![\"\"](\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2011\/12\/skrivan-punch.jpg\" "\\"skrivan")
<\/a>P\u00e1r dn\u00ed na to pri\u0161la po\u017eiadavka od m\u00f4jho partnera, spolo\u010dnosti Jan Becher Slovensko vytvori\u0165 “welcome drink” pre novin\u00e1rov, ktor\u00fd sa z\u00fa\u010dastnia tla\u010dovky v Paparazzi, kde sa predstavovala zimn\u00e1 kampa\u0148 pre Becherovku Origin\u00e1l.\nCie\u013eom bolo vymyslie\u0165 jednoduch\u00fd, nen\u00e1ro\u010dn\u00fd drink z dostupn\u00fdch surov\u00edn, ktor\u00fd v\u010faka lik\u00e9ru prekvap\u00ed, zahreje, pohlad\u00ed du\u0161u a pom\u00f4\u017ee vytvori\u0165 pohodov\u00fa zimn\u00fa atmosf\u00e9ru.
\nPod\u013ea reakci\u00ed host\u00ed a partnera sa mi to podarilo. Drink mal naozaj \u00faspech a ja som sa ho rozhodol venova\u0165 v\u0161etk\u00fdm elegantn\u00fdm vrchn\u00fdm \u010da\u0161n\u00edkom, ktor\u00fd mali vy\u017earovanie podobn\u00e9 filmov\u00e9mu p\u00e1novi Sk\u0159ivanovi. \u00a0V s\u00fakrom\u00ed boli v\u0161elijak\u00ed. Ale na place to boli naozaj p\u00e1ni.
\nN\u00e1zov “Sk\u0159ivan Punch” sa k tomuto drinku hod\u00ed aj preto, \u017ee dom, v ktorom narodila Becherovka sa volal “U T\u0159\u00ed Sk\u0159ivan\u00fa” \u00a0A to je o d\u00f4vod viac pomenova\u0165 tento lahodn\u00fd drink SK\u0158IVAN PUNCH.<\/p>\n
Zauj\u00edmav\u00e9 na \u0148om je, \u017ee recept\u00fara sa d\u00e1 vyu\u017ei\u0165 v zime ako hor\u00faci drink a aj v lete ako letn\u00fd studen\u00fd Punch. M\u00f4\u017ete ho serv\u00edrova\u0165 v poh\u00e1ri s u\u0161kom, ale aj v longdringovom poh\u00e1ri na \u013eade. Alebo si ho m\u00f4\u017ete zarobi\u0165 do ve\u013ekej misy s kusom \u013eadu a serv\u00edrova\u0165 do \u0161\u00e1lok. Mo\u017enost\u00ed je ve\u013ea.
\nA som si ist\u00fd, \u017ee ak pou\u017eijete naozaj kvalitn\u00e9 suroviny, budete viac ako spokojn\u00ed!<\/p>\n
SK\u0158IVAN PUNCH \/HOT VERSION\/
\n10 ml mandlov\u00e9ho sirupu
\n15 ml citr\u00f3novej \u0161\u0165avy
\n25 ml jablkovej \u0161\u0165avy
\n40 ml Becherovka Origin\u00e1l
\nhor\u00faca voda<\/p>\n
suroviny okrem vody zohrejte v hrn\u010deku na ohni, alebo pomocou trysky na k\u00e1vovare a dolejte hor\u00facou vodou \u00a0\/pribli\u017ene 6-8 cl pod\u013ea chuti\/
\nOzdobte su\u0161en\u00fdmi jablkami, k\u00faskom \u0161korice a posypte opra\u017een\u00fdmi mandlov\u00fdmi lupe\u0148mi.<\/p>\n
SK\u0158IVAN PUNCH
\n10 ml mandlov\u00e9ho sirupu
\n15 ml citr\u00f3novej \u0161\u0165avy
\n25 ml jablkovej \u0161\u0165avy
\n40 ml Becherovka Origin\u00e1l
\n40 ml voda<\/p>\n
suroviny vlo\u017ete do zachladen\u00e9ho \u0161ejkra, dobre premie\u0161ajte a serv\u00edrujte v poh\u00e1ri na punch s kusom \u013eadu, alebo v poh\u00e1ri na long drink s kockami \u013eadu.
\nV pr\u00edpade pou\u017eitia dom\u00e1ceho mand\u013eov\u00e9ho sirupu\u00a0m\u00e1 t\u00e1to studen\u00e1 verzia ve\u013emi pekn\u00fa, kr\u00e9mov\u00fa text\u00faru.
\nStuden\u00fd punch ozdobte k\u00faskom \u010derstv\u00e9ho jablka a k\u00faskom \u0161korice.<\/p>\n
M\u00e1m tak\u00fd pocit, \u017ee n\u00e1m vznik\u00e1 nov\u00e1 skupina drinkov. Neviem, \u010do na to povie George N\u011bmec, glob\u00e1lny Brand Ambassador pre Becherovku a zakladate\u013e Bohemian Clubu, ale ja si mysl\u00edm, \u017ee je tu \u010das na nov\u00fa skupinu mie\u0161an\u00fdch drinkov. Popri Cocktailoch, Shruboch, Fizzoch, Collinsoch by mohla vznikn\u00fa\u0165 skupina drinkov zvan\u00fdch BOHEMIAN`S….<\/p>\n
Ale ako beriem do \u00favahy Georgovu kreativitu a sk\u00fasenosti, on to m\u00e1 u\u017e ur\u010dite d\u00e1vno premyslen\u00e9.<\/p>\n
Posted by: Lubo\u0161 R\u00e1cz Viete \u010do je kr\u00e1sne na Becherovke? \u017de takmer ka\u017ed\u00fd drink, ktor\u00fd vytvor\u00edte m\u00e1 ve\u013emi ve\u013ek\u00fa \u0161ancu sta\u0165 sa origin\u00e1lom, ktor\u00fd nikto pred vami nikdy nenamie\u0161al. Becherovka je tu medzi nami u\u017e neuverite\u013en\u00fdch 204 rokov, ale v tom naozajstnom, ve\u013ekom cocktailovom svete je \u00faplne nov\u00e1, tak \u017ee je ve\u013emi pravdepodobn\u00e9, \u017ee pr\u00e1ve v\u00e1\u0161 nov\u00fd cocktail bude […]<\/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":[63,186,66,65],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/479"}],"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=479"}],"version-history":[{"count":12,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/479\/revisions"}],"predecessor-version":[{"id":491,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/479\/revisions\/491"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=479"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=479"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nPhoto by: Boris N\u00e9meth<\/p>\n