{"id":17256,"date":"2019-07-26T08:26:01","date_gmt":"2019-07-26T05:26:01","guid":{"rendered":"https:\/\/bar.lv\/pousse-cafe-jeb-kartaini-kokteili\/"},"modified":"2019-07-26T08:26:05","modified_gmt":"2019-07-26T05:26:05","slug":"pousse-cafe-jeb-kartaini-kokteili","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=17256","title":{"rendered":"Pousse Caf\u00e9 jeb k\u0101rtaini koktei\u013ci"},"content":{"rendered":"

\"K\u0101rtainie<\/p>\n

Pousse-caf\u00e9 nosaukums n\u0101k no fran\u010du valodas (pousser \u2013 spiest un caf\u00e9 \u2013 kafija), jo Francij\u0101 attiecin\u0101ms uz li\u0137ieriem un brendiju, ko p\u0113c vakari\u0146\u0101m var pasniegt kop\u0101 ar kafiju. Lai gan Pousse Caf\u00e9 izcelsme mekl\u0113jama 19. gadsimta s\u0101kum\u0101 Francij\u0101, uz neilgu laiku patiesi popul\u0101rs tas k\u013cuva 1840tajos gados \u0145\u016borle\u0101n\u0101 (New Orleans), ASV. Tur ar Pousse Caf\u00e9 saprot no vair\u0101kiem da\u017e\u0101da stipruma dz\u0113rieniem, galvenok\u0101rt li\u0137ieriem veidotus k\u0101rtainos koktei\u013cus, kas izce\u013cas ar to, ka katrs sl\u0101nis dz\u0113rien\u0101 ir cit\u0101 kr\u0101s\u0101.<\/p>\n

Sl\u0101\u0146u skaits koktei\u013cos var vari\u0113t no 2 l\u012bdz 7 un vair\u0101k. S\u0101kotn\u0113ji tie bija dom\u0101ti est\u0113tiskam, ne tik \u013coti gar\u0161as baud\u012bjumam; ori\u0123in\u0101laj\u0101 Pousse Caf\u00e9 kokteil\u012b bija tikai tr\u012bs sast\u0101vda\u013cas \u2013 grenad\u012bns, dzeltens un za\u013c\u0161 Chartreuse. M\u016bsdien\u0101s tiek pied\u0101v\u0101tas neskait\u0101mas Pousse Caf\u00e9 vari\u0101cijas, atbilsto\u0161i da\u017e\u0101d\u0101m gaum\u0113m izv\u0113loties piem\u0113rotas sast\u0101vda\u013cas.
\n\u0160os koktei\u013cus parasti gatavo \u012bpa\u0161\u0101s Pousse Caf\u00e9 gl\u0101z\u0113s, jeb cordial \u2013 li\u0137iera gl\u0101z\u0113s. To forma atvieglo sl\u0101\u0146u veido\u0161anu, ta\u010du, nenoliedzami, var izmantot ar\u012b shot gl\u0101zes un koktei\u013cu gl\u0101zes, kas dod iesp\u0113ju izveidot vair\u0101k kr\u0101sainu sl\u0101\u0146u un eksperiment\u0113t.<\/p>\n

\"New<\/p>\n

B\u016bt\u012bb\u0101 Pousse Caf\u00e9 iemieso anti-miksolo\u0123ijas principus, jo sast\u0101vda\u013cas cen\u0161as sajaukt p\u0113c iesp\u0113jas maz\u0101k, vai ar\u012b nesajaukt nemaz (ar\u012b dzerot). Shot gl\u0101zes, protams, dom\u0101tas vienam malkam, kas ar\u012b \u013cauj izjust gar\u0161as bu\u0137eti, ta\u010du tradicion\u0101li \u0161os koktei\u013cus bauda ar salmi\u0146u, kas noz\u012bm\u0113, ka tiek baud\u012bts katrs koktei\u013ca sl\u0101nis atsevi\u0161\u0137i, sec\u012bb\u0101 no sald\u0101k\u0101 uz stipr\u0101ko (no apak\u0161as uz aug\u0161u). Tas \u012bpa\u0161i attiecin\u0101ms uz liel\u0101ka izm\u0113ra koktei\u013ciem, kurus p\u0113c pagatavo\u0161anas sajaukt patie\u0161\u0101m nav ieteicams, \u0146emot v\u0113r\u0101, ka tas ne tikai saboj\u0101s koktei\u013ca izskatu, un gar\u0161a var dramatiski pasliktin\u0101ties, k\u0101 ar\u012b, to var uztvert k\u0101 necie\u0146u pret b\u0101rmeni, kur\u0161 l\u0113n\u0101m, uzman\u012bgi veidojis katru atsevi\u0161\u0137o sl\u0101ni.
\nPagatavo\u0161anas tehnika balst\u0101s uz to, ka katram komponentam ir sava smaguma pak\u0101pe. Dz\u0113rieni ar liel\u0101ku alkohola daudzumu ir viegl\u0101ki, bet, jo tie ir sald\u0101ki, jo smag\u0101ki. Vislab\u0101k izmantot atdzes\u0113tus traukus un dz\u0113rienus, lai veidotu skaist\u0101kus un dzidr\u0101kus sl\u0101\u0146us. Tos lej pasnieg\u0161anas gl\u0101z\u0113 vienu p\u0113c otra, s\u0101kot ar smag\u0101ko; j\u0101lej ir \u013coti uzman\u012bgi un ieteicams izmantot b\u0101ra karoti vai naz\u012bti, pa kuru, turot to piespiestu pie gl\u0101zes malas, l\u0113n\u0101m piepilda gl\u0101zi. Ir pieejamas ar\u012b speci\u0101las piltuves, kuras var piestiprin\u0101t pie gl\u0101zes malas, k\u0101 ar\u012b t\u0101das, kur\u0101m pievienota \u012bpa\u0161a muddler tipa b\u0101ra karote, un kuras gl\u0101zi p\u0101rkl\u0101j piln\u012bb\u0101. Proporcijas starp sast\u0101vda\u013c\u0101m m\u0113dz ietur\u0113t l\u012bdz\u012bg\u0101s da\u013c\u0101s, \u0146emot v\u0113r\u0101 gl\u0101zes tilpumu. Teatr\u0101lam efektam var k\u0101 p\u0113d\u0113jo liet stipr\u0101ku alkoholu, kuru pasniedzot aizdedzina.<\/p>\n

\"New<\/p>\n

J\u0101piemin, ka atsevi\u0161\u0137os gad\u012bjumos sl\u0101\u0146oto koktei\u013cu sast\u0101v\u0101 var neb\u016bt li\u0137ieri, kokteilis var b\u016bt, piem\u0113ram, zoom kategorij\u0101 , vai pat aperit\u012bvs, k\u0101, piem\u0113ram, Princeton kokteilis. Tie tom\u0113r neatbilst Pousse Caf\u00e9 kategorijas v\u0113sturiskajiem krit\u0113rijiem un nosaukumam.<\/p>\n

\"New<\/p>\n

Popul\u0101ri Pousse Caf\u00e9: B-52; STARS AND STRIPES; ANGEL\u2019S KISS; MIRRORBAR POUSSE CAF\u00c9 (Bols 2013. gad\u0101 \u0145\u016borle\u0101n\u0101 izveidoja kokteili ar 13 sl\u0101\u0146iem, lai uzst\u0101d\u012btu rekordu par liel\u0101ko Pousse Caf\u00e9); THE POUSSE-CAF\u00c9 #1 (moderniz\u0113ta ori\u0123in\u0101l\u0101 Pousse Caf\u00e9 versija ar se\u0161\u0101m sast\u0101vda\u013c\u0101m)<\/p>\n

autors:\u00a0Anna E. Karika<\/strong>
\n<\/a>
\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pousse-caf\u00e9 nosaukums n\u0101k no fran\u010du valodas (pousser \u2013 spiest un caf\u00e9 \u2013 kafija), jo Francij\u0101 attiecin\u0101ms uz li\u0137ieriem un brendiju, ko p\u0113c vakari\u0146\u0101m var pasniegt kop\u0101 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":10896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5473,5463],"tags":[],"class_list":["post-17256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-interesanti","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17256","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=17256"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17256\/revisions"}],"predecessor-version":[{"id":19458,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17256\/revisions\/19458"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/10896"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}