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  • Liquid Experience Barforum BCN11 Barrcelona Aniversario Revista Hello Valencia L Umbracle Inauguración Terraza del Restaurante Envy Inauguración Beach Club Lumine Salou Barforum BCN10 Barcelona Liquid Experience 2014 Aviso legal Política

    Original URL path: http://www.javiercaballero.es/es/Content/Colaboradores/Perrier/Eventos.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Liquid Experience Book
    Code City State Province Álava Albacete Alicante Almería Asturias Ávila Badajoz Barcelona Burgos Cáceres Cádiz Cantabria Castellón Ceuta Ciudad Real Córdoba Cuenca Gerona Granada Guadalajara Guipúzcoa Huelva Huesca Islas Baleares Jaén La Coruña Las Palmas La Rioja León Lérida Lugo Madrid Málaga Melilla Murcia Navarra Orense Palencia Pontevedra Salamanca Santa Cruz de Tenerife Segovia Sevilla Soria Tarragona Teruel Toledo Valencia Valladolid Vizcaya Zamora Zaragoza Delivery Address Same as billing address

    Original URL path: http://www.javiercaballero.es/en/Liquid-Experience/Products/liquid-experience-book/PurchaseOrder.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Gin Tonic in textures
    the with a special spoon to make balls with fruit in this hole put the caviar Fentimans newly developed tonic and I enden up with a teaspoon of lime air trying to give the maximum possible volume We just cut a very thin balck licorice recalling the Perfect service of Gin Tonic bulldog To round out the cocktail place it into a platform where you get an infuion of juniper with citrus and dry ice in this way to get the flavor is lacking in this Gin Tonic Preparation Fentimans caviar Fentimans Tonic mix 200 ml Fentimans tonic 0 5 gr de Citras A F Adrià sodium citrate 1 3 gr de Algin A F Adrià sodium alginate 1 Beat the tonic to remove the carbonic 2 Add the sodium citrate with the aid of a turmix 3 Add the sodium alginate with the aid of a turmix 4 Let stand Calcic Bath 2 5 gr Calcic A F Adrià Cloruro de Calcio 500 ml mineral water 1 Mix the ingredients with the help of a rod Preparation of caviar FentimansTonic 1 We put the mixture of Fentimans within a bottle or disposible syringe squeeze gently and let dropping droplets of the mixture within a bath of sodium alginate If we use a caviar box this operation will be much faster 2 We leave in the dip between 20 30 sec 3 We took them out of the dip with the help of a strain or a special spoon sith holes 4 We clean it with cold water or if we want to further enhance the flavor of the tonic and it s carbonic we can clean the caviar dicectly into a tonic bubbles served over lots of ice with thos process as well as to remove the salty flavar

    Original URL path: http://www.javiercaballero.es/en/Recipes/gin-tonic-in-textures.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Tea Blazer
    With Alcohol Tea Blazer Cóctel creado para Tequila Espinoza septiembre 2013 El Tea Blazer es una propuesta que junta dos de los ingredientes que mas estoy investigando en los últimos tiempos el tequila y el té En esta ocasión es una receta bastante sencilla en lo que ingredientes se refiere pero que el resultado es una bebida muy reconfortante los ingredientes son dos tipos de tequila tequila Espinoza Reposado y Tequila Blanco 50 sirope de agave macerado con nueces agua té Lapsang souchong un té con notas ahumadas que me encanta y un poco de cascara de naranja deshidratada Ah y fuego que pienso que sí se puede poner como ingrediente ya que afecta en la caramelización de los ingredientes modificando su sabor Receta 50ml de Tequila Espinoza Reposado 15ml de Tequila Espinoza Blanco 50 45ml de agua caliente 15ml de sirope de agave macerado con nueces Cascara de naranja deshidratada Té lapsang shouchong Acompañamos con nueces maceradas con sirope de agave cascara de naranja deshidratada y te lapsang shouchong Preparación Mezclamos los 4 primeros ingredientes en una jarra Calentamos la mezcla y le prendemos fuego Flambeamos la mezcla de jarra a jarra durante 6 o 7 veces Pasamos la

    Original URL path: http://www.javiercaballero.es/en/Recipes/tea-blazer.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Sacerak Experience
    empiezo a introducir modificaciones Para empezar en lugar de rociar el segundo vaso con absenta lo pulverizo con una preparación de aguas aromáticas con los principales ingredientes de la absenta como el ajenjo el hinojo o el anís Además para mantener la temperatura introduzco dentro del vaso una piedra volcánica que previamente he rociado con dichas aguas aromáticas y he enfriado en el congelador de esta manera las gotas se congelan dentro de los poros de la piedra y al irse deshaciendo van liberando las notas características de la absenta La utilización de la piedra volcánica es además un guiño a los molcajetes una especie de mortero tradicional mexicano que también está hecho de piedra volcánica y que mantiene bien tanto el calor como el frío Receta 75 ml de mezcal espadin 1 o 2 terrones de azúcar al gusto 5 dashes de bitter aromático Peychaud 1 twist de limón 1 rama de hinojo Piedra volcánica aromatizada Niebla anisada Preparación del cóctel Añadimos los tres primeros ingredientes en el vaso mezclador y lo enfriamos y alargamos con agua al gusto Ponemos la piedra aromatizada dentro de un vaso On The Rocks previamente enfriado Metemos la ramita de hinojo en el

    Original URL path: http://www.javiercaballero.es/en/Recipes/sacerak-experience.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Smoked Julep
    or the development of ice with gas developed taking advantage of the strong carbonic of Perrier water Recipe 75ml Maker s Marks Bourbon 30ml pineapple syrup 12 Mint leaves Perrier Ice Smoke with bourbon barrel macerated with mint leave and vanilla Top with Perrier Garnish with a slice of pineapple infused and caramelized and mint spring Coctail Preparation Mix the pineapple syrup mint leave and bourbon and marinated everything well until will take the scent of mint Then add the Perrier ice without pressing it hard to leave gaps where part of the smoked of barrel bourbon with vanilla and mint leaves will stay which we will add with the help of Super Alabin once we added the smoke and we reomve the smoker nozzle hole we ve covered the ice have left we cool the ice with smoke it will stay inside the glass Decorate with caramelized pineapple infused with a spring of mint Already completed we finished front of the client with Perrier and leave smoke that was inside come out of the vessel Otrer preparations necesary for the cocktail preparation Pineapple syrup Pineapple cut into cubes 1 Vanilla open 200ml Maple syrup 20 ml wine port Tawny

    Original URL path: http://www.javiercaballero.es/en/Recipes/smoked-julep.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Frescor Cálido
    top recipes Frescor Cálido Download PDF Recipe Without Alcohol Frescor Cálido I have a commitment with Perrier to produce a cocktail without alcohol So I developed one without alcohol with a strong autumnal character I chose pomegranate a seasonal fruit as its juice gives an autumnal touch I decant it with sugar syrup therefore producing a warmer drink To obtain this warmer effect I prepare a special syrup using spices like cloves star anise cinnamon and a hint of the tonka bean fresh vanilla pod This completes the drink with sharp slightly citric notes of shechuan pepper Recipe 90ml fresh pomegranate juice 15ml spicy Syrup cloves star anise tonka bean or vanilla pod szechuan pepper 7ml fresh lemon or orange juice as you want Finish with Perrier water Decorate with pomegranate seeds drops of the special syrup and cinnamon Cocktail preparation Put all ingredient except the Perrier directly into the glass with crushed ice mix well and finish it with Perier For decoration accopaniment cut a slice of pomegranate peel loosen the pomegranate seeds and drop on top of the cocktail nad put a few drops od spiced syrup Then grate and burn cinnamon on top of the cocktail using

    Original URL path: http://www.javiercaballero.es/en/Recipes/frescor-calido.aspx (2016-04-29)
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  • Javier Caballero - Liquid Experience - Sloe Negroni
    top recipes Sloe Negroni With Alcohol Sloe Negroni Recipe 15 ml 47 Gin Monkey 15ml Monkey Sloe Gyn 30 mlTwo Déus vermouth 30 ml Campari Orange Twist 4 sferificaciones orange Cocktail preparation We add the first 4 ingredients in a mixing glass stir and strain into a small bottle cold If you prefer a variant even softer instead of refreshing the cocktail in the mixing glass we will use the aeration technique Once inside the bottle we also put 4 sferificaciones orange simulating the Sloe Gin Staging We place the bottle on a tray with perforated spoon special for sferificar in a glass Old fashioned precooled with ice cube and orange twist The client is served from the bottle to the glass through the spoon thus leaving the orange sferificaciones in the spoon Other preparations necesary for the cocktail preparation Orange Sferificaciones Orange mixture 250 g orange juice 1 3 gr Citras A F Adrià 3 75 gr Gluco A F Adrià 1 g Xanthan A F Adrià 1 Prepare orange juice and strain right 2 Mix all ingredients in this order one by one 3 We let it sit in the fridge for them to leave the bubbles Sodium

    Original URL path: http://www.javiercaballero.es/en/Recipes/sloe-negroni.aspx (2016-04-29)
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