{"id":24107,"date":"2023-11-14T14:02:35","date_gmt":"2023-11-14T13:02:35","guid":{"rendered":"https:\/\/www.phoenixcom.cz\/press\/?p=24107"},"modified":"2023-11-14T14:02:35","modified_gmt":"2023-11-14T13:02:35","slug":"vse-co-potrebujete-vedet-o-priprave-koktejlu","status":"publish","type":"post","link":"https:\/\/www.phoenixcom.cz\/press\/vse-co-potrebujete-vedet-o-priprave-koktejlu\/","title":{"rendered":"V\u0161e, co pot\u0159ebujete v\u011bd\u011bt o p\u0159\u00edprav\u011b koktejl\u016f"},"content":{"rendered":"<p><strong>Obdob\u00ed dom\u00e1c\u00edch ve\u010d\u00edrk\u016f je za dve\u0159mi a pokud se chyst\u00e1te na sebe vz\u00edt roli hostitele, je nejvy\u0161\u0161\u00ed \u010das vyt\u00e1hnout p\u00e1r dobr\u00fdch receptur a zopakovat z\u00e1kladn\u00ed pravidla p\u0159\u00edpravy dom\u00e1c\u00edch koktejl\u016f. Zapome\u0148te na manu\u00e1ly ze soci\u00e1ln\u00edch s\u00edt\u00ed, s t\u00edm, jak na to, v\u00e1m porad\u00ed bar manager z pra\u017esk\u00e9ho Monkey Baru \u2013 Benedikt Houda.<\/strong><\/p>\n<p><strong>Bez \u0161ejkru to p\u016fjde, bez ledu ne<\/strong><\/p>\n<p>Pokud jste si doposud mysleli, \u017ee pro p\u0159\u00edpravu m\u00edchan\u00fdch drink\u016f je nejd\u016fle\u017eit\u011bj\u0161\u00ed \u0161ejkr, mo\u017en\u00e1 v\u00e1s p\u0159ekvap\u00ed, \u017ee to zvl\u00e1dnete to i bez n\u011bj. Prot\u0159ep\u00e1v\u00e1n\u00ed ingredienc\u00ed je sice pro v\u00fdslednou chu\u0165 a texturu drinku velmi d\u016fle\u017eit\u00e9 (d\u016fkazem je i legend\u00e1rn\u00ed <em>\u201eProt\u0159epat, nem\u00edchat!\u201c<\/em>), stejn\u00e9ho efektu jako se \u0161ejkrem v\u0161ak dos\u00e1hnete i s oby\u010dejnou zav\u00edrac\u00ed sklenic\u00ed \u010di lahv\u00ed. Jedinou nenahraditelnou barmanskou ingredienc\u00ed a pom\u016fckou z\u00e1rove\u0148 je ve skute\u010dnosti led. <em>\u201eP\u0159i p\u0159\u00edprav\u011b koktejlu se v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b neobejdete bez ledu. V\u0161echno ostatn\u00ed lze p\u0159i tro\u0161e fantazie nahradit,\u201c<\/em> \u0159\u00edk\u00e1 zku\u0161en\u00fd <strong>barman<\/strong> <strong>Benedikt Houda<\/strong> a vysv\u011btluje: <em>\u201eLed p\u0159i prot\u0159ep\u00e1v\u00e1n\u00ed rychle ochlad\u00ed ingredience a dod\u00e1 n\u00e1poji typickou provzdu\u0161n\u011bnou a hladkou texturu.\u201c<\/em><\/p>\n<p><strong>Bublinky mus\u00ed m\u00edt gr\u00e1dy<\/strong><\/p>\n<p>K d\u016fle\u017eit\u00fdm ingredienc\u00edm p\u0159i p\u0159\u00edprav\u011b mnoha koktejl\u016f pat\u0159\u00ed tak\u00e9 perliv\u00e1 voda. Ta samoz\u0159ejm\u011b nepat\u0159\u00ed do \u0161ejkru, ale p\u0159ipraven\u00fd koktejl s n\u00ed pouze dol\u00e9v\u00e1me. P\u0159esto\u017ee je chu\u0165ov\u011b neutr\u00e1ln\u00ed, koktejlu dod\u00e1 osv\u011b\u017euj\u00edc\u00ed \u0161umivou texturu, kterou chu\u0165ov\u00e9 poh\u00e1rky rozhodn\u011b zaznamenaj\u00ed. Kl\u00ed\u010dov\u00e1 je v&nbsp;tomto p\u0159\u00edpad\u011b jej\u00ed teplota. <em>\u201e\u00dakolem ledu je udr\u017eovat koktejl chladn\u00fd i ve sklenici, proto je t\u0159eba, abychom ho dol\u00e9vali pouze dob\u0159e vychlazenou perlivou vodou. Ta by z\u00e1rove\u0148 m\u011bla b\u00fdt nasycena na maximum, aby si i po prom\u00edch\u00e1n\u00ed a kontaktu s&nbsp;ledem zachovala svoji perlivost. V dom\u00e1c\u00edch podm\u00ednk\u00e1ch to v\u00fdborn\u011b zvl\u00e1dnete s v\u00fdrobn\u00edkem perliv\u00e9 vody,\u201c<\/em> rad\u00ed <strong>B. Houda<\/strong>, kter\u00fd pro p\u0159\u00edpravu n\u00ed\u017ee uveden\u00fdch koktejl\u016f pou\u017eil <a href=\"https:\/\/www.sodastream.cz\/vyrobniky-perlive-vody\/art-black\/\">v\u00fdrobn\u00edk<\/a> SodaStream ART. Jeho v\u00fdhodou je, \u017ee intenzitu naperlen\u00ed si m\u016f\u017eete jednodu\u0161e regulovat po\u010dtem stla\u010den\u00ed p\u00e1ky. P\u0159ed sycen\u00edm je ide\u00e1ln\u00ed vodu vychladit na teplotu cca 4 stupn\u011b.<\/p>\n<p><strong>Ne\u0161et\u0159ete na ingredienc\u00edch<\/strong><\/p>\n<p>M\u00e1te-li z p\u0159\u00edpravy koktejl\u016f v dom\u00e1c\u00edch podm\u00ednk\u00e1ch respekt, sta\u010d\u00ed si zapamatovat z\u00e1kladn\u00ed pravidlo, kter\u00e9 vych\u00e1z\u00ed z legend\u00e1rn\u00ed konstanty zlat\u00e9ho \u0159ezu. Od t\u00e9 se odvozuj\u00ed nejen ide\u00e1ln\u00ed geometrick\u00e9 proporce, ale tak\u00e9 tzv. golden ratio \u2013 ide\u00e1ln\u00ed pom\u011br ingredienc\u00ed pou\u017e\u00edvan\u00fdch v koktejlech. Ten je 2:1:1 a setk\u00e1te se s&nbsp;n\u00edm t\u00e9m\u011b\u0159 u v\u0161ech legend\u00e1rn\u00edch koktejl\u016f \u2013 od Daiquiri a\u017e po Margaritu. V praxi to znamen\u00e1, \u017ee pou\u017eijete dv\u011b \u010d\u00e1sti alkoholu, jednu sladkou a jednu kyselou \u010d\u00e1st. Dodr\u017eov\u00e1n\u00edm tohoto pom\u011bru neud\u011bl\u00e1te krok vedle ve v\u00fdsledn\u00e9 chuti zn\u00e1m\u00fdch drink\u016f, ale z\u00e1rove\u0148 jej m\u016f\u017eete pou\u017e\u00edt i jako v\u00fdchoz\u00ed bod p\u0159i vytv\u00e1\u0159en\u00ed vlastn\u00edch receptur. A na z\u00e1v\u011br u\u017e jen posledn\u00ed rada profesion\u00e1la: <strong><em>\u201eNe\u0161et\u0159ete na surovin\u00e1ch, nebude to pak ono.\u201c<\/em><\/strong><\/p>\n<p><strong>&nbsp;<\/strong><\/p>\n<p><strong>&nbsp;<\/strong><strong>RECEPTY<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>LAZY SUMMER<\/strong><\/p>\n<p><strong>Ingredience<\/strong><\/p>\n<p>3 ostru\u017einy<\/p>\n<p>hrst m\u00e1ty<\/p>\n<p>25 ml z\u00e1zvorov\u00e9ho sirupu*<\/p>\n<p>15 ml limetkov\u00e9 \u0161\u0165\u00e1vy<\/p>\n<p>Perliv\u00e1 voda z v\u00fdrobn\u00edku Sodastream<\/p>\n<p>Pro p\u0159\u00edpravu alkoholick\u00e9 verze m\u016f\u017eete pou\u017e\u00edt MEZCAL.<\/p>\n<p><strong>P\u0159\u00edprava<\/strong><\/p>\n<p>V koktejlov\u00e9m \u0161ejkru prot\u0159epejte v\u0161echny ingredience (krom\u011b perliv\u00e9 vody) s mal\u00fdm mno\u017estv\u00edm ledu. P\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko do sklenice napln\u011bn\u00e9 ledem. Dolejte perlivou vodou SodaStream. Lehce prom\u00edchejte a pod\u00e1vejte.<\/p>\n<p><em>*Z\u00e1zvorov\u00fd sirup<strong>: <\/strong>Sm\u00edchejte stejn\u00e9 d\u00edly z\u00e1zvorov\u00e9 \u0161\u0165\u00e1vy a krystalov\u00e9ho cukru. Cukr se mus\u00ed rozpustit.<\/em><\/p>\n<p><strong>Na ozdobu<\/strong><\/p>\n<p>Kandovan\u00fd z\u00e1zvor a ostru\u017einy na koktejlov\u00e9 \u0161pejli, sn\u00edtka m\u00e1ty. Pod\u00e1vejte ve vysok\u00e9 skleni\u010dce.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>GREP AUTUMN<\/strong><\/p>\n<p><strong>Ingredience<\/strong><\/p>\n<p>40 ml Tequila<\/p>\n<p>10 ml SodaStream tonik p\u0159\u00edchu\u0165<\/p>\n<p>60 ml grepov\u00fd d\u017eus<\/p>\n<p>Perliv\u00e1 voda z v\u00fdrobn\u00edku SodaStream<\/p>\n<p><strong>P\u0159\u00edprava<\/strong><\/p>\n<p>Na sklo si p\u0159ipravte solnou krustu a pot\u00e9 napl\u0148te sklenici ledem. Nalijte v\u0161echny ingredience do sklenice a dopl\u0148te ji perlivou vodou z v\u00fdrobn\u00edku SodaStream, pot\u00e9 lehce prom\u00edchejte a ozdobte.<\/p>\n<p><strong>Na ozdobu<\/strong><\/p>\n<p>Soln\u00e1 krusta, tymi\u00e1n, jalapenos, pl\u00e1tek grepu. Pod\u00e1vejte v n\u00edzk\u00e9 skleni\u010dce.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>CHILLAXER<\/strong><\/p>\n<p><strong>Ingredience<\/strong><\/p>\n<p>2 pl\u00e1tky okurky<\/p>\n<p>Hrst bazalky<\/p>\n<p>15 ml ag\u00e1vov\u00e9ho sirupu<\/p>\n<p>25 ml \u010derstv\u00e9 limetkov\u00e9 \u0161\u0165\u00e1vy<\/p>\n<p>45 ml ginu<\/p>\n<p>15 ml bezinkov\u00e9ho lik\u00e9ru<\/p>\n<p>Perliv\u00e1 voda z v\u00fdrobn\u00edku SodaStream<\/p>\n<p><strong>P\u0159\u00edprava<\/strong><\/p>\n<p>V \u0161ejkru rozma\u010dkejte okurku a bazalku s ag\u00e1vov\u00fdm sirupem. P\u0159idejte ostatn\u00ed ingredience (krom\u011b perliv\u00e9 vody) a prot\u0159epejte. P\u0159ece\u010fte p\u0159es jemn\u00e9 s\u00edtko do sklenice napln\u011bn\u00e9 ledem.<\/p>\n<p>Dolijte vychlazenou perlivou vodou z v\u00fdrobn\u00edku SodaStream.<\/p>\n<p><strong>Na ozdobu<\/strong><\/p>\n<p>Pl\u00e1tek okurky, limeta a l\u00edstek bazalky na koktejlov\u00e9 \u0161pejli. Pod\u00e1vejte ve skleni\u010dce na v\u00edno bez no\u017ei\u010dky.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>The Monkey Bar <\/strong>je kombinac\u00ed butikov\u00e9ho \u0161armu a m\u011bstsk\u00e9ho vkusu \u2013 luxusn\u00ed, ale ne upjat\u00fd \u2013 s n\u00e1dechem bl\u00e1znivosti a sofistikovanosti. Jeho koncept vych\u00e1z\u00ed z unik\u00e1tn\u00ed spolupr\u00e1ce s pr\u00e9miov\u00fdm ginem Monkey 47, ze kter\u00e9ho jsou vytvo\u0159eny hned \u010dty\u0159i koktejly origin\u00e1ln\u00edch chut\u00ed. The Monkey Bar je vstupem do sv\u011bta prvot\u0159\u00eddn\u00edch sprit\u016f, kde nasajete nejnov\u011bj\u0161\u00ed trendy mixologie a p\u0159itom se budete c\u00edtit jako doma. Atmosf\u00e9ru podtrhuje vylad\u011bn\u00fd designov\u00fd interi\u00e9r i prostorn\u00e1 zahrada se zast\u0159e\u0161en\u00edm a vyh\u0159\u00edv\u00e1n\u00edm. Modern\u00ed a do detailu promy\u0161len\u00fd je tu i p\u0159\u00edstup ke stravov\u00e1n\u00ed.<\/p>\n<p>V\u00edce naleznete na @monkeybar_prague, www.monkeybarprague.com<\/p>\n<p><strong>Benedikt Houda <\/strong>poch\u00e1z\u00ed z Brna, kde za\u010dal v 18 letech m\u00edchat drinky a pochopil, \u017ee koktejly jsou jeho sv\u011bt. Sv\u00e9 um\u011bn\u00ed zdokonaloval pod veden\u00edm barman\u016f vyhl\u00e1\u0161en\u00fdch pra\u017esk\u00fdch bar\u016f. Pracoval v Oblac\u00edch na \u017di\u017ekovsk\u00e9 v\u011b\u017ei, v Hemingway Baru, v L\u2019Fleur a v AnonymouS Baru. Nyn\u00ed je mana\u017eerem The Monkey Bar, na jeho\u017e v\u00fdjime\u010dn\u00e9m konceptu s&nbsp;cestovatelsk\u00fdm podtextem a smyslem pro detail se v\u00fdznamn\u011b pod\u00edlel.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #000000;\"><a href=\"https:\/\/www.phoenixcom.cz\/press\/wp-content\/uploads\/PR_SodaStream_O-pr\u030ci\u0301prave\u030c-koktejlu\u030a_fin.docx\" class=\"sc_button sc_button_style_regular theme_button sc_button_size_medium\">St\u00e1hnout tiskovou zpr\u00e1vu<\/a><\/span><em>&nbsp; &nbsp;<\/em><\/p>\nngg_shortcode_0_placeholder\n","protected":false},"excerpt":{"rendered":"<p>Obdob\u00ed dom\u00e1c\u00edch ve\u010d\u00edrk\u016f je za dve\u0159mi a pokud se chyst\u00e1te na sebe vz\u00edt roli hostitele, je nejvy\u0161\u0161\u00ed \u010das vyt\u00e1hnout p\u00e1r dobr\u00fdch receptur a zopakovat z\u00e1kladn\u00ed pravidla p\u0159\u00edpravy dom\u00e1c\u00edch koktejl\u016f. Zapome\u0148te na manu\u00e1ly ze soci\u00e1ln\u00edch s\u00edt\u00ed, s t\u00edm, jak na to, v\u00e1m porad\u00ed bar manager z pra\u017esk\u00e9ho Monkey Baru \u2013 Benedikt Houda. Bez \u0161ejkru to p\u016fjde, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":24119,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/24107"}],"collection":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/comments?post=24107"}],"version-history":[{"count":1,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/24107\/revisions"}],"predecessor-version":[{"id":24120,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/posts\/24107\/revisions\/24120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/media\/24119"}],"wp:attachment":[{"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/media?parent=24107"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/categories?post=24107"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.phoenixcom.cz\/press\/wp-json\/wp\/v2\/tags?post=24107"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}