![\"\"](\"http:\/\/www.barkultur.sk\/blog\/wp-content\/uploads\/2012\/01\/club-cocktail-aged.jpg\" "\\"club")
<\/a>Je jasn\u00e9, \u017ee sa nejedn\u00e1 o novodob\u00fd v\u00fdmysel, zase ide iba o opr\u00e1\u0161enie hist\u00f3rie, a dod\u00e1vanie in\u00e9ho rozmeru chute be\u017en\u00fdm klasick\u00fdm cocktailom tu u\u017e bolo. Mohlo by sa zda\u0165, \u017ee je t\u00e1to met\u00f3da iba obkukan\u00e1 od starnutia spiritov, alebo m\u00f4\u017ee \u00eds\u0165 iba o skvalitnenie met\u00f3dy pr\u00edpravy cocktailov do f\u013ea\u0161e, \u010di v\u00e4\u010d\u0161\u00edch n\u00e1dob, ktor\u00e9 uv\u00e1dzal u\u017e Jerry Thomas. Hovor\u00ed sa, \u017ee s t\u00fdm v novodobej hist\u00f3rii pri\u0161iel Jeffrey Morgenthaler, \u00a0ke\u010f vylep\u0161il met\u00f3du zrenia cocktailov vo f\u013ea\u0161i, ktor\u00fa zase opr\u00e1\u0161il Tony Conigliaro. Svetov\u00e9 to men\u00e1 hodn\u00e9 re\u0161pektu a ich po\u010diny v pos\u00favan\u00ed kvality barovej kult\u00fary s\u00fa viac ako obdivuhodn\u00e9.\nMo\u017eno v na\u0161ich kon\u010din\u00e1ch nie je a\u017e tak zn\u00e1me, \u017ee takto upraven\u00e9 drinky sa dokonca pred\u00e1vali vo f\u013ea\u0161iach, ktor\u00e9 si z\u00e1kazn\u00edci mohli k\u00fapi\u0165 v obchode a nalieva\u0165 si doma do svojich elegantn\u00fdch poh\u00e1roch. Zaujalo ma, \u017ee v \u00fapln\u00fdch za\u010diatkoch 20-teho storo\u010dia sa v Amerike pred\u00e1val n\u00e1poj pod n\u00e1zvom Club Cocktail. Ako hovor\u00ed dobov\u00fd inzer\u00e1t v The Blue Book Magazine z J\u00fana 1912, takto pred\u00e1vany Martini Cocktail, Manhattan a in\u00e9 mie\u0161an\u00e9 n\u00e1poje s\u00fa starostlivo pripraven\u00e9 a \u017eiadne in\u00e9 nechutia tak hladko a vyzreto ako pr\u00e1ve tieto pod zna\u010dkou Club Cocktail. Dokonca sa aj marketingovo pon\u00fakali v \u010dase pred Vianocami na vychutnanie si ho s priate\u013emi.
\nV\u00fdznamn\u00fdmi dod\u00e1vate\u013emi tak\u00fdchto sofistikovan\u00fdch “ready” cocktailov bola spolo\u010dnos\u0165 G.F. HEUBLEIN AND BROTHERS. Zakladate\u013eom tejto firmy, ktor\u00e1 zo za\u010diatku podnikala v re\u0161taura\u010dnom a hoteli\u00e9rskom biznise bol v roku 1862 Andrew Heublein, Ten za\u010dal robi\u0165 \u00a0v\u00e4\u010d\u0161\u00ed \u00a0obchod a\u017e \u00a0zo steakovou om\u00e1\u010dkou\u00a0“A1 Steak Souce”, ktor\u00fa priniesol do Ameriky z Anglicka v roku 1895, \u00a0kedy ju ofici\u00e1lne zaregistroval v Severnej Amerike ako obchodn\u00fa zna\u010dku\u00a0. T\u00e1to stejkov\u00e1 om\u00e1\u010dka sa mimochodom vyr\u00e1ba od roku 1831,a je dodnes pred\u00e1van\u00e1!
\nPre n\u00e1s je v\u0161ak zauj\u00edmav\u00fd a\u017e jeho syn Gilbert F Heublein, ktor\u00fd mohol by\u0165 jedn\u00fdm z pionerov predaja t\u00fdchto “ready” cocktailov pod spom\u00ednanou zna\u010dkou Club Cocktail. Gilbert \u017eivo podnikal z Eur\u00f3pou, na inzercii m\u00f4\u017eme vidie\u0165 pobo\u010dky firmy v New Yorku a v Lond\u00fdne. Tento p\u00e1n v\u0161ak nezostal len pri svojich cocktailoch. V roku 1938 z\u00edskal pr\u00e1va na predaj Smirnoff vodky produkovanej v Rusku, \u010d\u00edm sa zasl\u00fa\u017eil o spopularizovanie tohto segmentu v USA ako “bielej whisky”. Okrem toho dov\u00e1\u017eal do USA Don Q Rum, tequilu Jose Cuervo, Black & White a Bell`s whisky, Harvey`s Bristol Cream, Guiness, miner\u00e1lku Perrier ale aj Rose`s Lime Juice!!! Tak \u017ee sa neodmyslite\u013ene zasl\u00fa\u017eil aj o prerazenie Gimletu!
\nV sedemdesiatich rokoch minul\u00e9ho storo\u010dia pred\u00e1vala spolo\u010dnos\u0165 okrem in\u00e9ho aj premixy hotov\u00fdch mie\u0161an\u00fdch n\u00e1pojov, ktor\u00e9 v\u0161ak u\u017e neboli tak sofistikovan\u00e9 ako rada Club Cocktail. Zamie\u0161al sa aj do biznisu s v\u00ednom, vlastnil spolo\u010dnos\u0165 Kentucky Fried Chicken \/\u00e1no, je to zn\u00e1me KFC;)\/. O tom, \u017ee vytvoril \u00faspe\u0161n\u00fa spolo\u010dnos\u0165 nem\u00f4\u017ee by\u0165 poch\u00fdb. V roku 1982 ju k\u00fapila R.J.Reynolds Tobacco Company za \u00factihodn\u00fdch 1,4
Posted by: Lubo\u0161 R\u00e1cz<\/p>\n
zdroj: wikipedia.org<\/p>\n To\u013eko som odkladal \u00favodn\u00fd \u010dl\u00e1nok v tomto roku, v ktorom som V\u00e1m chcel po\u010fakova\u0165 za priaze\u0148 a popria\u0165 len to najlep\u0161ie, a\u017e som si uvedomil, \u017ee u\u017e pre\u0161iel viac ako t\u00fd\u017ede\u0148 a ja tr\u00e1vim \u010das zh\u00e1\u0148an\u00edm r\u00f4znych inform\u00e1ci\u00ed k nov\u00fdm projektom. Tak \u017ee bez zbyto\u010dn\u00fdch re\u010d\u00ed a p\u00e1tosov po\u010fme do Nov\u00e9ho roku s chu\u0165ou pracova\u0165 […]<\/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":[13,26],"tags":[70,71,72,73],"_links":{"self":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/524"}],"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=524"}],"version-history":[{"count":14,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/524\/revisions"}],"predecessor-version":[{"id":534,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/posts\/524\/revisions\/534"}],"wp:attachment":[{"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/media?parent=524"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/categories?post=524"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.barkultur.sk\/blog\/wp-json\/wp\/v2\/tags?post=524"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}