{"id":17139,"date":"2019-07-26T08:23:03","date_gmt":"2019-07-26T05:23:03","guid":{"rendered":"https:\/\/bar.lv\/bloody-mary-kokteilis\/"},"modified":"2020-01-24T08:26:37","modified_gmt":"2020-01-24T06:26:37","slug":"bloody-mary-kokteilis","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17139","title":{"rendered":"\u201eBLOODY MARY\u201d koktei\u013ca v\u0113sture"},"content":{"rendered":"

\"\"<\/a><\/p>\n

\u201cAsi\u0146ain\u0101s M\u0113rijas\u201d izcelsme ir neskaidra. Ferdinands Peti, \u0145ujorkas b\u0101rmenis, apgalvoja, ka vi\u0146\u0161 izgudrojis dz\u0113rienu 1921. gad\u0101, kad str\u0101d\u0101ja Harijs Harry\u2019s New York Bar<\/i>, Par\u012bz\u0113, ietekm\u0113joties no Brodvejas dzied\u0101t\u0101jas M\u0113rijas sarkan\u0101 t\u0113rpa un vi\u0146as aizraujo\u0161\u0101 skatuves temperamenta.<\/p>\n

Savuk\u0101rt av\u012bze New York Herald Tribune 1939. gad\u0101 public\u0113 sekojo\u0161u tekstu: D\u017eord\u017ea D\u017eessela jaun\u0101kais pick-me-up (pa\u0123iru) kokteilis, kas ietver sev\u012b uzman\u012bbu no pils\u0113tas publicistiem, tiek saukts par \u201cAsi\u0146aino M\u0113riju\u201d: puse tom\u0101tu sula, puse degv\u012bns.<\/p>\n

1964. gad\u0101 Ferdinands Peti pazi\u0146oja: “Es iepaz\u012bstin\u0101ju j\u016bs ar m\u016bsdienu ‘Asi\u0146aino M\u0113riju’ nevis D\u017eessels. Vi\u0146\u0161 l\u0113ja tikai degv\u012bnu ar tom\u0101tu sulu, pirms es \u0161im kokteilim \u0137\u0113ros kl\u0101t. Es piepild\u012bju \u0161eikera dibenu ar \u010detr\u0101m, liel\u0101m s\u0101ls \u0161\u0137ipsn\u0101m, div\u0101m \u0161\u0137ipsn\u0101m melno un sarkano piparu, un k\u0101rtu ar Vor\u010dester\u0161\u012bras m\u0113rci. P\u0113c tam es pievienoju p\u0101ris \u0161\u013cakstus citrona sulas un nedaudz smalcin\u0101t\u0101 ledus, tam visam pievienojot kl\u0101t divas unces (60 ml) degv\u012bna un 5 unces (150 ml) biezas tom\u0101tu sulas, izmantojot tehniku – “shake, strain and pour”. M\u0113s serv\u0113j\u0101m no simts l\u012bdz piecdesmit \u201cAsi\u0146ainaj\u0101m M\u0113rij\u0101m\u201d dien\u0101, \u201cKing Cole Room\u201d \u0145ojuork\u0101 un ar\u012b citos restor\u0101nos un banketu z\u0101l\u0113s.”<\/p>\n

Nosaukuma izcelsme:<\/strong><\/p>\n

\u201cAsi\u0146ain\u0101s M\u0113rijas\u201d nosaukums tiek saist\u012bts ar virkni da\u017e\u0101du v\u0113sturisku personu, it \u012bpa\u0161i ar Anglijas karalieni M\u0113riju I un k\u0101du mitolo\u0123isku sievieti no folkloras. Da\u017ei dz\u0113riena entuziasti uzskata, ka koktei\u013ca nosaukums ticis iedvesmots no k\u0101das Holivud\u0101 pla\u0161i paz\u012bstamas zvaigznes, M\u0113rijas Pikfordas. Citi velk paral\u0113les ar k\u0101du viesm\u012bli v\u0101rd\u0101 M\u0113rija, kura str\u0101d\u0101ja \u010cik\u0101gas b\u0101r\u0101, \u201cBucket of Blood\u201d (\u201cAsins kauss\u201d).<\/p>\n

Pagatavo\u0161ana un pasnieg\u0161ana:<\/strong><\/p>\n

\u201cAsi\u0146aino M\u0113riju\u201d pasniedz no r\u012bta, t\u0101 mazina pa\u0123iras. \u201cAsi\u0146ain\u0101 M\u0113rija\u201d ir viens no iecien\u012bt\u0101kajiem koktei\u013ciem ar\u012b v\u0113laj\u0101s brokast\u012bs, restor\u0101nos ASV.
\n\u0145emot v\u0113r\u0101 faktu, ka degv\u012bna un tom\u0101tu sulas sajauk\u0161anas process nav visai sare\u017e\u0123\u012bts, tas ir bijis iemesls, lai katrs b\u0101rmenis var\u0113tu uztais\u012bt savu \u201cAsi\u0146aino M\u0113riju\u201d, vari\u0113jot ar nedaudz sav\u0101d\u0101kiem komponentiem. Visbie\u017e\u0101k \u201cAsi\u0146aino M\u0113riju\u201d pasniedz highball gl\u0101z\u0113, pild\u012btu ar ledu un izmantojot selerijas k\u0101ti\u0146u un citrona \u0161\u0137\u0113l\u012bti k\u0101 dekor\u0101ciju. Bie\u017ei vien var tikt izmantoti ar\u012b citi marin\u0113ti d\u0101rze\u0146i, k\u0101 piem\u0113ram, ol\u012bves, tom\u0101ti, gur\u0137i, burk\u0101ni.<\/p>\n

Komponentu vari\u0101cijas:<\/p>\n

Bull Shot:
\nTom\u0101tu sulas viet\u0101 tiek lietots liellopu ga\u013cas buljons karsts vai auksts.<\/p>\n

Bloody Bull:
\nParal\u0113li tom\u0101tu sulai, tiek pievienots ar\u012b liellopu ga\u013cas buljons.<\/p>\n

Bloody beer:
\nVodkas viet\u0101 tiek lietots gai\u0161ais l\u0101gertipa alus. Pasniedz ar vor\u010dester\u0161\u012bras, tobasko m\u0113rci, s\u0101li un melnajiem pipariem. Laims p\u0113c izv\u0113les.<\/p>\n

Bloody Bishop:
\nVodkas viet\u0101 tiek lietots heress, iev\u0113rojot standarta attiec\u012bbas.<\/p>\n

Bloody Cab:
\nCabernet Sauvignon + vodka.<\/p>\n

Bloody Fairy, Red Fairy:
\nVodkas viet\u0101 tiek lietots absints.<\/p>\n

Bloody Geisha, Bloody Ninja:
\nVodkas viet\u0101 tiek lietots Jap\u0101\u0146u tradicion\u0101lais destil\u0101ts – sake.<\/p>\n

Bloody Hogger:
\nVodkas viet\u0101 tiek lietota vodka ar bekona gar\u0161u.<\/p>\n

Bloody Marghioala:
\nVodkas viet\u0101 tiek lietots Rum\u0101\u0146u tradicion\u0101lais aug\u013cu \u0161\u0146abis – tuica.<\/p>\n

Bloody Maria:
\nVodkas viet\u0101 tiek lietota tekila.<\/p>\n

Bloody Marijuana:
\nVodkas viet\u0101 tiek lietots cannabis tinkt\u016bra – Green Dragon.<\/p>\n

Bloody Molly:
\nVodkas viet\u0101 tiek lietots irish whiskey.<\/p>\n

Bloody Scotsman:
\nVodkas viet\u0101 tiek lietots skotu viskijs jeb sko\u010ds.<\/p>\n

Pasnieg\u0161anas vari\u0101cijas:<\/strong><\/p>\n

Frozen Bloody Mary:
\nStandarta komponenti.
\nMetode – blended with crushed ice.<\/p>\n

Bloody Marynara:
\nStandarta komponenti, vien\u012bgi tom\u0101tu sulas viet\u0101 tiek izmantota it\u0101\u013cu marinaras m\u0113rce (tom\u0101tu m\u0113rce ar gar\u0161viel\u0101m). Pasniedz k\u0101 \u0161otu.<\/p>\n

Flaming, Frozen Bloody Mary:
\nFrozen Bloody Mary tiek papildin\u0101ta ar 151 rumu (75,5%, dego\u0161s), aizdedzina.
\nPasniedz keramisk\u0101 kr\u016bz\u0113.<\/p>\n

Slutty Mary:
\nPapildus vodka, dekor\u0113 ar desi\u0146u.<\/p>\n

<\/p>\n

autors:\u00a0Linda Rozenblate<\/strong><\/p>\n

Izmantotie materi\u0101li: Wikipedia.com<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cAsi\u0146ain\u0101s M\u0113rijas\u201d izcelsme ir neskaidra. Ferdinands Peti, \u0145ujorkas b\u0101rmenis, apgalvoja, ka vi\u0146\u0161 izgudrojis dz\u0113rienu 1921. gad\u0101, kad str\u0101d\u0101ja Harijs Harry\u2019s New York Bar, Par\u012bz\u0113, ietekm\u0113joties no [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11764,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5473,5476,5463,5507],"tags":[],"class_list":["post-17139","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-interesanti","category-kokteilu-veidi","category-virtuala-barmenu-skola","category-vodka"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17139","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17139"}],"version-history":[{"count":11,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17139\/revisions"}],"predecessor-version":[{"id":22479,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17139\/revisions\/22479"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11764"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}