{"id":40520,"date":"2022-03-06T10:28:00","date_gmt":"2022-03-06T16:28:00","guid":{"rendered":"http:\/\/revistaelconocedor.com\/?p=40520"},"modified":"2022-03-06T10:28:00","modified_gmt":"2022-03-06T16:28:00","slug":"the-drink-book-strawberry-and-black-pepper-gin-and-tonic-by-martin-millers-gin","status":"publish","type":"post","link":"https:\/\/revistaelconocedor.net\/index.php\/2022\/03\/06\/the-drink-book-strawberry-and-black-pepper-gin-and-tonic-by-martin-millers-gin\/","title":{"rendered":"THE DRINK BOOK &#8211; Strawberry and Black Pepper Gin and Tonic by Martin Miller\u00b4s Gin \ud83c\udf53"},"content":{"rendered":"<p><strong><i>&#8211; El poder de los volcanes y la pureza del agua de manantial islandesa son la ra\u00edz de la ginebra Premium m\u00e1s premiada del mundo.<\/i><\/strong><\/p>\n<p><em>Ingredientes\u00a0<\/em><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">45 ml (1 \u00bd oz) de Martin Miller\u00b4s<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 fresa troceada<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 granos de pimienta negra<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Top de agua t\u00f3nica\u00a0<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">&#8211; Sirve el gin en un vaso alto lleno de hielo.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Agrega una fresa troceada en dos partes y tres granos de pimienta negra.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8211; Termina con un top de\u00a0 agua t\u00f3nica.<\/span><\/p>\n<p style=\"text-align: center;\">__________<\/p>\n<p><iframe title=\"THE DRINK BOOK - Strawberry and Black Pepper Gin and Tonic by Martin Miller\u00b4s Gin\" width=\"860\" height=\"484\" src=\"https:\/\/www.youtube.com\/embed\/kLEIWX1Y77U?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: center;\">__________<\/p>\n<p>Encuentra esta y otras recetas perfectas para preparar en casa \u00a0en:<br \/><strong>The Drink Book |\u00a0<a href=\"https:\/\/www.instagram.com\/thedrinkbookmx\/?hl=es-la\">@thedrinkbookmx<\/a><\/strong><\/p>\n<p>C\u00f3mpralo en <a href=\"https:\/\/www.amazon.com.mx\/dp\/B09TDNCBFK\/ref=cm_sw_r_apan_glt_i_40VF45NSEFXV0G1ZKB0V\">Amazon<\/a><\/p>\n<p><iframe id=\"instagram-embed-0\" class=\"instagram-media instagram-media-rendered\" src=\"https:\/\/www.instagram.com\/p\/CZ0EBF2POMk\/embed\/captioned\/?cr=1&amp;v=14&amp;wp=1316&amp;rd=https%3A%2F%2Frevistaelconocedor.com&amp;rp=%2Fperfect-serve-by-bacardi-10-anos%2F#%7B%22ci%22%3A0%2C%22os%22%3A4815%2C%22ls%22%3A4268%2C%22le%22%3A4346%7D\" height=\"1094\" frameborder=\"0\" scrolling=\"no\" allowfullscreen=\"allowfullscreen\" data-instgrm-payload-id=\"instagram-media-payload-0\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8211; El poder de los volcanes y la pureza del agua de manantial islandesa son la ra\u00edz de la ginebra Premium m\u00e1s premiada del mundo. Ingredientes\u00a0 45 ml (1 \u00bd oz) de Martin Miller\u00b4s 1 fresa troceada 3 granos de pimienta negra Top de agua t\u00f3nica\u00a0 &#8211; Sirve el gin en un vaso alto lleno [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":40522,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[3611,990,3494],"class_list":["post-40520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bebidas","tag-recetadeldia","tag-cocteles-en-casa","tag-the-drink-book"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts\/40520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/comments?post=40520"}],"version-history":[{"count":0,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/posts\/40520\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/media?parent=40520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/categories?post=40520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistaelconocedor.net\/index.php\/wp-json\/wp\/v2\/tags?post=40520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}