{"id":497,"date":"2012-01-08T18:41:39","date_gmt":"2012-01-08T18:41:39","guid":{"rendered":"http:\/\/www.barkultur.sk\/blog\/?p=497"},"modified":"2018-07-05T19:09:35","modified_gmt":"2018-07-05T19:09:35","slug":"neposer-si-svoje-martini","status":"publish","type":"post","link":"http:\/\/www.barkultur.sk\/blog\/neposer-si-svoje-martini\/","title":{"rendered":"NEPOSER SI SVOJE MARTINI"},"content":{"rendered":"


\n\"\"<\/a>Martini koktajl, to je ten najva\u010d\u0161\u00ed koktajl, to je t\u00e1 najz\u00e1kladnej\u0161\u00e1 zru\u010dnos\u0165, ker\u00fa barman mus\u00ed ovl\u00e1da\u0165. Je to ten najva\u010d\u0161\u00ed pr\u00edklad tohoto remesla,\u00a0 Aj ke\u010f to\u00a0 un\u00e1s\u00a0 ani neni moc pre host\u00ed, ker\u00fd cho\u010f\u00e1 pi\u0165 do na\u0161ich barov. Ale v\u00ed\u0161, ke\u010f to barman nebude vede\u0165 robi\u0165, ani to t\u00ed hos\u0165\u00e1 nikdy nebud\u00fa ste\u0165 pi\u0165. Vypr\u00e1valo sa u\u017e o tomto koktajle vela. Ale ke\u010f ideme vypr\u00e1va\u0165 o remesle jako barman, ker\u00e9 mus\u00ed\u00a0 by\u0165 roben\u00e9 \u017edycky poctivo a vy\u017eaduje si aj r\u00f3zne remeseln\u00e9 zru\u010dnosti, mus\u00edme sa vypr\u00e1va\u0165 najpr o tomto. Tak jak v\u00edte\u00a0 dobre le\u0161ti\u0165 poh\u00e1re, meni\u0165 fajnovo frajersky popeln\u00edky, nal\u00edva\u0165 bez odmerky, alebo elegantne s \u0148u, v\u00edte robi\u0165 majtaje a gimlety, mus\u00edte vede\u0165 aj dobr\u00e9 martini. Bez toho ste neni \u017e\u00e1dny barman. Raz a nafurt. Aby som len netrepav z hubu jak tak\u00fd blbec, a nemav len pr\u00e1zne re\u010di, nap\u00ed\u0161em tuto, jak l\u00fabim robi\u0165 svoje martini j\u00e1.<\/p>\n

<\/p>\n

Tento koktajl mus\u00ed by\u0165 studen\u00fd. Teda studen\u00fd je slab\u00e9 slovo. Studen\u00e9 mus\u00e1 by\u0165 maitaje a pinakol\u00e1dy \u010di mochit\u00e1. Tento kr\u00e1l mus\u00ed by\u0165 ladov\u00fd. Mus\u00edte ma\u0165 studen\u00e9 \u0161ecko. M\u00ed\u0161ac\u00ed poh\u00e1r, koktajlov\u00fd poh\u00e1r a studen\u00fd lad. Najlep\u0161\u00ed aj studen\u00fa ly\u017eicu a sitko a aj olivu. Ale zese, neni sme doktori, aby ste to e\u0161te mali sterilizuvan\u00e9. Tak sta\u010d\u00ed teda gin, such\u00fd verm\u00fat, m\u00ed\u0161ac\u00ed poh\u00e1r.
\nD\u00e1vkuj si svoje suroviny fakt jako\u017ee starostlivo. Len tak sa d\u00e1 urobi\u0165 tak\u00fd koktajl, jako ho ten hos\u0165, ker\u00fd si ho u\u017e teda vyp\u00fdta, l\u00fabi. P\u00fdtaj sa ho, \u010di ho s\u0165e such\u00e9, extra such\u00e9, a\u017e sa mu bude z huby pr\u00e1\u0161it, alebo p\u00f3lnap\u00f3l.
\nPri takom, \u017ee sa z neho m\u00e1 pr\u00e1\u0161it tak len nalej verm\u00fat na lad. Prem\u00ed\u0161aj to dobre a elegantne a vylej ten verm\u00fat ven. m\u00f3\u017ee\u0161 aj do misky, \u010do si jako priprav\u00ed\u0161 pred t\u00fdm ved\u013ea toho m\u00ed\u0161ac\u00e9ho poh\u00e1ra. \u017de keby to jako nes\u0165ev tak\u00e9 such\u00e9, tak si\u00a0 tro\u0161ku toho\u00a0 vrem\u00fat m\u00f3\u017ee nal\u00e1\u0165 do poh\u00e1ra. Ale nenaleje si, lebo by sa c\u00edtev tr\u00e1pne, \u017ee s\u0165ev such\u00e9 a \u010dil ho u\u017e such\u00e9 nes\u0165e. Ale aj keby si ho tam nal\u00e1v, tak mu to nijako ned\u00e1vaj najavo, \u017ee\u00a0 si si to jako\u017ee v\u0161imov a rob sa, \u017ee si si to jako\u017ee nev\u0161imov, lebo tak\u00fdchto hos\u0165\u00ed, \u010do jako pij\u00fa tak\u00e9to Martini, tak tak\u00fdch mi jako velmi l\u00fabime, apinko. Ke\u010f ho a\u017e tak\u00e9 such\u00e9 nes\u0165e, tak mu ho nad\u00e1vkuj jak norm\u00e1lne such\u00e9. J\u00e1 l\u00fabim patn\u00e1s\u0165 milimetrov, tede n\u00e9, jasne, \u017ee mysl\u00edm mililitrov verm\u00fatu such\u00e9ho, najlep\u0161\u00ed je franc\u00fazky – teda \u017e\u00e1dny in\u00fd, iba franc\u00fazky a 45 ml\u00a0 ginu. Such\u00e9ho ginu, do ker\u00e9ho ned\u00e1vaj\u00fa cuker, alebo Plymovt ginu. Tak\u00e9 s\u00fa dobr\u00e9. Ke\u010f l\u00fabi\u0161 B\u00edf\u00edtera, tak daj jeho. Nemus\u00ed to by\u0165 ten najdrach\u0161\u00ed gin, jak\u00fd m\u00e1\u0161 na pulte. Rad\u0161ej rob z norm\u00e1lnym ginom a d\u00e1vaj pozor na \u0161etky detaily, jak keby si mav robi\u0165 z tak\u00fdm drah\u00fdm luxusn\u00fdm a odfl\u00e1kne\u0161 jako robotu. To nen\u00ed moc dobr\u00e9. Tak \u017ee ke\u010f ste\u0161, daj B\u00edf\u00edter, alebo daj aj ten, \u010do nen\u00ed tak\u00fd d\u017einov\u00fd, ten modr\u00fd, Bombaj Saf\u00edr. Alebo m\u00f3\u017ee\u0161 aj Tankveraj, aj ten je fajnovy. Pridaj trochu, fakt iba p\u00e1r kvap\u00e9k z tej horkej pomaran\u010dovej vody.<\/p>\n

Potom pridaj lad. Dobr\u00fd, tvrd\u00fd, such\u00fd. Jeden barman hovorev, \u017ee tak\u00fd tvrd\u00fd jak on\u00e9.. p\u00e9ro\u00a0 mongolskeho jazca. Za toto ho m\u00e1m r\u00e1d. N\u00e9 toho jazca. Toho barmana. Zeber si tu japonsk\u00fa ly\u017eicu a dobre to prem\u00ed\u0161aj. bu\u010f pri tom elegantny. Ked m\u00ed\u0161\u00e1\u0161 s japonsk\u00fa ly\u017eicu, tak m\u00ed\u0161aj pekne jak to rob\u00e1 japonci. A ke\u010f nem\u00e1\u0161 japonsk\u00fa, nevad\u00ed, aj tak to rob pekne a elegantne.\u00a0 a dbaj na to, aby sa do toho koktajlu dostala voda z ladu. aby bov dobr\u00fd studen\u00fd, teda ladov\u00fd. Inak to posere\u0161. Ke\u010f bude\u0161 m\u00ed\u0161a\u0165 moc kr\u00e1tko, tak bude ten koktajl sam\u00fd gin a bude moc tak\u00fd siln\u00fd. Ke\u010f \u0161ak nem\u00e1\u0161 dobr\u00fd lad, tak ten koktajl bude sam\u00e1 voda. Tak \u017ee ke\u010f m\u00e1\u0161 fakt dobr\u00fd lad, tak to m\u00ed\u0161aj aj 40 sek\u00fand. E\u0161te raz ti hovor\u00edm, \u017ee to m\u00e1 by\u0165 ladov\u00e9! Potom to prelej. Zase pekne elegantne cez to barmansk\u00e9 sitko, \u010do nem\u00e1 by\u0165 zapr\u00e1\u0161en\u00e9 volade zabunnut\u00e9 v rohu, ale m\u00e1 by\u0165 pekne pripraven\u00e9 priruke, tak cez neho to prelej do studen\u00e9ho, nejlep\u0161\u00ed ladov\u00e9ho poh\u00e1ra na stopke. A v\u00ed\u0161 \u010do, zabunni na ten, \u010do vypad\u00e1 jak t\u00e1 zna\u010dka \u017ee daj prednos\u0165 v jazde, len je naopak. Zeber manke ze sekret\u00e1ra vol\u00e1ky fajnov\u00fd kri\u0161t\u00e1l, alebo ic volade do z\u00e1lo\u017ene a k\u00fap si tak\u00e9 tri, \u0161tyri poh\u00e1re a maj ho iba na tak\u00e9to fajnov\u00e9 koktajle. No a ke\u010f ho m\u00e1\u0161, zase si ho nezabunni dobre zachladi\u0165. Lebo darmo m\u00e1\u0161 fajnov\u00fd kri\u0161t\u00e1l, ke\u010f je tepl\u00fd jak ri\u0165 toho kadern\u00edka.\u00a0 No a teraz to jako u\u017e m\u00e1\u0161 prel\u00e1te v tom fajnovom studenom poh\u00e1ri a m\u00e1\u0161 tam ten fajnov\u00fd studen\u00fd koktajl. Tak tam pekne vlo\u017e olivu. Ale n\u00e9 tak\u00fa mal\u00fa, \u010do vypad\u00e1 skoro jak hrach. K\u00fap si pekn\u00fa velk\u00fa. Mus\u00ed ma\u0165 v sebe k\u00f3stku. \u017d\u00e1nn\u00e9 ryby ani papriky, \u010di vol\u00e1ky syr, alebo nev\u00edm \u010do. Pekn\u00fa velk\u00fa tvrd\u00fa olivu s k\u00f3stku. Ale pred t\u00fdm, jak ju vlo\u017e\u00ed\u0161 do poh\u00e1ra, tak ju umy, lebo potom u\u017e bude\u0161 ma\u0165 \u0160pinav\u00e9 Mart\u00edny, a to u\u017e je inak\u0161\u00ed koktajl. Olivu tam daj na napichuv\u00e1tku, najlep\u0161\u00ed na takom \u017eeleznom, \u010do vyr\u00e1baj\u00fa v japonsku, oni to jako fakt ve\u010f\u00e1. Ke\u010f ho nem\u00e1\u0161, tak si ho k\u00fap a ke\u010f si ho nek\u00fapi\u0161, tak daj bambusov\u00e9. M\u00f3\u017ee\u0161 jako aj to, no.
\nNo a \u010dil, jak si tam dav t\u00fa olivu, zeber k\u00f3ru z citr\u00f3na a fajnovo elegantne to zastrekni s t\u00fdmi jako olejmi, \u010do m\u00e1 jako t\u00e1 k\u00f3ra. Potom ju pekne sto\u010d a utri ten poh\u00e1r po tom jako okraji. N\u00e9 preto, \u017ee by si ho stev vy\u010disti\u0165, ale aby to tam ten hos\u0165 jako c\u00edtev pr\u00edjemn\u00fa ar\u00f3mu. A potom u\u017e len polo\u017e tento fajnovo ladov\u00fd vo\u0148av\u00fd koktajl na obr\u00fasek a jak ho pod\u00e1va\u0161 tomu hos\u0165ovi, kukni sa mu do o\u010d\u00ed a povedz mu, \u017ee NECH SA P\u00c1\u010cI PANE, V\u00c1\u0160 MARTINI COCKTAIL!<\/p>\n

&nbsp;<\/p>\n

PS: A popri tom, ako berie\u0161 svoju pr\u00e1cu v\u00e1\u017ene, ako db\u00e1\u0161 na v\u0161etky detaily,\u00a0 nezabudni ma\u0165 pri tom z\u00e1bavu a rados\u0165! Iba tak sa bud\u00fa tvoji hostia c\u00edti\u0165 dobre pri tvojich v\u00fdborn\u00fdch cocktailoch!<\/p>\n

posted by: Lubo\u0161 R\u00e1cz
\nfoto: fotograf… tejto fotky sa nechytaj, na tu len kukaj, lebo ta je velice chr\u00e1nen\u00e1!<\/p>\n<\/fb:like>","protected":false},"excerpt":{"rendered":"

Martini koktajl, to je ten najva\u010d\u0161\u00ed koktajl, to je t\u00e1 najz\u00e1kladnej\u0161\u00e1 zru\u010dnos\u0165, ker\u00fa barman mus\u00ed ovl\u00e1da\u0165. Je to ten najva\u010d\u0161\u00ed pr\u00edklad tohoto remesla,\u00a0 Aj ke\u010f to\u00a0 un\u00e1s\u00a0 ani neni moc pre host\u00ed, ker\u00fd cho\u010f\u00e1 pi\u0165 do na\u0161ich barov. Ale v\u00ed\u0161, ke\u010f to barman nebude vede\u0165 robi\u0165, ani to t\u00ed hos\u0165\u00e1 nikdy nebud\u00fa ste\u0165 pi\u0165. Vypr\u00e1valo […]<\/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":[72],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/497"}],"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=497"}],"version-history":[{"count":38,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/497\/revisions"}],"predecessor-version":[{"id":3240,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/497\/revisions\/3240"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=497"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}