tag:blogger.com,1999:blog-53978430046453819882024-02-19T11:02:48.136+00:00shakersPFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-5397843004645381988.post-34484902213640605372020-07-31T12:28:00.001+01:002020-07-31T12:28:16.253+01:00ACAPULCO<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6U89qiNQuBVFvV_cyMeZoqMIlIL7tR5UjcpCRiwH3cAKLISPEYas45rxQm_eNKUxHSQjC6TLuojWV4cs2V-hrGwaDYQtYX8Xd48fwrPjwR351kPD33tUvTpUuXcSi7zxuBvGfncJiFyg/s1600/Acapulco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6U89qiNQuBVFvV_cyMeZoqMIlIL7tR5UjcpCRiwH3cAKLISPEYas45rxQm_eNKUxHSQjC6TLuojWV4cs2V-hrGwaDYQtYX8Xd48fwrPjwR351kPD33tUvTpUuXcSi7zxuBvGfncJiFyg/s320/Acapulco.jpg" width="212" /></a></div>
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</div>
<ul>
<li>1,5 cl Tequilha</li>
<li>1,5 cl Rum Branco</li>
<li>3 cl Grampfruit</li>
<li>3 cl Sumo Ananás</li>
</ul>
<div>
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PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-52033866023457574392013-07-25T19:27:00.001+01:002013-07-25T19:27:37.255+01:00Creme de Menta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfUC9mnQHJ_Abg3Lrs1XtbGelRkCllh36useoOAfSS8x56jC9KFy06XNBuNJN3ioF_Y45EYFHyRjSsypyqb746Qy3Cpb_WAf68hOMgrk-OwK427uZ9urNMPNnBQMGSA2n8poQLl8e0SDf/s1600/creme_menta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfUC9mnQHJ_Abg3Lrs1XtbGelRkCllh36useoOAfSS8x56jC9KFy06XNBuNJN3ioF_Y45EYFHyRjSsypyqb746Qy3Cpb_WAf68hOMgrk-OwK427uZ9urNMPNnBQMGSA2n8poQLl8e0SDf/s1600/creme_menta.jpg" /></a></div>
Creme de Menta é uma bebida alcoólica com sabor de menta. Seu sabor é essencialmente derivado da hortelã. Comercialmente é disponível em incolor (chamado de "branco") e uma versão verde. Que se obtém a partir das folhas de hortelã ou a partir da adição de corante. Ambas as variedades têm sabores similares e são intercambiáveis em receitas, exceto onde a cor é importante.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-77304248644156887572010-03-17T10:38:00.002+00:002010-03-17T10:56:05.972+00:00BAMBOO<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B4N0n6qyouDgV_ktxUTD-aG4l9GOAnA-lArdb4h7rGdpuIFnNZj9jc_Wo-85v8x5CGvNGNEVSO7QJ14NcLF17z8j3QqepSTx_ZWkYFXBYIJ3Ab5c2hNC-vMO8L176Y1x4Ova0lf6oNha/s1600-h/bamboo.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 293px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449552441660314258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0B4N0n6qyouDgV_ktxUTD-aG4l9GOAnA-lArdb4h7rGdpuIFnNZj9jc_Wo-85v8x5CGvNGNEVSO7QJ14NcLF17z8j3QqepSTx_ZWkYFXBYIJ3Ab5c2hNC-vMO8L176Y1x4Ova0lf6oNha/s400/bamboo.jpg" /></a> 45 ml Vermute Dry<br />45 ml Sherry<br />2 dasches Orange Bitters<br />2 dashes Angostura<br />Limão e Azeitona<br /><br />Misturar o Vermute e o Sherry com gelo no copo. Colocar os daches de Orange e Angustura. Decorar com Casca de limão e azeitona.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-65086997498790253292010-03-16T17:03:00.003+00:002010-03-16T17:09:38.405+00:00Negroni<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6qY0qmowU9_UpAgOmQEqFte1NJwiZ0neNDLWT0RqR0-tjlUCSZqWetKFxRzvJI6Vl4oASeNyjzxfK_wCrUTccGGjMxqTm_7yqGHn20Q6Kra7i7ukXDQaQO8x3X1Ov_Gpf_FDYBPrcHbl/s1600-h/Negroni.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 257px; DISPLAY: block; HEIGHT: 350px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449278549190594482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6qY0qmowU9_UpAgOmQEqFte1NJwiZ0neNDLWT0RqR0-tjlUCSZqWetKFxRzvJI6Vl4oASeNyjzxfK_wCrUTccGGjMxqTm_7yqGHn20Q6Kra7i7ukXDQaQO8x3X1Ov_Gpf_FDYBPrcHbl/s400/Negroni.jpg" /></a> 1/3 Gin<br />1/3 Vermute Tinto<br />1/3 Campari<br /><br />Misture as bebidas no copo. Colocoque 3 pedras de gelo e meia rodela de limão.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-19369469386157330592010-03-13T11:56:00.002+00:002010-03-13T12:03:32.459+00:00IRISH COFFEE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVswbfnWWPYASPGWA7LHSFBk2ZwTXW-N4jWBsodnYN1wtS3ALHMohElxwU6layjMBbcQ-XiN-YStExRt3pxxdUTFrDgCCzydWJ6vKZWp9vhnGcsNGqT-ZbxWYgA_ddedZTfgf_QYn_qQz/s1600-h/Irish-coffee.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 224px; DISPLAY: block; HEIGHT: 296px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448086549873658562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVswbfnWWPYASPGWA7LHSFBk2ZwTXW-N4jWBsodnYN1wtS3ALHMohElxwU6layjMBbcQ-XiN-YStExRt3pxxdUTFrDgCCzydWJ6vKZWp9vhnGcsNGqT-ZbxWYgA_ddedZTfgf_QYn_qQz/s400/Irish-coffee.jpg" /></a> 40 cl Irish Whiskey<br />10g Açúcar mascavado<br />6 cl Café quente<br />3 cl Natas<br /><br />Num copo colocar o açucar e café e mexer bem. Colocar o Whiskey e voltar a mexer. Verter as natas no topo do copo sem misturar.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-1945756302762762672008-11-12T11:19:00.002+00:002008-11-12T11:28:03.878+00:00Singapore Sling<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU7oJIXscb__2jxYa3t8At66pqrECTE7ycgCWa-DNHsu2G6fvIqa9GxRJAvnOcxAsxqFR9HZj_50iBkH9IAd62eeLSR56IWYy5RXzyeo_pVJxRQD0_wRjcroeTgN2EFUFIN85eJlhyphenhyphenGEr/s1600-h/singapore_sling.jpg"><img id="BLOGGER_PHOTO_ID_5267729367896377906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 100px; CURSOR: hand; HEIGHT: 208px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizU7oJIXscb__2jxYa3t8At66pqrECTE7ycgCWa-DNHsu2G6fvIqa9GxRJAvnOcxAsxqFR9HZj_50iBkH9IAd62eeLSR56IWYy5RXzyeo_pVJxRQD0_wRjcroeTgN2EFUFIN85eJlhyphenhyphenGEr/s320/singapore_sling.jpg" border="0" /></a> 4 cl Gin<br />2 cl Cherry Brandy<br />0,5 cl Cointreau<br />0,5 cl Benedictine<br />1 cl Grenadine<br />8 cl Sumo de ananás<br />3 cl Sumo de limão<br />1 colher de chá de Angustura<br /><br /><div align="justify">Colocar todos os ingredientes com muito gelo no shaker e agiter bem. Coar para copo de long drink e decorar com cereja e ananás.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-50825148470420747502008-11-12T11:14:00.002+00:002008-11-12T11:19:17.264+00:00Suze<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvpeg8xorlTZ95l38bwJBJZ045tQfaRIgH2Ew6AnJpFCkU3kNPH3ovwZ-Xm33gnc-acQYZthX9EQ7Ek_QroPNLNUF4OpFSsIIrykND_ITgD1fXyBnnnVzThzXW8ecTl0ghSiSGYVTdNtx/s1600-h/suze.jpg"><img id="BLOGGER_PHOTO_ID_5267728095678976850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 102px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvpeg8xorlTZ95l38bwJBJZ045tQfaRIgH2Ew6AnJpFCkU3kNPH3ovwZ-Xm33gnc-acQYZthX9EQ7Ek_QroPNLNUF4OpFSsIIrykND_ITgD1fXyBnnnVzThzXW8ecTl0ghSiSGYVTdNtx/s320/suze.jpg" border="0" /></a>Aperitivo francês do tipo bitter, muito peculiar, de cor amarelada e um forte sabor de genciana. Deve ser bebido com muito gelo, soda e eventualmente sumo de limão; ou puro, pelos corajosos ...</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-21438042044084861992008-11-09T12:01:00.002+00:002008-11-09T12:09:40.089+00:00Chapala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyB27wJqCVf9A-4uj4vj0cRDW8sbpv9aRzl8N7HICPYNYDGSU_MxFnNiskJLnXVrbED1UI0GlwELkfoWdQDbS_UtwLSQR0rR1S4ZvK2rCEAaZYQET7O1fAGlWXiyuJwOpPe7l88zAlNHy/s1600-h/chapala.jpg"><img id="BLOGGER_PHOTO_ID_5266626947387235314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 234px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyB27wJqCVf9A-4uj4vj0cRDW8sbpv9aRzl8N7HICPYNYDGSU_MxFnNiskJLnXVrbED1UI0GlwELkfoWdQDbS_UtwLSQR0rR1S4ZvK2rCEAaZYQET7O1fAGlWXiyuJwOpPe7l88zAlNHy/s320/chapala.jpg" border="0" /></a> 5 cl Tequilha<br />2 cl Sumo de laranja<br />2 cl Sumo de limão<br />1 Colher de chá de Groselha<br />1 Colher de sopa de Triple Sec<br /><br />Junte todos os ingredientes com gelo no Shaker e agite bem. Coe para copo Old Fashioned e decore com meia rodela de laranja.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-34370299893005297722008-10-15T14:19:00.001+01:002008-10-15T14:21:17.234+01:00Amaretto<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmWKTOz8GFvhEJnnZajjYFMB_ELxuBAVe_I7-VKzzBb6QqBJM5z65jMIhGYhS4x21gqHAR7QxgBAy99fc62_l8TsygMTLotwOPpxohVHS2NQuZx64ny8ZoOLiSKV74McLge7Gr7YMV9rx/s1600-h/Amaretto.jpg"><img id="BLOGGER_PHOTO_ID_5257369930284300370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmWKTOz8GFvhEJnnZajjYFMB_ELxuBAVe_I7-VKzzBb6QqBJM5z65jMIhGYhS4x21gqHAR7QxgBAy99fc62_l8TsygMTLotwOPpxohVHS2NQuZx64ny8ZoOLiSKV74McLge7Gr7YMV9rx/s320/Amaretto.jpg" border="0" /></a><br /><br />Licor com sabor de amêndoas, produzido originalmente na Itália com caroços de abricó. Conta-se que foi feito pela primeira vez em Saronno, em 1525, como um tributo ao pintor Bernardino Luini de uma de suas modelos. É um complemento útil no bar e, às vezes na cozinha.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-62870135814398531292008-10-15T14:13:00.002+01:002008-10-15T14:18:29.499+01:00Americano<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KPdKdo2AvhZh81FaVq16ub7q4coQAlcLHNsykXHdmFUNCEYx6VGs21Py2M5nAu8vcwXh2-ekCnwEXMf71arSpWBztC5Edonnbk8zr4IMhCvMJ0BhboGT87AkE_ASsz-hOuU9mo3kHGoM/s1600-h/americano.jpg"><img id="BLOGGER_PHOTO_ID_5257368609334853666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="210" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KPdKdo2AvhZh81FaVq16ub7q4coQAlcLHNsykXHdmFUNCEYx6VGs21Py2M5nAu8vcwXh2-ekCnwEXMf71arSpWBztC5Edonnbk8zr4IMhCvMJ0BhboGT87AkE_ASsz-hOuU9mo3kHGoM/s320/americano.jpg" width="166" border="0" /></a><br /><div></div>3 cl Campari<br />3 cl Vermute tinto<br /><br />Misture os ingredientes no copo old fashioned, coloque 3 cubos de gelo e acabe de prencher com àgua soda. Decore com casca de limão.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-44122342656160742682008-09-09T15:19:00.003+01:002008-09-09T15:32:09.323+01:00LONG ISLAND ICED TEA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGP7Hfc1Y3CU-iWpS3KiqnsRcRLqHIsVYCxAtf8Vd52zV_xY4ItiwsKH_ISKUP1P-O27sIYGeU20wWAoZk7D7Hr1Nzl9JX5u4fsF53cZfGZa8fZOWYXcdB1oonktEoLjRP5woRI2BLtr4/s1600-h/LONG+ISLAND+ICED+TEA.jpg"><img id="BLOGGER_PHOTO_ID_5244027174645984658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGP7Hfc1Y3CU-iWpS3KiqnsRcRLqHIsVYCxAtf8Vd52zV_xY4ItiwsKH_ISKUP1P-O27sIYGeU20wWAoZk7D7Hr1Nzl9JX5u4fsF53cZfGZa8fZOWYXcdB1oonktEoLjRP5woRI2BLtr4/s320/LONG+ISLAND+ICED+TEA.jpg" border="0" /></a> 1,5 cl Vodka<br />1,5 cl Tequilha<br />1,5 cl Rum Branco<br />1,5 cl Cointreau<br />1,5 cl Gin<br />2,5 cl Sumo de limão<br />3 cl Xarope de açúcar ou 3 colheres de sopa açúcar<br />1 Dash de Cola<br /><br />Colocar todos os ingredientes em copo de long drink com gelo e mexer suavemente. Decore com rodelas de limão.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-24089174030813357742008-08-29T12:06:00.002+01:002008-08-29T12:42:21.083+01:00Hair of the Dog<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJPZfr8du3IlYROKLYaBsRyJYZlkot6qWNZO6Ovh1I1_h0QNKWnzyxIJ8UbvbdTXZPpn-lv4H-RH6EWkiY0_8NpiwRC8yUZ-y_uDrG4wCU2wPoSsySVsiE4m58iv1bHJAJOktdV5im1hh/s1600-h/hair_of_the_dog.jpg"><img id="BLOGGER_PHOTO_ID_5239902864940544722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJPZfr8du3IlYROKLYaBsRyJYZlkot6qWNZO6Ovh1I1_h0QNKWnzyxIJ8UbvbdTXZPpn-lv4H-RH6EWkiY0_8NpiwRC8yUZ-y_uDrG4wCU2wPoSsySVsiE4m58iv1bHJAJOktdV5im1hh/s320/hair_of_the_dog.jpg" border="0" /></a> 12 cl Gin<br />1,5 cl Sumo de limão<br />3 gotas de Tabasco<br /><br />Coloque os ingredientes com gelo no shaker e agite bem. Coe para copo old fashioned, decore com rodela de malagueta.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-27103611544908713022008-08-26T22:29:00.003+01:002008-08-26T22:45:40.370+01:00Clover Club<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAIyyuvyG_BcTggwip543PJC1VyJvK0zY5usGX_9k2mGETTv4uN6aumsVkCnD2ZY1RYTOnBK2u9ZmkPR5mGjdcN_NnNhuW__16TsRxIML5Ma35oJw6R9xWmjh7POxtnhmljtE8hNgXySd/s1600-h/clover_club.gif"><img id="BLOGGER_PHOTO_ID_5238943576959020226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrAIyyuvyG_BcTggwip543PJC1VyJvK0zY5usGX_9k2mGETTv4uN6aumsVkCnD2ZY1RYTOnBK2u9ZmkPR5mGjdcN_NnNhuW__16TsRxIML5Ma35oJw6R9xWmjh7POxtnhmljtE8hNgXySd/s320/clover_club.gif" border="0" /></a> 6 cl Gin<br />Sumo de 1/2 limão<br />0,7 cl xarope de groselha<br />1 clara de ovo<br />1 colher (de chá) açúcar<br /><br /><br />Meter todos os ingredientes no shaker com gelo e agitar muito bem (mais que o normal) para que se misturem bem. Coar para copo de cocktail.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-18514585473525941762008-08-24T11:06:00.003+01:002008-08-24T11:12:04.163+01:00Cuba Libre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzrNMPvrTAK8f4JZk9HjW8CCKEJYcCokspQ6kPmbYSnbF_BGRymmErQERjuA9i7o7CH-n_YF3FKLXWW07JxMwURvHQ1wGB-s-IFu7r4Ds1-HxU5jFncBdPdUbj8f5eUpe13AqLRSHDNnO/s1600-h/cuba_libre.jpg"><img id="BLOGGER_PHOTO_ID_5238024420791471138" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzrNMPvrTAK8f4JZk9HjW8CCKEJYcCokspQ6kPmbYSnbF_BGRymmErQERjuA9i7o7CH-n_YF3FKLXWW07JxMwURvHQ1wGB-s-IFu7r4Ds1-HxU5jFncBdPdUbj8f5eUpe13AqLRSHDNnO/s320/cuba_libre.jpg" border="0" /></a> 5 cl Rum Branco<br />10 cl Cola<br /><br /><div align="justify">Misturar as bebidas no copo de long drink, acabar de prencher com gelo, decorar com rodela de limão.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-58546305866126125732008-08-22T00:05:00.002+01:002008-08-22T00:13:39.688+01:00Pina Colada<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzHA6VzqDMVIfB1e2UqOLG_3u2vlcfIrcnK5hf92Qm0gC6jzbKp3IAN5pR8kQ5uI8nIEtgF0WYZ6P04Y6wEfuGeinblqjTpLd1xrMneE8Ipp4LhYYZZAYjVKDVAsAl6kaHXbI7LpiMiTq/s1600-h/pina_colada.jpg"><img id="BLOGGER_PHOTO_ID_5237111691402764898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzHA6VzqDMVIfB1e2UqOLG_3u2vlcfIrcnK5hf92Qm0gC6jzbKp3IAN5pR8kQ5uI8nIEtgF0WYZ6P04Y6wEfuGeinblqjTpLd1xrMneE8Ipp4LhYYZZAYjVKDVAsAl6kaHXbI7LpiMiTq/s320/pina_colada.jpg" border="0" /></a> 3 cl Rum branco<br />3 cl Leite de coco<br />9 cl Sumo de ananás<br /><br />Agite todas as bebidas com gelo no shaker. Coe para o copo, e guarneça com cunha de ananás e cereja.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-50043405907817620732008-08-20T21:10:00.003+01:002008-08-20T21:40:26.576+01:00Madonna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYGc6dAZ68KVHSvBOFXRBIg8_NdadvjMgE5zHoQOXPUZroQl3E2pAnNxf_BdwU5i4mhFsN-4LVIIh7W1zDAJ-HDoRFugs5gZLF97nOCdTQQNa4n4Js4HZhvNOXuljZYKwjJuE9zIFU1h2/s1600-h/madonna.jpg"><img id="BLOGGER_PHOTO_ID_5236695035259942226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYGc6dAZ68KVHSvBOFXRBIg8_NdadvjMgE5zHoQOXPUZroQl3E2pAnNxf_BdwU5i4mhFsN-4LVIIh7W1zDAJ-HDoRFugs5gZLF97nOCdTQQNa4n4Js4HZhvNOXuljZYKwjJuE9zIFU1h2/s320/madonna.jpg" border="0" /></a><br /><div></div>3 cl Absolut Citron<br /><div>1 cl Soda</div><div>2 cl Tequilha</div><div> </div><div align="justify">Gelar o copo de cocktail no frigorifico. Misturar as bebidas com gelo no shaker. Coar para copo e decorar com meia rodela de limão.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-48184284313373206522008-08-19T16:36:00.004+01:002008-08-19T16:55:27.803+01:00AllelujaALLELUJA, foi o cocktail vencedor na categoria de Long drink no Campeonato do Mundo de 1979 que decorreu em Opatija (Yugoslavia).<br />O seu criador e grande vencedor foi o português Antonio Texeira de Jesus da Madeira.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVk91U0Dp1ccSlZWIhKfoLXdhioKwxPKBwfep563cKsB7U2ZWs_1SJj5d9KOanjhvjvY9jjmqy9Ve1XJ5ZllfQTXReCA5SAhOBwE5oSFxChFXDRyXdf783UmgIZYM9E8nLZ0sE1PZd6Pr/s1600-h/alleluja.jpg"><img id="BLOGGER_PHOTO_ID_5236255242243722706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVk91U0Dp1ccSlZWIhKfoLXdhioKwxPKBwfep563cKsB7U2ZWs_1SJj5d9KOanjhvjvY9jjmqy9Ve1XJ5ZllfQTXReCA5SAhOBwE5oSFxChFXDRyXdf783UmgIZYM9E8nLZ0sE1PZd6Pr/s320/alleluja.jpg" border="0" /></a><br />4/10 Tequila Mariachi<br />2/10 Marachino Bols<br />2/10 Sumo de limão<br />2/10 Blue Curacao Bols<br />dash clara de ovo<br /><br />Agitar rodos os ingredientes no shaker com gelo. Coar para copo old fashioned. Guarnecer com meia rodela de limão, casca de laranja muito fina, 2 cerejas e duas folhas de hortelã.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-83403236959774214102008-08-18T21:30:00.002+01:002008-08-18T21:34:28.606+01:00Absinto<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIpBboNU0fEi7egBuL9CAf1SKyNGSe7ktBLgEOyq4oR_a1AE-cdS-4kNbWos54MMlZTsqZMZw6Aubxg-MZX9VQ9wmcoK_gal4fzfnIrCyDplKpOx-gZx_IVFI_9U4xGbfzPnpNz93YDP7/s1600-h/absinto.jpg"><img id="BLOGGER_PHOTO_ID_5235957967162527282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSIpBboNU0fEi7egBuL9CAf1SKyNGSe7ktBLgEOyq4oR_a1AE-cdS-4kNbWos54MMlZTsqZMZw6Aubxg-MZX9VQ9wmcoK_gal4fzfnIrCyDplKpOx-gZx_IVFI_9U4xGbfzPnpNz93YDP7/s320/absinto.jpg" border="0" /></a>Absinto, a musa verde por ter inspirado livros de HEMINGWAY e seduzido os pincéis de Degas, Toulouse-Laurec e Picasso. Seu ingrediente activo (artemesia abseinthum) foi acusado de causar a loucura e, depois a morte, quando ingerido em grandes quantidades. Nos bares modernos o absinto foi substituído pelos drinks secos de anis, como o Pernod e o Pastis à base de alcaçuz, aperitivos populares em toda a França, particularmente em Provence. De qualquer modo na Europa inteira produzem-se bebidas de sabor semelhante ao Absinto por meio da infusão, no álcool, de plantas aromáticas, como o anis, o alcaçuz e a erva-doce.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-31117289045897625442008-08-18T13:17:00.003+01:002008-08-18T13:22:08.990+01:00Mimosa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0xeNP1hykStwvoWyS8vEMuWigFzOz0P9ecTHWF80JHonkLGrTie_bZhA6ARh36pe-RqhLAXKXGMp_iXk22YZMDcv2c6AvHvdgtUd8gBc3TTtvcmpscHsqMQagrJ9PPwwhoXc2QTsu88h/s1600-h/Mimosa.jpg"><img id="BLOGGER_PHOTO_ID_5235830934675211634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI0xeNP1hykStwvoWyS8vEMuWigFzOz0P9ecTHWF80JHonkLGrTie_bZhA6ARh36pe-RqhLAXKXGMp_iXk22YZMDcv2c6AvHvdgtUd8gBc3TTtvcmpscHsqMQagrJ9PPwwhoXc2QTsu88h/s320/Mimosa.jpg" border="0" /></a> 7,5 cl Champanhe<br />7,5 cl Sumo de laranja<br /><br /><div align="justify">Colocar o sumo de laranja em taça flute previamente gelada e depois o champanhe. Mexer suavemente. Guarnecer com rodela de laranja (opcional).</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-23594978718237316002008-08-17T12:01:00.003+01:002008-08-17T12:12:07.685+01:00Planters Punch<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOPSqtnPBtR9E_elzo0vAqn1C31VU-rjuHloXL37huP81gHDj_8JInTxj8sANgnWrjlJ0hOC7QR2bzqQvG1-j22Pxif3H42ivJz7ati6drQLyozEXSb81YeIi6VMoZ3zTLJBRZdXYqeCh/s1600-h/planters_punch.jpg"><img id="BLOGGER_PHOTO_ID_5235440288364377778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAOPSqtnPBtR9E_elzo0vAqn1C31VU-rjuHloXL37huP81gHDj_8JInTxj8sANgnWrjlJ0hOC7QR2bzqQvG1-j22Pxif3H42ivJz7ati6drQLyozEXSb81YeIi6VMoZ3zTLJBRZdXYqeCh/s320/planters_punch.jpg" border="0" /></a> 6 cl Rum ouro<br />3 cl Sumo de limão<br />1 cl Grenadine<br />Club soda<br /><br /><div align="justify">Coloque o rum, o sumo de limão e o grenadine com gelo no shaker e agite bem. Coar a mistura para copo long drink (highball) com gelo. Prencher com club soda. Adicionar uma colher de chá de angostura e mexer suavemente. Guarnecer com uma fatia de limão e outra de laranja.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-33532495013348731062008-08-17T09:25:00.004+01:002008-08-17T09:30:55.961+01:00Golden Screw<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3LCrby316xxy1zGY_mb0xU5i8ibeqvPWlran9Aw8IrKqDGvoyKOxZKurxxJrrRvWv_b37u7P9EwhSIC9omuo5H-uhinsnXM6tAC23A6DnvrI66niwqUTDw7uebGQarjmnLV7J-vCV-at/s1600-h/golden_screw.jpg"><img id="BLOGGER_PHOTO_ID_5235400353932584578" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3LCrby316xxy1zGY_mb0xU5i8ibeqvPWlran9Aw8IrKqDGvoyKOxZKurxxJrrRvWv_b37u7P9EwhSIC9omuo5H-uhinsnXM6tAC23A6DnvrI66niwqUTDw7uebGQarjmnLV7J-vCV-at/s320/golden_screw.jpg" border="0" /></a> 2 0z de Vodka<br />2 Dash de Angostura<br />4 oz de Sumo de laranja<br /><br /><div align="justify">Colocar o vodka e a angostura no copo de long drink com gelo e mexer um pouco, acabar de prencher com sumo de laranja.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-73637620797860158432008-08-16T16:38:00.008+01:002008-08-16T18:07:08.400+01:00Medidas e MedidoresUm dos capítulos que fazem mais confusão as pessoas que querem fazer um cocktail, são as medidas.<br />Nas receitas de cocktail as medidas não estão normalizadas e na maior parte das vezes estão em unidades de medida que não são do conhecimento dos novos "barmans".<br />Para ajudar a perceber as medidas vou deixar aqui alguns termos e equivalências de medida usadas nos cocktail's.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxGswv2qelf4qav3MuWPy7SG51m1pLpDiQYMiFl9p-BhSi-Gy_LIFUwekwagGsIqYC2lF9rWLD2aygI6S6YDKi4v4ycYLm2S8ZmRAN9yHpBOI2OWWUmkRPdCFZ7B5sHblCt-vAQdiLHz2/s1600-h/copo_medidas.jpg"><img id="BLOGGER_PHOTO_ID_5235150088948259442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxGswv2qelf4qav3MuWPy7SG51m1pLpDiQYMiFl9p-BhSi-Gy_LIFUwekwagGsIqYC2lF9rWLD2aygI6S6YDKi4v4ycYLm2S8ZmRAN9yHpBOI2OWWUmkRPdCFZ7B5sHblCt-vAQdiLHz2/s320/copo_medidas.jpg" border="0" /></a> Copo de medida em oz (onças) e cl (centilitros)<br /><br /><br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCscsrQMGXNfdVFK1L1sSqXd1g1CbJK2SCo5nAYCJ1XdCnqlUhfGZthZ6OeiVvwgSqLW8PrgMVG3B1e9yZ0M3bL4UsPwiE5cBoycGwxLcL9_xHmdPLFpmefwRjAkDQxs39YidflUz6YwB/s1600-h/jigger.jpg"><img id="BLOGGER_PHOTO_ID_5235147403617878226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCscsrQMGXNfdVFK1L1sSqXd1g1CbJK2SCo5nAYCJ1XdCnqlUhfGZthZ6OeiVvwgSqLW8PrgMVG3B1e9yZ0M3bL4UsPwiE5cBoycGwxLcL9_xHmdPLFpmefwRjAkDQxs39YidflUz6YwB/s320/jigger.jpg" border="0" /></a> Jiggers com várias medidas<br /><br /><div align="justify"></div><div align="justify"></div><br /><div align="justify">1 0z = 3 cl = 2 tbsp (colheres de sopa) = 6 tsp (colher de chá grande)</div><div align="justify">1 1/2 0z = 4,5 cl = 3 tbsp</div><div align="justify">8 0z = 24 cl = 1 cup</div><div align="justify">1/32 oz = 1 dash</div></div><div align="left"> </div><div align="justify">Convencionou-se que o cocktail standard equivale a 50 cm cúbicos ou 5 cl. Quando se faz referência a medidas de 1/2, 3/5 ou 5/8, referimo-nos sempre à fracção correspondente da medida básica do cocktail, 5 cl.</div></div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-9865994281514641042008-08-16T09:10:00.002+01:002008-08-16T09:16:16.123+01:00Tequilha Sunrise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ6ZpxSr6uw8zvaF0m28dCBEAa7DVmL243sjEmtHLxue42x9Vbbxhkn3EtWGCF6EdKcZOwruvIyy_W_3ggM1JPc5CUWcwnpD2TlVYpV9cEophend7EvPPGwuDlWKmuzsFikgPG2QkduKP/s1600-h/tequila_sunrise.jpg"><img id="BLOGGER_PHOTO_ID_5235025289499093522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZ6ZpxSr6uw8zvaF0m28dCBEAa7DVmL243sjEmtHLxue42x9Vbbxhkn3EtWGCF6EdKcZOwruvIyy_W_3ggM1JPc5CUWcwnpD2TlVYpV9cEophend7EvPPGwuDlWKmuzsFikgPG2QkduKP/s320/tequila_sunrise.jpg" border="0" /></a> 4,5 cl Tequilha<br />9 cl Sumo de laranja<br />1,5 cl Grenadine<br /><br /><div align="justify">Por a Tequilha e sumo de laranja diretamente no copo com cubos de gelo. Adicione um splash de Grenadine para criar efeito cromático (amanhecer), não agitar. Guarnecer com fatia laranja, uma cereja e uma palha.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-9992619075183430512008-08-15T14:29:00.002+01:002008-08-15T14:35:49.324+01:00Cardicas"Cardicas" foi o cocktail vencedor do Campeonato do Mundo de Cocktail's que decorreu em Londres no ano de 1956.<br />O seu criador foi um filandês de nome Jarl Ahvenainen.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzSO1wfYv86Xd_NnaZdX2X-LKlxat6ZTyA-iiTCp3EWHuhz-DkPv0xsApCQjWkIvpSdKClY6_Q-fsLGDZDICjbcBUjFH1n94TqD0OXTHsNKRRiduAB2IJY4YA64hrISjHFdefeYS-h4Rn/s1600-h/jarl_ahvenainen.jpg"><img id="BLOGGER_PHOTO_ID_5234736483987072770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzSO1wfYv86Xd_NnaZdX2X-LKlxat6ZTyA-iiTCp3EWHuhz-DkPv0xsApCQjWkIvpSdKClY6_Q-fsLGDZDICjbcBUjFH1n94TqD0OXTHsNKRRiduAB2IJY4YA64hrISjHFdefeYS-h4Rn/s320/jarl_ahvenainen.jpg" border="0" /></a><br /><div></div>2 cl Rum<br /><div></div>1 cl Cointreau<br /><div>1 cl Porto branco</div><div> </div><div>Agitar no shaker com gelo e coar para copo de cocktail.</div>PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0tag:blogger.com,1999:blog-5397843004645381988.post-48210005309939717822008-08-15T07:41:00.003+01:002008-08-15T07:50:56.124+01:00Petite FleurCocktail vencedor do Campeonato Mundial de Cocktails de 1959, que decorreu em Copenhaga-Dinamarca. O criador desta maravilha foi Waidmann D. da Alemanha.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hTqioEiz_xXEKOnizZmL0AwRFIJMw0CJ48qU0ZUQi4-hdSrxzOLppvqiurscbnyZuATwRHWqTszo8SR_LAlRDARHmdWKgtE1Mz7OVYtaGd-p7tTuOht2h1kbbdSoscllL7tYEfrO6MyA/s1600-h/petite-fleur.jpg"><img id="BLOGGER_PHOTO_ID_5234631290654715186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hTqioEiz_xXEKOnizZmL0AwRFIJMw0CJ48qU0ZUQi4-hdSrxzOLppvqiurscbnyZuATwRHWqTszo8SR_LAlRDARHmdWKgtE1Mz7OVYtaGd-p7tTuOht2h1kbbdSoscllL7tYEfrO6MyA/s320/petite-fleur.jpg" border="0" /></a> 1/2 Rum Bacardi<br />1/4 Cointreau<br />1/4 Grapefruit<br /><br />Agitar no shaker com gelo. Coar para copo de cocktail.PFreitashttp://www.blogger.com/profile/00554560619206476251noreply@blogger.com0