{"id":17156,"date":"2019-07-26T08:23:22","date_gmt":"2019-07-26T05:23:22","guid":{"rendered":"https:\/\/bar.lv\/triple-sec-likieris\/"},"modified":"2019-07-26T08:23:22","modified_gmt":"2019-07-26T05:23:22","slug":"triple-sec-likieris","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17156","title":{"rendered":"Triple Sec li\u0137ieris"},"content":{"rendered":"

\"\"Triple Sec ir salds, sp\u0113c\u012bgs, bezkr\u0101sains li\u0137ieris ar apels\u012bnu gar\u0161u. Alkohola daudzums taj\u0101 sv\u0101rst\u0101s no 15 l\u012bdz pat 40 procentiem, ta\u010du, to p\u0113rkot, j\u0101\u0146em v\u0113r\u0101, ka praktisk\u0101k b\u016btu ieg\u0101d\u0101ties Triple Sec ar alhohola daudzumu virs 40%, lai to b\u016btu viegli aizdedzin\u0101t, gatavojot t\u0101dus koktei\u013cus k\u0101 piem\u0113ram B52.<\/p>\n

Triple Sec tiek gatavots no da\u017e\u0101da veida apels\u012bniem, kuru kombin\u0101cija ir katra ra\u017eot\u0101ja nosl\u0113pums. Tiek ar\u012b uzskat\u012bts, ka vien\u012bgais apels\u012bnu paveids, no kura var gatavot Triple sec li\u0137ieri, ir pomerances auglis jeb Laraha apels\u012bns (Att\u0113ls 1.). Pomerances auglis ir mazs, r\u016bgts savva\u013cas apels\u012bns, kur\u0161 tika atkl\u0101ts Curacao sal\u0101 Kar\u012bbu j\u016br\u0101. To sal\u0101 ieveda Sp\u0101nijas iece\u013cot\u0101ji k\u0101 slaveni saldo Valensijas apels\u012bnu, ta\u010du tas izauga \u013coti r\u016bgts, t\u0101d\u0113j\u0101di ne\u0113dams salas klimata un augsnes d\u0113\u013c. \u0160ie apels\u012bni s\u0101ka augt sav\u0101 va\u013c\u0101, un 19. gadsimta vid\u016b tos s\u0101ka izmantot alkoholiska dz\u0113riena \u2013 Curacao Triple Sec – rad\u012b\u0161an\u0101, to arom\u0101tisk\u0101s mizi\u0146as merc\u0113jot alkohol\u0101. \u0160\u0101di iev\u0113rojami palielin\u0101j\u0101s iepriek\u0161 nekur neizmantojam\u0101 aug\u013ca popularit\u0101te. T\u0101 k\u0101 tie\u0161i \u0161\u012b apels\u012bnu \u0161\u0137irne nekur citur nav sastopama, salas aug\u013cus eksport\u0113 uz \u0101rzem\u0113m citu Triple Sec dz\u0113rienu gatavo\u0161an\u0101, par ko salas iedz\u012bvot\u0101ji nav apmierin\u0101ti, jo ierobe\u017eot Curacao nosaukuma izmanto\u0161anu nevar ierobe\u017eot saska\u0146\u0101 ar starptautiskajiem likumiem par vietas apz\u012bmejumu patent\u0113\u0161anu.
\nTriple Sec tiek gatavots, s\u0101kum\u0101 apels\u012bnu mizi\u0146as \u017e\u0101v\u0113jot saul\u0113 un tad m\u0113rc\u0113jot alkohol\u0101, lai to gar\u0161a, aromats un da\u017e\u0101das \u0113terisk\u0101s e\u013c\u013cas izdal\u0101s dz\u0113rien\u0101. Par alkoholisko b\u0101zi tiek izmantots alkohols, kas ieg\u016bts no cukurniedr\u0113m, graudiem, k\u0101 ar\u012b brendijs un konjaks. K\u0101 v\u0113sta li\u0137iera nosaukums, tas, tulkojum\u0101 no fran\u010du valodas, noz\u012bm\u0113 \u201eTr\u012bsk\u0101r\u0161i sauss\u201c, ta\u010du, run\u0101jot par li\u0137ieriem, noz\u012bm\u0113, ka dz\u0113riens ir tr\u012bsk\u0101r\u0161i destil\u0113ts, bie\u017ei p\u0113c katras destil\u0101cijas pievienojot v\u0113l cukuru, apels\u012bnu mizi\u0146as un da\u017e\u0101das gar\u0161vielas, lai gar\u0161u padar\u012btu dzi\u013c\u0101ku un izteiksm\u012bg\u0101ku. Ieg\u016btais li\u0137ieris ir caursp\u012bd\u012bgs, ta\u010du da\u017ei ra\u017eot\u0101ji, piem\u0113ram Curasao, pievieno kr\u0101svielas, lai ieg\u016btu li\u0137ieri ar spilgti zilu, za\u013cu, sarkanu u.c. kr\u0101s\u0101m. Vispopul\u0101r\u0101kais no kr\u0101sainajiem apels\u012bnu li\u0137ieriem ir Curasao Blue, ar\u012b izmantots daudzu koktei\u013cu gatavo\u0161an\u0101.
\nPirmoreiz Triple Sec tika pagatavots pla\u0161\u0101kai sabiedr\u012bbai Francij\u0101, 19. gadsimta s\u0101kum\u0101, kur veiksm\u012bgais tirgot\u0101js un lieliskais pav\u0101rs J\u0101nis Babtists Combj\u0113rs v\u0113l\u0113j\u0101s pagatavot kaut ko \u012bpa\u0161u, ar ko vi\u0146u atmin\u0113sies. Izmantojot \u0101rk\u0101rt\u012bgi r\u016bgtus apels\u012bnus, kurus neviens neizmantoja to briesm\u012bg\u0101s gar\u0161as d\u0113\u013c, bet kuriem bija izteikts arom\u0101ts, un da\u017e\u0101das dienvidu (south) gar\u0161vielas savienojum\u0101 ar Francijas Zieme\u013cu alkoholu, rad\u012bja jaunu dz\u0113rienu, kur\u0161 tiek ra\u017eots pat m\u016bsdien\u0101s ar nosaukumu \u201e Combier Triple Sec\u201c.
\n\"\"<\/p>\n

Popul\u0101r\u0101kie Triple Sec ra\u017eot\u0101ji ir Bols, De Kuyper Triple Sec . Ir iesp\u0113jams ieg\u0101d\u0101ties ar\u012b d\u0101rg\u0101kus un izsmalcin\u0101t\u0101kus Triple Sec li\u0137ierus, k\u0101, piem\u0113ram., Cointreau (Att\u0113ls 2.), kuru ra\u017eo jau no 1875. gada, k\u0101 ar\u012b Grand Marnier, kura ra\u017eo\u0161an\u0101 tiek izmantots brendijs, padarot dz\u0113riena gar\u0161u v\u0113l dzi\u013c\u0101ku.
\nBez Triple Sec li\u0137iera neviens labs b\u0101rs nav iedom\u0101jams. Lab\u0101kos no Triple Sec li\u0137ieriem ir iesp\u0113jams dzert t\u012br\u0101 veid\u0101, kop\u0101 ar ledu ( On The Rocks ), ta\u010du visbie\u017e\u0101k tas tiek izmantots da\u017e\u0101du koktei\u013cu gatavo\u0161an\u0101. Vispaz\u012bstam\u0101kie koktei\u013ci, kuru sast\u0101v\u0101 ir Triple Sec li\u0137ieris ir Margarita, White Lady, Cosmopolitan, Side Car un citi. L\u016bk, da\u017eas no \u0161\u012bm recept\u0113m:<\/p>\n

Margarita<\/strong>
\n35 ml gai\u0161\u0101 tekila
\n20 ml Triple Sec
\n15 ml svaigi spiesta laima sula
\nKokteili krata \u0161eiker\u012b, lej Martini gl\u0101z\u0113 un dekor\u0113 ar s\u0101ls mali\u0146u.<\/p>\n

Cosmopolitan<\/strong>
\n40 ml citronu vodka
\n15 ml Triple Sec
\n15 ml svaigi spiesta laima sula
\n30 ml dz\u0113rve\u0146u sula
\nKokteili krata \u0161eiker\u012b, lej Martini gl\u0101z\u0113 un dekor\u0113 ar laima \u0161\u0137\u0113l\u012bti.<\/p>\n

Autors: Ieva P\u0101ne<\/p>\n","protected":false},"excerpt":{"rendered":"

Triple Sec ir salds, sp\u0113c\u012bgs, bezkr\u0101sains li\u0137ieris ar apels\u012bnu gar\u0161u. Alkohola daudzums taj\u0101 sv\u0101rst\u0101s no 15 l\u012bdz pat 40 procentiem, ta\u010du, to p\u0113rkot, j\u0101\u0146em v\u0113r\u0101, ka [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5474],"tags":[],"class_list":["post-17156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-likieri"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17156","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=17156"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17156\/revisions"}],"predecessor-version":[{"id":19358,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17156\/revisions\/19358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8928"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17156"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17156"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17156"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}