{"id":4508,"date":"2024-09-26T16:28:37","date_gmt":"2024-09-26T16:28:37","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=4508"},"modified":"2024-09-26T16:49:04","modified_gmt":"2024-09-26T16:49:04","slug":"navrat-1000-rocnej-vcely","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/navrat-1000-rocnej-vcely\/","title":{"rendered":"N\u00c1VRAT 1000 RO\u010cNEJ V\u010cELY"},"content":{"rendered":"\n

Kone\u010dne pod ve\u013emi dlhom \u010dase m\u00e1m trochu \u010dasu a hlavne vo\u013enej\u0161\u00edch my\u0161lienok pripraven\u00fdch na p\u00edsanie, tak sa chcem s vami v\u0161etk\u00fdmi podeli\u0165 o drinky, ktor\u00e9 boli s\u00fa\u010das\u0165ou n\u00e1\u0161ho Legacy menu vytvoren\u00e9 v spolupr\u00e1ci s Martinom Hud\u00e1kom. Mysl\u00edm si, \u017ee ka\u017ed\u00fd jeden m\u00e1 svoju hodnotu, z\u00edskal si svoje publikum a ver\u00edm, \u017ee v\u010faka tomuto blogu nezostan\u00fa v zabudnut\u00ed a bud\u00fa doh\u013eadate\u013en\u00e9, aby sa mohli pri nejakej pr\u00edle\u017eitosti reprodukova\u0165. R\u00e1d by som prezentoval postupne ka\u017ed\u00fd jeden, a na z\u00e1ver zhrnul cel\u00fd pocit z Legacy Menu 2024. Na za\u010diatok ale mus\u00edm hne\u010f po\u010fakova\u0165 partnerovi Mast-J\u00e4germeister<\/a>, ktor\u00fd n\u00e1s podporil a hne\u010f od za\u010diatku bol tejto my\u0161lienke ve\u013emi nad\u0161en\u00fd. A s ve\u013ekou rados\u0165ou sme za\u010dali nanovo, \u0161peci\u00e1lne pre toto menu pracova\u0165 so zna\u010dkami J\u00e4germeister Manifest, Monkey Shoulder, Glenfiddich 12 y.o; Gin Sul, Hendrick’s gin a Reyka Vodka.<\/p>\n\n\n\n\n\n\n\n

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Za\u010d\u00ednam asi najzauj\u00edmavej\u0161\u00edm drinkom z menu. Nebol z\u00e1rove\u0148 aj najlep\u0161\u00ed, ale najzauj\u00edmavej\u0161\u00edm ho ozna\u010dujem preto, lebo si ako jedin\u00fd pre\u0161iel v\u00fdvojom nie len po\u010das tvorby menu, ale hlavne po\u010das samotn\u00e9ho predaja drinkov z menu, \u010do s\u00edce nie je \u0161tandartom, ale ukazuje nikdy neut\u00edchaj\u00facu t\u00fa\u017ebu po prezent\u00e1cii naozaj perfektn\u00e9ho drinku, ktor\u00fdm sa 1000 ro\u010dn\u00e1 v\u010dela postupne stala a potvrdzuje mi to fakt, \u017ee pri poslednom na\u0161om gueste v Becher’s Bare v Karlov\u00fdch Varoch sme hl\u00e1sili tento drink ako prv\u00fd vypredan\u00fd, z \u010doho som mal nesmiernu rados\u0165.
Na za\u010diatku som sa \u010do najviac ve\u013emi chcel dr\u017ea\u0165 p\u00f4vodnej recept\u00fary, ktor\u00fa si m\u00f4\u017eete n\u00e1js\u0165 v tomto \u010dl\u00e1nku<\/a>. Ten v\u00e1s aj prevedie vznikom a previazan\u00edm na hist\u00f3riu, ako som ku Cocktailu pristupoval. Prv\u00e1 verzia nazaj spad\u00e1 do kateg\u00f3rie Cocktail, presnej\u0161ie ho rad\u00edm do skupiny slad\u0161\u00edch Martini Cocktailov.
Som dos\u0165 tvrdohlav\u00fd, tak som sa chcel dr\u017ea\u0165 p\u00f4vodnej verzie so Sherry. Ke\u010f \u017ee som chcel, aby bol drink trochu svie\u017eej\u0161\u00ed a pr\u00edstupnej\u0161\u00ed aj na pop\u00edjanie po\u010das cel\u00e9ho ve\u010dera, pou\u017eil som moje najob\u013e\u00fabenej\u0161ie vyroben\u00e9 z odrody Palomino Fino. Je v\u00fdrazn\u00e9, ale svie\u017eo ovocn\u00e9 s miner\u00e1lnou dochu\u0165ou. V \u0148om som vymaceroval su\u0161en\u00e9 figov\u00e9 listy. V\u00fdsledkom nebolo \u00faplne to najlep\u0161ie Sherry, v ktorom popri peknej kr\u00e9movo-kokosovej chuti figov\u00fdch listov vyst\u00fapila pr\u00e1ve t\u00e1 miner\u00e1lnos\u0165 sprev\u00e1dzan\u00e1 jemne vystupuj\u00facou horkos\u0165ou. V drinku to v\u0161ak nebolo c\u00edti\u0165, tak som s t\u00fdm bol viac-menej spokojn\u00fd. Niektor\u00ed hostia pri \u0148om zostali po cel\u00fd ve\u010der, tak som sa s t\u00fdm uspokojil.
Na na\u0161om prvom gueste v Bugsy’s som si v\u0161ak uvedomil, \u017ee to nie je celkom ono, pri prezent\u00e1cii pre mojich pra\u017esk\u00fdch kolegov mi pri\u0161iel s\u00edce zauj\u00edmav\u00fd a hodn\u00fd ochutn\u00e1vky, ale z pomedzi piatich, ktor\u00e9 sme vybrali na tour asi najslab\u0161\u00ed. Urobili sme ich tie\u017e dos\u0165, spokojnos\u0165 tam ur\u010dit\u00e1 bola, tak som to nechal zatia\u013e tak. V procese, ke\u010f som viac kr\u00e1t pripravoval souse-vide s figov\u00fdmi listami som si v\u0161ak st\u00e1le uvedomoval nespokojnos\u0165 s v\u00fdslednou chu\u0165ou tohoto komponentu. Viete, v drinku to m\u00f4\u017ee by\u0165 fajn, ale akosi som zabudol, ako v\u017edy mus\u00edm by\u0165 maxim\u00e1lne spokojn\u00fd s ka\u017edou jednou surovinou a mus\u00ed by\u0165 vyladen\u00e1 aj na samotn\u00e9 ochutnanie. Moj\u00edm najv\u00e4\u010d\u0161\u00edm a z\u00e1rove\u0148 najrelevantnej\u0161\u00edm kritikom je na\u0161a Majka, ktor\u00e1 je du\u0161ou Z\u00e1hiru sn\u00e1\u010f u\u017e viac ako ja a rovnako jej z\u00e1le\u017e\u00ed na ka\u017edom detaile servisu, \u010di samotnej prev\u00e1dzky, na \u010do som nesmierne py\u0161n\u00fd. Jej to sherry nechutilo u\u017e na prv\u00fd kr\u00e1t, ale zd\u00f4vodnila to t\u00fdm, \u017ee nem\u00e1 rada cel\u00fa t\u00fato kateg\u00f3riu v\u00edna. Po gueste v Ufe sme sa o tom za\u010dali rozpr\u00e1va\u0165 a sp\u00fdtala sa ma, pre\u010do nepou\u017eijem in\u00e9 Sherry, napr\u00edklad Tio Pepe, ktor\u00e9 je pre \u0148u jemnej\u0161ie a viac prijate\u013en\u00e9 na pitie. Postupne som uvo\u013e\u0148oval z m\u00f4jho up\u00e4t\u00e9ho poh\u013eadu na moju p\u00f4vodn\u00fa recept\u00faru \u00faplne prvej verzie, a suchos\u0165 sherry som e\u0161te doplnil o poznanie slad\u0161\u00edm Lilletom Blanc. Souse-vide t\u00fdchto dvoch v\u00edn s figov\u00fdmi listami sa uk\u00e1zala ako naozaj ve\u013emi pr\u00edjemn\u00e9. Ke\u010f som nakoniec aj prestal dr\u017ea\u0165 aj “Martini” pomerov 2:1 s ginom, v\u00fdsledok bol naozaj vybalancovan\u00e1 svie\u017ea chu\u0165, ktor\u00e1 dokonale dop\u013a\u0148ala v\u00fdnimo\u010dn\u00fd Gin Sul. Ten tvor\u00ed b\u00e1zu drinku. Je to super pr\u00e9miov\u00fd gin vyr\u00e1ban\u00fd v Hamburgu, v ktorom popri borievke a koriandru vymaceruj\u00fa tie najkvalitnej\u0161ie botanicals z Portugalsk\u00e9ho Algavre, ako je citr\u00f3nov\u00e1 k\u00f4ra, piment, rozmar\u00fdn, \u010di levandu\u013ea, \u010d\u00edm v meden\u00fdch destila\u010dn\u00fdch pr\u00edstrojoch od Arnolda Holsteina vytvorili kraftov\u00fd svie\u017ei a aromatick\u00fd gin v sile 43% alkoholu. Zauj\u00edmav\u00e1 v \u0148om je aj bylinka Cistus Lodanifer, ktor\u00e9ho \u017eivica zn\u00e1ma ako Labdanum sa pou\u017e\u00edva aj ako aromatick\u00e1 l\u00e1tka do ochrann\u00fdch n\u00e1terov, ktor\u00fdch v\u00fdrazn\u00fa v\u00f4\u0148u m\u00f4\u017eete pozna\u0165 napr\u00edklad z kostolov a dopl\u0148uje tak kr\u00e1snu harm\u00f3niu tohoto such\u00e9ho ginu. Mne sa pr\u00e1ve t\u00e1to harm\u00f3nia kr\u00e1sne hodila v spojen\u00ed s ochuten\u00fdm Sherry a Lilletom nakoniec v jemnej\u0161om pomere ako v p\u00f4vodnej recept\u00fare. Nesmel ch\u00fdba\u0165 siln\u00e1 medov\u00e1 voda z ag\u00e1tov\u00e9ho kvetu a orange bitters. Ke\u010f \u017ee som drink chcel ma\u0165 pite\u013enej\u0161\u00edm a svie\u017eej\u0161\u00edm, pridal som trochu zmesi ovocn\u00fdch kysel\u00edn.
Prv\u00e1 garnish bol medov\u00fd pl\u00e1t, ktor\u00fd k\u00fapite be\u017ene v obchode, \u010do sa v\u0161ak bola iba prvopl\u00e1nov\u00e1 verzia. Oslovili sme na\u0161u pek\u00e1rku a t\u00e1m n\u00e1m upiekla \u010derstv\u00fa chrumkav\u00fa medov\u00fa “ty\u010dinku”, na ktor\u00fa sme umiestnili \u010dist\u00fd ag\u00e1tov\u00fd med a zrnk\u00e1 z propolisu, \u010d\u00edm sme prezentovali vz\u00e1cny produkt v\u010diel v troch podob\u00e1ch.
Chu\u0165 je \u010dist\u00e1, svie\u017ea po gine, suchom v\u00edne so zauj\u00edmav\u00fdm sladko-kysl\u00fdm a kokosovo-kr\u00e9mov\u00fdm z\u00e1verom.

RECEPT\u00daRA:
30 ml Gin Sul
30 ml sherry a Lillet ochuten\u00e9 figov\u00fdmi listami
2 dash Orange Bitters
10 ml sedov\u00fd sirup
10 ml Supasawa
Stir & Strain
Poh\u00e1r: Cocktail \/do 150 ml\/

V\u00cdNO OCHUTEN\u00c9 FIGOV\u00ddMI LISTAMI:
450 ml Tio Pepe Sherry
250 ml Lillet Blanc
15 g su\u0161en\u00e9 figov\u00e9 listy. \u010cerstv\u00e9 listy som obral z n\u00e1\u0161ho stromu v rodinnej z\u00e1hrade. Ich aromatika a chu\u0165 naplno vyznie a\u017e ke\u010f ich nech\u00e1te vysu\u0161i\u0165. Ide to ve\u013emi jednoducho a r\u00fdchlo, sta\u010d\u00ed to ma\u0165 hoci aj na digestore, my to m\u00e1vame na v\u00fdrobn\u00edku, kde pr\u00fadi tepl\u00fd vzduch. Nezabudnite odstr\u00e1ni\u0165 stonky, tie d\u00e1vaj\u00fa ve\u013ea horkosti. Suroviny zaba\u013ete do vakuum s\u00e1\u010dku, suvidujte pri 45*C 30 min\u00fat.<\/p>\n\n\n\n

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Autor: Lubo\u0161 R\u00e1cz, Barkultur
Foto: Marek Mucha<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Kone\u010dne pod ve\u013emi dlhom \u010dase m\u00e1m trochu \u010dasu a hlavne vo\u013enej\u0161\u00edch my\u0161lienok pripraven\u00fdch na p\u00edsanie, tak sa chcem s vami v\u0161etk\u00fdmi podeli\u0165 o drinky, ktor\u00e9 boli s\u00fa\u010das\u0165ou n\u00e1\u0161ho Legacy menu vytvoren\u00e9 v spolupr\u00e1ci s Martinom Hud\u00e1kom. Mysl\u00edm si, \u017ee ka\u017ed\u00fd jeden m\u00e1 svoju hodnotu, z\u00edskal si svoje publikum a ver\u00edm, \u017ee v\u010faka tomuto blogu nezostan\u00fa […]<\/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":[185,243,240,223,241,242,244,83],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4508"}],"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=4508"}],"version-history":[{"count":11,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4508\/revisions"}],"predecessor-version":[{"id":4533,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/4508\/revisions\/4533"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=4508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=4508"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=4508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}