00ed, alebo nov\u00fdch, ktor\u00ed sk\u00fa\u0161aj\u00fa popul\u00e1rne drinky s bielkom a okam\u017eite si ho zamiluj\u00fa. Teda za predpokladu, \u017ee maj\u00fa radi korenistos\u0165 z\u00e1zvoru, ktor\u00e1 je v na\u0161om sirupe dos\u0165 dominantn\u00e1. V l\u00edstku bol uveden\u00fd ako Penicilin Sour, \u010d\u00edm sa mal jednozna\u010dne odl\u00ed\u0161i\u0165 od origin\u00e1lu. Ale v princ\u00edpe, samotn\u00fd origin\u00e1l Penicilin je Sourom s\u00e1m o sebe, iba \u017ee bez bielka, ktor\u00e9 sa do tejto kateg\u00f3rie za\u010dalo prid\u00e1va\u0165 a\u017e niekedy v 50 rokoch, no popularita tejto verzie vzr\u00e1stla a\u017e v posledn\u00fdch dvoch desa\u0165ro\u010diach.
Ale koniec polemiky, origin\u00e1l<\/strong> Penicilin je teda jednozna\u010dne bez bielka.
Ako sa p\u00ed\u0161e v kni\u017eke Regarding Cocktails, ktor\u00e1 je venovan\u00e1 pamiatke na Sashu Petraskeho a jeho new yorsk\u00e9ho baru Milk &\u00a0 Honey, drink vytvoril barman Sam Ross okolo roku 2005, ke\u010f tu pracoval pod jeho veden\u00edm. Sa\u0161a u\u017e \u017eial nie je medzi nami a po jeho smrti to bol pr\u00e1ve Sam \/p\u00f4vodom Austr\u00e1l\u010dan\/, ktor\u00fd prevzal priestory baru, z\u013eahka zmenil \u0161t\u00fdl a premenoval ho na Attaboy. \u017de to urobil dobre sved\u010di aj fakt, \u017ee bar je ka\u017ed\u00fd rok vo v\u00fdbere 50 best, aktu\u00e1lne 22. na svete.

Sam vytvoril Penicilin ako twist na drink Gold Rush, \u010do je vlastne Whiskey Sour s medom miesto cukru a bol signature drinkom Milk & Honey. Sam k medov\u00e9ho sirupu pridal e\u0161te z\u00e1zvorov\u00fd, miesto bourbonu zobral \u0161k\u00f3tsku, \u010derstv\u00fa citr\u00f3nov\u00fa \u0161\u0165avu, v\u0161etko vymie\u0161al v \u0161ejkri a prelial do vymrazen\u00e9ho whisky poh\u00e1ra pln\u00e9ho \u013eadu. Doplnil floatom dymovej \u0161k\u00f3tskej Peat Monster a ozdobil k\u00faskom kandizovan\u00e9ho z\u00e1zvoru.

PENICILIN * original recept\u00fara, Sam Ross
60 ml blendovan\u00e1 \u0161k\u00f3tska
22 ml \u010derstv\u00e1 citr\u00f3nov\u00e1 \u0161\u0165ava
11 ml medov\u00e9ho sirupu
11 ml z\u00e1zvorov\u00e9ho sirupu \/z \u010derstvej \u0161\u0165avy\/
10 ml Islay whisky \/ra\u0161elinov\u00e1\/
1 k\u00fasok kandizovan\u00e9ho z\u00e1zvoru

\u0160k\u00f3tsku, citr\u00f3nov\u00fa \u0161\u0165avu a oba sirupy nad\u00e1vkujete do \u0161ejkra a dobre premie\u0161ate s kvalitn\u00fdmi kockami \u013eadu, pok\u00fdm nec\u00edtete zv\u00fd\u0161en\u00fd chlad zo \u0161ejkra na ruk\u00e1ch. Preced\u00edte do zachladen\u00e9ho, alebo vymrazen\u00e9ho poh\u00e1ra typu Old Fashioned naplneneho kockami \u013eadu. Prelejte na to ra\u0161elinov\u00fa \u0161k\u00f3tsku a ozdobte kandizovan\u00fdm z\u00e1zvorom.

Ak by ste mali chu\u0165 na na\u0161u verziu s bielkom, postupujte pod\u013ea tejto recept\u00fary.<\/p>\n\n\n\n

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



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

PENICILIN SOUR<\/p>\n\n\n\n

50 ml Chivas Reagal 12 y.o.
25 ml \u010derstv\u00e1 citr\u00f3nov\u00e1 \u0161\u0165ava
20 ml z\u00e1zvorovo-medov\u00fd sirup
1 bielko
ra\u0161elinov\u00fd sprej.<\/p>\n\n\n\n

do double tin \u0161ejkra, alebo do boston \u0161ejkra nad\u00e1vkujte bielko a sirup. Premie\u0161ajte na sucho ru\u010dn\u00fdm mix\u00e9rom, alebo met\u00f3dou dry shake. Pridajte Chivas, \u0161\u0165avu, kvalitn\u00fd \u013ead a dobre vy\u0161ejkrujte a\u017e k\u00fdm nepoc\u00edtite v ruk\u00e1ch chlad zo \u0161ejkra. Prelejte do vymrazenej kupetky, do ktorej si pred t\u00fdm nastriekajte dymov\u00fa \u0161k\u00f3tsku \/m\u00f4\u017eete vysk\u00fa\u0161a\u0165 aj nov\u00fd Deacon od Pernod Ricard\/
Preliaty drink e\u0161te raz zastreknite dymovou whisky a pod\u00e1vajte s \u00fasmevom.<\/p>\n\n\n\n



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



Z\u00c1ZVOROVO-MEDOV\u00dd SIRUP
Dopln\u00edm sem e\u0161te recept\u00faru na n\u00e1\u0161 z\u00e1zvorovo medov\u00fd sirup, ktor\u00fa mi poslal Angus Winchester, pred jeho hos\u0165ovan\u00edm v Paparazzi v roku 2011. Je trochu komplikovan\u00fd, ale naozaj moc dobr\u00fd. Potrebujete od\u0161\u0165avova\u010d na cel\u00e9 ovocie, \u010di zeleninu, vari\u010d, men\u0161i hrniec, v\u00e1hu a metli\u010dku na mie\u0161anie<\/p>\n\n\n\n

100 ml \u010derstvej z\u00e1zvorovej \u0161\u0165avy.
70 ml medov\u00fd sirup 3:1
30 g med od v\u010del\u00e1ra
60 g trstinov\u00fd cukor
voda<\/p>\n\n\n\n

Od\u0161\u0165aven\u00fd z\u00e1zvor na miernej intenzite tepla zohrejeme a postupne vmie\u0161avame v\u0161etky suroviny, pok\u00fdm sa cukor nerozpust\u00ed. Nenechajte zovrie\u0165, zmes nem\u00e1 by\u0165 ani hor\u00faca. Po vychladnut\u00ed prelejte do \u010distej f\u013ea\u0161e, ktor\u00fa si e\u0161te vypl\u00e1chnite hor\u00facou vodou, alebo parou na tryske z k\u00e1vovaru.
Uchov\u00e1vajte v chladni\u010dke, jeho chu\u0165 je nezmenen\u00e1 7-10 dn\u00ed.

CHIVAS REGAL 12 Y.O. whisky
Krajina p\u00f4vodu: \u0160k\u00f3tsko, oblas\u0165 sa blended whisky neuv\u00e1dza, v\u00e4\u010d\u0161ina zo zmesi poch\u00e1dza z oblasti Highland. Hovor\u00ed sa, \u017ee jej du\u0161u tvor\u00ed single malt whisky Strathisla vo Vyso\u010dine, ktor\u00e1 patr\u00ed medzi najstar\u0161ie a aj najkraj\u0161ie paliarne v \u0160k\u00f3tsku. 
\u017diadna whisky, ktor\u00e1 je s\u00fa\u010das\u0165ou Chivas Blendu neprid\u00e1va na su\u0161enie ra\u0161elinu, t\u00fdm z\u00edskavaj\u00fa whisky viac ovocn\u00fd a\u017e kvetinov\u00fd charakter. Najmlad\u0161ia whisky v zmesi zrela 12r. v sudoch po bourbone. Najstar\u0161ia 17 rokov. 
v\u00f4\u0148a: ovocn\u00fd sad \/jablk\u00e1, marhule, kvety\/ 
chu\u0165: zaoblen\u00e1, smotanov\u00e1, bohat\u00e1 chu\u0165 medu a zrel\u00fdch jab\u013ak, t\u00f3ny vanilky, lieskov\u00e9 orechy a maslov\u00e9 karamelov\u00e9 cukr\u00edky. Dojazd je bohat\u00fd a pretrv\u00e1vaj\u00faci.


pre\u010d\u00edtali ste si 855 slov a trvalo v\u00e1m to p\u00e1r min\u00fat.
Autor: Lubo\u0161 R\u00e1cz, Barkultur<\/p>\n\n\n\n



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


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



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


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






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

Penicilin u\u017e nejak\u00fa t\u00fa dobu nie je iba liekom, ktor\u00e9ho rovnomenn\u00fd z\u00e1klad v\u00f4bec prv\u00e9ho antibiotika – plese\u0148 Penicil\u00edn, objavil Alexander Fleming.Barmani a pokro\u010dil\u00ed barov\u00ed nad\u0161enci poznaj\u00fa aj drink s t\u00fdmto n\u00e1zvom, ktor\u00fd sa stal novodobou klasikou, jednozna\u010dne patriaci do povinnej drinkovej datab\u00e1zy ka\u017ed\u00e9ho dobr\u00e9ho baru.Ak tento drink ochutn\u00e1te, uzn\u00e1te, \u017ee len m\u00e1loktor\u00fd n\u00e1zov je tak […]<\/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":[215,214,210,211,213,212,216],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4084"}],"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=4084"}],"version-history":[{"count":32,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4084\/revisions"}],"predecessor-version":[{"id":4156,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4084\/revisions\/4156"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=4084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=4084"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=4084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}